1, gently knead. Before the dumplings are put into the pot, use clean hands to slightly knead the dumplings to make the skin slightly cracked, so that the dumplings cooked thoroughly in the pot are cooked inside and outside, will not be pinched, and are soft, smooth and delicious.

2, under the boiling water, after waiting for the water to boil, slowly put the glutinous rice balls into the pot, at the same time, it should be gently pushed away with a spoon, slightly stirred in the same direction, so that it rotates several times and does not stick to the pot.

3, slow fire, simmer for a moment, after the glutinous rice balls float, quickly switch to slow fire, otherwise it will make the glutinous rice balls roll in the pot, and the cooked glutinous rice balls are not delicious.

4, cold water, in the process of cooking dumplings, every time the pot is boiled, a proper amount of cold water should be added at the same time to keep the dumplings in the pot in a state of rolling. After boiling for two or three times, cook for a while, and then you can eat it out of the pot.

5. Change the water frequently. After the boiling water in the pot has been boiled for two or three times, change the water in time. Because at this time, the glutinous rice balls in the pot have become thick and greasy. If we continue to use them, they will not only cook slowly, but also be easy to be caught.

6. Cook in time. The glutinous rice flour of raw glutinous rice balls contains a lot of water. If the glutinous rice balls are cooked for a long time, deterioration will occur. If the raw glutinous rice balls are cooked after freezing, the skins will often be broken, which will affect the appearance.

7. Get out of the pot quickly. If the cooked glutinous rice balls can't be eaten for a while, they should be out of the pot in time, and put in clean cold water. After cooling, remove them and put them into the plate.