Introduction: When frying tangyuan, the most taboo is to directly go down to the pot, add this step, the Lantern outside the crispy glutinous skin is not broken, really fragrant
Hello everyone, I am a silly sister food, only food and beauty in life can not be disappointed. Lantern Festival, also known as the Shangyuan Festival, as a traditional festival, this is also the most important festival in the first month, and Chinese New Year's Eve as grand, this day to appreciate the moon to appreciate the lanterns to eat tangyuan, the following will share the traditional food tangyuan method, in addition to boiling to eat, fried tangyuan is more popular, crispy skin and sticky taste, deeply loved by people. The most headache of fried tangyuan is splashing oil, breaking the skin, fried into a pot of paste, seriously affecting the taste, so many people love to eat fried tangyuan but do not know how to do, in fact, just need to master a small skill, to ensure that the tangyuan outside the crispy glutinous skin, let's take a look at it.
When frying tangyuan, directly fry you are wrong, teach you a trick, tangyuan does not show the filling, does not crack. Like we northerners eat tangyuan are to buy finished products, unlike the southern people are their own wrapped tangyuan, the finished products are frozen, directly under the pan frying is easy to blow up and splash oil, after all, hot expansion and cold contraction, it is very difficult to master, so the most taboo to fry tangyuan directly under the pot, must add one more step.
Because the frozen tangyuan is hard after all and the glutinous rice is also very sticky, the frying under the pot is not breathable, it is easy to rupture, then you only need to cook the tangyuan first and then fry, this is to add a step, the water opens into the tangyuan, after the pot to remember to shake the bottom of the pot, so that the side next to the bottom of the pot is not easy to stick and crack, cook until it floats up, fish out with cold water to wash several times, remember to wash it several times, not too cold, and then fry it will not burst under the pan, you can directly go down the pot, you can also wrap the breadcrumbs. In addition, the oil temperature and heat should also pay special attention, first burn to 40% heat can be under the pot, the oil temperature is not too high, followed by low heat slow frying, must be low fire, but also keep stirring, so that the tangyuan is heated evenly, so that you can fry out the golden crispy tangyuan, ensure that one will not break, delicious.
Some people say I don't want to wrap the breadcrumbs, there is no easier way, there must be, take out the rice balls from the refrigerator, open the package and look at it, if there is frost, just let the frost melt for a while. Then find a toothpick, the surface of the tangyuan is pricked with a few small holes, so that you can directly fry under the pot, don't look at adding this inconspicuous step, this is the key not to burst, because the tangyuan is made of glutinous rice is very sticky, under the pan frying causes the air inside to be difficult to discharge naturally burst, then a few small eyes easily solve this problem. Frozen tangyuan to cold oil under the pot, so that it will not splash oil, with the rise of temperature tangyuan is also slowly cooked from the inside out, because there is no breadcrumb, do not use the tool to turn after the pot, lift the pot to shake, so as not to the tool to churn the tangyuan, compared to the first boiled and then fried, this method is suitable for less practice, if there are more people in the family, it is still recommended that the first.
Seemingly simple fried tangyuan, I did not expect that there are so many details to pay attention to it, but do not directly fry it, either cook it first and then fry it, or use a toothpick to prick a few small holes and then fry, it is necessary to add one more step, less of this step will naturally fail.
The little tips on fried tangyuan are shared here, want to eat fried tangyuan no longer worry about doing badly, try it quickly, this method is super easy to use, in addition to cooking tangyuan, fried tangyuan, what other delicious ways to eat it? Welcome to leave a message in the comment area to share, so that more friends can learn and benefit. I wish you all a happy Lantern Festival and a successful dream.