Glutinous rice balls are a very good traditional food. In addition to boiling them, they can also be fried and eaten. This is a special way to eat them. Many people will fry glutinous rice balls at home. There are many techniques when frying glutinous rice balls. So do fried glutinous rice balls need to be coated with starch? Let’s take a closer look below! Do fried glutinous rice balls need to be coated with starch?

There is no need to add starch to fried glutinous rice balls, steamed bun crumbs can also be used. Place the cooked glutinous rice balls on a plate and prepare a toothpick. Punch two small holes one centimeter deep in the glutinous rice balls. Remember not to pierce too deeply to avoid the appearance of glutinous rice balls.

If it is quick-frozen glutinous rice balls, you can dip the glutinous rice balls in water and stick them together with toothpicks to prevent the glutinous rice balls from cracking. At this time, we prepare the steamed bun crumbs and pour them evenly on the glutinous rice balls.

Then we prepare chopsticks, turn it over, wrap the glutinous rice balls evenly, and then we can fry the glutinous rice balls. Then we turn on the fire and dry out the bottom of the pot. After drying, we pour cooking oil.

After that, we burn the oil to 60% temperature. Now that the oil is warm, we start frying the glutinous rice balls. Now our glutinous rice balls have been fried to a golden color, and small bubbles have appeared on the surface, indicating that the glutinous rice balls have been fried. What kind of flour should be used to coat fried glutinous rice balls?

Generally, egg liquid and bread crumbs will suffice.

Ingredients: glutinous rice balls, eggs, bread crumbs, oil.

Steps:

Step 1: Add an appropriate amount of water to the pot, boil the water first, put down the glutinous rice balls, cook over medium-low heat until they float on the water, and cook until medium-cooked Take it out and set aside later. Do not overcook, otherwise the glutinous rice balls will easily collapse and deform, and the filling will be easily exposed and fried during cooking.

Step 2: Beat the eggs into a bowl, then take a glutinous rice ball and evenly cover it with a layer of egg liquid, then dip the glutinous rice ball in a layer of bread crumbs, and make all the glutinous rice balls in sequence.

Step 3: Pour more oil into the pot. The oil temperature is 60% hot. Pour the glutinous rice balls into the glutinous rice balls one by one to prevent them from sticking. Fry the whole process over low heat until golden brown and you can control it. Out of oil. Should fried glutinous rice balls be fried raw or cooked?

They need to be cooked before frying.

Because raw glutinous rice balls are fried directly in oil, gas will be produced in the raw glutinous rice balls, which will cause the glutinous rice balls to burst. After the glutinous rice balls are cooked and then fried, the gas will be released. When fried, the glutinous rice balls will not burst naturally and the glutinous rice balls will be crispier.

In addition, fried glutinous rice balls need to be fried in high heat. If the fire is low and the surface temperature of the dumplings is too low, the dumplings will stick to the pot, affecting the appearance of the dumplings.