On the Lantern Festival on the 15th day of the first month, after eating Tangyuan, you can stroll around with lanterns. Just think about it. Tangyuan is the food that must be eaten on the Lantern Festival and the sustenance of people for reunion. Tangyuan is delicious and tender. If many people can't master the way to cook it, they will easily cook it in a pot. So how can Tangyuan not rot? With cold water or hot water?
How can Tangyuan not crack
The method of cooking Tangyuan seems simple, but it's not as easy as you think. It will turn into a pot of pimple soup. Generally speaking, there are four tips for cooking dumplings:
1. Boiled water: first boil the water, but put the dumpling into the pot, and then stir with a spoon for several times, so that the dumpling does not contact the wall of the pot;
2. Slow cooking: after the dumplings float from the bottom of the pot, use slow cooking instead;
3. Tap cold water: add a small amount of cold water to the dumpling every time it is boiled. After the water boils for two or three times, it can be boiled for a while and then fished out for food. The dumplings cooked in this way are soft, not hard, sweet and delicious;
4. Cook in time: the fresh glutinous rice noodles contain more water, which will deteriorate and break easily after being put on for a long time. Therefore, tangyuan is generally prepared and eaten now, and it should not be placed for more than three days.
How to cook Tangyuan in cold water or hot water? Generally, tangyuan is boiled in hot water, which is not easy to cook in cold water. Boil the quick-frozen dumplings. If you put the dumplings directly into the boiling water, they will be cooked and endogenous.
Reason: when dry powder is put into hot water, the outer layer quickly absorbs hot water and expands, so the water can no longer enter into it, so it is still raw inside. But should put in the cold water first, let the Tangyuan eat the cold water, then put in the boiling water, so as to heat evenly.
To cook Tangyuan, you need to master the essentials of "boiling water, slow cooking". To avoid Tangyuan sticking to the pot, use the spoon to stir it slowly in the pot until the surface of Tangyuan is smooth and floating on the water surface, and use chopsticks to be elastic on time. Add a little cold water after boiling for the first time to keep the soup rolling but not always.
No matter how long the dumplings are cooked, it depends on the quantity. Generally, the process is about 10 minutes. If you boil the dumplings too long, they will paste, and the stuffing will come out. You can only drink soup.
1. Put a proper amount of cold water (depending on the amount you cook) in the pot, and then boil it.
2. Put the dumpling or lantern into boiling water and cook.
3. When the water boils again, add a spoonful of cold water to keep it boiling. So three times, when the water is boiling again and the Tangyuan or Yuanxiao are all floating on the water, you can turn off the fire.
Please note that the cooking method is simple, but flexible according to the quality and quantity of Tangyuan or yuanxiao.
The simple way is to turn off the heat after cooking for three times, take out a dumpling or Lantern Festival and open it to see if the filling inside has melted, and if the outer skin is cooked, then you can decide whether to continue cooking or turn off the fire.