Tangyuan is one of the representatives of traditional snacks in China, and it is the most distinctive food in Lantern Festival with a long history. Tangyuan itself is sweet, so there is no need to add sugar to the soup. Soup can be replaced by osmanthus fragrans, liqueur, scented tea, longan red date soup and longan ginger soup. When making salty jiaozi, you can add some vegetables to increase the cellulose. There is also a good way to match glutinous rice balls, that is, rice wine, called glutinous rice balls, commonly known as mash, which is made by steaming glutinous rice and adding alcohol for fermentation. It tastes sweet and delicious.
Tangyuan is usually filled with black sesame seeds and sugar, and the skin is also covered with glutinous rice. When cooking, it is floating and heavy, and it is fat in vain. Now the fillings of glutinous rice balls are diversified, including peanuts, walnuts, sesame seeds, yogurt, durian, chocolate, seafood, leeks and so on.
Introduction to glutinous rice balls
The stuffing of glutinous rice balls and Yuanxiao not only contains sugar, but also contains quite a lot of solid oil. Rice and steamed bread contain almost no fat, but glutinous rice balls are not. There is even more oil in the stuffing than sugar. Traditionally, lard is used to wrap jiaozi. In the south, lard and meat are used to make salty jiaozi, and lard and various nuts are used to make sweet jiaozi. Later, products using butter were developed, but the content of saturated fat was even higher than that of lard.
Sesame, peanuts, nuts and chocolate are all high-fat raw materials, and the total amount is really considerable. At this time, there is a tendency to replace small dumplings with big stuffing, and the solid oil in dumplings is more than that of bean paste, hawthorn and five-kernel stuffing in the north in the past. A bite of jiaozi is almost one-third to one-half oil. Eating three jiaozi is equivalent to eating 1 dish of cooking oil.