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How to fry frozen dumplings (how to fry frozen dumplings so as not to burst)

Before frying dumplings, you can pierce them with a few small holes so that they can be breathable so that they will not crack due to expansion. Put the dumplings in the pot and cook them slightly, then make a few small holes, which is more protective. If the oil is too hot, the tangyuan will burst, so when it is 50% hot, it can be put into the tangyuan.

First wrap the quick-frozen dumplings with a layer of batter, then deep-fry them in hot oil. The frying time is usually 2-3 minutes until the surface of the dumplings turns golden. Take out the fried quick-frozen dumplings and put them on a paper towel to absorb the excess fat, then put them in a large bowl. Heat the quick-frozen dumplings in the microwave oven for about 30 seconds to let the moisture inside the dumplings evaporate. Fried quick-frozen dumplings are ready to eat.

Take out the frozen dumplings, do not thaw, put them directly into the frying pan. When frying, use a small fire, not a big fire, because the fire is easy to break the tangyuan. The frying time is usually about 2-3 minutes. When the surface of the dumplings turns golden, they can be fished out. Drain the fried dumplings and put them on a paper towel to drain the oil. Remove the excess oil and make the dumplings more crisp.

How to fry dumplings without explosion in quick freeze

Quick-frozen how to fry dumplings do not explode first boil a pot of boiling water, quick-frozen dumplings into the pot, here there is no need to thaw, just boil it. Boil the dumplings as soon as they float. Soak the dumplings in cold water for a while, remove and drain. Then heat the cooking oil to 60% hot, put the boiled dumplings into the pan, deep-fry over medium heat until set and the surface is slightly charred.

First boil the dumplings L and drain the water, then roll a layer of breadcrumbs on it and deep-fry it in the pan, it will not explode. Take the dumplings out of the refrigerator and thaw them naturally, of course, and then fry them in the pan. This method takes a little time. It is best to thaw the dumplings in the freezer one night in advance.

The key to preventing glutinous rice dumplings from exploding is to pierce holes. First of all, the thawed dumplings should be rolled with a layer of white sesame seeds, then use toothpicks to pierce 3 or 4 small holes in the dumplings, the depth of the holes should be just up to the filling place, about 1 cm. After piercing the hole in this way, not only the leakage of stuffing can be prevented in the process of frying, but also the bursting of tangyuan can be avoided.

There is no need to thaw, but more holes must be pierced in the dumplings. When the oil is 30% hot, put the dumplings into the pan, fry them slowly until the dumplings float, and pick them up when the appearance is golden. The glutinous rice dumplings made in this way are not easy to collapse, and they are cooked quickly. You can put the dumplings in the pot and cook them slightly, then make a few small holes, which is more protective; if the oil is too hot, the dumplings will burst.

There is no need to cook or thaw first, but more holes must be pierced in the dumplings. When the oil is 30% hot, put the dumplings into the pan, fry them slowly until the dumplings float, and pick them up when the appearance is golden. The dumplings made in this way are not easy to "collapse", and they are cooked quickly: glutinous rice flour is full of starch, amylopectin and amylose, which will work together to form a shell in the process of frying, and the filling inside will produce air, so it will break open the shell.

How to deep-fry frozen dumplings

1. Ingredients. A packet of quick-frozen dumplings, the right amount of sesame, the right amount of vegetable oil. Thaw the quick-frozen dumplings. Wash the sesame seeds and put them on a plate, roll in the dumplings and dip them with sesame seeds. Stick the dumplings into a small hole with a thicker needle. After the oil pan is washed and boiled dry, add the right amount of vegetable oil and heat the vegetable oil to medium heat. Put the dumplings stained with sesame seeds into the pot and fry them slowly over low heat, otherwise the dumplings are easy to scorch.

2. First boil the dumplings L and drain the water, then roll a layer of breadcrumbs on it and deep-fry it in the pan, it will not explode. Take the dumplings out of the refrigerator and thaw them naturally, of course, and then fry them in the pan. This method takes a little time. It is best to thaw the dumplings in the freezer one night in advance.

3. The method of deep-frying frozen dumplings: thawing dumplings: although frozen dumplings can be fried directly, it is recommended to thaw dumplings slightly in order to ensure that dumplings will not burst in the process of frying. Dumplings can be moved from the freezer to the freezer for a period of time, or at room temperature for a few minutes to soften the surface slightly. Prepare hot oil: use a deep oil pan and pour enough cooking oil to cover at least half the depth of dumplings.

4. The steps of deep-frying frozen dumplings are as follows: take the frozen dumplings out of the refrigerator, do not need to thaw, and directly set aside. Heat the oil pan and pour in enough cooking oil. the oil temperature is controlled between 150 and 160 degrees Celsius. To test the oil temperature, you can put in a small piece of bread crumbs. If the crumbs float quickly and become golden, the oil temperature is appropriate.

5. Thaw: take the frozen dumplings out of the refrigerator and soak them in clean water for about two minutes to thaw slightly. Boil dumplings: boil water in the pot. When the water begins to bubble, gently put in the thawed dumplings and boil them until they float. Powder wrapping: prepare a bowl of egg liquid and a bowl of bread crumbs. Dip the boiled dumplings into the egg liquid, then wrap them with bread crumbs.

6. Take the quick-frozen dumplings out of the refrigerator and thaw them at room temperature for about 5-10 minutes. This can make the dumplings more easily cooked in the frying process. Choose a suitable pot, pour in enough cooking oil, the amount of oil should be less than dumplings. If you heat the oil to 170-180 degrees Celsius, you can test the temperature of the oil and try to drop a drop of water. If the water tumbles and floats rapidly in the oil, the oil temperature is appropriate.

How to fry frozen dumplings

1. First boil the dumplings L and drain the water, then roll a layer of breadcrumbs on it and deep-fry it in the pan, it will not explode. Take the dumplings out of the refrigerator and thaw them naturally, of course, and then fry them in the pan. This method takes a little time. It is best to thaw the dumplings in the freezer one night in advance.

2. Ingredients. A packet of quick-frozen dumplings, the right amount of sesame, the right amount of vegetable oil. Thaw the quick-frozen dumplings. Wash the sesame seeds and put them on a plate, roll in the dumplings and dip them with sesame seeds. Stick the dumplings into a small hole with a thicker needle. After the oil pan is washed and boiled dry, add the right amount of vegetable oil and heat the vegetable oil to medium heat. Put the dumplings stained with sesame seeds into the pot and fry them slowly over low heat, otherwise the dumplings are easy to scorch.

3. Quick-frozen dumplings can be fried directly, but unthawed dumplings are not safe if they come into direct contact with high-temperature oil. However, you can choose to pierce holes in the surface of glutinous rice dumplings so that they can be fried without thawing. When the oil is 30% hot, the dumplings are put into the pan, fry slowly until the dumplings float, and when the appearance is golden, they can be fished out. Piercing holes in the surface of dumplings to heat them evenly is the best way to deep-fry and freeze them.

4. Thawing dumplings: although frozen dumplings can be fried directly, it is recommended to thaw dumplings slightly in order to ensure that dumplings will not burst in the process of frying. Dumplings can be moved from the freezer to the freezer for a period of time, or at room temperature for a few minutes to soften the surface slightly. Prepare hot oil: use a deep oil pan and pour enough cooking oil to cover at least half the depth of dumplings.

5. Put the quick-frozen dumplings into the pot and boil them until they float. Soak the boiled dumplings in cold water for a while, then remove and drain the water. Heat the cooking oil to 60% heat, put the dumplings in the pan, and deep-fry them over medium heat until they are set and slightly charred on the surface. Frozen dumplings can not only be cooked, but also fried.

How come the frozen dumplings don't burst?

Before frying dumplings, you can pierce them with a few small holes so that they can be breathable so that they will not crack due to expansion. Put the dumplings in the pot and cook them slightly, then make a few small holes, which is more protective. If the oil is too hot, the tangyuan will burst, so when it is 50% hot, it can be put into the tangyuan.

In order to keep the dumplings fried, we must first choose the right dumplings. Generally speaking, fried dumplings should choose dumplings that are relatively hard and not easy to boil. If the dumplings are too soft, they are easy to explode when fried, while if the dumplings are too hard, they will taste hard and not delicious. Therefore, when choosing dumplings, we should choose a relatively moderate hardness.

Piercing holes in the surface of dumplings to heat them evenly is the best way to deep-fry and freeze them. After piercing holes in the surface of tangyuan, it will be heated more evenly, and no oil will break out and hurt the skin. You can also thaw dumplings and then deep-fry them. The dumplings made in this way are safer and taste better. The quick-frozen dumplings are naturally thawed at room temperature. after thawing, roll a layer of white sesame seeds, so that the surface of the dumplings are covered with sesame seeds.

There is no need to cook or thaw first, but more holes must be pierced in the dumplings. When the oil is 30% hot, put the dumplings into the pan, fry them slowly until the dumplings float, and pick them up when the appearance is golden. The dumplings made in this way are not easy to "collapse", and they are cooked quickly: glutinous rice flour is full of starch, amylopectin and amylose, which will work together to form a shell in the process of frying, and the filling inside will produce air, so it will break open the shell.