How to fry Yuanxiao without oil?

The key to frying Yuanxiao without frying oil collapse is to steam it in advance.

Frying Yuanxiao is a technical activity, the fire is too big, and the skin of Yuanxiao is easy to paste, but the core is not cooked yet; The fire is too small, the Yuanxiao has been fried for a long time, and the skin is too hard to affect the taste. Fried yuanxiao is easy to spill, so steam it in the pot before frying it. It is said that it will not splash again.

Extended data:

Many people can't tell the difference between Yuanxiao and Tangyuan, and always confuse them and think they are the same food. In fact, the two are completely different.

1, from the practical point of view, Yuanxiao is to stir the stuffing evenly and make it into a small cube, then put it in a basket full of rice flour, sprinkle water while shaking it, and the stuffing wraps the rice flour and shakes it bigger and bigger, and finally shake it into a ball the size of a ping-pong ball. It takes a long time to make, because it is wrapped layer by layer, with rough skin and traces of hand-making. Generally, it is made on site, and the water content is relatively large, so it is not easy to preserve. The fillings are mainly black sesame, five kernels, hawthorn, bean paste and chocolate.

2. Tangyuan is made by kneading dough first, and then stuffing is wrapped and kneaded into a ball, which is more like wrapping jiaozi.