The children have not yet started school and are living their lives with their fingers crossed all day. The children are on vacation, although the home is lively, but the home also has more gunpowder than usual. Children are always the fuse, especially when there are two children in the family, all day long it is a chicken flying dog jumping, and there is no day to stop. After the child eats, drinks, and sleeps, someone must interrupt, and the study during the holidays cannot be delayed. It's hard to catch up on the holidays, and some mothers will think of ways to make food for their children.
Before the children start school, we also have an important festival, that is, the Lantern Festival, the Lantern Festival, also known as the Shangyuan Festival, the Small New Year, the New Year's Eve or the Lantern Festival, is one of the traditional festivals in China, which is the fifteenth day of the first lunar month every year. The Lantern Festival mainly includes a series of traditional folk activities such as viewing flower lanterns, eating tangyuan, guessing lantern riddles, and setting off fireworks. The Lantern Festival also has a national unified cuisine, that is, tangyuan. The north "rolls" the Lantern, the south "wraps" the tangyuan, which are two different methods and tastes.
The most classic method of tangyuan is to use black sesame seeds and pork board oil as filling, add a little sugar, and rub the outside with glutinous rice flour into a circle, after cooking, it will taste sweet and soft, and the aftertaste is endless. Tangyuan also symbolizes the happy family reunion, in the new year, the family is happy and reunited, so tangyuan is an essential food for the Lantern Festival on the fifteenth day of the first month. Tangyuan is mostly cooked to eat, Xiaobian shared the special method of tangyuan, "fried Lantern" is not greasy, not explosive method, especially simple, 1 minute can learn
Ingredients: Tangyuan egg breadcrumbs
1, prepare a pack of quick-frozen tangyuan, if you can buy freshly made tangyuan it is better, generally in the Lantern Festival can buy freshly made tangyuan, usually we buy are quick-frozen.
2, boil water in the pot, put a spoonful of sugar, which can effectively prevent the tangyuan from sticking together. White sugar can increase the concentration of water, so that the boiled tangyuan is soft and tender and sweet, boiled until the secret book bubbles, at this time put the tangyuan into it.
3, tangyuan in the process of cooking, the whole process of medium-low heat, tangyuan boiled to boil when adding half a spoon of warm water, adding warm water can make the tangyuan slowly boil up again, so that the boiled tangyuan will not break the skin and will not show the filling, tangyuan do not need to cook completely cooked, cook to eight points can be. The dumplings are cooked until one or two float up and quickly fished out.
4, after the rice balls are fished out, put into the cold water, in the cold water can be left for 5-6 minutes, so that the rice balls can be better shaped. In this way, the tangyuan is not easy to break the skin and is also more rounded.
5, after passing the cold water, the breadcrumbs are fished out and drained, and then put into the breadcrumbs, and some black sesame seeds can also be added inside the breadcrumbs. Roll it back and forth so that the rice balls are evenly wrapped in breadcrumbs.
6, after the rice balls are wrapped in breadcrumbs, pick them up one by one and rub them back and forth, so that the breadcrumbs are not easy to fall when fried.
7, from the pot to burn oil, the oil temperature is 50% hot, that is, when the chopsticks are put into the dense bubbles, the rice balls wrapped in breadcrumbs are put into the oil pan to fry, the frying time can not be too long, generally 30 seconds can be, if the time is too long, it is easy to break the skin and dew filling. Fry until crispy on the surface and quickly fish out, so that the delicious fried rice balls are ready.
【Li Xiao has something to say】
1, choose quick-frozen tangyuan can not be taken out in advance, take it as you go, take it out in advance, this time it is easy to melt and stick.
2, when cooking tangyuan, add a spoonful of white sugar, can increase the concentration of water, but also can make the tangyuan without breaking the skin and not revealing the filling, and the boiled tangyuan is more round and tender
3, the rice balls do not need to be fully cooked, cook until slightly floating up, quickly fished out, put into cold water to cool, after cooling into the breadcrumbs.
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