Lantern Festival, the great river north and south of the tangyuan and lantern indispensable to eat, with the meaning of family reunion, happiness and beauty, every household will figure a good color head, and the family to enjoy the moon to eat the Lantern. In addition to boiling and eating tangyuan, there are many people who like to eat fried flavor. Zheng Wangzhi of the Tang Dynasty mentioned in the "Records of The Chefs" that "diet in the middle of the bian and the oil hammer on the yuan". "Oil hammer" is wrapped in glutinous rice flour balls wrapped in filling, added to the pot and cooked, fished out and soaked in well water, put into the oil pot fried crispy and eaten, the finished product is similar to the current fried tangyuan.
Fried tangyuan seems simple, the failure rate is very high, and there is a certain danger, in the process of frying is easy to appear tangyuan bursting, leaking filling, splashing oil and other conditions, teach everyone a small skill, in the frying of tangyuan, remember "first tie and then dip", tangyuan not only does not burst and does not leak filling, but also soft and crispy is particularly delicious. Practices to share with you.
<h1 style="text-align: left;"> fried dumplings </h1>
Ingredients: 1 sachet of rice balls, 1 egg, breadcrumbs to taste.
1, add an appropriate amount of water to the pot, when the water in the pot is about to boil, the tangyuan opens the package and puts it into the pot, gently pushes it with a spatula, so as not to stick to the pot, turn the heat down, cook until the tangyuan floats up, add 1 spoonful of water, cook for about 2 minutes to turn off the heat, the tangyuan will be fried after cooking, do not need to cook completely, cook until 8 mature. The fully cooked rice balls are too soft to form, and they are easy to burst.
2, after the rice balls are cooked, fish out and put them in cool water to cool down, wait for the rice balls to completely cool down, so that the rice balls can be more solid and sticky, beat the eggs into the bowl, and beat them with chopsticks.
3, with a spoon to fish out the rice balls one by one, and drain the water, put into the plate, with a toothpick in the rice balls to prick some holes, so that in the process of frying the rice balls, the rice balls meet the high temperature, the gas produced inside can be discharged through these small holes, to avoid the situation of explosion.
4, add to the egg liquid, so that the surface of the rice balls is fully wrapped in egg liquid, add the bread chaff to roll, so that the surface of the rice balls is evenly wrapped with bread bran, sticking to the bread crumbs can absorb the water on the surface of the rice balls, it is not easy to splash oil, but also can make the fried rice balls crisp and tender, the taste is richer.
5, add more oil to the pot, the oil temperature is 40% hot, then put the dried chopsticks into the oil pot, the chopsticks will appear yellow bubbles, indicating that the oil temperature is just right, add the rice balls wrapped in bread bran, after the rice balls are formed, the chopsticks gently turn the tang yuan, so that it is evenly colored, the whole process should be slowly fried to the surface of the golden brown, after fishing out the oil control, the color of the golden, crisp and soft fried tangyuan is ready.
Tip: If the oil temperature is too high during the process of frying the dumplings, you can turn off the heat to let the oil temperature drop, and then start the fire to continue frying.
<h1 style="text-align: left;">—laojing said—" </h1>
In the process of frying tangyuan, in addition to remembering the tips of "first tie and then dip" (punching holes dipped in egg liquid and breadcrumbs), but also keep a small fire throughout the process, the oil temperature can not be too hot, to avoid the high temperature of the tangyuan bursting situation, and to be willing to put oil, tangyuan should be fried in batches into the oil pot, do not add too many tangyuan in the pot at one time, the tangyuan is easy to stick at high temperature, resulting in tangyuan cracking and leaking filling.
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