The appearance of frozen dumplings has a layer of white frost and glutinous rice powder, if directly under the pot to cook it is easy to soup become more cloudy, so it is best to soak in cool water before the pot, while allowing the surface of the dumplings to absorb water in advance, to avoid rupture in the pot when the heat, but the soaking time should not be too long, 30 seconds or so can be.

Tangyuan is one of the representatives of traditional Han Chinese snacks. At the same time, it is also the most characteristic food of Chinese traditional festival Lantern Festival, which also expresses the ancient people's yearning and expectation for a happy life.

Yuanxiao is stuffed with black sesame, lard, a little sugar, and rolled into a round shape with glutinous rice flour, and when cooked, it tastes sweet and soft, with a long aftertaste.

Cooking Lanterns should be done according to ? Warm water in the pot, warm water to cook through? The points of the old operation, if the fire boiling water to cook, dumplings outside cooked, the internal sandwich, resulting in the appearance of the snacks in the role of boiling water paste off, so that the soup is more cloudy, in the case of water to boil, point into the cool water a few times so that the temperature of the water down to prevent rolling, so that the snacks inside and outside the maturity to be consistent.