Use warm water for rice dumpling noodles.

If you use cold water for making glutinous rice balls, the resulting glutinous rice balls will have no elasticity and the taste will be greatly reduced. Use warm water to achieve a certain effect, and the phenomenon of sticking to the pan will not occur easily during the cooking process. When cooking glutinous rice balls, add hot water to the pot. Turn the bottom of the pot at any time during cooking to prevent it from sticking to the bottom of the pot, which will affect the appearance and taste of the glutinous rice balls. Boil the glutinous rice balls for about ten minutes and then serve.

Introduction to Tangyuan

1. Tangyuan, also known as Yuanxiao, Tangyuan and Fuyuanzi, is one of the representatives of traditional Chinese snacks. It is a spherical food made of glutinous rice flour. Usually there are fillings, cooked and served with soup. It is also the most distinctive food of the Lantern Festival and has a long history.

2. It is said that glutinous rice balls originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) started to eat a novel food, which was filled with black sesame and lard, a little white sugar was added, and the outside was rolled into a round shape with glutinous rice flour. After cooking, it tasted sweet and delicious. Very interesting. Because this kind of glutinous rice dumpling floats and sinks when cooked in the pot, it was first called Fuyuanzi. Later, in some areas, Fuyuanzi was renamed Tangyuan.

3. Tangyuan symbolizes a better family reunion, and eating glutinous rice balls means family happiness and reunion in the new year, so it is a must-have delicacy during the Lantern Festival on the fifteenth day of the first lunar month. In some areas of the south, people are also used to eating glutinous rice balls instead of dumplings during the Spring Festival.