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What's the difference between Yuanxiao in the north and Tangyuan in the south? How can I eat besides cooking?
In the north, the dumplings are stuffed in advance, compacted, cut into small squares, rolled in dry glutinous rice flour, rolled into dry noodles, placed in a sieve, dipped in water, then rolled into dry noodles, and then dipped in water ... Repeatedly, until the size is appropriate, it becomes Yuanxiao, while in the south, Tang Yuan, most of them are milled glutinous rice flour, which is mixed first, then stuffed, and tastes soft and glutinous, and Yuanxiao is cooked. There is still a difference between the two.

Cook yuanxiao:

1, first boil the water, then put down the frozen glutinous rice balls and turn to a low heat, so as not to let the water boil.

2. If the water boils, add some cold water to it, gently push the dumplings without stirring hard, and they will break when stirred hard. You can eat them when they are cooked until they float on the water.

3. Frozen glutinous rice balls will not melt quickly after being taken out of the refrigerator. If there is ice on the glutinous rice balls, it is recommended to properly melt them first, otherwise the cooked glutinous rice balls will not taste good.

4. It is best to use a stainless steel pot. First, put appropriate water on the fire and heat it. When the water is about to boil, slowly slide the dumplings along the pot edge, and then slowly stir them with a spoon. Don't push the dumplings, because it may push the dumplings.