Cooking Yuanxiao is a knowledge. Of course, if you are too anxious, you will eat the boiled dumplings. If you are too slow, you will eat the dumplings without chewiness and softness. So it's better to use boiled water or cold water when cooking the Lantern Festival? How many minutes will the dumpling be cooked?
Boiled water or cold water for cooking Yuanxiao
After the water boils, put the Lantern Festival in the pot gently by hand, and immediately push it away gently with a spoon to make it rotate for several weeks. It doesn't stick to the bottom of the pot. When the Lantern Festival floats up, use slow fire to avoid outside cooked and inside hard. During the boiling process, when the water is boiled once, add some cold water to keep the pot rolling like a stick. When cooking the Lantern Festival continuously, change the soup frequently, so as not to be mixed.
Gently knead, before the Lantern Festival is put into the pot, gently knead the Lantern Festival with clean hands to make its skin slightly cracked. In this way, the cooked Lantern Festival will be cooked inside and outside, not sandwiched, and soft, smooth and delicious.
When the water is boiled, put the Lantern Festival into the pot slowly. At the same time, gently push it away with a spoon and stir it slightly in the same direction to make it rotate several times without sticking to the pot.
Slow cooking, warm cooking for a while, after the Lantern Festival rises, quickly change to slow cooking with a small fire, otherwise the Lantern Festival will continue to roll in the pot, and the cooked Lantern Festival is not delicious outside.
When the Yuanzi floats, add cold water and repeat twice. When the Yuanxiao floats up, you can get out of the pot. If you don't put it in the pot, it will be pasted for too long.
How to cook the Lantern Festival
Under water
After the water is boiled, put the lantern into the pot, gently push it open with a spoon, and let it rotate for several weeks without sticking to the wall of the pot.
Slow boiled
After the Lantern Festival rises, change to slow fire quickly. Otherwise, the Lantern Festival keeps rolling, and the hard inside is not delicious.
Cool water
During the cooking process, add a small amount of cold water to the pot every time you open it, so that the Lantern Festival in the pot will keep rolling. Boil the water two or three times, then boil it for a while, then you can eat it. This kind of boiled Lantern Festival is soft and not hard, sweet and sticky.
Cook in time
The glutinous rice flour of raw Lantern Festival has a lot of water content, which will deteriorate if it is kept for a long time, and it is easy to boil and break if it is frozen.
It's best to make and eat the Lantern Festival now, and keep it for no more than 3 days. Once the color of the Lantern Festival changes, it can't be eaten. The frozen Lantern Festival bought now should also be eaten in time. It's better not to store it for more than a week.
In addition, when tasting yuanxiao, whether boiled or fried, it should be cooked thoroughly. When frying the Lantern Festival, it's best to make some holes in the Lantern Festival to prevent it from bursting and scalding.
How does the Lantern Festival cook
Fresh Lantern Festival
Cook the fresh Lantern Festival for about 7 minutes. It's almost good to see the Lantern Festival floating.
Frozen Lantern Festival
It takes about 10 minutes to cook the frozen Lantern Festival. First, take out the frozen Lantern Festival, and put it in the room temperature. After the water is boiled, put the Lantern Festival in. When the Lantern Festival floats, add cold water once, and then float.
Is it cold water or hot water
Hot water pot, boil dumplings need to master the 'boiling water, slow cooking' essentials. 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.
1. The first step is to pour about 600ml of cold water into the pot, cover the lid, and heat it to a warm temperature. Remove the lid of the pot, put 1g salt into the pot, mix well. When the water temperature is 20 or 30 degrees, we put in the quick-frozen dumpling, which is one of the tricks, because the temperature of the quick-frozen dumpling is very low, so that it is the same as the water temperature, then it is easier to make it mature.
2. Cover the lid of the pot, then boil it for about two minutes with a big fire, open the lid of the pot, and stir the dumpling clockwise with a spatula. That's the second trick. Because salt was added before, stirring in one direction at this time makes the dumplings not easy to adhere to each other.
3. When the boiling water boils, we add some cold water and boil the dumpling again. That's the third trick. Using cold water makes the inside of our dumpling easier to ripen. Reduce the heat and cook for another minute or so. Turn off the heat and simmer for a while.