Tangyuan is skin and glutinous rice is sticky. The stuffing inside is made of lard, dried fruit and sugar. When jiaozi is baked in the oven, it will expand when heated inside and outside, so it will burst.
Appreciation of dumplings
Tangyuan, as round as longan, is a favorite snack for the elderly and children. However, it still needs some efforts to do this. At first, stir with clean hands. When touching white rice flour, it is like stirring white clouds. Stir with one hand, scoop up the clear water in the silver clay pot with the other hand, and add water while stirring.
When it becomes muddy, scoop it up with your hands. Tangyuan is like snow at this time. After shoveling to a certain extent, make it into a few fingers thick, and then break it into several sections. Then, put these slices into the palm of white jade and hold them up and down with both hands. The twisting action of the upper and lower palms makes a round and lovely dumpling.
When countless jiaozi were pushed into the soup pot, it looked good, just like a group of naive little white ducks jumping into the water. After a while, it will be cooked. Take it out, put it in an open wooden soup plate or ceramic plate, and stir it with glutinous rice balls made of yellow sugar. The glutinous rice balls stick all around, just like attractive yellow beads.
In the south of China, people's custom is that every household makes glutinous rice balls from winter to Sunday, but who knows that after everyone happily eats festive glutinous rice balls, they unconsciously grow up by one year.