First, the difference between Yuanxiao and Tangyuan
The practice of Yuanxiao is based on stuffing, which is mixed first, then spread into large round slices, dried and then cut into cubes smaller than table tennis. Then put the stuffing into a machine like a big sieve, pour the rice flour on it, and "sieve" it. As the stuffing collides with each other, the rice sticks to the surface of the stuffing and becomes spherical, which becomes Yuanxiao. The north "rolls" Yuanxiao and the south "wraps" glutinous rice balls, which are two foods with different practices and tastes.
Second, the difference between the practices of Yuanxiao dumplings
Yuanxiao is rolled out, and glutinous rice balls are wrapped.
The most obvious difference is that the practice is different. The stuffing of Yuanxiao is hard. First spread the stuffing into a round cake, then cut it into small cubes, and then shake it in a sieve filled with glutinous rice flour, sprinkling water while shaking it. When it is big enough, Yuanxiao will be ready. But dumplings are wrapped, just like jiaozi, with glutinous rice balls.
Yuanxiao and Tangyuan are glutinous rice flour products with fillings of different tastes in the middle. Due to the climate difference between the north and the south, the production methods are different. Yuanxiao usually only uses plain solid sweet stuffing, cuts the stuffing into small pieces, dips it in water, rolls it in a basket full of glutinous rice flour, and sprinkles water while rolling, so that it is naturally covered with glutinous rice flour and rolled into a ball. Tangyuan is made of very fine glutinous rice balls (the stuffing is both good and bad). When eating, it is usually boiled in water. Tangyuan is clear after cooking, and Yuanxiao is thick after cooking, so drinking soup is like drinking glutinous rice porridge.
Third, the practice of Lantern Festival:
1. First roast the peanuts, peel them, break them and put them in a bowl.
2. Then break the fried black sesame into a bowl.
3. Stir well together
4. Add sugar and put it according to your own taste.
5. Add some corn oil, not too much, less oil is still healthy.
6. Make glutinous rice flour into dough. In order to make it sticky, first cook a few good glutinous rice balls, put them in the dough after cooking, and add water together. This is very good.
7. Take a small piece of flour and knead it into skin by hand.
8. Add the mixed stuffing, add some raisins, black sesame seeds and raisins can be said to be a perfect match, and glutinous rice flour and black sesame seeds are also a perfect match, which is very classic.
9. Wrap it up and it will be ready in one Lantern Festival.
Fourth, the practice of glutinous rice balls:
1. Add chopped green onion, dried shrimps and marinade into the minced pork and stir.
2. Stir in the same direction to make the meat stuffing sticky. 3. Pour some glutinous rice flour into the rice sieve, divide the meat stuffing into small balls (about the size of small glutinous rice balls) and put them into the rice sieve filled with glutinous rice flour.
4. Roll in the same direction to make the meat paste sticky with glutinous rice flour.
5. Boil the sticky glutinous rice flour stuffing and drain it.
6. Pour it back into the rice sieve.
7. Continue rolling to make the meat paste sticky with glutinous rice flour.
8. Boil the water repeatedly, spin off the water, then pour it back into the rice sieve and roll it to make the glutinous rice flour stick.
9. About 7-8 moves
10. After completion, each Lantern Festival is about the size of a ping-pong ball.
How to eat dumplings
1. Boil.
This practice follows the principle of "boil the water and cook it slowly", which means that after the water is boiled, put the dumplings in, and stir them slowly with a spoon in the right direction, otherwise you can only drink the soup, so that the dumplings are not easy to stick to the pot, and you can add some cold water in the cooking process, so that the boiled dumplings are smooth and not broken, and when they float, they will be cooked almost, but also slowly with a small fire.
Step 2 fry
Heat the oil into the pot until it is 70% cooked, then put the dumplings into the pot (don't put the frozen dumplings directly into the pot, put them in after normal temperature to prevent the hot oil from splashing in water). When frying the dumplings, turn them over slowly, and don't paste the pot, otherwise the dumplings will become a paste in a pot. When the dumplings are thoroughly fried and the skin is golden yellow, turn off the fire and serve the plate. It is characterized by soft inside and crispy skin.
Step 3 bake
Apply a little peanut oil to the bottom of the baking tray, put the dumplings neatly on the baking tray one by one, and brush the surface of the dumplings with a little oil. Put the baking tray in the oven for about ten minutes until the dumplings are golden yellow, and then take out the baking tray. The taste of this method is similar to that of frying, except that there is no fried crisp, but the operation is simple and safe, and the key is not to worry about the peeling of the paste pot.
Step 4 wire drawing
Drawn glutinous rice balls: The premise of drawing glutinous rice balls is to fry them first, which is actually the same as drawing sweet potatoes. Add white sugar and appropriate amount of water into the pot, slowly heat the water to dissolve the white sugar with low fire until the white sugar bubbles and turns golden yellow. At this time, put the fried glutinous rice balls into the pot, quickly stir them evenly with the sugar, and quickly take them out of the pot and serve them, thus making them sweet and delicious.
Step 5 steam
Steamed dumplings: put a piece of steamed cloth on the bottom of the whole plate and apply a layer of oil to prevent the dumplings from sticking to the pot and breaking the skin. Put the dumplings in order one by one, put them in the steamer and steam for 15 minutes until they are cooked. Take out the whole steamed cloth and put it directly on the plate. When eating, the dumplings will not stick to the cloth. This method is soft and mellow, and it is more convenient to carry without soup.
Step 6 get dressed
"Dress" glutinous rice balls: Don't be confused by this name. In fact, the reason is very simple, just like making candied haws. The premise is that glutinous rice balls are fried in advance, sesame seeds are fried to crisp, white sugar is added to the wok, heated until they are boiled into a sugar paste, sesame seeds and glutinous rice balls are added, rolled and glued evenly, and then they can be served. Every bite is sweet, and sesame seeds, glutinous rice and stuffing are intertwined, which is delicious ~ ~ ~
7. Fermented wine
Fermented glutinous rice balls are sublimated versions of boiled glutinous rice balls. First, add water to the pot and boil until the water boils, add glutinous rice balls to cook, add distiller's grains (ready-made in the supermarket), and add some sugar (or not) according to your own taste; Stir the eggs evenly, pour them into the dumpling pot like egg soup, and serve after boiling. It has the function of promoting blood circulation and removing blood stasis.
Lantern Festival is an important traditional festival in China, also known as Yuanxi and Yuanye, also known as Shangyuan Festival, because it is the first full moon night of the New Year, and it is also the night of spring returns. Because this festival has the custom of watching lanterns in past dynasties, it is also called Lantern Festival, and it is a folk custom to eat Lantern Festival. Yuanxiao is made of glutinous rice, either solid or stuffed. People call this kind of food "Floating Yuanzi", and later it is called "Tangtuan" or "Tangyuan". These names "Reunion" are similar in pronunciation, meaning reunion, which symbolizes the reunion of the whole family, harmony and happiness, and people also miss their parting relatives and place their good wishes on their future life.