Although it is eaten every year, do you know the difference between yuanxiao and tangyuan?

The Lantern Festival, together with the Spring Festival and the Mid-Autumn Festival, is known as the three traditional Chinese folk festivals, the Lantern Festival is considered to be the last rhyme of the Spring Festival, after the Lantern Festival, the year is over, today is the Lantern Festival, have you bought the Lantern Festival? Have you eaten dumplings? Almost every year the Lantern Festival to eat Lantern Festival or dumplings, but many people don't know the difference between the two, just think it is just called different. So the fact is really like this? Let Xiaobian to tell you what is the difference between dumplings and yuanxiao, don't be silly to distribute it clearly! The custom of eating yuanxiao originates from when and where, and folk sayings vary. Legend has it that the Lantern Festival originated from King Zhao of Chu in the Spring and Autumn Period. On the 15th of the first month, King Zhao of Chu passed through the Yangtze River and saw floating objects on the river, which was a sweet food with white outside and red inside. He asked Confucius, who said that this duckweed fruit is also a sign of the revival of the Lord ". Since then, the Lantern Festival to eat yuanxiao has become a history. Then the problem comes, every first month 15, the north is to eat yuanxiao, the south is to eat dumplings, but how to look at the dumplings and yuanxiao, how to look like, are sweet and waxy, what is the difference? Don't worry, let Xiao Bian to tell you!

Different practices:

In short, yuanxiao is rolled out, while tangyuan is wrapped out. They look alike, but the Lantern Festival has a bohemian style deep inside.

The Lantern Festival made in the north is made on the basis of stuffing. The glutinous rice flour used for shaking yuanxiao is made by stone grinding process, which can retain the nutrients and natural fragrance of glutinous rice to the maximum extent. The shaken yuanxiao has high viscosity and tastes soft and strong. The process is as follows: mix the stuffing first, mix it evenly, spread it into large round slices, cool it in the air, and then cut it into cubes smaller than table tennis balls. Then put the stuffing pieces into a machine like a big sieve, pour glutinous rice flour, and the machine will sift up. As the stuffing becomes spherical in the impact of each other, Jiangmi also sticks to the surface of the stuffing to form Yuanxiao. The made Yuanxiao Jiangmi Noodles have a very thin layer and a dry surface. Jiangmi Noodles absorb water and become paste when they are boiled in the pot. The practice of glutinous rice balls in the south is completely different, but it is a bit like making dumplings. First, add water to the glutinous rice flour and form a mass, leave it for several hours to ferment, then mix all kinds of raw materials to make the depression and put them in a large bowl.

gnocchi stuffing more water content than yuanxiao:

This is one of the differences between the two. The process of wrapping glutinous rice balls is also like dumplings, but without a rolling pin. Wet glutinous rice flour is extremely sticky, so we have to pull a small wet surface by hand and squeeze it into a round shape. Use chopsticks (or thin bamboo flake tools) to pick a ball of stuffing and put it on glutinous rice slices, and then turn your hands to make tangyuan. The surface of the well-made soup ball is smooth and shiny, and some still have a sharp point, like a peach. Tangyuan skin already contains enough water, very sticky, not easy to save, it is best to do it yourself now to eat.

Different taste:The yuanxiao is hard to eat, while the tangyuan is soft and waxy to eat.

cooking time difference:Yuanxiao takes a long time to cook, more than 10 minutes; Tangyuan takes a short time to cook, 3-5 minutes, and it floats.

Different storage times:

Because of local differences, there are also some differences when eating. After buying yuanxiao, it should be eaten as soon as possible, and it is not easy to save for a long time. Because the traditional process of making yuanxiao because the outer layer of glutinous rice flour is easy to absorb water, the taste will change after refrigeration, and improper preservation will lead to microbial growth and deterioration. Therefore, yuanxiao is mostly made and sold now, with a shelf life of two or three days. And the shelf life of glutinous rice balls is much longer. After quick-freezing process, the glutinous rice balls generally have a shelf life of 6 to 12 months. The best storage temperature is below -18 ℃. They can be eaten at any time during the shelf life, which is convenient and fast. For "lazy people" who like to eat glutinous rice, natural glutinous rice balls are very good and can be put more in the refrigerator.

Finally, no matter whether you eat yuanxiao or tangyuan, it is the most important thing to be round and round with your family. I wish everyone a happy yuanxiao!