Method for making glutinous rice balls
1. Put an appropriate amount of cold water in the pot (depending on the amount you cook) and bring it to a boil.
2. Cook dumplings or Yuanxiao with boiling water.
When the water boils again, add a spoonful of cold water to keep it boiling. Repeat this for three times. When the water boils again and jiaozi or Yuanxiao has all floated on the water, you can turn off the fire.
(Hint: The time for cooking jiaozi is generally around 10 minute. When jiaozi floated, it was almost ripe. )
Pay attention to the following points when cooking jiaozi.
Cooking jiaozi requires mastering the essentials of "boiling water, slow fire".
In order to avoid sticky dumplings, stir slowly in the pot with a spoon until the surface of the dumplings is smooth and floats on the water, and use chopsticks flexibly on time.
Pay attention to add a little cold water after the first boiling to keep the soup in the soup pot boiling instead of boiling all the time. After a few minutes, jiaozi is ready to eat.
In addition, in order to reduce greasy, you can also add a little ginger slices as seasoning when cooking jiaozi. The slight spicy taste of ginger will bring more delicious food to the soft and delicate jiaozi.
Cooking Method of Sanquan Tangyuan
Glutinous rice flour cooked with raw glutinous rice balls contains a lot of water. Tangyuan will go bad if cooked for a long time. If the raw glutinous rice balls are cooked after freezing, they will often break the skin and affect the appearance. If you can't finish the cooked jiaozi, you should take it out of the pot in time and put it in clean cold water. After cooling, take it out and put it in a plate.
The cooking methods of Yuanxiao dumplings are basically the same. The shelf life of frozen dumplings such as Missing Tangyuan and Sanquan Tangyuan is basically within one year, and then you can take them out and cook them directly under the preservation condition of MINUS 18 degrees!