Are Lantern Festival and Tangyuan the same thing?

Not the same. Lantern Festival and Tangyuan are both glutinous rice flour products, with different flavors of fillings in the middle, and the production methods are different due to the difference in climate between the north and the south. Lantern Festival generally only uses vegetarian solid sweet filling, cut the filling into small pieces, dip it in water, roll in a basket full of glutinous rice noodles, and sprinkle water while rolling, so that it is naturally covered with glutinous rice noodles and rolled into a round ball, and the rice balls are made of very fine rice balls (the filling is vegetarian and meat).

When eating, it is generally boiled with water, the soup is clearer after the rice balls are cooked, and the soup is thicker after the Lantern Festival is cooked, so drinking the soup is like drinking glutinous rice noodle porridge. Due to the different processes, the glutinous rice balls do not mess with the soup when cooking, the skin surface is lubricated, and the filling has good fluidity; The Lantern Festival is easy to mess with soup, but the skin is soft, and it can be fried, drawn, dressed, steamed, baked and other edible methods.

Not really. The filling of the Lantern Festival is rolled: the filling is made first, and then the noodles are glued layer by layer.

The filling of the glutinous rice balls is wrapped: make good noodles, wrap the filling into the noodles, and roll the rounds.

No. The rice balls are wrapped out, and the Lantern Festival is rolled out.

No, there is no stuffing for the Lantern Festival, but there is stuffing for the rice balls

What is the difference between Lantern Festival and Tangyuan?

Tangyuan and Lantern Festival are not the same thing. Tangyuan is the name of the southerners, while the northerners will call it the Lantern Festival.

In fact, tangyuan and lantern festival are not a kind of east and late closure of the west, but they are somewhat similar in appearance and taste, they are round and white; The inside will be covered with filling. But if you really dig deeper, whether it is their production process, filling, cooking time, etc., will be different, so don't confuse tangyuan danna with Lantern Festival.

The difference between the two: the glutinous rice balls are rubbed out, while the Lantern Festival is rolled out. The production method of glutinous rice balls is relatively complicated, you need to add water and form a dough with raw glutinous rice flour, then knead it into long strips, cut it into small agents, press it into a dough, and then wrap the finished filling into the crust and bread it, and then knead it tightly and knead it into a circle by hand.

Glutinous rice balls andLantern FestivalNot a thing.

Tangyuan and Lantern Festival are not the same thing, the production method is different, the rice balls are wrapped, and the filling can be meat and vegetarian, while Yuanyin quietly holds the night is rolled out in the noodles, and the filling is sweet and tasteful. Tangyuan can be eaten boiled or fried, and Lantern Festival is usually boiled or fried. Homemade Lantern Festival can be frozen in the refrigerator, but the glutinous rice balls are easy to break on the surface of the refrigerator, so they are not suitable for storage in the refrigerator for too long.

How to cook glutinous rice balls

1. Change the soup frequently: After the glutinous rice balls are boiled in two or three pots, the soup thickens, which greatly restricts the water molecules.

should be changed to water and then boiled. Otherwise, it will be slow to mature and easy to get trapped.

2. Add cold water: After the glutinous rice balls are put into the pot, an appropriate amount of cold water should be added every time they are opened, so that they can be kept in a state of rolling and carrying non-rolling, and after boiling two or three times, they can be taken out and eaten. The glutinous rice balls cooked in this way are soft but not hard, sweet and delicious.

3. Simmer: After the glutinous rice balls are boiled in the pot until they float, they should be quickly switched to a simmer. If the glutinous rice balls are constantly turned and heated unevenly, they are easy to cook on the outside and the inside.

Tangyuan and Lantern Festival are not the same thing. From the city source.

Noodles bought dumplings and yuan bai

Xiao to see du, the general buy rice balls are smaller than the zhi Lantern Festival, dao these frozen soups are usually packaged goods, and the Lantern Festival because the eating time is basically on the day of the Lantern Festival, so most of the buy is mainly made in bulk.

According to research, the earliest tangyuan came from Mingzhou in the Song Dynasty, which is today's Ningbo, Zhejiang. Locals make fillings from white sugar, black sesame seeds and lard, and then grind glutinous rice bread with water to make 2 to 3 cm round raw products, boil them in a pot under water, cook them and eat them.

Because it sinks first and then floats when it is put into the pot, it was originally called "floating yuanzi", which is very good-looking, reminiscent of a bright moon hanging in the clouds. In ancient Chinese, "soup" means boiling water, and later people gradually changed the name to soup balls and rice balls.

Luo Shuwei said that the original form of tangyuan was a popular snack in the Song Dynasty, "Yuan (Yuan)zi", which is recorded in "Tokyo Menghualu". "Menglianglu" is called "soup ball", "Wulin Old Things" also called it "lactose balls" and "Chengsha dumplings", indicating that the balls at this time already have a filling core, so Ningbo people on this basis innovate for the stuffed rice balls that are boiled and eaten, and the pearl balls without the filling core are still popular in Jiangsu and Zhejiang.

What is the difference between Lantern Festival and Tangyuan?

Lantern Festival and glutinous rice balls are not the same thing.

The rice balls are wrapped, while the Lantern Festival is "shaken".

For the Northern Lantern Festival, mix the stuffing first, the stuffing is hard and cut into cubes smaller than a ping pong ball. Then put the stuffing into a dustpan, pour an appropriate amount of glutinous rice flour, and sprinkle water while rolling until the filling is covered with glutinous rice noodles, and the Lantern Festival is getting bigger and bigger, and the more it rolls, the more it rolls, the more it rolls, the more it rolls, the more it rolls, the more it It is slightly larger than the rice balls.

I know the loss. > southern dumplings, the practice is like buns. The filling of the glutinous rice balls is soft, and the glutinous rice flour is mixed with water to form a ball, and a small ball of wet noodles is kneaded by hand and squeezed into a round shape. Use chopsticks to pick a lump of filling and put it on top of the glutinous rice slices, and then use both hands to turn and close the mouth. It is slightly smaller than the Lantern Festival.

The difference between Lantern Festival and Tangyuan

The taste is different

The taste of the Lantern Festival is rougher, and the fillings are mostly sweet, generally white sugar, sesame, roses, chocolate and other fillings. The boiling time is relatively long, the water will be a little turbid after boiling, the glutinous rice has a strong flavor, the skin is soft, and the filling has a "bite".

The taste of the glutinous rice balls is soft and glutinous, and the fillings are sweet and salty, mainly black sesame, bean paste, fruits, etc., as well as vegetables, meat, etc., the cooking time is relatively short, the soup is relatively clear after cooking, and the taste of glutinous rice is relatively light.

The distribution area is different

Lantern Festival is common in the north, and you can often see it shaken and sold on the street, processed on the spot, and eaten and shaken, because the Lantern Festival needs to be wrapped in powder quickly, which is relatively easy to eat, and has certain requirements for temperature, and fresh Lantern Festival can generally only be eaten in the north!

In the south, it is mainly glutinous rice balls, and tangyuan does not have high temperature requirements, so pre-packaged glutinous rice balls can be eaten all over the country.

In fact, the Lantern Festival and the rice balls are completely different, and the essential difference lies in the production process: the Lantern Festival is "rolled", while the rice balls are "opened at a loss".

When making Lantern Festival, the filling should first be done, dipped in water, and then thrown into a container full of glutinous rice flour and shaken; Then dip it in water and continue to roll on the glutinous rice flour, repeating it many times to gradually become round and larger. Guo Yaping, quality director of Beijing Daoxiangcun Food Co., Ltd., told reporters that the Lantern Festival is generally made by hand, and it is now made and sold. She said that the method of glutinous rice balls is like making dumplings, first add water to the dried glutinous rice flour and form a dough, and then use the dough to wrap the filling, the dough is round, and it is quick-frozen after it is done to facilitate preservation.

Most of the dumplings are made by machine.

The appearance of the two is also different. After the Lantern Festival is done, there will be a "hairy head" on the surface, that is, the flour floating powder, and the flour is integrated into the water when it is boiled in the pot, and the soup is milky white. The Lantern Festival swells rapidly after being boiled and is larger than the rice balls.

The glutinous rice ball skin is made of dry glutinous rice flour and water to make noodles, which has better grouping, smoother surface, and clear soup for cooking.

Tangyuan is not the same as Lantern Festival.

The gnocchi filling has more water content than the Lantern Festival.

The process of making gnocchi is also like dumplings, but without a rolling pin. The wet glutinous rice flour is extremely sticky, so I have to pull a small ball of wet noodles by hand and squeeze it into a round shape. Use a chopsticks stool (or a thin bamboo slice-like tool) to pick a ball of filling and put it on top of the glutinous rice slices, and then turn it with both hands to make a soup ball.

The surface of the gnocchi is smooth and shiny, and some still have a point, like a peach. The skin of the gnocchi already contains enough water, it is very sticky, and it is not easy to preserve, so it is best to make it and eat it by yourself.

Because the shelf life of the Lantern Festival is relatively short, even if it is frozen, it can only be stored for a few days, so it is suitable for making and selling; However, frozen glutinous rice balls are more durable, so most of the glutinous rice balls sold in supermarkets are glutinous rice balls. At the same time, the Lantern Festival needs to be boiled a little longer, and the rice balls need a little less time, and they will float in three or five minutes.

Tangyuan and Lantern Festival are one thing.

The rice balls are wrapped out, while the Lantern Festival is rolled out, and the size of the Lantern Festival is much larger than the size of the rice balls; The Lantern Festival is to cut the solid filling made in advance into small pieces, wet it with water and put it into the glutinous rice flour and roll it a few times, so that the surface of the Lantern Festival is wrapped in a layer of glutinous rice flour, and then continue to wet and continue to roll, so that it is repeated several times until it rolls into a ball.

The fillings of the Lantern Festival are relatively simple, generally speaking, mainly sweet, such as bean paste filling, sesame filling, etc., while the filling of tangyuan is more, there are sweet and salty, meat and vegetarian, and some of them wrap coarse grains, fruits, and flowers into it as a kind of filling. Tangyuan is one of the representatives of traditional Chinese snacks, and it is also the most distinctive food of the Yuanyuan Haomu Festival in China's traditional festival.