Tangyuan is divided into meat stuffing and sweet stuffing, and the north and the south are used to different tastes. What are the specific methods of the two?

Southerners must eat a bowl of glutinous rice balls on Lantern Festival, while northerners eat Yuanxiao. Many people don't know the difference between glutinous rice balls and Yuanxiao, and even think they are the same food. In fact, the production methods of the two are completely different, not to mention the taste and taste.

First of all, Lantern Festival

Yuanxiao usually tastes sweet. At first it was just sesame seeds. With the improvement of living standards, hawthorn stuffing and fruit stuffing are gradually added. If you want to make delicious Yuanxiao, you should first make stuffing, then knead it and completely compact it, so that it won't suddenly fall apart. Soak the stuffing in water for about one second, then take it out immediately, put it in a box filled with glutinous rice flour, and shake the basket to make the stuffing roll. At this time, the surface of the stuffing will be covered with a thick layer of glutinous rice flour. Continue to repeat this action and roll in the water. Repeat it for a dozen times or so, and the delicious Yuanxiao will be ready. The storage time of Yuanxiao is relatively short, so it is not suitable for storage in the freezer, so apart from the Lantern Festival, Yuanxiao is basically not seen in the market.

Second, sweet dumplings.

Fully mix 60-degree warm water with glutinous rice flour, knead it into smooth dough, take a proper amount of glutinous rice dough to wrap your favorite stuffing, properly shape it after mixing, and then cook it directly in the pot. Tangyuan can be preserved for a long time, even if it is frozen, it will not crack, and the taste of the filling is more diverse. You can choose salty meat stuffing or sweet fruit stuffing.

The materials used in making glutinous rice balls and Yuanxiao are almost the same, but the taste is completely different because of the different production techniques. Tangyuan is wrapped in dough, so the taste is soft and glutinous, while Yuanxiao is rolled out, and the taste is more solid and dry. Tangyuan can be completely cooked in about 3~5 minutes, and the water of tangyuan is clear and translucent. However, Yuanxiao takes 10 minutes or more to cook thoroughly, and the cooked soup is also turbid. So these are two completely different foods. Don't confuse them.