How long does it take to freeze jiaozi after cooking? Tangyuan is a traditional snack in China. People usually cook jiaozi for the Lantern Festival, and there are many ways to eat it. Different ways of eating have different tastes. How long does it take to freeze jiaozi after cooking?
How long will jiaozi be frozen after cooking? 1 It is usually frozen for one day, so it tastes like ice cream.
However, the cooked jiaozi can be kept in the refrigerator. It is recommended to put it in the refrigerator instead of freezing it. Generally, cooked jiaozi should be eaten as soon as possible, and it is not suitable for long-term cold storage in the refrigerator, which will lead to jiaozi deformation and affect the taste.
Frozen Yuanxiao takes a little longer to cook than manual Yuanxiao or current Yuanxiao, so it can only be cooked for about 15 minutes. Because the frozen Yuanxiao is kept in the refrigerator for a long time and its texture is very hard, if it is cooked directly in cold water, it is actually just to dispel the cold at first, so it needs to be cooked for a long time after it becomes soft. Of course, if you want to shorten the cooking time, you can thaw the frozen Yuanxiao at room temperature first, or soak it in boiling water for about ten minutes with the packaging bag, and then cook it again, usually for about ten minutes.
How to judge whether the frozen Yuanxiao is cooked?
1, depending on the volume.
The frozen Yuanxiao is frozen, so the water inside is frozen, so the volume of Yuanxiao is very small. When Yuanxiao is boiled in water, the glutinous rice skin will begin to swell, and the stuffing inside will begin to swell slowly, so the whole Yuanxiao will become bigger. So when it is found that its volume is getting bigger and bigger, it means that it is ripe and can be fished out and eaten.
2. See if it can float on the water.
When the Yuanxiao is first put into the water, it is completely submerged, but after it is cooked, it will all float from the bottom to the surface and will not sink again, indicating that Yuanxiao has been cooked.
3, chopsticks stamp
Chopsticks are the most direct way. Chopsticks will be more difficult to poke if they are not cooked. If it is cooked, it will be soft to poke with chopsticks, which means it is cooked.
How long will jiaozi be frozen after cooking? 2. The skill of cooking jiaozi.
1, knead gently
Before cooking, gently pinch Yuanxiao with clean hands to make its skin slightly cracked, so that the made Yuanxiao is cooked inside and outside, will not be pinched, and is soft, smooth and delicious.
2. In boiling water
After the water is boiled, slowly put the Yuanxiao into the pot, then gently push it away with a spoon and stir it slightly in the same direction to make it rotate several times without sticking to the pot.
Step 3 cook slowly
Cook on a big fire for a while, and after the Lantern Festival floats, cook on a small fire quickly, otherwise it will keep the Lantern Festival rolling in the pot, and the cooked Lantern Festival is not delicious.
Step 4 order cold water
In the process of cooking Yuanxiao, add an appropriate amount of cold water every time you open the pot, so as to keep the Yuanxiao in the pot tumbling. After cooking for two or three times, cook for a while, and then you can eat it.
5. Change the water frequently
After boiling water in the pot has been boiled for two or three nights, change the water in time. Because at this time, the Yuanxiao soup in the pot has become thick and greasy. If you continue to use it, it will not only cook slowly, but also be easily caught.
Step 6 cook in time
There is a lot of water in the glutinous rice flour eaten raw in Yuanxiao. If cooked for a long time, it will go bad. If you cook it after freezing, it will often break the skin and affect the appearance.
7, quickly out of the pot
If you can't finish the cooked Yuanxiao for a while, you should take it out of the pot in time, put it in clean cold water, and then take it out on a plate when it is cold.
How long will jiaozi be frozen after cooking? 3 Introduction to jiaozi.
Tangyuan is one of the representative snacks of Han nationality in China. It is a spherical food made of glutinous rice flour, usually filled with soup and cooked. It is also the most distinctive food of the Lantern Festival. It has a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food, that is, black sesame seeds and lard were used as stuffing, a little sugar was added, and glutinous rice flour was used to make balls outside. After cooking, it tastes sweet, delicious and interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. It is said that Yuanxiao symbolizes family reunion, and eating Yuanxiao means happy family reunion in the new year, so Yuanxiao on the fifteenth day of the first month is necessary.
Which dumplings can be beautified?
Relieve stress and nourish beauty: wine-brewed glutinous rice balls
Laozao Zongzi is made of stem rice and distiller's yeast, and fermented at 65438 05℃ for 3~4 days, which is smooth, sweet and not sticky. Stir the wine, heat it, then add it to the cooked glutinous rice balls, and add the longan cooked with rock sugar in advance to increase the effects of nourishing, beautifying, warming up and reducing pressure, especially suitable for busy people.
Whitening and Beauty: Tangyuan, Ding Xin, Yunnan
Yunnan Ding Xin glutinous rice balls can be said to be the most layered glutinous rice balls, and they are a must-have breakfast for Yunnan people in the New Year. The fillings are ham, peanut paste and Yunnan dried tangerine peel. The most wonderful thing is the soup base, which is made of Yunnan wild rose. After drying in the sun, add sugar and yellow wine, and ferment in the cave for more than half a year to make rose sauce. When eating, cut the glutinous rice balls, so that the fragrance of peanuts and orange peel can blend with the mellow rose soup. It is really extraordinary that several flavors impact the taste buds at the same time.
Moisturizing and Anti-aging: Pine Nuts and Sands "Dry Eat" Tangyuan
Steamed salted egg yolk, crushed, mixed with butter, milk powder, sugar and custard powder, is the Jinsha material. Glutinous rice flour is kneaded into dough with proper amount of warm water, wrapped with Jinsha stuffing and kneaded into glutinous rice balls. When jiaozi is done, put it in a pot with boiling water, boil it for 3 minutes until it floats on the water, and then take out the cooked jiaozi for later use. Slightly boil pine nuts in salt water, fry them, peel them, shred sweet potatoes and fry them into golden filaments. Tangyuan is covered with pine nuts and golden sweet potato filaments. As for the plate at the bottom of lettuce, you can decorate it with celery leaves and shredded red pepper. Vitamin E in pine nuts is as high as 30%, which has a good effect of softening blood vessels and delaying aging. It is an ideal health food for middle-aged and elderly people, and also an ideal food for moisturizing and beautifying women.
Effect of eliminating edema and slimming: red bean glutinous rice balls
Eating more red beans at ordinary times can prevent foot swelling and reduce weight. Because its alkaloids can increase gastrointestinal peristalsis, reduce constipation and promote urination, and eliminate edema caused by heart or kidney diseases. In addition, its fiber helps to excrete salt, fat and other wastes in the body, which has a great effect on stovepipe. Therefore, the finely processed red bean glutinous rice balls have a smooth, tender and fragrant taste and endless aftertaste. In terms of nutritional value, red beans are rich in vitamins B 1, B2, protein and various minerals, and have the functions of clearing heat, enriching blood, diuresis, detumescence and promoting heart activation.
However, although red bean is a kind of carbohydrate with high nutritional content, its bean fiber is easy to produce gas in the intestine during digestion, and people with weak stomach will feel flatulence and other discomfort after eating red bean, so it needs to be used with caution.
Moisturizing effect: black sesame glutinous rice balls
Moisturizing is the focus of skin care. Black sesame glutinous rice balls not only have smooth and elastic taste, moderate sweetness and rich fragrance, but also have the effects of benefiting liver, nourishing blood and caring hair. People who lose weight by dieting usually have dry and rough skin because of insufficient nutrients. Rough skin can be improved if you eat sesame seeds at the same time. Regular consumption of sesame seeds can keep the skin soft, smooth and radiant.