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Historical Characteristics of Tangyuan in Ningbo
Brief introduction: Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China with a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food was popular all over the country, which was made of various fruit baits and kneaded into balls with glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering to eat jiaozi on the morning of the Spring Festival.

Ningbo Tangtuan, which is famous at home and abroad, began in Song and Yuan Dynasties and has a history of more than 700 years. Different from northerners, Ningbo people have the traditional custom of getting together to eat jiaozi on the morning of the Spring Festival. Ningbo Tangyuan is filled with white glutinous rice flour, lard, sugar and black sesame powder. Jiaozi is thin and smooth, white as sheep fat, shiny, waxy but not sticky.

Kind of like a bag of jiaozi. First, add water to glutinous rice flour and knead it into dough (just like Bao jiaozi), and let it "wake up" for several hours. Then mix all the stuffing materials and put them in a big bowl for use (don't cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a circle. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn your hands around to wrap jiaozi. The surface of the finished jiaozi is smooth and shiny, and some of them are pointed, like a peach. Dumpling skin contains enough water, which is sticky and difficult to preserve. It's better to cook and eat now. Now with quick-freezing technology, jiaozi appears in stores.

Features: Ningbo Tangyuan is made of glutinous rice flour, with lard, sugar and black sesame powder as fillings. Tangyuan's skin is thin and smooth, white as sheep fat, shiny, smooth and delicious.

Legend: According to legend, Lv Dongbin, the Eight Immortals, became an old man selling dumplings in the spring of March, selling them by the West Lake. At this time, Xu Xian was passing by and asked for a bowl. Inadvertently, a dumpling rolled down the West Lake and was swallowed by the white snake. So the white snake became a fairy, a human being, and married Xu Xian. According to another legend, in 19 12, Yuan Shikai usurped the revolutionary achievements and became the great president. He wants to be emperor, but he is always on tenterhooks for fear of people's opposition. Because "Yuan" is homophony with "Yuan", "Xiao" and "Xiao", and "Yuan Xiao" is suspected of "Yuan Shikai's annihilation", Yuan Shikai ordered that the Yuanxiao be changed to glutinous rice balls before the Lantern Festival in 19 13. This is the origin of the legendary name of glutinous rice balls.

Poetry: In Song Dynasty, Zhou Bida wrote "Poem of the Lantern Festival": "What do you know now? Everything is like reunion. Tang Guan looks for old flavor, and the cook looks for new works. The stars are wrapped in dark clouds, and the beads are floating in muddy water. 18 years old to compile miscellaneous poems, there is such a family style. "

Raw materials:

500g of glutinous rice flour, 50g of black sesame, 80g of pig fat, 0/00g of soft sugar/kloc, and 0/5g of osmanthus/kloc.

Method:

1. Stir-fry black sesame seeds, peel and cut pork suet, and add sugar to make stuffing.

2. Grind glutinous rice flour with water and knead it into glutinous rice flour balls, and add the dosage to make stuffing and wrap it into jiaozi.

3. Add water to the pot and bring it to a boil. Pour it into jiaozi, simmer it, put it in a bowl and sprinkle with osmanthus.

Features: Soft and sweet.

anew 1985