<h1 class= "pgc-h-arrow-right" > Lantern Festival fried tangyuan, do not directly fry, keep in mind these 2 steps, do not burst, crispy outside and sticky inside</h1>
Before the fifteenth is the year, the fifteenth lantern festival of the first month, is also a major festival, in ancient times, the first to the fifteenth day, every day is a festival, there are different customs. Lantern Festival is one of the traditional festivals, also known as Shangyuan Festival, Small New Moon, Lantern Festival, etc., the main customs are eleven warm and festive lantern viewing customs. There are also dragon lanterns, lion dances, stilt walking, dry boat rowing, twisting songs, Taiping drums and so on. In Yangzhou, Jiangsu Province, there is a Lantern Festival that lasts for 6 days, and the lights begin to bloom on the thirteenth day of the first month, and every household eats tangyuan.
On the day of the Lantern Festival, many places across the country have the custom of eating tangyuan, before people called tangyuan lantern, also known as floating yuanzi, but the production methods of each place are different, there are fillings, there are no fillings, there are boiled soups, there are also fried, and there is a distinction between sweet and salty. In short, during the Lantern Festival, we must remember to eat tangyuan, which means reunion and happiness.
The fried Lantern is to fry the tangyuan in oil, and the tangyuan after frying, the outside is crispy and the inside is sticky, which is more delicious. But frying tangyuan is a technical job, and tangyuan will explode if you are not careful. So if you want to fry tangyuan, don't fry it directly, teach you the correct way today. When frying the rice balls, keep in mind these 2 steps, the rice balls do not burst, the outside is crispy and the inside is sticky.
<h1 class="pgc-h-arrow-right" > [fried rice balls].</h1>
ingredient:
Rice balls, egg liquid, breadcrumbs, cooking oil.
method:
The first step, first cook the rice balls under the pot, add a little salt when cooking, you can prevent the skin from breaking when cooking, and the cooked rice balls will float on the surface of the water and can be fished out.
In the second step, the fished dumplings are placed in cool water to cool and set aside.
The third step, then fish out the cooled tangyuan, and then use a toothpick to poke a hole in the surface, because the high temperature of the frying will produce gas, which can be discharged from the small hole and will not burst.
The fourth step is to wrap the rice balls with egg mixture and then wrap them with breadcrumbs. Breadcrumbs are the key to crispness, so it's a must, preferably golden brown.
The fifth step, from the pot to boil the oil, when the oil temperature is 50% hot, put in the rice balls and fry, fry until golden brown and fish out.
Remember the 2 steps:
1, if you directly use frozen tangyuan oil to fry, it will definitely burst, and it is very dangerous, so it should be cooked first.
2, after cooking, then use cold water to cool, and then prick a small hole, how to fry the next pot will not burst open.