What's the difference between glutinous rice balls and Yuanxiao?

1, the practice is different: the dumplings are wrapped and the skin is smooth and sticky. Yuanxiao is rolled out and its skin is dry and soft. ?

2, the choice of stuffing is different: the stuffing of glutinous rice balls is soft, and there are many choices of salty and sweet meat. The stuffing of Yuanxiao is hard, and it is generally single and sweet. ?

3. Different eating methods: Tangyuan is mostly cooked and fried. Yuanxiao is mostly fried or cooked. ?

4. Different storage methods: Tangyuan can be frozen, so the shelf life is longer. Yuanxiao is easy to crack when frozen, so its shelf life is short. ?

There are many ways to eat Yuanxiao, such as boiling, frying, frying and steaming. If the solid Lantern Festival is cooked with fermented liquor, sugar and osmanthus, it has a unique flavor and is suitable for this supplement.

Yuanxiao is a round food made of glutinous rice flour, which can be divided into two types: solid and stuffed. There are sweet and salty ones with stuffing. Sweet fillings generally include lard bean paste, white sugar sesame, sweet-scented osmanthus assorted, jujube paste, nuts, sesame seeds, almonds, ginkgo, hawthorn and so on; Salty stuffing generally includes diced fresh meat, diced ham and dried shrimps. Yuanxiao with mustard, onion, garlic, leek and ginger is called "Five-flavor Yuanxiao", which means hard work, long-term progress.

When southerners make glutinous rice balls, they first blend glutinous rice flour into skin with water, and then "wrap" the stuffing; People in the north make "Yuanxiao". First, they knead the stuffing into a uniform ball, put it in a laundry basket covered with dry glutinous rice flour and shake it constantly. From time to time, they add water to make the stuffing stick with more and more glutinous rice flour until the size is moderate. "Yuanxiao" varies in size, from walnuts to soybeans. Cooking "Yuanxiao" also has skills: gently pinch it. Before cooking, gently pinch the "Yuanxiao" with your hands to make it slightly cracked, so that the cooked "Yuanxiao" is easy to cook inside and outside, soft and delicious.

Boil water. After the water in the pot is boiled, put in the "Yuanxiao", gently push it away with the back of the spoon, and let the "Yuanxiao" rotate a few times, so as not to stick to the bottom of the pot. Cook gently. After the "Yuanxiao" is boiled in the pot until it floats, it should be quickly switched to slow fire. Otherwise, the "Yuanxiao" will keep turning, the heat will be uneven, and it will be hard outside and not delicious inside. Order cold water. After the "Yuanxiao" is put into the pot, an appropriate amount of cold water should be added every time it is opened to keep it in a state of rolling rather than rolling. After two or three times, cook for a while, and then take out and eat. The "Yuanxiao" cooked in this way is soft and not hard, sweet and delicious.