What should I do if I fry rice balls and have a lot of smoke How to fry rice balls big and not burst

You can choose to fry it outdoors.

Method 1 of fried rice balls:

1. First of all, add enough water to the pot, boil quickly on high heat, then put in the frozen rice balls, turn to medium heat, and use a spoon to push the soup to turn the rice balls to prevent sticking.

2. After a few minutes, until the glutinous rice balls are boiled and floating, it means that they are cooked, turn off the heat.

3. Then immediately remove the rice balls from the pot.

4. Carry the rice balls directly into the cold water, and then take them out after a while.

5. Use a spoon to scoop the rice balls into the breadcrumbs that have been flattened in advance.

6. Grab the breadcrumbs with your hands and sprinkle them on the rice balls until they are all covered.

7. Finally, pour oil into the pot and cook over low heat until you can feel the heat when you put your hand on the top of the pot. Then adjust the fire to the minimum, stabilize a little bit of flame, and then put the breadcrumb-wrapped rice balls in, turn them with chopsticks, roll a few rolls to take them out, the speed must be fast, and you can fry it for more than ten seconds.

Method 2 of fried rice balls:

1. Put the glutinous rice flour into a container, add boiling water little by little, stir it into a cotton wool shape with chopsticks, and then knead it until smooth.

2. Roll the glutinous rice balls into small balls of 20 grams.

3. Take 30 grams of glutinous rice balls and roll them round and press them flat, wrap them in the glutinous rice ball filling, close the mouth and knead them tightly, and then knead them into smooth round balls, all in accordance with this method.

4. Take a rice ball, dip it in egg liquid, and roll it in the breadcrumbs.

5. After making it in turn, pour oil into the pot and boil until it is 50% hot, put in the rice balls, and fry them over low heat until golden brown.

6. Finally, take out the fried rice balls and use blotting paper to absorb part of the oil.

It is best to use a Chinese-style range hood, the Western-style cooking method does not work for our Chinese cooking methods, and the effect is minimal.

Smoker, I can't live without this now.

The best way to fry the rice balls without exploding is to fry them in cold oil, that is, when frying, the oil temperature should be strictly controlled and the oil temperature should be used with a very small fire.

After a few minutes, when the rice balls are cold on the outside and warm on the inside, then put them in the oil pan to re-fry, so that they will never burst, and because they have been refried, they are very crispy and delicious outside.

The nutritional content of glutinous rice balls lies in the rich filling. There are a variety of glutinous rice ball fillings available in the market to suit different tastes and nutritional needs. For example, the most common black sesame filling, black sesame seeds have the effect of black hair and prevent heart disease, and are a good supplement to nutrition in food.

Deep-fried "Lantern Festival" If it is a raw "Lantern Festival", you can stick the "Lantern Festival" with egg whites first, and then put it in the pan to fry. The "Lantern Festival" fried in this way has the flavor of eggs. When frying, keep turning to avoid uneven frying.

, put it in the kind of spoon that is drained, and then wrap the breadcrumbs in the oil to fry, but when frying, there will be oil coming out Be careful to burn.

Ingredients required for frying glutinous rice balls: water-milled glutinous rice ball flour, lard, red bean paste filling, white sugar, osmanthus sugar.

1.Light the pot and boil a pot of water. Put the glutinous rice balls into a basin, put a little lard, and blanch half of the glutinous rice balls with boiling water. Blanch half of the flour and mix all the flour together.

2.Bring a pot of oil to a boil over low heat. Then cut the bean paste into sections and set aside. Mix the noodles and cut them into sections, roll them out into a dough and wrap the bean paste filling inside.

3.When the oil is heated in the pan to 5 percent, put the wrapped rice balls into the oil pan and fry them.

4.Fry until golden brown and then take it out, and you're done.

Use a toothpick to prick 3 or 4 small eyes on the rice balls, and the depth of the small eyes is better to just reach the position of the filling, about 1cm or so. After tying the eyes like this, when you fry them in the pan, they will neither leak the filling nor burst.

Steps for frying rice balls (air fryer):

Step 1<>

Take out the glutinous rice balls and cook them for 8-9 ripe (too cooked and not good to wrap in breadcrumbs, and they will burst when frying) Step 2<>

Step 3<>

Put it in the air fryer (preheat for three minutes), 160-180 degrees Celsius, 3-5 minutes, it is easy to burst after a long time.

Step 4<>

After baking, add your favorite seasoning according to taste.

Step 5<>

It tastes better with yogurt.

1. Before taking the glutinous rice balls to fry, you can prick a few small holes with a toothpick, so that the glutinous rice balls can be ventilated during the frying process and will not collapse due to expansion.

2. You can put the glutinous rice balls in a pot and heat them slightly, and then prick a few small holes, which is more secure.

3. If the oil is too hot, the glutinous rice balls will burst. Therefore, when the oil is hot, you can put in the glutinous rice balls, and fry them slowly over low heat, and the glutinous rice balls will taste better.

4. You can put a little salt in the oil, and pay attention to the glutinous rice balls not to be stained with water. No matter what you fry, if you get wet, the oil will splash everywhere.

5. Before putting it in the pot, roll a layer of starch on the surface of the rice balls, which can also effectively prevent bursting.

When frying rice balls, it is a big mistake to fry them directly! Missing this step, the glutinous rice balls are not crispy, but will burst, when we fry the glutinous rice balls in the future, we must first cook and then fry, this is the hotel's practice, although the method will be a little complicated, but the fried glutinous rice balls will definitely not burst, and the fried glutinous rice balls eat more crispy.

In order to prevent the splashed hot oil from scalding themselves, you can use a needle to pierce two small needle holes on the "Lantern Festival" before getting out of the pot, so as to prevent the "Lantern Festival" from suddenly bursting in the oil pot, so that the fried rice balls will not leak the filling.

If it is a raw "glutinous rice ball", you can glue the "glutinous rice ball" with egg white first, and then put it in the pan and fry it. When frying, keep turning to avoid uneven frying. When frying "glutinous rice balls", sometimes the "glutinous rice balls" suddenly explode in the oil pan and splash and hurt people.

However, because the filling is still raw before frying, in order to ensure that the whole rice balls are cooked thoroughly, it will take longer than the cooked rice balls, and at the same time, in order to ensure that the raw fried rice balls are evenly cooked, it is best to use a toothpick to pierce some shallow holes on the surface of the rice balls.

It's because the fire you use is too big, and when the oil is hot, you can put the rice balls, and then fry them slowly over low heat.

Deep-fried rice balls do not burst and do not leak the filling, this step is very crucial, crispy on the outside and tender on the inside, which is better than boiled.

Cook first, then remove the water, add breadcrumbs outside, fry in the shop, sprinkle the recipe.

With hot water and rice ball powder! After reconciliation, throw it into the pan and fry it so that it won't explode.

After the Lantern Festival is fried, because when the Lantern Festival is fried, the heat inside and outside is uneven, and the skin is fried hard, and the inside will burst and splash out the oil, in order to prevent the splashed hot oil from scalding themselves, you can use a needle to pierce two small needle holes on the "Lantern Festival" before going to the pot, so as to prevent the "Lantern Festival" from suddenly bursting in the oil pot, so that the fried rice balls will not leak the filling. Line roll.

If it is a raw "glutinous rice ball", you can glue the "glutinous rice ball" with egg white first, and then put it in the pan and fry it. When frying, keep turning to avoid uneven frying. When frying "glutinous rice balls", sometimes the "glutinous rice balls" suddenly explode in the oil pan and splash and hurt people.

However, because the filling is still raw before frying, in order to ensure that the whole rice balls are cooked thoroughly, the lead surplus will take longer than the time spent to cook the fried rice balls, and at the same time, in order to ensure that the raw fried rice balls are evenly cooked, it is best to use a toothpick to pierce some shallow holes on the surface of the rice balls.