"To make Yuanxiao, you should first make stuffing, dip it in water, and then throw it into a container filled with glutinous rice flour and shake it; Then dip in water and continue to roll glutinous rice flour, repeatedly, so that it gradually becomes round and bigger. "
Yuanxiao is usually made by hand, but it is sold now. She said, the making method of glutinous rice balls is just like wrapping jiaozi. First, dry glutinous rice flour is kneaded with water to form dough, and then it is filled with dough, which is round and quick-frozen for easy storage. Most of the dumplings are made by machines.
They also have different appearances. After the Lantern Festival is cooked, there will be "fluff" on the surface, that is, flour floating powder. When the pot is cooked, flour and water are mixed, and the soup is milky white. Yuanxiao expands rapidly after being cooked, which is bigger than glutinous rice balls. Dumpling skin is made of dry glutinous rice flour and water, with good cohesion, smooth surface and clear soup.
In addition, from the taste point of view, Yuanxiao is more biting and has a prominent glutinous rice flour flavor; Tangyuan is soft and glutinous, and the taste of glutinous rice is not obvious.