How to cook delicious glutinous rice balls

Tangyuan is a traditional Chinese food. It has a soft and sweet taste. Many people like to eat it. However, some people always encounter various problems when cooking tangyuan. They feel that the tangyuan they cook is not delicious, and they are very depressed about it. So how to cook tangyuan deliciously? In fact, when cooking tangyuan, you only need to master a few tips to make delicious tangyuan. I will write down these tips in a while, and you will know how to cook tangyuan deliciously after reading them.

How to cook delicious glutinous rice balls

1. Pinch the glutinous rice balls before cooking

When you cook glutinous rice balls, you should pinch them one by one with your hands before putting them into the pot. Don't pinch too hard, just make slight cracks appear. This will allow the glutinous rice balls to be cooked inside and out, and they will feel soft and delicious when eaten.

2. Put the glutinous rice balls into boiling water

When cooking glutinous rice balls, you need to put them in boiling water, so that the cooked glutinous rice balls will taste better. The specific method is to put the water into the pot and boil it, then put the glutinous rice balls in, and use a spoon to spread the glutinous rice balls, and then cook them. During the cooking process, use a spoon to push the glutinous rice balls several times, so that the glutinous rice balls will not stick to the pot.

3. Pay attention to the control of fire when cooking glutinous rice balls

If you want the cooked glutinous rice balls to taste good, it is also important to control the heat. After putting the glutinous rice balls in the pot, heat the pot to boil, then adjust the heat to medium or low, and slowly cook the glutinous rice balls in the pot. This will make the fillings in the glutinous rice balls easier to cook, and the cooked glutinous rice balls will taste better. If you keep cooking the glutinous rice balls over high heat, the glutinous rice balls will be heated unevenly, resulting in a situation where the outside is cooked and the inside is hard, affecting the taste of the glutinous rice balls.