The dumplings float up even if they are cooked.

1, before the pot, the hand should be clean hand slightly pinch currant, so that its skin slightly cracked, so that the pot after cooking through the currant inside and outside of the cooked, will not pinch raw.

2, when the water boils, put the snacks slowly 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.

3, slow cooking on high heat for a few moments, to be the currant floats, quickly switch to a small fire and slow cooking, otherwise it will make the currant in the pot constantly rolling, cooked currant outside the cooked in the raw is not delicious.

4, point of cold water in the cooking process, every boiling pot should also point into the appropriate amount of cold water, so that the pot of curryballs to maintain a seemingly rolling non-rolling state.

5, open the pot two or three times, and then cook for a while, you can eat out of the pot. Look at all the Lanterns floating on the water is cooked.

According to legend, soup dumplings originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novelty food, that is, with black sesame seeds, lard filling, adding a little sugar, the outside of the glutinous rice flour rolled into a round, cooked, eat sweet and savory, interesting. Because of this glutinous rice dumplings cooked in the pot and floating and sinking, so it was first called "floating yuanzi", and later some areas of the "floating yuanzi" renamed dumplings.

Soup dumplings originated in China during the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, with black sesame seeds, lard, sugar as raw materials, first of all, the black sesame seeds ground into a powder, and then lard, sugar successively into the mixture into a ball to do the filling, the outside of the glutinous rice flour rolled into a round shape, cooked, eat sweet and savory, interesting. Because of this glutinous rice ball cooked in the pot and floating and sinking, so it was first called "floating yuanzi", and later the "floating yuanzi" renamed the dumplings.

Sweet dumplings itself has a sweet taste, so the soup does not need to add sugar to reduce calorie intake; if there is no filling small dumplings, soup can be replaced with sugar cinnamon, sweet wine, flower tea or cinnamon jujube soup, cinnamon ginger soup, the latter can be a complement to the body to get rid of the cold effect; salty dumplings can be put on the cook some vegetables to increase the fiber.