What are the fillings of Yuanxiao and Tangyuan?

The fillings of glutinous rice balls are: black sesame, lard, sugar and so on. The fillings of Yuanxiao are: lard bean paste, white sugar sesame, sweet-scented osmanthus assorted, jujube paste, nuts, sesame, almond, ginkgo, hawthorn and so on.

When southerners make dumplings, they first use water to make glutinous rice flour into skin, and then "wrap" the stuffing; Northerners make "Yuanxiao". First, they rolled the stuffing into a uniform ball and put it in a basket covered with dried glutinous rice flour, shaking it constantly. They add water from time to time to make the stuffing stick more glutinous rice flour until the size is moderate.

Yuanxiao comes in different sizes, ranging from walnuts to soybeans. Cooking "Yuanxiao" also has skills: gently pinch it. Before cooking, gently pinch the "Yuanxiao" with your hands to make it crack slightly, so that the "Yuanxiao" made in this way is easy to cook inside and outside, soft and delicious. Boil water. After the water in the pot is boiled, put it in Yuanxiao, gently push it away with the back of the spoon, and let Yuanxiao rotate a few times, so as not to stick to the bottom of the pot. Cook gently.

After "Yuanxiao" is cooked in the pot until it floats, it should be quickly switched to slow fire. Otherwise, "Yuanxiao" will keep turning, the heat will be uneven, the outside will be hard, and the inside will not be delicious. Order cold water. After the "Yuanxiao" is put into the pot, an appropriate amount of cold water should be added every time the pot is boiled to keep it tumbling instead of tumbling. After two or three times, cook for a while and then take it out to eat. The "Yuanxiao" cooked in this way is soft but not hard, sweet and delicious.