What's the difference between Yuanxiao and Tangyuan?
Tangyuan and Yuanxiao are not easy to distinguish in appearance, and the biggest difference between them lies in the difference in production technology. Tangyuan is made by kneading glutinous rice flour with water, then stuffing it and kneading it into a round shape by hand, so the surface is smooth; During the Lantern Festival, the stuffing is rolled into a round shape and then dipped in water, placed on a bamboo curtain with glutinous rice flour, dipped in glutinous rice flour by hand, and slowly rolled into a round shape, so the surface is slightly granular. Because the practice of Lantern Festival is labor-intensive, it is occasionally found in the market around the Lantern Festival, but generally speaking, jiaozi is more popular. The following recipes take jiaozi as an example to demonstrate, but Yuanxiao is also applicable.
Selection and preservation skills of dumplings
1. Tangyuan's appearance is white, without spots. Once spots appear, it means that the dumplings may be polluted and the quality will change.
2. Tangyuan has no cracks on the skin and looks round and full, so the stuffing will not flow out.
3. If you buy frozen dumplings, you should choose a package that doesn't seem to be severely frosted, and put it in the refrigerator as soon as possible after purchase to avoid too big temperature change, and the quality of dumplings is easy to change.
There is a knack for fried dumplings with stuffing.
Ingredients: several glutinous rice balls (according to personal preference), sesame powder, peanut powder and oil.
1. Poke a few holes on the surface of glutinous rice balls with a toothpick. Don't poke it too deep, lest the stuffing of glutinous rice balls flow out along the hole when frying. This can prevent the oil explosion caused by the inability to release the air inside jiaozi during frying.
2. Remove the oil pan and wait for the oil temperature to reach the intermediate temperature130 ~150℃; Chopsticks can be used to test the oil temperature. When small bubbles appear around chopsticks, it is the best time to wrap jiaozi.
3. Fry the dumplings in the pot and turn the gas stove to low heat.
4. Pay attention to the situation in the oil pan at any time and turn jiaozi with chopsticks. 1 ~ 2 minutes later, when there is a slight crack on the surface of the glutinous rice balls, they can be fished out.
5. The fried dumplings can be eaten after being dipped in proper amount of peanut sesame sugar powder.
You can buy ready-made peanut powder with proper amount of sugar and sesame seeds, or put peanuts in plastic bags, spread a layer of cloth outside, and grind them into granular peanut powder with wine bottles or other tools.
Wrapping and frying have better flavor: take 1 rice bowl, add 1 tsp sugar, 2 tsp oil and 1 whole egg, mix well, slowly add water to make a paste, wrap the glutinous rice balls with a layer of paste, and fry them in the pot.
Add oil to the crispy fried powder to increase the crispness, or replace it with the same amount of white vinegar.
Crispy red and white jiaozi
Ingredients: small glutinous rice balls 200g, peanut powder with a little seasoning 10g, sugar powder 10g.
Cooking steps:
1. First, put a little white powder on the dumplings. After being coated with white powder, the dumplings won't stick together.
2. Wait until the oil temperature is heated to 140 ~ 150 degrees Celsius before cooking.
3. In the frying process, stir with a spatula from time to time to avoid touching the pot.
4. When jiaozi floats, it can be hung and drained.
5. Finally, sprinkle with evenly stirred sugar powder and peanut powder. Recommended with plum powder, it tastes good.