The Lantern Festival is a traditional festival of the Chinese nation, that is, the 15th day of the first month, eat dumplings and lanterns, the 15th day of the first month is the first full moon in a year, in order to commemorate this day, the North ate "Lantern Festival", the South ate the "dumplings" of the custom. Lantern Festival originated in the Han Dynasty, in order to commemorate this traditional festival, in the Sui Dynasty and Song Dynasty, there are "Song Tang Yuan Sui lights" records, the first day of the first month of the fifteenth eat Lantern Festival means that the moon is full of people group auspicious meaning, "osmanthus fragrance filling wrapped walnut, rice such as the Pearl River water Amoy, see who said the drop of powder is good to try to light the wind to sell Lantern Festival! ", a poem on the Yuan Zhu Zhi Zi, said it is the first day of the first month to eat Lantern Lantern.

Tangyuan we are difficult to buy now do, because it is not good to save, so we usually buy are generally frozen, frozen Tangyuan open after the surface has a layer of frost, frost inside with some powder, this layer of frost a moment will melt, after the melting they will stick together, if you pour it directly into the pot inside the boiler, it's especially easy to paste the soup. Many friends in the cooking dumplings, there will always be either out of filling or broken skin, today I will share with you a dumplings cooking tips, cooked dumplings do not break the skin not out of filling, soft and sweet and Q弹, very tasty. Here are the detailed steps to cook dumplings, take a look.

Main ingredients: a package of dumplings, 30 grams of sugar, water.

Detailed practice

1, first we prepare a package of dumplings, the number of dumplings according to the number of people in the family to prepare, we are cooking dumplings, remember not directly into the pot, add 2 more steps, do not break the skin does not show filling.

2, now we pour the dumplings into a large bowl, and then pour a moderate amount of cool water, the water level must be no more than the dumplings, let it soak for about 30 seconds or so can be.

3, dumplings soak time can not be too long, in the soaking dumplings will be absorbing water, while thawing, so as to replenish in time in the process of thawing the loss of water, 30 seconds after we quickly fish it out of the water control, loaded with a bowl inside the spare.

4, next we prepare a pot, add the right amount of water, cover the lid and open high heat to boil the water, the water burned to such a dense small bubbles, turn into a small fire, we add a spoonful of sugar, use a spoon to stir the sugar melting, the purpose of the sugar here is to increase the concentration of water.

5, cooking dumplings, dumplings will not absorb too much water, you can prevent dumplings cooked out of the mold, so that we cook out of the soup will be more sweet, dumplings are also more chewy, after the sugar melted, we scooped out two tablespoons of soup, put into a bowl standby.

6, now we pour the dumplings into the pot, turn to medium heat to cook, we cook dumplings must not wait for the water to boil under the pot, boiling water under the pot dumplings are easy to cook loose, so we must remember, cooking dumplings warm water under the pot is the most correct.

7, after the dumplings boiled, the next step is also the most critical, to scoop out the soup poured into the pot, this step is called point of water, point of water, we must use warm water, do not use cold water, with warm water to cook out of the dumplings taste will be more Q bullet.

8, point of water this step we mainly play three roles, the first can play a role in cooling, so that you can prevent the boiling of the water and lead to the dumplings tumbling rupture, the second we cook out of the dumplings soup will be more refreshing, the third is the use of thermal expansion and contraction of the principle of heat, prompting the heat into the dumpling stuffing, so that the dumplings heart cooked faster, will not happen to pinch the raw, like this dumplings boiled All of them float up to prove that the dumplings have been cooked, we put it into the bowl.

This method of cooking out of the dumplings all round, the texture of Q elastic power, not at all sticky, and there will be absolutely no breakage of the skin out of the filling.

This cooking dumplings bite soft and sweet, it is really too delicious, if you like it then collect to try it.

Seven said:

1, open the frozen dumplings first with cool water to soak for a while to thaw, so that the dumplings in the cooking will not be heat and cracked;

2, the pot of water to add sugar stirring, sugar can make dumplings more powerful, eat more Q bullet;

3, cook dumplings, never use the warm water in the pot, while cooking the dumpling, the cooking of the dumplings, the cooking of the dumpling, the cooking of the dumplings, the cooking of the dumplings, the cooking of the dumplings, the cooking of the dumplings, the cooking of the dumplings, the cooking of the dumplings. Warm water in the pot, slide while cooking, the soup is clear and will not be paste.