What's the difference between fried jiaozi and magnolia cake?

The difference between oil-soaked jiaozi and Yulan cake lies in the different materials. Oil-soaked jiaozi is made of rice flour. Magnolia cake is made of glutinous rice.

Oil-soaked jiaozi is different from tortillas, and the tortillas wrapped in glutinous rice are relatively crisp. The skin of oil dumplings is thin and salty; Yulan cake has big meat stuffing, rich soup and sweet taste.

1, fried jiaozi, also called fermented steamed bread, is a seasonal snack in Jiangsu, with a relatively small shape. When fried, they are called oil boiling fermentation, which is a kind of food filled with fresh meat. It is not advisable to pour half a pot of oil into the pot too deeply. When the oil temperature reaches 80% heat, put it in the dough, fry it over medium heat, and turn it slowly until each side is evenly colored. Deep-fry until jiaozi is even and golden yellow, remove and drain.

You'd better have a bite while it's hot. It's crisp, the outer layer is crisp, the interlayer is soft, and there are small meatballs condensed inside, accompanied by small soup and delicious meat stuffing. Eating a greasy jiaozi with minced meat is really delicious.

2. Yulan cake is a traditional snack in Jiangnan area, which is made of glutinous rice and meat stuffing. Yulan cake was founded in the 12th year of Qing Daoguang, and was created by Wuxi Ji Sun Pastry Group Store. It is named because it coincides with the flowering season of Magnolia.

When cooking, glutinous rice flour is mixed with boiling water to make a cake embryo, which contains plant lard, bean paste, fresh meat, roses, sesame seeds and other fillings, and then it is fried in a pan, which is golden yellow. Meat stuffing should be mixed with seasonings in advance, and glutinous rice bread should be used. Fried yulan cake is attractive in color, crisp outside and fragrant inside. Golden color, crisp skin, soft and waxy filling.