The difference between Yuanxiao and Tangyuan

According to netizens, Yuanxiao and Tangyuan are actually two completely different foods, but they are similar in appearance. Traditionally, Yuanxiao is eaten in the north and Tangyuan is eaten in the south.

Friends who have eaten Yuanxiao and Tangyuan can easily find that they taste different. Yuanxiao is thick and the dumplings are smooth. Why is this? Besides, what's the difference between the two brothers?

First, the raw materials of leather:

The skins of the two brothers are made of glutinous rice.

Second, the stuffing raw materials:

1, Yuanxiao: At first, it was mainly mixed stuffing and jujube paste stuffing. Assorted stuffing is actually a mixture of white sugar, rose, sesame, red bean paste, yellow cinnamon, walnut kernel and nuts, which feels like five-kernel stuffing in moon cakes.

2. Tangyuan: black sesame, red bean paste, walnut kernel, nuts and jujube paste are the first.

Now people's tastes are becoming more and more picky. In order to meet the market demand, Yuanxiao and Tangyuaner also broke the tradition and marched into fruity taste. In recent years, there are western flavors such as coffee and matcha, which is a bit confusing.

Third, the production process:

1, Yuanxiao: mainly stuffing. First, make stuffing and cut it into small pieces. Then, put the stuffing into a big basket filled with glutinous rice noodles and shake it back and forth (now by machine) until the stuffing is covered with a thick layer of glutinous rice skin.

2. Tangyuan: The process of making tangyuan is like wrapping jiaozi. You need to make up the glutinous rice flour first and wake up completely; Then make stuffing, the water in the stuffing is more than that in the dumpling stuffing, which can be broken up like dumpling stuffing or kneaded into small balls; Finally, grab a noodle, knead it into pieces, wrap the stuffing in it, and knead it into balls.

Fourth, the taste:

1, Yuanxiao: The skin is firm and the stuffing is chewy. The boiled soup will be sticky, a bit like drinking rice soup.

2. Tangyuan: The skin is smooth and the taste is delicate. Because there is a lot of water in the filling, the filling will flow out like quicksand at the moment when the dumplings are bitten. Moreover, the soup cooked with glutinous rice balls is clearer than Yuanxiao.

Five, cooking methods:

1, Yuanxiao: In addition to cooking, Yuanxiao can also be fried, pulled, steamed or baked.

2, dumplings: eating is relatively simple, generally boiled.