3. Wait until the dumplings float up for the first time, then turn the heat to medium-low, and keep the dumplings on the surface of the water to maintain the heat.
4. Don't forget to take two steps during the cooking process:
1) Stir the dumplings once every three to five minutes to avoid sticking to the bottom of the pot
2) Keep the soup thin and keep adding water to the soup so that the dumplings don't get overcooked.
5. Cook for about 50 minutes, turn off the heat, and simmer for 10 to 20 minutes. To try to eat up the texture feel "fragrant Q elasticity not pinch raw" that can use the leakage ladle fishing out. Fished out of the flour round with cold water rinse several times: the intention is to wash off the thick soup, not easy to stick together, reduce the temperature, so that the texture is more elastic (the same reason with the production of cold noodles noodles).
6. The small secret of the delicious or not:
Treatment of drained pearls to add syrup honey, this step in the sweetness of the powder itself, so the milk tea do not have to add too much syrup, you can easily feel the sweetness of the pearls when chewing powdered rice balls.
Powder round with red groundnut flour production, the general practice is to red groundnut flour to the bucket, add water and mix well, and then hand rubbing and divided into two buckets, a bucket of rubbing a bucket of kneading and scratching into granular
Finally, then use the sieve round child-like sieve can be under the pot of boiled, the procedures are complicated and the force needs to be uniform, cooking powder original also has a small skill, to be in the water rolled down, the side of the cooking and stirring, in order to cook through, granular, and the powder round cooked through, the powder round is not a good choice. The water should be boiling and stirring at the same time in order to cook the dumplings thoroughly, the grains are transparent and elastic, and the taste is of course QQ
Q: What are the ingredients of the dumplings on the market?
A: white flour + groundnut flour + potato flour + caramel.
Q: Many vermicelli on the market have preservatives added during the manufacturing process, why is that the main reason?
A: To extend the shelf life.
Natural Vermicelli - keep for 2 days
Add Dilute Acid - keep for 10 days (allowed by Department of Health, limited to 0.5g/kg)
Add Dehydrated Acetic Acid - keep for 30 days (illegal, this preservative is prohibited for cakes and biscuits)
When selecting raw Vermicelli, you have to pay special attention to it.
Sweet potato flour 600 grams sifted and added 337.5 grams of water, kneaded into a semi-moist dough, the dough in the leakage ladle on the rubbing squeeze, you can rub out the small particles of powder, and then slowly rubbing the powder particles with their hands, the powder particles can be slowly knotted into a small granular shape, which is the vermicelli!