Tangyuan needs150g tangyuan, 200g tangyuan and 50g fine sugar.
There are only two steps to making glutinous rice balls with wine. First, add 3 bowls of water to the pot to boil, and then add wine. When the soup boils again, add glutinous rice balls. Finally, boil the dumplings until they float, add sugar to melt, and then turn off the heat. Add 2 tablespoons osmanthus sauce when eating to improve the taste.
Fermented glutinous rice balls are a traditional snack with a long history and belong to one of dessert recipes. Tangyuan is the main ingredient and tastes sweet. Widely popular in the Yangtze River basin, such as Sichuan, Hunan, Jiangsu, Zhejiang and other places. It is fragrant and refreshing, slightly mellow but not strong in taste. Delicious and refreshing, slightly mellow but not strong.
Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou began to eat a novel food, which used black sesame, lard and sugar as raw materials. First, black sesame seeds are ground into powder, then lard and white sugar are put into the mixture and kneaded into balls to make stuffing, and glutinous rice flour is used to knead the outside into a circle. When cooked, it tastes sweet and delicious.
People have the custom of eating jiaozi during the Spring Festival and Lantern Festival. /kloc-More than 0/00 years ago, Pei added distiller's grains to traditional glutinous rice balls and created distiller's grains. It belongs to one of the dessert recipes, with glutinous rice balls as the main ingredient. The cooking skills of glutinous rice balls are mainly cooking, and the taste is sweet.