The Lantern Festival is coming, cook tangyuan to master these four points, say goodbye to the troubles of tangyuan not being cooked and broken skin! (1) Roll underwater. Bring the water tumble over high heat, then put the rice balls into the pot and spoon immediately

The Lantern Festival is coming, cook tangyuan to master these four points, say goodbye to the troubles of tangyuan not being cooked and broken skin!

(1) Roll underwater. Boil the water over high heat, then put the rice balls into the pot and immediately gently push them with a spoon to rotate the rice balls with the water without stick.

(2) Cook over low heat. After the rice balls float, switch to slow heat. If you continue to cook over high heat, the rice balls will continue to roll and will crack.

(3) Light cold water. In the process of cooking, every time the pot is opened, a little cold water should be added to keep the lantern in the pot in a non-rolling state. After two or three times, cook for a while and then cook. The Lantern cooked in this way is neat and beautiful, soft and smooth and delicious.

(4) Change the water frequently. After boiling the soup of the Lantern Festival, after boiling two or three pots, the water should be changed. Because the soup has become thicker, if you continue to use it, it is not only slow to cook, but also easy to sandwich.

Hope this article can help you cook tangyuan, like a point of attention, comment, forward this article, thank you [than the heart]#Lantern Festival##Boiling Tangyuan##Boiling Lantern# #烹饪技巧 #