What are the tips for deep-frying stuffed glutinous rice balls? Pay attention to the following points when deep-frying glutinous rice balls

In our daily life, most people will think of cooking glutinous rice balls. In fact, glutinous rice balls can not only be cooked, but also fried. They look very appetizing and are crispy on the outside and soft on the inside. The following is a detailed introduction on the Encyclopedia Knowledge Network on how to make fried glutinous rice balls, the tips for frying stuffed glutinous rice balls, and the following points to pay attention to when frying glutinous rice balls, so that you can make a delicious dish with good color and taste. Let's take a look!

Contents of this article

1. How to make fried glutinous rice balls

2. What are the tips for deep-fried stuffed glutinous rice balls?

3. Pay attention to the following points when frying glutinous rice balls

Fried glutinous rice balls recipe

Steps:

1. After the glutinous rice balls are thawed, roll them in a layer of white sesame seeds, then use a toothpick to poke 3-4 small holes in the glutinous rice balls. The depth of the small holes should be just enough to reach the filling, about 1 cm. After pricking the small holes in this way, the filling will not leak out and the glutinous rice balls will not burst when fried in the pan, which is one of the keys to the success of fried glutinous rice balls.

2. Pour enough oil into the pan and heat it on high heat. When the oil temperature reaches 30% to 40%, put the glutinous rice balls into the pan. Then use low heat to fry them slowly until golden brown. Remove from the pan, drain the oil, and serve.

Summary of the key points for the success of fried glutinous rice balls

1. Poke at least 3 to 4 small holes in each glutinous rice ball to prevent it from bursting suddenly during frying. However, you should not be careless after pricking the small holes and be prepared to prevent accidental bursting.

2. When making fried glutinous rice balls, put the oil into the pan when the temperature is about 30% to 40% and fry slowly over low heat until golden brown. If the oil temperature is too high or the fire is too big, it will easily get burnt, and the outside will be burnt while the inside will not be cooked through.

3. You can replace white sesame seeds with black sesame seeds. The amount of sesame seeds you use depends on your preference.

4. Some people like to boil or steam the glutinous rice balls before frying them, which is troublesome and the taste is far worse than if they were fried directly.

What are the tips for deep-fried stuffed dumplings?

Ingredients: several glutinous rice balls (choose flavor according to personal preference), some sesame powder, some peanut powder, some oil

1. Use a toothpick to poke a few holes on the surface of the glutinous rice balls. Do not poke too deep to prevent the filling from flowing out during frying. This can prevent the glutinous rice balls from exploding due to the inability to release the air inside.

2. Heat up a pan with oil and wait for the oil temperature to reach medium temperature (130-150℃). You can use chopsticks to test the oil temperature. When small bubbles appear around the chopsticks, it is the best time to put the glutinous rice balls in.

3. Put the glutinous rice balls into the pan and fry them, and turn the gas stove to low heat.

4. Keep an eye on the situation in the oil pan at all times, and use chopsticks to turn the glutinous rice balls over. After 1 to 2 minutes, when you see slight cracks on the surface of the glutinous rice balls, you can take them out.

5. Dip the fried glutinous rice balls in an appropriate amount of peanut sesame sugar powder and serve.

You can buy ready-made peanut powder and add appropriate amounts of sugar and sesame seeds, or put the peanuts in a plastic bag, cover the outside with a layer of cloth, and use a wine bottle or other tools to crush it into granular peanut powder.

The flavor is better when coated with batter and fried: Take 1 bowl of crispy fried flour, add 1 teaspoon of sugar, 2 teaspoons of oil, and 1 whole egg, mix well, slowly add water to make a batter, coat the glutinous rice balls with a layer of batter and fry them in a pan.

Oil is added to the frying powder to increase the crispiness, but it can also be replaced with an equal amount of white vinegar.

Pay attention to the following points when deep-frying glutinous rice balls

1. Poke at least 3 to 4 small holes in each glutinous rice ball to prevent it from bursting suddenly during frying. However, you should not be careless after pricking the small holes and be prepared to prevent accidental bursting.

2. When making fried glutinous rice balls, put the oil into the pan when the temperature is about 30% to 40% and fry slowly over low heat until golden brown. If the oil temperature is too high or the fire is too big, it will easily get burnt, and the outside will be burnt while the inside will not be cooked through.

3. You can replace white sesame seeds with black sesame seeds. The amount of sesame seeds you use depends on your preference.

4. Some people like to boil or steam the glutinous rice balls before frying them, which is troublesome and the taste is far worse than if they were fried directly.