On the day of the winter solstice, it is a traditional festival in China, where people usually gather together to taste warm tangyuan together. As if at this moment, time stands still, the family sits around, and the emotional bond is firmly united in the crispy and sweet rice balls.
The dumplings come in a variety of flavours and shapes, from the traditional white glutinous rice wrapper wrapped in sweet peanut filling, to the colorful shapes that are creatively cobbled, each one exudes infinite tenderness and love.
Eating rice balls on the winter solstice is a traditional Xi for thousands of years, but with the development of the times, rice balls have also changed in various patterns, not only boiled and eaten, but also fried and eaten.
Deep-fried dumplings are a perfect blend of tradition and innovation, and it attracts the attention of all food lovers with its unique appeal. During the frying process, the brown and attractive skin of the rice balls in various shapes becomes crispy and golden in the oil pan, and shimmers like gold. As soon as you bite into it, the filling in the fluffy dough soaks your whole body in an instant, making you want to stop. The crispness of the outer skin and the softness and sweetness of the inner skin complement each other to create a wonderful taste.
Deep-fried dumplings aren't just tempting on the outside, but more importantly, they combine traditional gnocchi with a modern twist. In the past, the dumplings symbolized family reunion, and the fried dumplings added a touch of innovation to this reunion.
The day after tomorrow is the winter solstice, if you want to make fried rice balls, you must keep these 3 skills in mind, the rice balls "do not explode", the taste is crispy on the outside and tender on the inside.
First of all, pay attention to the oil temperature when making fried glutinous rice balls, when the oil temperature is lower than the appropriate temperature, the glutinous rice balls will absorb too much oil, resulting in a greasy taste and loss of the original flavor. However, if the oil temperature is too high, the glutinous rice balls are easy to explode due to high temperatures, and the hot oil that explodes is easy to cause injury.
Secondly, the glutinous rice balls must be boiled before being fried in the pot to ensure the crispy taste on the outside and tender on the inside. Cook the rice balls in a pot, remove them when they come to the surface, and put them in cold water to cool. Wait for the glutinous rice balls to cool completely and look a little set, and then take them out, at this time the glutinous rice balls will not be too soft, and it is convenient to coat them with breadcrumbs.
Finally, and most importantly, prick a few small holes into the glutinous rice balls. Because during the re-frying process, the internal heat will expand and the gas will be discharged. Therefore, it is necessary to prick a few small holes to facilitate the exhaust of the glutinous rice balls.
Here's how:
Step 1: Cook the rice balls in a pot, then remove the cold water.
Step 2: After the glutinous rice balls are cool, take them out, prick a few small holes with a toothpick, pour in the egg mixture, and then coat them with breadcrumbs.
Step 3: Then heat the oil in the pot, the oil temperature is about 5 to hot, put in the glutinous rice balls and fry them slowly. Fry until the glutinous rice balls are crispy and you can get out of the pan, pay attention to the observation when frying, and if you find that the glutinous rice balls are a little cracked, take them out immediately, and you're good to go.
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