In a few days is the Lantern Festival, every household has to eat dumplings to eat tangyuan, in our north to eat dumplings a lot, but also to eat vegetarian stuffing, as for eating tangyuan should be in recent years should be in recent years began to pass over, tangyuan flavor there are many kinds, but we only eat sweet. Just like southerners are not used to sweet rice dumplings, we are not used to eating fresh meat and tangyuan, it is really a party to raise people.
<h1>Are tangyuan and lantern one kind? </h1>
There are many friends who regard tangyuan and lantern as a kind of food, southern friends eat tangyuan, and northern friends eat lantern. Tangyuan is wrapped out, just like dumplings, there is a serious glutinous rice skin wrapped in the filling, so the tangyuan skin is generally smooth and sticky. Lantern is "rolled out", directly dipped in water over and over again in the glutinous rice flour rolled, after repeated steps, the skin will come out, so the skin of the Lantern is dry and fluffy.
Tangyuan is relatively easy to cook, about 3-5 minutes can be cooked, but the Lantern is very resistant to cooking, because the outside is wrapped in a lot of corn starch for at least 10 minutes or more, and the soup will be very turbid. And the Lantern is not easy to store, frozen in the refrigerator for a long time will crack, tangyuan is different, can be frozen for a long time.
<h1>Tangyuan everyone will eat and do, but recently many friends have reflected to me that the boiled tangyuan cracking and filling problem is more, so first share with you several ways to cook tangyuan. </h1>
Buy back the frozen rice balls directly under the warm water pot to cook, slowly and gently stir a few times to prevent sticking to the pot, after a while the rice balls will float up, or the water boiled directly under the pot, after the pot boiled again, turn off the heat and simmer for 5 minutes, the rice balls will automatically float up. These two methods should be the most common method of boiling tangyuan.
If you use the above method to cook tangyuan and will fail friends, you can try the following slightly cumbersome cooking method.
1, the surface of the quick-frozen tangyuan will be mixed with glutinous rice flour frost, directly under the pot of boiling then the soup will be turbid, you can first put the quick-frozen tangyuan into cold water soaked for 20-30 seconds, the time should not be too long, mainly play a thawing role, soaked after the water control fishing out.
2, boil water, the fire to the water to start the secret of the small bubbles, at this time turn to low heat plus sugar, sugar can increase the concentration of water, so that the boiled tangyuan is not easy to break the skin.
3, after the sugar is boiled, turn to the medium heat under the tangyuan, turn more after the pot, until it floats up, add a little warm water to the point, boil again can come out of the pot.
Although such a step is a bit troublesome, the success rate of cooking tangyuan is very high.