If you want to prevent the glutinous rice balls from exploding before frying them, you can use toothpicks or other sharp objects to poke a few small holes in the glutinous rice balls.

Method 1:

Ingredients: red and white glutinous rice balls. Seasonings: peanut powder, white sugar.

1. Mix the seasoning first and spread it on a flat plate.

2. Heat the oil in the pan first. Put the bamboo chopsticks in and it will bubble.

3. Put the glutinous rice balls in one by one, do not let them stick together (fry slowly over low heat, the skin will be crispy and will not stick together.

4. Pour the fried glutinous rice balls into the oil, put them into a plate, and shake them from side to side. As long as the ingredients are evenly coated on the glutinous rice balls, it’s done.

Method 2:

1. Defrost the glutinous rice balls half an hour in advance, and make small holes with toothpicks

2. Add an appropriate amount of cooking oil to the pot and heat it slightly

3. Add the glutinous rice balls and fry over medium-low heat. Fry, flipping back and forth, covering the pot from time to time, being careful not to be burned by the oil.

4. Fry until golden and slightly bursting.

Method 3:

1. Put the cooked glutinous rice balls into a plate, and use a toothpick to poke two small holes in the glutinous rice balls to a depth of one centimeter. Remember, don’t make the holes too deep to prevent the glutinous rice balls from breaking. "Expose the stuffing."

2. Prepare the steamed bun crumbs, pour them evenly on the glutinous rice balls, and use chopsticks to flip the glutinous rice balls so that they are evenly covered with the steamed bun crumbs.

3. Turn on the fire and bake them dry Add oil to the bottom of the pot and heat until it is 60% hot. Add the glutinous rice balls and fry until golden brown. Small bubbles begin to appear on the surface of the glutinous rice balls. This means that the glutinous rice balls are fried and ready to serve.