Tangyuan and Yuanxiao are very similar. From the appearance, we really can't see the difference, but Tangyuan and Yuanxiao are very different. What's the difference between Tangyuan and Yuanxiao? How to make dumplings? Now let's learn about it together!
The difference between Tangyuan and Yuanxiao
There will be great differences in practice, and there will be great differences. Glutinous rice products are still a kind of food as a whole. According to the traditional practice, tangyuan is wrapped, and its surface is smooth and sticky; The Lantern Festival is rolled out with a dry and soft surface.
It is common that the sweet mouth is invaginated, but the salty meat filling is also very common, which will have different feelings. There are many kinds of fillings in Tangyuan. In addition to the traditional five kernels, bean paste and peanuts, there are also some tastes of flowers and coarse grains, and even salty plum dried vegetables, roast meat and mushrooms; On the contrary, the taste of Yuanxiao is relatively uniform, mainly sweet, and the more common ones are black sesame, bean paste and peanut.
Dumplings are usually cooked. In fact, frying is OK, but the overall difference is still small. Dumplings are mostly cooked, and some people like to fry them; Although cooking is also the main cooking method of yuanxiao, it is fried in some areas.
How do you make dumplings
The glutinous rice flour is kneaded and heated to make it the same size as a coin. Put in the raw materials you like to eat in the same way as making dumplings. Take a fifth of the glutinous rice flour, mix it with warm water to form a dough, flatten it by hand, bring the water to a boil, and cook it in the pot until it floats (about 5 minutes). Take out the cooked dough and mix it with the remaining glutinous rice flour. Slowly add the water in the pot and knead it into a new dough.
The wrapping method is still very simple. You can choose the configuration of sweet mouth and salty mouth on the invagination. When cooking, put cold water in three times, which will be very different. Divide the dough into several small portions, knead small pieces of glutinous rice balls in the palm one by one, press a small nest on the top of the ball with your thumb, take chopsticks to pick the frozen black sesame dumpling stuffing, put it in, gradually pinch the mouth of the nest with your fingers, and then put it in the palm to roll gently and wrap it. Boil water until boiling, put the wrapped dumplings into the pot, and push the dumplings with a spatula to prevent sticking to the pot. After boiling, add a little cold water to continue cooking. Repeat three times until the dumplings float.