汤煮元宵。要掌握“滚水下,文火煮”的要领,并用汤勺徐徐推转,使元宵在汤中翻转,不致粘锅。水沸时加凉水,可保持汤水似滚状态。辨别元宵是否熟透,可眼观手按,看其表面光滑,浮于水面,手拿筷子按下时,里面松软一致,有一定弹性,即可食用。油炸元宵。油热下锅,火要均匀,元宵下锅后 Tang Zhuang Lantern. To grasp the “under the water, slow fire cooking,” the essentials, and with the spoon slowly, so that the Lantern Festival flip in the soup, will not stick pan. Add water when boiling water, boiling water can keep the state. Discerning the Lantern is cooked, eye-hand press, look at the surface smooth, floating on the water, hand holding the chopsticks pressed, which are soft and consistent, there is some flexibility, you can eat. Fried Lantern. Heat oil pan, the fire should be uniform, after the Lantern pot