Our country since ancient times, the Lantern Festival to eat dumplings say, dumplings made of glutinous rice flour is added to the spherical body made from a variety of fillings, dumplings is a moral people round and round, so every family reunion in the Lantern Festival to eat dumplings. Particularly high sugar content of rice balls, so eat them when we must pay attention to, can not eat, can not eat them and when the big bite, to bite a small mouth slowly, be careful filling soup burns more sticky rice balls, to slowly, Do not choked throat or trachea. Here to talk about several dumpling eat:
Boiled dumplings: This is the simplest and most homely one of the principles to follow this practice, "rolling water, simmer", meaning that after the water to boil, add the rice balls, use a spoon to stir slowly dumplings, cis direction, or rice balls are broken skin can only stir the soup, rice balls is not so easy to stick pan, cooking process can add a little cold water, cook the rice balls smooth Popi, rice balls and other floating up almost live, but also low heat, simmer 3 to 5 minutes.
When the wok is heated slowly to seven mature oil, the rice balls pot (not the frozen dumplings directly into the pot, and then into the room temperature to rice balls, darting water to prevent hot oil), fried dumplings: fried rice balls slow to dumpling stand, do not paste pot, or a pot of paste dumplings on Popi, and to be deep-fried rice balls, golden brown skin showing, you can off Huosheng plate. Features are outside the focus of soft, waxy skin crisp.
Bake dumplings: wok home oven, you can try. In the bottom of the pan smear a little peanut oil, rice balls will be placed neatly on the baking tray eleven, rice balls surface may be slightly brush a layer of oil, the pan into the oven for about ten minutes until golden brown rice balls, you can remove the pan, this approach texture with fried almost, but not fried crisp, but the operation is simple, safe, and do not worry about the key Popi paste pot.
Roberts dumplings: Oh, the premise is first caramelized rice balls Lantern Zhashu, in fact, the same reason with candied sweet potatoes. Pot and add sugar and the amount of water, the water is heated slowly over low heat to melt sugar, white sugar has been heated to a bubbling golden brown, then the fried dumplings into the pot, stir quickly and sugar evenly, quickly pan dish, it made a delicious sweet candied dumplings.
Steamed dumpling: the entire bottom of the dish put a steaming cloth and apply a layer of oil to prevent sticking pot Popi dumplings, rice balls will be eleven neatly, into the steamer, and steam for 15 minutes or so until boiling, remove the piece of steamed cloth placed directly on the plate when eating dumplings folder will not stick to the cloth. This approach dumpling soft mellow, not with soup, more conducive to carry.
"Dressing" dumpling: Do not be confused by the name, in fact, the reason is very simple, just do the same as candied fruit, provided that advance Zhashu dumplings, fried sesame cakes, exceeding add sugar, heat until sugar boiled paste, add sesame seeds, dumplings, sticky roller evenly, you can pan, every bite is sweet, sesame, rice incense, fragrant stuffing intertwined, delicious ~~~
Fermented glutinous rice balls: boiled rice balls can be said sublimation edition, the first pot and add water till the water is boiling, add the rice balls cooked, add fermented rice (preferable to the supermarket to buy ready-made), you can add a little sugar according to your taste (you can not add ); stir the eggs, the same as for egg soup dumplings Drizzle pot, boil and serve. Blood circulation effect.
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