Cold or boiling water to cook glutinous rice balls? What are the steps to remember not to break the

When it comes to eating glutinous rice balls, you must say "boiled glutinous rice balls", now the general glutinous rice balls are all frozen, coupled with the special soft characteristics of sticky rice flour, many people are easy to stick to the pot when cooking, damage and leak filling, and even half-baked and undercooked, how to solve this problem? Be sure to remember the "3 to 1 don't" method to ensure that your stewed rice balls are not broken and non-sticky, soft and glutinous and sweet.

There is no doubt that it is wrong to boil in a pot with cold water, and the stew time is relatively long, and it is very easy to cook the glutinous rice balls until they are crispy and unformed, which harms the appetite. Boiling with boiling water can increase the pass rate, but it is still recommended that you use water to boil, the hot and cold stress reaction is smaller, which can reduce the probability of damage to the rice balls, and it is not easy to stick to the pot.

It is still recommended that you boil the water directly to boiling water, and then prepare a bowl of cold water in advance, and then put the glutinous rice balls into the pot when concentrated bubbles occur in the bottom pot, and the temperature is just right.

After the glutinous rice balls are put into the pot, you have to use the back of the spoon to gradually promote the glutinous rice balls along the edge of the pot, which can avoid the glutinous rice balls sticking to the pan, if the glutinous rice balls are sticky, there will be damage and leakage of the filling, so this step needs to be done well.

When boiling the rice balls, you can borrow the "few drops of water" method of boiling dumplings, and after the rice balls are boiled into the pot until they float slightly, then prepare a small half bowl of cold water in advance and pour them into the pot, and the rapid deheating can avoid the rice balls from being rid of the boiling water, so repeat 2 times "a few drops of water", and cook until the rice balls are completely floated down and can be out of the pot, and all the cooking time is about 7 minutes.

It should be noted that the steamed glutinous rice balls should not be used to save trouble and use a colander to fish, because the steamed glutinous rice balls are very loose, it is very easy to leak out from the small hole of the colander, and it is not easy to maintain the integration of the glutinous rice balls, so you should use a spoon to slowly put it out and put it into the bowl. Prepare the food in advance for the process of boiling glutinous rice balls: freeze the glutinous rice balls, boil water in a pot of cold water until it boils, and then prepare a bowl of cold water in advance, at this time the temperature will not boil again, and pour the frozen glutinous rice balls into the pot when bubbles occur in the bottom pot.

Use a spoon to slowly promote the rice balls to avoid them sticking to the pan. When the water boils again and the rice balls are boiled until they float slightly, add cold water to the pot for the first time. Wait for the water to boil again, boil for 1 minute, add cold water appropriately, wait for it to boil again, and the glutinous rice balls can be boiled until they float completely.

To boil the rice balls, boil them in hot water. Boiled rice balls in cold water are easy to break the skin and stick to the pan. Boiling the rice balls in hot water will not break the skin, so boil the rice balls in a pot under boiling water.

To boil with boiling water, remember not to pot under cold water, stir the rice balls after getting out of the pot, and the cooking time should not be too long.

Warm water is used to cook the rice balls, and the rice balls need to be stirred all the time during the cooking process.

When the water is boiling, pour the rice balls into the pot.

How to cook glutinous rice balls without breaking:

1. When the water is boiling, pour the rice balls into the pot, and push the water with the back of the spoon as soon as possible after pouring the rice balls, so that the rice balls will not stick together and will not stick to the pot.

2. After the water is boiled, reduce the heat to medium-low. Add a small amount of cool water.

3. After the water boils again, add a small amount of cold water. Continue to wait for the water to boil. Depending on the size of the dumplings, we add cold water about 2-3 times.

4. Wait until the glutinous rice balls float up, turn off the low heat, and cook for a while to take them out.

What soup is delicious with glutinous rice balls:

1. Salty soup with chives.

The glutinous rice flour dumplings that are usually made are cooked by boiling noodles to give them a salty taste, and they feel special to eat. The glutinous rice balls are soft but not mushy, and the soup is served with chives, shiitake mushrooms, minced meat, and chopped green onions, and it tastes like glutinous rice noodles in soup.

2. Longjing soup.

First, put the Longjing tea leaves into the cup, soak in an appropriate amount of boiling water for two minutes, drain the tea juice, and then pour in boiling water to brew. Put the boiled rice balls in a bowl, and then take an appropriate amount of tea juice and pour it in, which is the unique flavor of Longjing rice balls.

When you prepare the soup well, you can add a little cold water in the process after adding the glutinous rice balls after boiling to prevent them from sticking to the pan. To cook glutinous rice balls, you need to master the essentials of "boiling water and simmering". To avoid the glutinous rice balls sticking to the pan, you can use a soup spoon to stir slowly in the pan until the surface of the glutinous rice balls is smooth and floating on the surface of the water, and use chopsticks to be elastic on time.

After the first boil, add a little cold water to keep the soup boiling without always boiling too much.

How to cook glutinous rice balls will not break:

1. Gently pinch the rice balls before putting them in the pot, and use clean hands to slightly pinch the rice balls to make them slightly cracked on the skin, so that the rice balls are cooked inside and out after being cooked in the pot, will not be pinched, and are soft and delicious.

2. After boiling water and boiling water, slowly put the glutinous rice balls into the pot, and at the same time, gently push them away with a spoon, stir them slightly in the same direction, and make them rotate a few times without sticking to the pan.

3. The glutinous rice flour of the raw rice balls is cooked in time with a lot of water content, if the rice balls are put for a long time after being done, there will be deterioration, and the raw rice balls will be frozen and then cooked, and the skin will often be boiled, which will affect the appearance.

4. If the cooked glutinous rice balls cannot be eaten for a while, they should be taken out of the pot in time, and placed in clean cold boiled water, and then removed and put into a plate after cooling.

5. Cook on a slow heat for a while, and after the glutinous rice balls float, quickly switch to low heat and slow cooking, otherwise the glutinous rice balls will continue to roll in the pot, and the cooked glutinous rice balls will not taste good when they are cooked on the outside and raw on the inside.

6. In the process of boiling glutinous rice balls, an appropriate amount of cold water should be added at the same time for each boiling pot, so that the glutinous rice balls in the pot can be kept in a state that seems to be rolling but not rolling. After boiling the pot two or three times, cook it for a while before it can be eaten.

7. Change the boiling water in the pot frequently after boiling the rice balls two or three times in a row, that is, the water should be changed in time. Because the glutinous soup in the pot has become thick and greasy at this time, if you continue to use it, not only will the glutinous rice balls cook slowly, but also it is easy to get raw.

First, we boil a pot of water. Bring to a boil until the water is warm, about 40 degrees, add 3 grams of salt, and stir clockwise.

2.Then put in the quick-frozen glutinous rice balls bought, at this time the best time to put the glutinous rice balls, because the temperature of the quick-frozen glutinous rice balls is very low, you must make it the same as the water temperature, so that it can be easily cooked thoroughly.

3.Then cover the pot with a lid, cook on high heat for 3 minutes, bring it to a boil, open the lid and stir clockwise, because the water is salted, and the rice balls are not easy to stick together.

4.Finally, when the water is boiling, pour in an appropriate amount of cold water, and then bring it to a boil and cook for 4 minutes.

The trick of boiling glutinous rice balls will not break:

Adding a little salt to the water can effectively prevent glutinous rice balls from sticking and breaking the skin.

When boiling rice balls, do not let the water boil, and pour cold water from time to time.

Do not boil the water to avoid boiling the rice balls. Wait for the dumplings to surface, and then roll them once or twice.

It is important to master the heat, do not choose high heat when cooking, it is best to cook over medium heat.

Cold or hot water to cook glutinous rice balls? Teach you 1 trick, the glutinous rice balls can't be broken, it's not too late to learn now.

This problem, boiling glutinous rice balls is like this: there should be more water in the pot, boil the water over high heat, boil the water, and then put in the glutinous rice balls, use a large soup spoon to gently probe down the pot and turn along the edge of the pot, so that in order not to make the glutinous rice balls stick to the bottom of the pot, if the glutinous rice balls stick to the bottom of the pot, it is easy to break, after two minutes, let the glutinous rice balls boil in the water by themselves, and after the water boils again, the glutinous rice balls float, it is almost, wait another minute, turn off the heat, take out the glutinous rice balls and put them in the bowl. If the rice balls are cooked in this way, they will not break.

Bring the water to a boil and cook it fresh until it's all soft, and the frozen one until it looks a little bigger than the original and it's all soft.

Boiling rice balls is boiled in an underwater pot.

To boil the water over a strong fire, then put the rice balls into the pot, gently push them away with the back of the spoon, and let the rice balls rotate a few times to prevent them from sticking to the bottom of the pot.

After the glutinous rice balls are put into the pot, an appropriate amount of cold water should be added to each time they are boiled, so that they can be kept in a state of boiling without boiling, and after boiling two or three times, they can be taken out and eaten. The glutinous rice balls cooked in this way are soft but not hard, sweet and delicious.

After boiling the rice balls for two or three pots, the soup thickens, which greatly restricts the activity of water molecules, so it should be changed to water and boiled again. Otherwise, it will ripen slowly and be easy to get pinched.

The sweet dumplings already have a sweet taste, so the soup does not need to be sweetened to reduce calorie intake. If it is a small rice ball without filling, the soup can be replaced with longan red date soup or longan ginger soup, which can have the effect of nourishing the body and dispelling cold, and the small rice ball without filling can also be boiled with flower tea to make the taste fresher, and you can also use brown sugar and ginger slices to cook the rice balls to remove the cold, or put in longan, red dates, white fungus, etc., to increase the nutritional content; When cooking salty glutinous rice balls, you can put some vegetables to increase fiber.

To cook glutinous rice balls, you need to master the essentials of "boiling water and simmering".

Fill the pot with about 600ml of cold water, cover the pot, and cook over medium heat until warm. Remove the lid from the pot, add 1 gram of salt to the pot and mix well. When the water temperature is twenty or thirty degrees, we put in the quick-frozen rice balls and cover the pot.

At this time, boil it over high heat for about two minutes, remove the lid of the pot, and stir the rice balls clockwise with a spatula, because salt was added before, and stir in one direction at this time, so that the rice balls are not easy to stick to each other.

When the boiling water is boiling, we add an appropriate amount of cold water, boil the rice balls again, and use cold water to make the inside of our rice balls easier to cook. Reduce the heat to low and cook for another minute or so. Turn off the heat and simmer for a while. Put it on a plate and enjoy it.

Boiling the Lantern Festival: 1. First boil the water, then put down the frozen glutinous rice balls and then change the heat to low, do not let the water boil.

2. If you see that the water is boiling, add some cold water appropriately, gently push the glutinous rice balls and do not stir them too hard, the glutinous rice balls will break if you stir them hard, and cook them until they float on the water surface and you can eat them.

3. The frozen glutinous rice balls will not melt quickly after being taken out of the refrigerator, if there is ice on the glutinous rice balls, it is recommended to properly melt them first, otherwise the cooked glutinous rice balls will not taste good.

4. It is best to use a stainless steel pot, first connect the appropriate water and heat it on the fire, wait until the water will boil, slowly slide the rice balls down the edge of the pot, and then use a spoon to slowly stir along the edge of the pot, do not push the rice balls, because the rice balls may be pushed down.

Boil the rice balls in a hot pot.

If you want your own boiled rice balls not to be rotten, when you put them in the water, be sure to boil the water in the pot thoroughly, and then slowly put the rice balls into the pot. This is because when the water temperature is high, the surface layer of glutinous rice on the surface of the rice balls can quickly condense, so that the filling inside can be better wrapped.

Stir gently. In the process of boiling the rice balls, you also need to prepare a soup spoon to gently push the rice balls and stir them up and down, so that even the rice balls made of glutinous rice flour will not easily stick to the pot, and through the action of stirring, the rice balls can be evenly heated. However, in the process of stirring, the glutinous rice balls should not be broken, so as not to affect the appearance and taste of eating.

Turn off the heat when the glutinous rice balls float. Glutinous rice balls cannot be boiled for a long time, and the glutinous rice balls that have been cooked for a long time will rot due to the softening of the glutinous rice skin. Usually, the cooking time of the rice balls is generally about 10-15 minutes, and once you see that the rice balls are all floating and floating on the soup, you can turn off the heat.

I've always boiled an underwater pot, and I've never seen it broken.

How to cook glutinous rice balls without breaking? Is it cold or hot water? If you can't cook it, take a look.

Boil the rice balls in hot water first.

Tangyuan, also known as "Lantern Festival", "Tangdou" and "Fuyuanzi", is one of the representatives of traditional Chinese snacks, which is a ball-shaped food made of glutinous rice flour and so on. It is generally stuffed and eaten cooked with soup. At the same time, it is also the most distinctive food of the Lantern Festival, with a very long history.

According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, black sesame seeds, lard to make filling, add a little white sugar, and rub the outside with glutinous rice flour to form a circle, after cooking, it tastes sweet and delicious, and it is very funny. Because this kind of glutinous rice dumplings are boiled in the pot and float and sink, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to tangyuan.

However, the tangyuan symbolizes a better family reunion, and eating the tangyuan means a happy family and reunion in the new year, so it is a must-have food for the Lantern Festival on the 15th day of the first lunar month.

When boiling glutinous rice balls, some people cook under cold water, and some people boil the pot under water, I think these practices are all incorrect! In the cold water pot, the sticky rice noodles on the outside of the rice balls are not only not easy to solidify when cold, but also very easy to integrate into the water, and the time to cook the rice balls in cold water is relatively long, and the rice balls are soaked in water for a long time, which is very easy to break the skin and be half-cooked. If the glutinous rice balls are at room temperature, they can be boiled in boiling water, but the current glutinous rice balls are generally refrigerated, and the cooled glutinous rice balls are directly affected by the temperature difference when they encounter the boiling water, and they are particularly easy to crack.

The accurate method is to blanch the water until it is hot and bubbles, and then put in the glutinous rice balls, so that the glutinous rice balls are not easy to break and crack.

Prepare food in advance: glutinous rice balls, salt, wolfberries, osmanthus trees. 1.

Put water in the pot, boil until hot bubbles, add a small amount of salt, stir evenly, put in the glutinous rice balls, wolfberry and osmanthus tree, put salt to avoid the glutinous rice balls sticking together, add wolfberry and osmanthus tree can enhance the taste of the glutinous rice balls, and eat more nutritious!

2.After the glutinous rice balls are put into the pot, gently push them along the edge of the pot with a shovel to avoid the glutinous rice balls sticking to each other and sticking to the bottom of the pot, then cover the pot, go to a red boil, turn to a simmer, add an appropriate amount of cold water to deheat the soup, and wait for the water to boil again, then add an appropriate amount of cold water, and in the case of steaming, cold water must be added about 3 times, so as to avoid the glutinous rice balls being half-cooked. 3.

After the glutinous rice balls are boiled, you should use a larger spoon to put the glutinous rice balls and the soup together, and then put them in a bowl, so that the glutinous rice balls are not easy to stick.

1.To boil refrigerated rice balls, cold water and boiling water should not be used, and the water should be blanched until it bubbles up before putting it in the pot. 2.

Boiled rice balls can not be boiled in water, a small amount of salt should be added, and then an appropriate amount of red wolfberry and oak osmanthus tree should be added. 3.After boiling, add a suitable amount of cold water in 3 times to reduce the temperature of the juice.

4.After the glutinous rice balls are boiled, you can't use a colander to scoop them, you have to use a larger soup spoon to put out the glutinous rice balls and juice together.