It’s almost the Lantern Festival, and my impatient friends have already started to eat glutinous rice balls. In the past few days, many friends in the circle of friends have made their own glutinous rice balls, and many friends laughed at themselves and cooked glutinous rice balls into porridge... Must-eat special traditional food, because of the differences in regional culture, different places call it "Yuanxiao" in the north, and the method is "rolling". Friends in the south call it "tangyuan". The method is to use "bao". Although the method is different, the appearance and taste are not very different. Eating glutinous rice balls on the Lantern Festival means happiness and reunion in the new year!
When I was young, my mother would make glutinous rice balls on Lantern Festival, put the sugar filling in the glutinous rice flour, and kept rolling, like a snowball, using glutinous rice flour Wrap the sugar filling...I have learned to do it a few times, and I feel that it is better to just buy and eat. Especially now there are more and more varieties of glutinous rice balls in the supermarket. You can choose from various fillings: strawberry, yellow peach , Mango, blueberry...
Tangyuan can be bought, but you still have to cook it yourself. Speaking of making glutinous rice balls, many people think it is too simple: the water will not be poured into the pot after boiling Come on, this is not right! Many people in the circle of friends I mentioned earlier have cooked glutinous rice balls into a pot of porridge, just because the method is useless. In fact, it seems that simple cooking glutinous rice balls is also skillful. Only when the details are done can it be sweet, sticky and delicious. Skinned glutinous rice balls:
To cook glutinous rice balls, it is best not to boil them under water. Many people do not understand. No wonder the taste is not good, the skin is broken and the filling is revealed!
1. Add water to the pot, add 3 grams of edible salt when the water is boiled, stir the salt and add to the dumplings one by one.
2. Then use the back of a spoon to gently push the glutinous rice balls against the bottom of the pot to prevent the glutinous rice balls from sticking to the pot, then cover the pot and bring it to a boil.
3. After boiling, we add a small half bowl of cold water, gently stir the glutinous rice balls, and then continue to cook, tap the water twice, boil three times, and see that all the chubby glutinous rice balls are floating. The glutinous rice balls are cooked.
4. Put the soup in a bowl with a spoon, and the soft and waxy glutinous rice balls are ready!
【Summary of Techniques】：
1. When boiling the glutinous rice balls in a pot with warm water, the water temperature is about 40 degrees, watch the water bubbling in the pot and then put the rice balls in, because we The glutinous rice balls you buy are all frozen. If you boil the pot under water, because the temperature difference is too large, the cold glutinous rice balls will easily crack when it meets the boiling water. However, the glutinous rice balls are easy to stick to the pot if they are in the water. Soaking for too long will cause the skin to soak and affect the taste!
2. Add a little salt when cooking glutinous rice balls, which can prevent the glutinous rice balls from sticking, and at the same time make the cooked rice balls more chewy and smooth!
3. Cooking glutinous rice balls is like cooking dumplings. Don't boil them all the time. Add some cold water during the cooking process so that the inside and outside of the glutinous rice balls are heated evenly, and the cooked rice balls are delicious!
4. Be careful when you cook glutinous rice balls. Do not use a colander to fish the glutinous rice balls, but use a spoon to serve the soup together in a bowl, because the colander will leak the soup. , The glutinous rice balls will be squeezed together, it is easy to cause the glutinous rice balls to break the skin, don't give up your efforts!
5. The soup for making glutinous rice balls is already sweet, so there is no need to add sugar in the soup, which can reduce calorie intake.
When cooking glutinous rice balls, is it a pot under cold water or under water? It turned out to be wrong, boiling in warm water is the correct way! Although the glutinous rice balls are delicious, when faced with the hot and fragrant glutinous rice balls, do not rush to eat them, especially the elderly and children. When eating glutinous rice balls, you must eat slowly and small stuttering. Be careful that the rice balls choke your throat and trachea. And the glutinous rice balls are very high in sugar, plus some high-fat, high-calorie sesame and peanuts. Remember to eat less at a time and don't be gluttonous!
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