Different manufacturing processes
Generally speaking, the north eats "rolling" Yuanxiao and the south eats "Bao" dumplings.
North Lantern Festival, first mix the stuffing, then spread it into large round slices, cool it and then cut it into cubes smaller than table tennis. Then put the stuffing into a dustpan after being watered, pour a proper amount of Jiang rice flour, and sprinkle water while rolling until the stuffing is covered with glutinous rice flour and rolled into a ball.
Southern dumplings, the practice is very simple, similar to wrapping jiaozi without a rolling pin. It is to put glutinous rice flour into a ball with water and let it "wake up" for a few hours. Wet glutinous rice flour is very sticky, so you just need to pull a small group of wet noodles by hand and squeeze them into a round shape. Pick a ball of stuffing with chopsticks and put it on the glutinous rice slices, and then turn around with both hands to make glutinous rice balls.
Save time is different
The layer of Yuanxiao River rice flour is very thin, and the surface is dry. When the rice flour is cooked in the pot, it absorbs water and becomes paste, and the skin and stuffing are chewy, so it should not be stored for too long. The skin of glutinous rice balls already contains enough water, which is delicate and soft. It has the best flavor when cooked now, and it can also be refrigerated.
Different fillings
Sweet stuffing is commonly used in Yuanxiao, but there are two kinds of dumplings with stuffing and without stuffing, and there are salty, sweet, meat and vegetarian dumplings with stuffing. Of course, that was in the past. Now, regardless of Yuanxiao and Tangyuan, there are all kinds of wonderful fillings, only unexpected and impossible.
Different taste
Yuanxiao has a rough taste, and the fillings are mostly sweet, usually white sugar and sesame seeds. After cooking, it will not be as clear as glutinous rice balls, the water will be a little turbid, the skin will be soft, and the filling will be hard and "biting". The dumplings are soft and waxy.
Correct posture of eating glutinous rice balls and Yuanxiao.
1, Tangyuan is not suitable as a staple food.
The main component of glutinous rice is starch, the content is about 75%-77%, and amylopectin is the main component, which is higher than rice, which doomed glutinous rice to be difficult to digest.
Therefore, glutinous rice balls should not be the staple food, and should not be eaten on an empty stomach. It is advisable for normal adults to eat glutinous rice balls with no more than 6 per meal and less than three or four babies.
2. Tangyuan original soup turns into original food.
Boiling dumplings in water is the simplest way, but also the healthiest way to eat them. Glutinous rice flour contains more water-soluble vitamins, most of which are dissolved in soup during cooking.
Such as vitamin B 1, vitamin B2, etc. Vitamin B 1 can promote the synthesis of acetylcholine in human body, and ensure the normal gastrointestinal peristalsis and the secretion function of digestive glands.
On the contrary, frying at high temperature will destroy the nutrients contained in many dumplings, reduce the warming effect of dumplings and even lead to obesity.
3. You can't eat hot dumplings in a hurry.
After the dumplings are cooked, you must eat them slowly to avoid being scalded by hot sugar fillings, and also to prevent being scalded by sticky rice skin. Medical research has confirmed that food burns are likely to cause esophageal cancer, gastric cancer and other related diseases. Some people swallow dumplings as soon as they are scalded, which is even more harmful.
Warm reminder, the elderly, infants and people with diabetes, cardiovascular disease and gastric ulcer, it is best to eat less or not to eat Yuanxiao dumplings.