Eating glutinous rice balls was established in the Ming and Qing Dynasties. On the solstice of winter, it is necessary to "make dumplings" or "make dumplings". These are also officially recorded in historical materials. The history says that "on the winter solstice, powdered glutinous rice is a pill, which is called' glutinous rice balls'". After jiaozi is wrapped up, it is necessary to offer sacrifices to the gods and ancestors, and then the whole family will eat around. This is called "adding years". Therefore, it is very old to eat glutinous rice balls on the solstice in winter.
The ancients had a poem about eating dumplings: "Every family smashed rice to make dumplings, knowing that it was the winter solstice of the Ming Dynasty." Eating glutinous rice balls on the solstice in winter is a traditional custom in China, especially in the south of the Yangtze River. There is a folk saying that "eating glutinous rice balls is one year older". Tangyuan is also called jiaozi, and eating jiaozi on the winter solstice is also called "jiaozi on the winter solstice"; Tangyuan can be used for ancestor worship or as a gift to relatives and friends.
The implication and symbol of eating glutinous rice balls from winter solstice;
The solstice in winter is the longest night in a year. On the winter solstice, before dawn, women get up and make a fire to cook dumplings. First, they worship their ancestors, and then the whole family will sit around and eat dumplings. Therefore, eating jiaozi on the solstice in winter means not only the gradual return of the sun, but also reunion. Modern people prefer to regard it as a symbol of perfection.
Why can't dumplings be boiled?
1, let it stand at room temperature for 5- 10 minutes and then put it into the pot.
If the quick-frozen dumplings are taken out of the cold room soon, it is suggested to put them at room temperature for more than ten minutes before cooking, and then gently put them down one by one after the water boils.
2. After cooking for a while, gently stir the glutinous rice balls with a rice spoon, then gently pull them apart with a spoon and stir them slightly in the same direction to make them rotate twice, so as not to touch the pot. Never push with a spoon or wooden chopsticks at once, it is very easy to break.
3. Cook jiaozi slowly until it floats into the river, and then cook it slowly. If you keep cooking with fire, jiaozi will break if he keeps turning over. Moreover, due to the asymmetry of the heat, it is also very easy to cause the external coke to be hard inside, which affects the taste.
4. Order cold water twice. Every time you cook, you need to add an appropriate amount of cold water to make jiaozi hot and cold, so that the skin will solidify and the texture will be tight. Cook it for two or three times, then cook it for a while, and then take it out (it is best to add a few drops of water to the quick-frozen dumplings and cook them twice to make them thoroughly cooked inside and outside). Jiaozi cooked in that way is not easy to break, and it is soft but not hard, sweet and smooth.
How long does it take to cook?
Fresh jiaozi can be boiled for 7 minutes, and it will float almost the same. Quick-frozen dumplings take a long time to cook, which takes 10 minutes. Take out the quick-frozen dumplings first and put them in the room at room temperature. Wait until the water boils before putting it in. When jiaozi floats, add cold water once, and then float.