Do you eat Yuanxiao or Tangyuan on Lantern Festival?
First, the difference between Yuanxiao and Tangyuan
The practice of Yuanxiao is mainly stuffing, which is mixed first, then spread into large round pieces, dried and cut into squares smaller than table tennis. Then put the stuffing into a machine like a big sieve, pour the rice flour on it and "sieve" it. As the fillings collide with each other, the rice sticks to the surface of the fillings and becomes spherical, which becomes Yuanxiao. The North "rolls" Yuanxiao and the South "wraps" Tangyuan, which are two foods with different practices and tastes.
Second, the difference between jiaozi's practice of Lantern Festival.
The dumplings are rolled and the dumplings are wrapped.
The most obvious difference is the different practices. The stuffing of Yuanxiao is hard. Spread the stuffing into a round cake, then cut it into small squares, then shake it in a sieve filled with glutinous rice flour and sprinkle water while shaking it. When it is big enough, the Lantern Festival will be ready. But jiaozi is wrapped, just like jiaozi, wrapped in dumplings.
Yuanxiao and Tangyuan are glutinous rice flour products with different fillings in the middle. Due to the climate difference between the north and the south, the production methods are different. Yuanxiao usually only uses plain and sweet stuffing, cuts the stuffing into small pieces, dips it in water, rolls it up in a basket full of glutinous rice flour, and sprinkles it while curling, so that it is naturally wrapped in glutinous rice flour and rolled into a ball. Tangyuan is made of very fine tangyuan (the stuffing is good and bad). It is usually boiled when eating. Tangyuan is clear when boiled, and sticky when Yuanxiao is cooked. Drinking soup is like drinking glutinous rice porridge.
Third, the practice of the Lantern Festival:
1. First roast peanuts, peel them, break them and put them in a bowl.
2. Then break the fried black sesame seeds into a bowl.
3. Stir well together
4. Add sugar and put it according to your own taste.
5. Add some corn oil, not too much, less oil is still healthy.
6. Make glutinous rice flour into dough. In order to make it sticky, first cook a few dumplings, put them in the dough after cooking, and add water together. That's good.
7. Take a small piece of flour and knead it into skin by hand.
8. Add the mixed stuffing, add some raisins, black sesame seeds and raisins can be said to be a perfect match, glutinous rice flour and black sesame seeds are also a perfect match, very classic.
9. Just wrap up a Lantern Festival.
Fourth, the practice of glutinous rice balls:
1. Add chopped green onion, shrimp and marinade into minced pork and stir well.
2. Stir in the same direction to make the meat sticky. 3. Pour some glutinous rice flour into the rice sieve, divide the meat into small balls (about the size of small glutinous rice balls) and put them into the rice sieve filled with glutinous rice flour.
4. Roll in the same direction to make the meat sauce stick with glutinous rice flour.
5. Cook the sticky glutinous rice flour stuffing and drain the water.
6. Pour it back into the rice sieve.
7. Continue to roll, and let the meat sauce stick with glutinous rice flour.
8. Boil the water repeatedly, drain the water, and then roll it back into the rice sieve to make the glutinous rice flour stick.
9. About 7-8 steps
10. After completion, each Lantern Festival will be about the size of a ping-pong ball.
How to eat jiaozi?
1. Boil
This practice follows the principle of "Boil the water and cook it slowly", that is, after the water is boiled, put jiaozi in it and stir it slowly in the right direction with a spoon, otherwise you can only drink soup, so that jiaozi is not easy to stick to the pot, and you can add some cold water in the cooking process, so that the boiled jiaozi is smooth and unbreakable, and it will be cooked almost when it floats, and it will be cooked slowly with a small fire.
deep-fry
Heat the oil in the pot until it is 70% mature, and then put the jiaozi into the pot (do not put the frozen jiaozi directly into the pot, and then put it after normal temperature to prevent hot oil from splashing into the water). When frying jiaozi, turn it slowly, and don't paste the pot, or jiaozi will paste in the pot. When the jiaozi is thoroughly fried and the skin is golden yellow, turn off the fire and put it on the plate. It is characterized by soft inside and brittle outside.
toast
Put a little peanut oil on the bottom of the baking tray, put jiaozi neatly on the baking tray one by one, and brush a little oil on the surface of jiaozi. Bake the baking tray in the oven for about ten minutes until the jiaozi is golden yellow, and then take out the baking tray. The taste of this method is similar to that of frying, except that it is not crispy, but the operation is simple and safe. The key is not to worry about peeling of the paste pot.
draw wire
Painting glutinous rice balls: The premise of painting glutinous rice balls is to fry them first, which is actually the same as painting sweet potatoes. Add sugar and water to the pot, and slowly heat the water with low fire to dissolve the sugar until it bubbles and turns golden yellow. At this time, put the fried glutinous rice balls into the pot, stir them with sugar quickly and evenly, and take them out of the pot quickly, which is sweet and delicious.
steam
Steamed dumplings: The bottom of the whole dish is padded with a piece of steaming cloth and coated with a layer of oil to prevent jiaozi from sticking to the pot and breaking the skin. Place jiaozi in order one by one, and steam in a steamer for about 15 minutes until cooked. Take out the whole steamed cloth and put it directly on the plate, so that jiaozi won't stick to the cloth when eating. This method is soft and mellow, and it is more convenient to carry without soup.
get dressed
"Dress" Tangyuan: Don't be confused by this name. In fact, the reason is very simple, just like making candied haws. The premise is to stir-fry the glutinous rice balls in advance, stir-fry the sesame seeds until they are crisp and rotten, add white sugar to the wok, heat them until they are cooked into a sugar paste, add sesame seeds and glutinous rice balls, and roll them evenly to serve. Every bite is sweet, and sesame, glutinous rice and stuffing are intertwined, which is delicious ~ ~ ~
Step 7 brew
Wine-fermented glutinous rice balls are sublimation versions of boiled glutinous rice balls. First, add water to the pot until the water boils, add glutinous rice balls to cook, add distiller's grains (ready-made in the supermarket), and add some sugar (or not) according to your own taste; Stir the eggs evenly, pour them into the jiaozi pot like egg soup, and serve after boiling. Has the functions of promoting blood circulation and removing blood stasis.
Lantern Festival is an important traditional festival in China, also known as Yuanxiao, Yuanxiao and Shangyuan Festival, because it is the first full moon night of the New Year and the night when spring returns to the earth. Because this festival has the custom of watching lanterns in past dynasties, it is also called Lantern Festival, and eating Yuanxiao is a folk custom. Yuanxiao is made of glutinous rice, which can be solid or stuffed. People called this kind of food "Floating Zi Yuan", and later it was called "Tangtuan" or "Tangyuan". These names "Reunion" are similar in pronunciation, meaning reunion, symbolizing family reunion, harmony and happiness. People also miss their departed relatives and place their best wishes on their future lives.