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Boil the frozen tangyuan, remember not to directly go down the pot, keep in mind the 3 points, tangyuan non-stick pan does not reveal the filling!
Time flies so fast, tomorrow is the Lantern Festival. As soon as the Lantern Festival of the fifteenth day of the first month has passed, it means that the year has passed. This year, due to the epidemic, many friends have chosen to celebrate the New Year on the spot. I don't know if everyone has a little sense of incompleteness about this year's "year". Don't worry, tomorrow Lantern Festival can be sure to remember to eat tangyuan. The reunion was round, festive and lively, and the spirit began to work.
This year's Lantern Festival happens to be a working day, and many friends are estimated not to take a holiday. Fortunately, there are many quick-frozen rice balls in the supermarket for everyone to choose from. Salty and sweet meat vegetarian, tangyuan with various fillings, really convenient. Boiling quick-frozen rice balls is different from boiling ready-made rice balls. For raw hands, it is easy to cook the rice balls until they are stuffed with broken skin. Today, let's take a look at how to cook the rice balls are complete and delicious!
<h1>First, remember not to go directly to the pot</h1>
Quick-frozen rice balls are usually kept in the freezer of the refrigerator so that they do not melt the cracked skin at room temperature. Many friends usually directly get off the pot when cooking quick-frozen rice balls. In fact, this is not correct. Before the rice balls are in the pot, you can add 1 spoonful of salt or a little white vinegar to the water in advance to prevent the skin of the rice balls from sticking to the pot, so that the boiled rice balls are complete.
<h1>Second, 80 degrees of hot water is the best to eat</h1>
Boiled frozen rice balls, many friends like to boil water after the pot. Under the stimulation of strong heat, the glutinous rice flour on the surface of the tangyuan is easy to crack, and it is easy to appear externally cooked and endogenous. The cooking time is too long, and the skin of the rice balls is easy to reveal the filling, which seriously affects the taste of eating. After experimenting many times, I found that with hot water of about 80 degrees, the boiled rice balls can be heated inside and outside at the same time, and the taste is the best.
<h1>Third, the cooking process should be "3 points of water"</h1>
Cooking quick-frozen rice balls is the same as boiling dumplings, in the process of cooking, after the water is boiled, it is also necessary to follow the principle of "lighting water 3 times". After the water boils, it is easy to make the fragile tangyuan skin crack the dew filling, so remember to add cold water immediately after the water boils, repeat 2 to 3 times, until the tangyuan comes out one by one and cooks. Fish it out, process it according to your favorite cooking method, and you can eat it.
If you think "lighting water 3 times" is too troublesome, then you can also try this method. After the tangyuan is put into the pot, after the tangyuan skin is set, it is gently stirred with a tool to prevent the tangyuan from sticking to the pan. Then turn the heat to medium heat, cover the lid, simmer for 3 to 5 minutes, and finally open the lid and cook for 1 minute, as long as the rice balls float up, you can fish it out.
Boiled frozen rice balls, remember not to directly under the pot, remember the 3 points, tang yuan non-stick pan does not reveal the filling! I am a food expert of Bao Ma, and I make every home-cooked dish for my family with my heart! If you like it too, follow me!