As the saying goes, "after fifteen years, it is the end of the year", why? Because the fifteenth day of the first month of the year is the first full moon day of the year, it represents the consummation, but also means the new year, and the things in the heart can get a satisfactory good result. The fifteenth day of the first month is the traditional Lantern Festival, but also the last festival of the New Year, on this day every household will eat the Lantern and Tangyuan, taking the meaning of reunion and reunion.
Lantern Festival of course to eat tangyuan to count the festival, generally in the north called lantern, the south called tangyuan, every year on this day, the street is full of "selling tangyuan" song, listening to the cheerful and festive, popular song, can't help but want to eat tangyuan to relieve hunger, enjoy the festival food.
Tangyuan has two ways to eat, one is to cook to eat, the other is fried to eat, cooking is relatively simple, and cooking dumplings, fried to eat need some skills, and there is a certain danger, because when frying tangyuan is easy to burst and splash oil, it is because this makes many people afraid of frying tangyuan, today I will teach you 3 tricks, no matter what tangyuan is fried, it does not burst or reveal the filling.
<h1 class= "pgc-h-arrow-right" > 3 tips for frying tangyuan without bursting or revealing filling</h1>
1. Cook first and fry later
Many people fry tangyuan is directly thrown into the oil pot to fry, in fact, this is not correct, experience proves that even if the surface of the tangyuan is punched, directly put in the pot to fry will also burst, so it is necessary to cook first and then fry.
Cooking the rice balls first is to make the glutinous rice flour inside the rice balls heat up to produce stickiness, so that it is not easy to burst, when cooking can only be cooked for 7 minutes, can not be fully cooked, otherwise it is easy to stick, fried out is not good.
2. Punch the dumplings
Why the fried tangyuan will burst, it is because the tangyuan is heated inside, the hot gas cannot be discharged, it is constantly expanding, and finally the dough skin cannot withstand the expansion of the hot gas, and it will naturally burst or even splash oil.
3. Control the oil temperature
The core skill of fried rice balls is the control of oil temperature, if the oil temperature is not well controlled, whether you are wrapped in egg liquid or bread chaff, the same will burst the dew filling, as long as the oil temperature is mastered, whether it is fresh tangyuan or frozen tangyuan, can be the same success, the following will tell everyone the method.
<h1 class="pgc-h-arrow-right" > the practice of frying tangyuan</h1>
The above shared 2 tips for fried tangyuan, if you have not done a small partner must have doubts, frozen tangyuan is the most common, and the difficulty is larger, the following will take frozen tangyuan as an example to practice operation.
Ingredients: Frozen rice balls, breadcrumbs
1. The frozen rice balls are first poured into a bowl, washed with water, this is done to prevent the rice balls from sticking easily, and then put them in the pot and cook until 7 minutes cooked, fish out and soak in cold water.
2. Drain the boiled rice balls slightly, put them in the prepared breadcrumbs and wrap them evenly in a layer of bran.
3. Start the pot and start the fire, add 2 times the oil of the rice balls to the pot, and the oil surface must be wide so that the rice balls can float.
4. The oil temperature rises to 5 layers of heat (put chopsticks into the oil, there are more dense small bubbles can be), pour the rice balls into the pot, paste the pot and gently push.
5. After the rice balls are cooked, the oil temperature will drop a little, then do not adjust the fire, when the oil temperature rises again, adjust the fire to the minimum, and fry the rice balls in a dipping way, so that the rice balls will not burst, and the soup balls can be pierced with toothpicks after they are soft.
6. Tangyuan fried floating, the surface of the slight yellow fishing out, the oil temperature rises to 6 layers of heat, pour into the tangyuan re-frying for 20 seconds to fish out, fried tangyuan is completed.
==》 Fried tangyuan making tips
1. Frozen tangyuan is best washed with water first, so as to avoid ice residue, explode in the oil pot, and be sure to drain after washing.
2. Add the rice balls to the pot, do not push randomly, to stick to the bottom of the pot and easily push in one direction, so that the oil rotates slightly, so that the rice balls do not stick to the bottom of the pot.
3. Fried tangyuan is a careful and patient work, always to maintain the temperature of the oil, the use of dipping and frying, which is an important trick for the tangyuan not to burst.
4. Re-frying is to make the tangyuan skin more crispy and not easy to return to soft.
<h1 class="pgc-h-arrow-right" > the difference between lantern and tangyuan</h1>
Many people think that lantern and tangyuan refer to the same thing, which is also true, because the raw materials are similar to the finished products, but there is still a difference between the two.
1. Lantern is shaken out, Lantern filling is more limited, generally with date paste, bean paste, peanut crushed, sesame seeds, etc., the filling is frozen hard cut into pieces and kneaded, and then dipped in water into dry glutinous rice flour to wrap powder, and then dipped in water and then wrapped, so repeat 5 times, put the powder wrapped thick enough, the taste is relatively rough.
2. Tangyuan is wrapped out, the filling of the tangyuan is relatively rich, sweet and salty, can be meat and vegetarian, first add glutinous rice flour to water and good, and then knead the dough and rub the long strips into small dough, and then flatten into the tangyuan skin, put in the mixed filling to close the mouth and knead the circle, the taste of the tangyuan should be soft and delicate.
The Lantern Festival is coming, every household will eat tangyuan, boiling and eating, fried to eat, learn the above two tricks, whether fried fresh tangyuan or frozen tangyuan will not burst the dew filling.
I am an ink food, a person who loves food and loves to share, if you want to know more about food knowledge and production skills, just pay attention to me! Welcome to comment, leave a message, forward, discuss learning together, today's food is shared here, finally, thanks for reading.
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