1, gently pinch in the pot before, the application of clean hands slightly pinch curry, so that its skin slightly cracked, so that the pot after cooking through the curry inside and outside are cooked, will not pinch the raw, and soft and smooth and delicious.

2, boiling water under the water to boil, slowly put the snacks into the pot, at the same time should be followed by a spoon to gently push it away from the same direction, slightly stirring, so that it rotates a few times, do not stick to the pot. Slow cooking on high heat for a few moments, when the currant floats, quickly switch to a small fire and cook slowly, point cold water in the process of cooking currants, every boiling pot should be at the same time point into the appropriate amount of cold water, so that the currant in the pot to maintain a seemingly rolling non-rolling state.

3, open the pot two or three times, and then cook for a while, you can eat out of the pot. Diligent change of water pot of boiling water cooked two or three times in a row, that is, you should change the water in a timely manner. Because this time the pot of Lantern soup has become thick and greasy, if you continue to use, not only Lantern cooked slow, and easy to pinch raw.

4, timely cooking of the raw rice snacks in the glutinous rice flour contains more water, if the snacks will be done after a long time, there will be deterioration phenomenon, the raw rice snacks frozen and then boiled, but also often boiled skin, affecting the appearance. Quickly out of the pot has been boiled Lanterns if a moment to eat, should be timely out of the pot, and will be placed in a clean cold water, to be cooled and fished out into the plate.