Today is the Lantern Festival, and it is the festival of eating the Lantern Festival. As we all know, we eat the Lantern in the north and tangyuan in the south, although they are similar things, but their production methods are not the same.
Our northern Lantern is rolled out, and the tangyuan is wrapped up. Compared with tangyuan, the Lantern has a thick skin and less filling; Tangyuan is a thin skin and more filling. Therefore, the taste of tangyuan will be sweeter.
It is also because the rice balls are wrapped out, so in the process of cooking, a little attention will be cooked, or the filling is exposed, and it is sticky and sticky to eat, and it is not delicious. Today I will share with you a small skill of boiling tangyuan, to ensure that the boiled tangyuan is round and slippery, the Q bomb is chewy, and the soup is refreshing and non-sticky.
1, the tangyuan bought back are frozen, so when cooking the tangyuan, I will take the tangyuan out in advance, let it thaw slightly, generally to cook the tangyuan, first take the tangyuan out of the refrigerator, and then prepare the pot and water, so that when the pot is down, the tangyuan will not be frozen so hard, so that in the process of cooking, it will not be cracked by emergency heat.
2: Add water to the pot, then add a little salt and stir with a spoon to melt. Salt is added here to increase the viscosity of the water, and when the rice balls are cooked, the rice balls will not burst due to inhalation of too much water.
After the salt melts, scoop two spoonfuls of warm water into a bowl with a spoon and use it for a while.
3: When dense bubbles bubble up at the bottom of the pot, put in the prepared rice balls, and gently push the rice balls with a spoon to avoid sinking the bottom, then turn the heat to medium heat and cook the rice balls. Here it is best not to wait for the water to boil before entering, because the water is easy to boil when boiling.
4, after the water is boiled, and then pour the warm water scooped out in advance into the pot, which is called some water, just like boiling dumplings, cool down the boiling water, so that the boiling water will not be boiled; you can also use the principle of hot expansion and cold contraction to let the heat enter the inside of the rice balls, so that the rice balls cook faster, and will not be sandwiched.
Note here that it is best to use warm water when boiling tangyuan water, so that the texture of the boiled tangyuan will be much better than that of cold water.
5, after the tangyuan floats up, it means that the tangyuan has been cooked, and it can be out of the pot.
After we put the rice balls out, let's cool it slightly and eat it. The tangyuan cooked in this way is smooth and complete, round and slippery, and it is also a bit of a Q bomb, not sticky at all, the soup is also very refreshing, and there will be no precipitation at the bottom of the pot, which is perfect.
In fact, cooking tangyuan seems simple, but also some skills, as long as you master it, cooking a delicious tangyuan is simply handy.
Well, today's sharing is here, I am a pleasant taste, the article is my original work, I hope you can like, if you have any problems in the production process, you can pay attention to me, leave me a message to discuss and exchange gastronomic experience, we work together to do a good job of food, let us eat healthier, more nutritious. Every day will bring you the same food sharing, I hope you eat a good mood!