Before the pot, the application of clean hands slightly pinch curry, so that its skin slightly cracked, so that the pot after cooking through the curry inside and outside are cooked, will not pinch raw, and soft and smooth and delicious.

2, boiling water

When the water boils, slowly put the snacks 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

Strong fire to cook for a few moments, when the snacks float, quickly switch to a small fire to cook slowly, otherwise it will make the snacks in the pot constantly rolling, cooked snacks outside of the cooked in the raw is not delicious.

4, point of cold water

In the process of cooking snacks, each boiling pot should also point into the appropriate amount of cold water, so that the pot of snacks to maintain a seemingly rolling non-rolling state. After boiling the pot two or three times, and then cook for a while, then can be served out of the pot.

5, change the water

The pot of boiling water after two or three consecutive currants, that should be changed in time. Because this time the pot of Lantern soup has become thick and greasy, if you continue to use, not only Lantern cooked slow, and easy to pinch.

6, timely cooking

Raw snacks of glutinous rice flour contains more water, if the snacks are done after a long time, there will be deterioration of the phenomenon, the raw snacks are frozen and then boiled, but also often boiled through the skin, affecting the appearance.

7, fast out of the pot

has been cooking the Lanterns if a moment to eat, should be timely out of the pot, and will be placed in clean cold water, to be cooled and fished out into the dish.