In the fried glutinous rice balls to eat will find that sometimes glutinous rice balls will appear to blow up the situation, so that the need to give each glutinous rice balls are at least 3 to 4 small eyelets on the line, which is effective in preventing the process of frying, suddenly burst the situation, but after the small eyelets we can not be taken lightly, this time must be Do a good job of preventing accidental bursts of preparation.

When we make glutinous rice balls, we need to be in three or four percent of the oil temperature in the pot, and then slowly with a small fire to fry, such as frying to a golden brown, if you find that the oil temperature is too high or the fire is too big, this time it is easy to fry paste, and also easy to appear outside the paste inside but not cooked situation.

We put the glutinous rice balls in the deep frying before, need to use a toothpick to tie a few small holes, so that in the deep frying process, the glutinous rice balls can be breathable, so that you can avoid because of the expansion of the situation of the collapse, we can also put the glutinous rice balls into the pot, slightly after heating and cooking, and then choose to give the glutinous rice balls tie a few small holes, so you can better avoid the glutinous rice balls to burst when fried. This can better avoid the bursting of the balls when they are fried.

If the oil temperature is too hot, the glutinous rice balls will also burst. Therefore, when the oil is 50 percent hot, we can put the glutinous rice balls in the pot, and use a small fire to slowly fry the glutinous rice balls with good flavor, but also to avoid the problem of bursting.

Before the glutinous rice balls in the pot, we can choose to roll a layer of starch on the surface of the glutinous rice balls, which is also effective in preventing cracking.

Fried glutinous rice balls are cooked fried or raw fried

We in the fried glutinous rice balls, can be thawed glutinous rice balls directly after the pot to fry, you can also choose to after the freezing of the glutinous rice balls cooked, and then control the water to dry and continue to deep fry, are we can choose the method, and both practices will not affect the fried glutinous rice balls texture, but in the raw fried glutinous rice balls, the surface of the glutinous rice balls in the pot, because in the deep fried glutinous rice balls in the pot, the surface of the glutinous rice balls in the pot, the surface of the glutinous rice balls in the pot. balls, because the filling is raw before frying, so want to ensure that the whole glutinous rice balls are fried cooked through, is to be cooked than the fried glutinous rice balls when the time spent a lot longer, and in order to ensure that the raw fried glutinous rice balls can be evenly cooked, so that we finally use a toothpick in the surface of the glutinous rice balls, tie some shallow holes, so you can avoid the surface of the glutinous rice balls golden, but fried glutinous rice balls inside not cooked phenomenon occurs. The phenomenon of the inside of the fried glutinous rice balls is not cooked.