Poached glutinous rice balls are the simplest and most homely way. Clear soup glutinous rice balls are also the healthiest. Don’t throw away the soup. After the water boils, add the glutinous rice balls. Use a spoon to slowly stir the glutinous rice balls in the same direction. Otherwise, the glutinous rice balls will break their skins and you will have to drink the soup. In this way, the glutinous rice balls will not stick to the pot easily. During the cooking process, add cold water and use it as water. When it boils again, add a spoonful of cold water and cook three times in a row. The cooked glutinous rice balls will be smooth without breaking the skin. Just wait until the glutinous rice balls float. Don't cook them for too long, otherwise they will easily become mushy.

For fried glutinous rice balls, if they are quick-frozen glutinous rice balls, you must first defrost them in advance, then heat the oil in a pot until 7 degrees Celsius is cooked, put the glutinous rice balls in the pot, and then fry them slowly over low heat, otherwise the glutinous rice balls will stick. Very easy to burn. When the glutinous rice balls are fried thoroughly and the skin turns golden brown, turn off the heat and serve on a plate. It is characterized by coke on the outside, soft on the inside, crispy on the outside and waxy on the inside.