How to cook glutinous rice balls and water dumplings using an induction cooker? What are the rules for eating glutinous rice balls?

There are many kinds of glutinous rice balls for Yuanxiao, and there are many ways to eat them. The main way is to boil them in water. Boiled glutinous rice balls are smooth and not greasy, suitable for both young and old. So how to cook glutinous rice balls with an induction cooker? What should we pay attention to during the cooking process? Please read the detailed introduction below carefully!

Contents of this article

1. How to cook glutinous rice balls and water dumplings using an induction cooker

2. What should you pay attention to when cooking glutinous rice balls?

3. What are the rules for eating glutinous rice balls?

How to cook glutinous rice balls and water dumplings with an induction cooker

The steps for cooking glutinous rice balls on an induction cooker are as follows:

1. Turn on the induction cooker, boil the water over high heat, then put the glutinous rice balls into the pot. Use the back of a spoon to gently push the glutinous rice balls in one direction to prevent them from sticking to the pot.

2. After the dumplings are put into the pot, quickly switch to low heat.

3. Add an appropriate amount of cold water each time the water in the pot boils to keep it slightly boiling. Repeat this process two or three times. After the last boil, you can remove the water and eat it.

The steps for cooking dumplings on an induction cooker are as follows:

1. Turn on the induction cooker, boil the water, and add a small spoonful of salt.

2. After the water boils, put the dumplings in and gently push them in one direction with the back of a spoon to prevent them from sticking to the pot.

3. Cover the pot and add a small spoonful of cold water after the water boils.

4. Cover the pot again. After the water boils again, continue to add a small spoonful of cold water and remove from the pot after the water boils.

What should you pay attention to when cooking glutinous rice balls?

Things to note when cooking glutinous rice balls:

1. When putting the glutinous rice balls into the pot, you should use clean hands to slightly pinch the glutinous rice balls to make slight cracks on the outer skin. This way, the glutinous rice balls will be cooked inside and out, and will be soft, smooth and delicious.

2. After the water boils, slowly put the Yuanxiao into the pot. At the same time, immediately push it gently with a spoon, stir it slightly in the same direction, and make it rotate a few times.

3. Cook over high heat for a while. When the Yuanxiao floats up, quickly switch to low heat and simmer. Otherwise, the Yuanxiao will keep rolling in the pot, and the Yuanxiao will be cooked on the outside but raw on the inside, affecting the taste.

4. If there are any leftover dumplings, they should be removed from the pot in time and placed in clean cold boiled water. After cooling, remove them from the pot and place them on a plate.

What are the rules for eating tangyuan?

There are various types of glutinous rice balls for Yuanxiao, and there are many ways to eat them. The main way is to boil them in water. Boiled glutinous rice balls are smooth and not greasy, suitable for both young and old. Digestive food should be matched to reduce fat absorption. When eating Yuanxiao, don't forget to make the original soup and original food. It is best to buy and eat them now, and they should not be kept for a long time. Different flavors can be selected, and the nutrients complement each other. The precautions for eating glutinous rice balls are that they should not be eaten for breakfast, and each meal is limited to one or two taels. Drink some soup to promote digestion. Do not eat them hot or fried. Eat Yuanxiao in small bites and reduce the amount of staple food. Give priority to fillings such as nuts, sesame and bean paste. The elderly, diabetics, hyperlipidemia patients, pancreatitis and cholecystitis patients, and people with weak stomach and intestinal functions are not suitable for eating glutinous rice balls.