There are many ways to make glutinous rice balls, including boiling and frying. Let’s talk based on these two approaches. First of all, let’s talk about the most common way to cook glutinous rice balls, but how to cook them more delicious is a science. We can buy rice wine in supermarkets. Rice wine boiled glutinous rice balls is actually more delicious, but not all Tangyuan is delicious when cooked with rice wine. It is recommended to use small glutinous rice dumplings, the kind without fillings. Because this kind of glutinous rice balls will not be very sweet, rice wine itself has sweetness. If you buy sesame-filled or fruit glutinous rice balls, the sweetness will be stronger. If you eat too much, you will feel a little tired. The solid little ones You don’t have to worry about glutinous rice balls. We first put the rice wine in the pot and stir-fry it. In fact, it can’t be said to be stir-fry. It means boiling it first to bring out the aroma and then adding water. You can add it appropriately according to your taste. After the white sugar is boiled, pour the small glutinous rice balls into the pot, cook them and take them out before eating. This can also be made as a sweet soup.

Fried glutinous rice balls are even better. Just buy ordinary fruit glutinous rice balls or rose glutinous rice balls. It is best not to have black sesame seeds, because if they are fried, black sesame seeds may come out. Not very nice. Generally, when the oil is 60% hot, put the dumplings in and fry them. Don't use too much heat, otherwise the outer ring of the dumplings will be browned but the inside will be uncooked. Fry until golden brown, take out and drain the oil. You can eat it directly, dip it in jam or anything else, just according to your own taste.