When cooking glutinous rice balls, remember not to cook them directly, add 2 more steps, and the Lantern Festival will not reveal the filling or break the skin

Today I will share with you 2 tips for cooking glutinous rice balls, the boiled glutinous rice balls do not break the skin, do not reveal the filling, are soft and glutinous, sweet and Q elastic, and the taste is more delicious.

1. First of all, we prepare a pack of quick-frozen rice balls, and friends who are not too troublesome can also make rice balls by themselves. After the quick-frozen rice balls are opened, there is a layer of frost on the surface, and there is some powder in the frost. This layer of frost melts after a while, and when it melts, they stick together. If you pour it directly into the pot and boil it, it is easy to break the skin and paste the soup.

2. Pour the rice balls into a large bowl first, and then pour an appropriate amount of cold water into it, and the water level can be submerged over the rice balls. Let it soak for about 30 seconds, and while soaking, the glutinous rice balls will absorb water and thaw at the same time. In this way, we can replenish the water lost in the process of thawing in time, and after 30 seconds, we can quickly remove the glutinous rice balls to control the water.

3. Next, we add an appropriate amount of water to the pot, add a small amount of salt, and stir the salt with a spoon to melt. Add some salt when cooking the rice balls, so that the skin is not easy to break, and it prevents it from sticking to the pan. It makes the cooked rice balls more chewy.

4. After the water in the pot boils, add the rice balls, continue to boil over high heat, and then gently push away with a spoon to prevent the bottom from sticking to the pot. Take a look, two more steps, the surface of the glutinous rice balls in the pot is still relatively smooth and complete, and there is no phenomenon of broken skin and glutinous rice balls.

5. After boiling, change to the lowest heat and cook for another 3 minutes, during which there is no need to add cold or warm water. In this way, the skin will not break when cooked, and the glutinous rice ball filling will not flow out.

After 7 or 3 minutes, the glutinous rice balls float completely and the glutinous rice balls are cooked.

8. Put it in a bowl and eat. The glutinous rice balls are cooked like this without breaking the skin or revealing the filling, the surface is smooth, and the Q bomb is especially delicious!