Wash the water when the water is rolled? There is a difference in cold or cooking. 3 secrets to cook delicious glutinous rice

When boiling water, do you put water in water like cooking noodles? How to cook cold water and water to prevent the skin from breaking, half-baked, or the noodles are gelatinized? Also, how to make water melt and fry and paste? Learn to cook correctly and make convenient home dishes delicious!

Tips1: Include water and boil underwater

When boiling water, it is recommended to use deep pots of cooked noodles to allow the water to have room for activity and not to get stuck. The water inclusion or water intake has been dehydrated at room temperature (about 15 minutes). At this time, the water intake needs to be poured and used to activate the sliver so that the sliver will not stick together or stick to the bottom. After that, add cold water. At this time, the boiling water stops boiling and slows down the cooking speed so that the skin and the baking can be fully cooked.

{999 9} Tips2: Cold water, boiling under cold water

If it is cold water, the water sanitary water is not unloaded, and the water sanitary water is hot when the water is washed, and the temperature inside and outside is different. It is easy to make the water crumbs cook, but the water sanitary water is still not ripe. Boil it with cold water 2-3 times. Sometimes the pig meat sanitary water is still half-baked. On the contrary, if the cold water is boiled when cold water is boiled, the water temperature will slowly rise. When the water is washed, the temperature of the water and the inner skin will be the same. What you cook will be cooked and tender skin.

Tips3: How to change the water to fry and stew

In fact, water can also be turned into crispy fried and stew stew

After adding the hot pot, add cold water to the pot (not remove the ice, leave a little space between each other), and then pour in flour water (Aki's ratio is water 9: flour 1: oil 1, pour evenly on the granulated seeds, similar to thickening water, it is recommended to fill about 1/4 of the water). Steam and fry the pot half-shrimp over medium-low heat. When the flour water and the juice is slightly turned into a golden yellow crispy skin, you can serve it.

(This article is authorized to be reprinted from Taiwan’s good ingredients)