1, dumplings must be cooked.
Tangyuan can be thawed in different ways, but it must be cooked first, and in the process of cooking, it should not be completely cooked until it is 8% mature. If it is completely cooked, it may cause the skin of the tangyuan to be too soft, and the filling will explode during frying. You can choose the invagination you like, but be careful not to continue frying if it is broken during cooking.
2. Punch some holes in the dumplings.
This step is to make the dumplings have a breathing hole in the frying process, because in the high-temperature frying operation, if there is no vent hole, they may explode directly when they encounter high temperature. This punching is also skillful. You can gently punch a few holes with a toothpick, and one dumpling is about 5 holes. Don't punch too many holes just because you want to vent. If there are too many holes, it will be easier to flow out, which will eventually affect us.
3. Wrap eggs on the surface
If the skin of glutinous rice balls is fried directly, it is particularly easy to dry, which will affect the taste. Therefore, when frying glutinous rice balls, you can wrap the egg liquid on the surface and then wrap it with a layer of bread crumbs, so that the moisture in the skin will not dry out and affect the final taste during frying.
4. Oil temperature and tumbling skills
The most important thing about fried food is the oil temperature. When frying glutinous rice balls, the oil temperature can be controlled at about 150- 180 degrees. Especially in the frying process, people must be present all the time, and then pay attention to tumbling at any time to prevent frying or annoying. In the tumbling process, it is recommended to roll with long chopsticks. After confirming that the skin is evenly colored and all turn golden yellow, you can get out of the pot.