How can the frozen yuanxiao not collapse? You can put a few holes in the yuanxiao before frying. If the frozen yuanxiao is hard, you can wait until the frozen yuanxiao thaws a little before poking it. When the Lantern Festival is fried, the outer skin is hard because of uneven heating inside and outside, while the inner part is heated and expanded, thus bursting, causing oil to spill out. In order to prevent the spilled hot oil from scalding yourself, you can stab two small needles in the Lantern Festival with a needle before cooking. This can prevent the Lantern Festival from suddenly bursting in the oil pan, and the fried Yuanxiao will not leak the stuffing.
Tips on how to freeze Yuanxiao For raw Yuanxiao, you can first wrap the egg white and then fry it in a pot. Yuanxiao fried in this way has the fragrance of eggs. When frying, please turn it over to avoid uneven frying. Or roll a layer of white sesame seeds, and then poke a few holes in the Lantern Festival with a toothpick, and the depth is best just to reach the filling position.
Frozen Yuanxiao can be thawed, leaving a little hard skin. After a few holes are poked, when frying in the pan, the stuffing will not leak or explode. In addition, when frying, use a small fire to heat the oil, so that the fried Yuanxiao is sweet and delicious, and the skin is crisp and waxy.
Can you fry the Lantern Festival directly when it is frozen? You can fry it directly without thawing, but you should pay attention to sticking a few small holes in it so that the oil will not collapse when frying. When the oil temperature is 30% hot, put the Yuanxiao in the pot, then fry it slowly with low fire until it rises and turns golden. Frying Yuanxiao in this way is not easy to break oil, and it is cooked quickly. The reason for the explosion and oil collapse of fried Yuanxiao is that the oil temperature is too high, and Yuanxiao is basically made of glutinous rice, while the permeability of glutinous rice flour is poor, and the stuffing inside Yuanxiao expands when fried, thus exploding.