How can I make glutinous rice balls fry without splashing oil?

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The first month is the first month of the lunar calendar. The ancients called the night "Xiao", so they called the fifteenth day of the first month the Lantern Festival. There are many ways to eat Yuanxiao, such as boiling, frying, frying and steaming. Lantern Festival, eating Lantern Festival, Lantern Festival without Lantern Festival is incomplete.

Tired of making Lantern Festival every year, some people began to ponder new tricks. Fried Yuanxiao has become a new choice for eating goods. So I fried dumplings with quick-frozen dumplings bought in my supermarket, which turned out to be a tragedy. The delicious food became a "bomb" with great lethality. Do you know what happens when high-temperature oil meets quick-frozen jiaozi?

Tangyuan itself is a sealed ball with stuffing inside. When heated, the gas in the middle expands, which will lead to explosion. If you fry jiaozi at high temperature and quickly freeze it, it will be more dangerous, and the result can only be scalding. This is not! Every year during the Lantern Festival, people in the hospital are burned by fried dumplings, and their faces are burned. It's scary!

In this age of looking at faces, it is not worth the loss to eat shameless!

But in order to satisfy my appetite, I decided to teach you how to make fried dumplings!

First, prepare raw materials and seasonings: 500 grams of fresh Yuanxiao; Cooking oil 1000g, a little sugar.

Exercise:

Step 1: Take the Yuanxiao out of the package, and punch 3-4 holes in the Yuanxiao with toothpicks, with a depth of about 1 cm, not too deep to prevent the stuffing from leaking out.

If it is a quick-frozen dumpling, it needs to be dipped in water first, and then tied, because it will crack if tied directly.

Step 2: put a little oil in the pot, so there won't be Yuanxiao, too much is easy to spill. When the oil in the pot is cooked, put the Yuanxiao into the pot and fry it in two batches. When the Lantern Festival is pale yellow, turn it with bamboo chopsticks to make it heated evenly. When the color of Yuanxiao turns golden and small bubbles begin to appear on the surface, take out the oil and put it on the plate.

Step 3: Put some sugar or black sesame seeds on the fried Yuanxiao according to your own taste.

Remember the trick of frying Yuanxiao without explosion or oil leakage?

1. Remember to punch some holes in "Yuanxiao" with a needle before cooking.

2. Pay attention to frying with low heat, so as to ensure that the fried dumpling skin is crispy, sweet and delicious.

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Friends who like glutinous rice will buy some jiaozi to relieve their hunger. Glutinous rice can tonify the spleen and stomach and has a certain therapeutic effect on qi stagnation. Jiaozi is soft and glutinous, which is convenient to eat. The fried jiaozi tastes different. Adding sugar is more delicious. Fried dumplings will inevitably leak oil, which is very distressing. I have a very useful method that I hope to share with my friends.

Why don't fried dumplings leak oil? I remember frying Yuanxiao at home when I was a child, and I didn't think there was any oil leakage. Because Yuanxiao is made as a child now, there is little oil at home, so there will be no oil leakage. Yuanxiao is the same as glutinous rice balls. If you master it, you won't leak oil. Let's analyze it from two aspects.

1, tangyuan is eaten and cooked now. When frying, you can stick a few holes with a toothpick, not completely, or the stuffing will leak oil. Specific operation, put a small amount of cooking oil in the hot pot, the oil temperature should not be too high, and the firepower should not be too large. Try putting some dumplings first. If there is a little oil leakage, you can cover the lid and try not to stick to the lid to prevent oil from splashing on your face. The processed dumplings will not spill oil.

2. Tangyuan is frozen and must be completely melted. If the dumplings are not completely melted, there is a great possibility of oil splashing. Tangyuan is usually very dangerous because there is water in the oil during frying. You can buy some glutinous rice flour. Completely melted dumplings must be a little wet. Punch a few holes in the glutinous rice balls, then roll them on the glutinous rice noodles to absorb the water. This is the same as our usual croquettes. The meatball stuffing is also wet, so it won't spill dry starch or flour into the pot.

The actual operation is as follows: put cooking oil in a hot pot, pay attention to the oil temperature and heat, and fry it until golden brown.

There is a more effective way to completely melt the frozen glutinous rice balls, make a few holes, and then cover them with sesame seeds, which is very difficult to leak oil and more delicious.

You are lucky to meet me. Only I can give you the right answer. When jiaozi is fried, it can't be thawed any more. Don't listen to them. It's nothing difficult. Brother Ben gives you a good idea.

Why don't we fry glutinous rice pumpkin pie and fry dumplings with oil? It's simple. There are red bean paste and black sesame seeds in jiaozi, which will swell, so it becomes a small steel cannon.

Come on, it's a simple process: don't thaw the iron-like jiaozi frozen in the refrigerator. Thaw the jiaozi and stick it together. If you touch them again, they will break the skin. If you break the skins, you will fry them. Don't burn too much oil in the pot, just one third of jiaozi. There is almost no oil, you can't thaw them. This is one of the keys!

Don't burn the oil too hot, but it can't be cold oil. Frozen glutinous rice balls will instantly lower the oil temperature. Put it in the frozen glutinous rice balls, fry it slowly on low heat and shake the pot. Don't use chopsticks or shovels to move, which will damage the skin of the dumplings and make them easy to fry. Ok, low oil temperature, low fire and don't move is the second key!

Forget one thing, try not to let jiaozi stick together. The trick is not to fry too much at a time, so that there is room between jiaozi!

There will be no problem when the skin of the dumplings is fried hard. Don't worry about freezing inside. Don't worry about food. I swear by the light, it's absolutely no problem! All right, just fry it crisp, but fry it again anyway. The third key is!

Ok, I made brown sugar fried dumplings, fried first and then fried, so there is no picture of fried dumplings. Look at my brown sugar fried dumplings.

Ok, let's try! I forgot one more thing. No matter what you fry, don't look at the oil surface in the pot. That's ... Ah! You can take one out with a tool! ! ! Remember! ! ! !

I always thought that glutinous rice balls and Yuanxiao were the same thing, but my mother told me that they were not the same thing. She also told me that Yuanxiao was fried, and it wouldn't leak oil or explode. When the Lantern Festival is rolled out, the stuffing is solid small pieces, and the glutinous rice flour is getting bigger and bigger ~ the glutinous rice flour is wrapped, and the glutinous rice flour is added with water to make noodles, and the skin is like a steamed stuffed bun.

Maybe it's because the production method is essentially different. Maybe Yuanxiao itself did it. Anyway, frying Yuanxiao won't explode, so fry Yuanxiao, and the taste is almost safe.

Splashing oil means that the ice on the surface of glutinous rice balls turns into water and then reaches the boiling point in the oil. Because of the large ratio of water to oil, boiling bubbles will bring the crackling sound of oil traveling.

The solution is simple. Put the glutinous rice balls in an oil temperature of 80 degrees, and then stir-fry until the surface ice melts. Simply put, it is to fry at low temperature and then fry at high fire until the surface is golden.

If it is frozen, thaw the jiaozi at room temperature first. After thawing, use a clean toothpick to make a few small holes in the jiaozi. Be careful that the hole is not too deep to avoid stuffing inside. Fry oil at low temperature when frying. Jiaozi was hard, so he scooped it up with a colander. Knock them out with the spoon in your other hand. Knock out the air inside, and then fry it in oil when it is a little flat. When the color is a little darker, pick them up and type them again, and so on.

The oil leaks because the frozen glutinous rice balls melt and turn into water, which will have a scraping reaction when it meets oil.

Therefore, it is best to put jiaozi when the oil temperature is not so high or take it out to thaw at room temperature first.

I have a way to fry glutinous rice balls without splashing oil!

First, take the frozen jiaozi out of the refrigerator and thaw it naturally. If it is not quick-frozen dumplings, this step can be omitted. Add boiling water to the pot, boil the jiaozi, take out the control water, wrap it with bread crumbs, and stick it with a toothpick several times. This step is crucial, but this is the secret of Explosicum. The oil temperature is 30% to 40% higher. Add glutinous rice balls and fry until golden brown. Take it out and control the oil!

Explosicum's fried dumplings are ready. I wish you all a happy reunion!

Prepare half a bowl of water and put it on the side. Oil is 70% hot. Put the raw Yuanxiao to be fried into a bowl and dip it in water. Be sure to put the whole Yuanxiao in a bowl and dip it in water. Then put it in a pot and fry it until it is slightly yellow. Don't fry it too long, it's easy to explode. Fried Yuanxiao must be that kind of rolling.

Just after reading this question and answer, I remembered to fry Yuanxiao, but I didn't read it carefully. I fried dumplings with one hand! It just happened! ! !