How to eat glutinous rice balls from different regions well

1. Add warm water to glutinous rice flour, stir well and mix into dough;

2, good noodles, but found that the dough is not very soft;

3. Take a small dough of about 40 grams, put it in the pot, boil it, cook it, and the dough floats to indicate that it is cooked;

4. Break the kneaded dough into small pieces, add the freshly cooked dough and stir evenly;

5. The mixed dough is very soft, elastic and can be stretched;

6. After kneading the dough, divide it into small doses of about 30 grams;

7. Put a small dose under your hand, and then put them together. If you can't do it, pick them up and surround them one by one;

8. Take round pills and flatten them;

9. Crush sesame and sugar and mix them evenly to fill the heart;

10, wrapped with sesame stuffing, sealed tightly, and then rounded;

1 1. Boil the broken ginger and borneol in a boiling water pot, add the kneaded dumplings after melting, and cook until all the dumplings float.

The difference between glutinous rice balls and Yuanxiao:

The essential difference lies in the production process: Yuanxiao is "rolled" and Tangyuan is "wrapped".

First, different tastes.

Tangyuan: Tangyuan is not only sweet, but also salty, both filled and unfilled. Among them, salted dumplings are basically salted dumplings with no stuffing in the middle; Solid dumplings without stuffing are very light, only a small amount of sugar is added to the soup, which is not as greasy as sesame and peanut stuffing, and is suitable for people who are afraid of oil.

Yuanxiao: The biggest feature is sweetness. There are relatively few kinds of fillings, mainly black sesame, five kernels, red bean paste and so on. , plus some sugar.

Second, the difference between filling teeth

Tangyuan: The earliest ones are black sesame, red bean paste, walnut kernel, nuts and jujube paste. Now people's tastes are becoming more and more picky. In order to meet the market demand, Yuanxiao and Tangyuaner also broke the tradition and marched into fruity taste. In recent years, there are western flavors such as coffee and matcha, which is a bit confusing.

Yuanxiao: At the earliest, assorted stuffing and jujube paste were the main stuffing. Assorted stuffing is actually a mixture of white sugar, rose, sesame, red bean paste, yellow cinnamon, walnut kernel and nuts, which feels like five-kernel stuffing in moon cakes.

Third, the difference of production technology.

Tangyuan: The process of making tangyuan is just like wrapping jiaozi. You need to make up the glutinous rice flour first and wake up completely; Then make stuffing, the water in the stuffing is more than that in the dumpling stuffing, which can be broken up like dumpling stuffing or kneaded into small balls; Finally, grab a noodle, knead it into pieces, wrap the stuffing in it, and knead it into balls.

Yuanxiao: It's mainly stuffing. First, make stuffing and cut it into small pieces. Then, put the stuffing into a big basket full of glutinous rice noodles and shake it back and forth (now by machine) until the stuffing is covered with a thick layer of glutinous rice skin.

Fourth, different tastes.

Tangyuan: The skin is firm and the stuffing is chewy. The boiled soup will be sticky, a bit like drinking rice soup.

Yuanxiao: The skin is smooth and the taste is delicate. Because there is a lot of water in the stuffing, the stuffing will flow out like quicksand at the moment when jiaozi is bitten. Moreover, the soup cooked with glutinous rice balls is clearer than Yuanxiao.