Fresh glutinous rice balls: Fresh glutinous rice balls can be cooked for about 7 minutes, and it's almost good to see them floating. Frozen glutinous rice balls and frozen glutinous rice balls take a long time to cook, which takes about 10 minute. First, take out the quick-frozen dumplings and put them in the room temperature. When the water boils, put them in. When the dumplings float, add cold water once and then float.

After the dumplings are cooked in the pot until they float, they should be quickly cooked with slow fire. At this time, if they are still cooked with strong fire, the dumplings will break if they keep rolling. If the dumplings are constantly turned over, the heat is uneven, and it is easy to be cooked outside and hard inside.

After the dumplings are put into the pot, a proper amount of cold water should be added every time they are opened, so as to keep them in a state like rolling rather than rolling. After boiling for two or three times, cook for a while and then take them out for eating. The dumplings cooked in this way are soft and hard, sweet and delicious. Change the soup frequently. After the dumplings are cooked for two or three pots, the soup thickens, which greatly restricts the activities of water molecules. You should change the water before cooking. Otherwise, it will be cooked slowly and easy to be caught.