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How to make glutinous rice balls non-stick pan How to make glutinous rice balls non-stick pan
1, gently knead. Before the rice balls are put into the pot, gently knead the rice balls with clean hands to make the skin crack slightly, so that the cooked rice balls in the pot are cooked inside and outside, and will not be pinched, soft and delicious.

2. Under boiling water, after the water is boiled, slowly put the glutinous rice balls into the pot, and at the same time gently push them away with a spoon, and stir them slightly in the same direction to make them rotate a few times without sticking to the pot.

3, slow fire, simmer for a while, after the dumplings float, quickly switch to slow fire, otherwise it will make the dumplings roll in the pot, and the boiled dumplings are not delicious.

4, cold water, in the process of cooking jiaozi, every time you cook a pot, you should add an appropriate amount of cold water at the same time, so that the jiaozi in the pot keeps rolling. After cooking for two or three times, cook for a while, and then you can eat it.

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

6. Cook in time. The glutinous rice flour of raw glutinous rice balls contains a lot of water. Tangyuan will go bad if cooked for a long time. If the raw glutinous rice balls are cooked after freezing, they will often break the skin and affect the appearance.

7. Hurry out of the pot. If the cooked dumplings can't be eaten for a while, take them out of the pot in time and put them in clean cold water. After cooling, take it out and put it in a plate.