Esther, Do not defrost the "tong yuen". You put some oil on the pan, then use very very slow flame. One word: patient. Pan fried one side until it's a bit burnt and turn to another side. Till the other side is burt and soft and turn to the other side until the whole tong yuen is all covered. Warning!!! Do NOT crush or push down the tong yuen (which I did so the sesame paste inside the tong yuen came out.) If the tong yuen is soft and not rounded any more, then it is done or the best thing to do is to test one when you think it's ready. Too much too type... haha...
湯圓還可以煎喔？？
ReplyDelete麻蓉湯圓＝芝麻湯圓嗎？
我喜歡芝麻湯圓～
我上次也有買喔！我買桂冠紫米湯圓 ^^
不過，都是煮湯的～清水而已...
Esther,
ReplyDelete係吖我也是第一次煎，很香口不過要用超慢的火慢漫煎。
Yes 麻蓉湯圓＝芝麻湯圓
煎多久阿？怎麼知道熟了沒阿？需要先解凍嗎?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteEsther,
ReplyDeleteDo not defrost the "tong yuen". You put some oil on the pan, then use very very slow flame. One word: patient. Pan fried one side until it's a bit burnt and turn to another side. Till the other side is burt and soft and turn to the other side until the whole tong yuen is all covered. Warning!!! Do NOT crush or push down the tong yuen (which I did so the sesame paste inside the tong yuen came out.) If the tong yuen is soft and not rounded any more, then it is done or the best thing to do is to test one when you think it's ready. Too much too type... haha...