That is to say, if the frozen glutinous rice balls just taken out of the refrigerator are directly boiled in water, it is easy to break because of the large temperature difference between inside and outside, which may not be obvious at first, but when boiled, the phenomenon of broken skin and exposed stuffing will appear one after another. That's why it looks good when it's cooked, but it's rotten when it's cooked.
The frozen glutinous rice balls are put into the pot in cold water, which is actually a slow thawing process. When the glutinous rice balls are frozen and cooked, the time span in the middle is too long. In the early stage, the glutinous rice balls are easily soaked, even if they are not rotten, they will be deformed. In the later stage, they will be broken because of excessive gelatinization of glutinous rice skin. If you don't want to cook it, you may be caught. If you don't want to cook it, it's easy to cook it and get into a dilemma.
Matters needing attention in cooking Yuanxiao.
The glutinous rice balls that have just been placed in the pot will sink to the bottom of the pot. At this time, you should always stir and push with the back of the spoon to avoid the skin damage caused by the paste pot. At the same time, stirring can also make the dumplings heated more evenly and cooked more roundly and without deformation.
Remember to add some water quickly after the water is boiled, and don't let the dumplings churn in the boiling water all the time. At this time, it is easy to boil the skin, but the stuffing is still raw. Every time the pot is boiled, water is immediately added, and it is ordered back and forth for 2-3 times, and the glutinous rice balls will float up roundly, and there will be no broken, exposed and raw phenomena at all.