I haven't cooked it myself, but I think my mother has cooked fried dumplings many times because I don't eat sweets very much. Every time I come here, fried dumplings have no stuffing.

First, prepare some glutinous rice flour, add water and knead it into dough. You can add a little white sugar or brown sugar to it, which will be delicious when fried.

Heat oil in the pan. When the oil temperature is 7-80% hot, knead the dough into small dumplings and put them in. Fry until the whole dumpling is fluffy, and then serve. Drain the oil before eating.

If you want to eat stuffing, you can add sesame stuffing and peanut stuffing when frying. You can also wrap a layer of bread crumbs before frying, and the fried color will be more golden and the taste will be more crisp.

Sure, I can fry them. I like fried dumplings very much. Although it is a little oily, it tastes crisp outside and tender inside. You can't find the north if you bite the melted stuffing at home.

Be sure to thaw jiaozi before frying it, or cook it, let it cool, and then wrap it with bread crumbs, which will taste better.

In addition, although both north and south eat jiaozi, there is a kind of Yuanxiao in the north, which is very similar, but jiaozi is usually cooked with soup, while Yuanxiao is steamed.

Personally, I prefer Yuanxiao, which is fried better, because the skin of Yuanxiao will be more chewy than glutinous rice balls. Of course, jiaozi has it all year round, and Lantern Festival is really only available near festivals. And compared with all kinds of fillings in jiaozi, Yuanxiao is much simpler, which is basically five kernels, assorted foods, black sesame seeds and peanuts.

Today is the thirteenth day of the first month, and the Lantern Festival will be celebrated in two days. As a reunion festival, every family in my hometown will eat a delicious food called Yuanxiao. Our traditional impression of glutinous rice balls is that water can be eaten after boiling, and it can be mixed with fermented grains, medlar and egg flowers to make boiled glutinous rice balls with richer taste. It's cooked anyway.

In fact, dumplings can be fried. There is also a snack called oil dumplings in Wenzhou, Zhejiang Province, which is fried with dumplings. The special feature is that the step of boiling brown sugar juice is added, so that the taste is richer. Today, I would like to share this traditional snack oil dumplings with you. My favorite friend will make them and eat them in another place!

Shuimo glutinous rice flour:150g

Warm boiled water: 120g

Vegetable oil: small amount

Boiling water: 300g

Brown sugar: 30 grams

Black sesame: right amount

Production process:

1. Use glutinous rice flour and warm water to synthesize dough with moderate hardness. (Add water in stages, and the amount of water will be adjusted according to the water absorption of glutinous rice flour. )

2. Take 6g as one dose, knead it into a circle and flatten it slightly.

3. Put a proper amount of vegetable oil in the pot. After the small and medium cooking oil is slightly hot, add raw rice balls and fry until both sides are slightly yellow. Pay attention to the space and avoid sticking together.

4, put in boiling water, the amount of water has basically not passed the glutinous rice balls.

5. Add a proper amount of brown sugar, heat until it is completely melted, and collect the juice to about 1/3.

6. Sprinkle proper amount of sesame seeds before cooking, and mix well to enjoy.

This delicious and simple Wenzhou snack "Youtang Garden" is ready. Let your favorite partners make it together and enjoy the food with your family!

1. If it's a quick-frozen dumpling, it doesn't need to be thawed, so you can start directly from the third step.

2. In addition to making delicious special snacks such as oil dumplings, there are also ways to make fried dumplings at home. Quick-frozen jiaozi need not be thawed, roll it in the egg liquid, and then wrap it with bread crumbs or white sesame seeds. When the oil is hot, fry jiaozi in the oil until it is cooked. When jiaozi floats, it can be weighed out and controlled by oil.

Guys, is there any unique way to eat glutinous rice balls in your hometown? Welcome to share your exclusive food experience in the comments section!

I wish you all a happy Lantern Festival and a happy and healthy family in advance!

Can glutinous rice balls be fried?

The answer is of course!

In fact, there are many kinds of glutinous rice balls. Northerners like to eat Yuanxiao, while southerners like to eat glutinous rice balls. Although both are made of glutinous rice and stuffing, there are still some subtle differences in the production process. Yuanxiao likes to wrap glutinous rice flour outside the stuffing layer by layer, and Tangyuan likes to make the crust first and then wrap the stuffing.

However, whether it is dumplings or Yuanxiao, it has the symbolic meaning of "family reunion", especially when the family sits around to eat dumplings on the Lantern Festival, which can be said to be enjoyable!

Let's share with you the practice of frying dumplings ~ simple and easy to learn ~

Need to prepare ingredients:

Glutinous rice flour:100g

Boiling water: 70g.

Powdered sugar: a little.

The specific method of fried dumplings:

1. Pour the glutinous rice flour into a container, pour a proper amount of boiling water, and knead the flour into dough.

2. Put the kneaded dough aside for a while, then divide it into small doses of about 10g, and then knead each small dose round.

3. Then use a toothpick to make a few small holes in each jiaozi.

4. Deep-fry in the oil pan, take it out and sprinkle with powdered sugar.

If it's too much trouble to package jiaozi yourself, you can also buy finished jiaozi directly outside and fry it.

Fried dumplings:

1. Boil the glutinous rice balls, float them and take them out. Soak in cold water, and don't soak in cold water, or bread crumbs won't stick. Be careful not to cook it.

2. Sprinkle the bread crumbs and evenly cover the crumbs of the bread crumbs. You can soak it as evenly as possible with your hands or chopsticks.

3. Put oil in the pot and heat it. The amount of oil can flood half of jiaozi, which is a waste. Pay attention to observation when frying, and immediately turn over with chopsticks when changing color. You can fry the whole oil when it is completely soaked. )

When it turns yellow evenly, you can take it out and put it on a plate or blotting paper to cool it. Because the oil temperature on the surface is very high, you should wait until it turns yellow before taking it out and continue frying for a while, otherwise it will become like paste after a while.

Tips:

1. Boiled water is used to wrap jiaozi. If it is too hot, you can stir it with chopsticks first.

2. If you find some stains during kneading, you can put some raw glutinous rice flour on your hands.

3. For fear of being bombed, it will be easy to list, so each jiaozi is pasted with some small eyes.

4. In the process of frying, the firepower should not be too big, the firepower is too big, the outside is cooked, and the inside is not cooked. Punching some small holes can also make it easy for jiaozi to explode.

5. It will be more delicious to sprinkle some honey, syrup or soybean powder before eating ~

# Eating in Chongqing #

Of course jiaozi can blow it up!

Fried dumplings are my favorite!

We usually eat jiaozi and cook more, because it is convenient to cook jiaozi.

But fried dumplings are more fragrant and delicious, and children like them better.

When jiaozi was frying in the pan at high temperature, the stuffing inside must have been filled with air. Under the package of glutinous rice outside, the gas expands and the volume increases rapidly. If it is not dazzling, jiaozi will easily burst open, and people who fry jiaozi are particularly vulnerable to being scalded by high-temperature oil, especially when they collapse on their faces, and the redness may not disappear for half a month.

Therefore, high-temperature frying must make a few small holes to let air out.

When frying jiaozi, you'd better wear goggles. If not, it's good to wear a flat mirror to protect your eyes.

If the oil temperature is too high or the fire is too big, it is easy to fry and the paste is not cooked inside.

Today is the fifteenth day of the first month. What are you waiting for? Let's eat a fried dumpling to satisfy our hunger!

I'm Xiao fifteen, a boy who loves to eat. Only love and food can't live up to it ~

Of course you can fry it ~

When it comes to Lantern Festival, people can't help thinking of Yuanxiao and Tangyuan. Northerners like to shake Yuanxiao, while southerners like to wrap jiaozi. No matter which method is used, people greet the Lantern Festival with the same mood. During the Spring Festival, people like to set off firecrackers outside, and frying jiaozi at home during the Lantern Festival is also good. This Aauto Quicker pot sticker is a rock version of jiaozi's course ~ ~ ~ with rich taste: the first layer is crisp, the second layer is soft and waxy, and the third layer is sweet.

material

Tangyuan/Yuanxiao depends on preferences and food intake.

Cooking oil can reach half of the glutinous rice balls in the pot.

Sugar can be dipped in the end or not.

Coconut paste can be dipped in the end or not.

Tangyuan stuffing (black sesame stuffing is best) is needed if you wrap it yourself, but not if you buy it.

If glutinous rice flour is wrapped in dumplings, you need them, but you don't need to buy them.

If you pack jiaozi yourself, you need clear water (mixed glutinous rice flour), but you don't need it if you buy it.

The method of frying glutinous rice balls

Method 1:

Ingredients: quick-frozen hemp dumplings, oil.

Tangyuan is slightly thawed at room temperature, so you need to put more oil when frying. Heat oil, add dumplings, stir-fry over medium heat until the skin is golden and crisp, and then take out the pot.

Method 2:

Raw materials: glutinous rice flour

Add water to glutinous rice flour, knead it into a ball, and stick a few small holes with a toothpick to prevent jiaozi from bursting when frying. When the skin is brown and cracked, it can be cooked.

Method 3:

Raw materials: quick-frozen glutinous rice balls and bread crumbs.

Cook jiaozi in water, take it out of the pan, coat it with bread crumbs, and then fry it in oil pan until the skin is brown.

Tips:

1, in the process of frying, if the swelling is great, you need to poke a few small holes with a toothpick to let the air out, otherwise it will easily burst and hurt people.

2, don't put too many jiaozi at a time, five or six are almost the same, too much, will stick together.

3, try to use medium fire, too much firepower, will cause endogenous external coke, not easy to cook. Pay attention to the heat when frying! Temperature! Temperature! Not too big.

4. When eating, be careful to burn your mouth!

I want to eat fried dumplings, which are convenient, fast, nutritious and delicious!

First of all, prepare materials: 200 grams of glutinous rice flour, 30 grams of brown sugar and 30 grams of white sesame seeds.

Glutinous rice flour is mixed with boiling water of about 80 degrees to make a smooth and non-sticky dough. Take 20g of dough, knead it round, flatten it, wrap it with brown sugar stuffing, close it and knead it tightly, and then knead it round.

Roll a circle in sesame seeds and rub them with your hands a few times to prevent sesame seeds from falling off when cooking.

Put oil in the pot, add hemp balls and fry over low heat. Continue to push the hemp ball with a shovel for minutes, and fry until the hemp ball cracks, expands and the skin is crisp.

Crispy and tender outside, crispy and delicious fried dumplings are ready!

Of course, fried dumplings are also acceptable. It's so boring to eat dumplings on the Lantern Festival every year. It is a good choice to add a little interest and freshness to some new tricks. Zhou Jun will talk about the method of frying dumplings next week.

For dumplings with thin skin and small head, they can be fried directly in the pot without being cooked or steamed with water first. Deep-fried dumplings are crispy outside and soft inside, and they are delicious. Especially if you take a bite, the stuffing inside will come out, giving you a feeling of Explosicum. Zhou Jun has used fried dumplings instead of dumplings for some time.

For big dumplings, because the skin is thick, it needs to be steamed or boiled in the pot in advance, and then fried in the oil pan for a while after steaming.

Speaking of this, Zhou Jun has one thing to remind you warmly, that is, the cooked jiaozi should be drained with a funnel and then put into the oil pan, otherwise it is easy to spill oil droplets and injure the skin by accident.

In addition to simple frying, there are also methods of frying with bread crumbs. Buy some bread crumbs in the market in advance, then steam or cook jiaozi, dip them in the bread crumbs while the skin is still thick, and then fry them in the oil pan. When frying, be gentle with jiaozi. It's bad if you accidentally prick your skin.

Deep-fried dumplings have a soft taste besides crispness. Take a bite in your mouth and the taste is multi-layered. At first it was crisp, then it was soft and glutinous, and finally it was dense and delicate. Zhou Jun's favorite way to eat is to let the fried jiaozi cool down, and then swallow it into his mouth, feeling that the pulp is full of mouth and the mouth is full of fragrance.

Seeing that the Lantern Festival is coming, everyone can adopt a new way of eating jiaozi this time to add a little interest to the Lantern Festival. In Zhou Jun's view, fried dumplings have two kinds of fillings, the most classic. One is sesame stuffing and the other is peanut stuffing. These two fillings are neither sweet nor greasy, but they taste just right.

Tangyuan can be fried, and so can sweet potatoes. Presumably, when you go to a restaurant to eat, you will give your baby a plate of nutritious, healthy and classic delicious golden sweet potato balls! In fact, you can also make sweet potato balls in the restaurant quickly at home!

Sweet potato balls are made of medium-gluten flour and selenium-enriched sweet potatoes. They taste tight and not greasy, and they taste delicious when stuttered empty. Golden sweet potato balls are very popular food in restaurants ~ Bao moms can make them at home!

Selenium-enriched sweet potato /4009

Flour // 120g

Cooking oil/right amount

Peel the sweet potato and cut into pieces.

The steamer needs medium heat, and it can be steamed in 13 minutes.

Sliced and steamed sweet potatoes need to be stirred into mud. I use a cooking machine here.

No need to add a little water, just pour it into the cooking machine for a few minutes.

Add flour and mix well. The amount of flour in the recipe is small, and the dough is slightly wet and sticky. The purpose is to ensure that you can eat rich sweet potato flavor when eating. If you mind, you can add 10-20g-20g flour to the recipe.

Take a small dose from the stirred dough and rub it into balls for later use.

Pour oil into the pot. When it is 50% hot, roll it into small balls along the edge of the pot and shake the pot constantly. This action can not only avoid sticking to the pot, but also make the sweet potato roll more and more round.

Turn to low heat and fry the surface until golden brown, then take it out of the pan.

If you like sweetness, you can add some sugar and stir it in the flour, but in order to let the baby eat the original flavor, the sweetness of sweet potato is actually very good!

Sweet potato and sweet potato balls can be said to be babies' favorite snacks. Please make it quickly and enjoy the food ~