The origin of the rice balls, the production process, and what is the origin of the rice balls

According to legend, tangyuan originated in the Song Dynasty. In the Song Dynasty, a kind of Lantern Festival was popular among the people.

Novelty foods to eat on a frugal basis. This kind of food was first called "floating yuanzi".

Later, it was called "Lantern Festival", and the businessman also called it "Yuanbao".

In ancient times, the "Lantern Festival" ** was more expensive, and there was a poem that said: "Distinguished guests hook the curtain to see the royal street, and the treasures in the city come for a while." There is no way to go in front of the curtain, and no money can be returned. The "north" rolls "Lantern Festival", and the south "wraps" glutinous rice balls, which are two different foods with different practices and tastes.

The significance of eating glutinous rice balls during the Lantern Festival:Eating Lantern Festival on the fifteenth day of the first lunar month is a common custom all over the country. According to experts, tangyuan is also called "gnocchi."

Or "Yuanzi" and "Tuanzi", southerners also call it "Water Yuan" and "Floating Yuanzi".

On the fifteenth day of the first lunar month, almost every household has to eat Lantern Festival.

Folklore experts say that when boiling rice balls, because they float on the water after boiling, they are very beautiful, reminiscent of a bright moon hanging in the clouds. The bright moon in the sky, the rice balls in the bowl, and the reunion of every household, symbolizing the auspiciousness of reunion. Therefore, eating glutinous rice balls expresses people's love for family reunion.

The survey also shows that Chinese people are interested in traditional festivals.

The inheritance and love of Chinese culture is also Chinese.

A love. Eating Lantern Festival has to taste different.

In addition, the name of the glutinous rice balls is similar to the word "reunion", taking the meaning of reunion, symbolizing the reunion of the whole family, harmony and happiness, and people also miss the parting relatives and place their good wishes for the future life.

Ingredients: about 500 grams of glutinous rice flour, 80 grams of black sesame seeds, 80 grams of cooked peanuts, 60 grams of walnut kernels, 20 grams of flour, 50 grams of sugar, 20 grams of honey, 40 grams of butter.

Steps: 1. If the sesame seeds, peanuts and walnuts are raw, they are all fried, and the peanuts are fried to remove the skin, and then put them in a food processor to crush.

2. Put the broken materials into a clean container and stir well. Put the flour into an electric baking pan or a frying pan without oil and fry for two minutes until lightly browned, then pour in the filling and mix well, and pour the sugar and honey into it and mix well.

3. Melt the butter in insulated water, then add it to the filling, stir well, cover with plastic wrap and put it in the refrigerator for more than an hour.

4. Take it out after the filling solidifies and becomes slightly harder, and wear disposable gloves on your hands. Use a spoon to scoop out a little filling and form a round ball, I make about 10 grams per serving, and set it all aside.

5. Prepare a ** (I used a pizza plate) and put it in the glutinous rice flour. Take a dozen round balls and put them in the glutinous rice flour, and shake the plate back and forth to evenly coat the balls with glutinous rice flour.

6. Prepare a basin of cold water and a flour sieve. Put the Lantern Festival stuffing soaked in a layer of glutinous rice flour into the flour sieve, soak the sieve in the water and pause for about ten seconds to let the Lantern Festival stuffing eat enough water. , and then take out and roll a layer of glutinous rice flour again.

7. Do it back and forth four or five times according to this procedure, that is, dipping - wrapping - dipping - wrapping, and do it four or five times in a cycle. Until the Lantern Festival filling is evenly wrapped in glutinous rice flour, it is ready.

The process of boiling glutinous rice balls must be known to everyone, just like cooking dumplings, and when the Lantern Festival floats up, it means that it is cooked.

If you can't finish the Lantern Festival, you can put it in the refrigerator and freeze it, and you can eat it at any time, which is very convenient.

Bring the water to a boil in a pot and add the rice balls.

Then the water will be calm, and when the water boils again, there will be words in your mouth: I am greedy, I am greedy, I am greedy.

The louder the water, the faster it boils.

When the water boils again and the glutinous rice balls float, you can turn off the heat and scoop them up and eat.

Before eating, I read that I am greedy, and then blow it, and you can eat it.

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Ingredients: 300 grams of glutinous rice flour, 150 grams of red bean paste, 100 grams of peanut butter, 50 grams of black sesame seeds, and 25 grams of white sugar.

1.Pour glutinous rice flour (sold in supermarkets) into a bowl, slowly add warm water, add water while stirring, not enough at one time, otherwise it is difficult to grasp the softness and hardness of the dough. 2.

The softness of the dough is harder than that of the dough made in dumplings, basically 500 grams of flour and 280 grams of water. Knead the dough several times to stop getting your hands dirty. 3.

Peanut butter and red bean paste are put in the refrigerator one day in advance to harden them, and the dumplings are set when they are wrapped the next day, making them easy to handle. 4.Stir-fry the black sesame seeds and stir well with the red bean paste and peanut butter.

Frozen peanut butter, red bean paste, and black sesame seeds will easily shape into a variety of shapes. 5.Knead a piece of glutinous rice dough, put the mixed filling of bean paste and peanut butter in the middle of the flat, slowly close it around, knead it into rice balls, and then knead the smooth rice balls with both hands.

6.Place the formed rice balls on a plate for a while.

One or two minutes. 7.Boil the water in a casserole or other container, put the wrapped rice balls into a boil over high heat, then change to medium heat and cook for about five minutes, until the rice balls are floating up and then simmer over low heat.

One or two minutes to allow the filling to melt in the dumplings before serving.

Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou rose to eat a novel food, that is, using black sesame, lard, white sugar as raw materials, first grinding black sesame seeds into powder, and then lard and white sugar were successively put into the mixture and kneaded into a ball to make a filling, and the outside was rubbed into a circle with glutinous rice flour, and after cooking, it tasted sweet and delicious, and it was funny. Because this glutinous rice ball floats and sinks in the pot, it was first called "floating yuanzi", and later "floating yuanzi" was renamed tangyuan.

On the fifteenth day of the first lunar month, "Ningbo glutinous rice balls" as a food have a long history in China. This kind of food was first called "floating yuanzi" and later called "tangyuan", also known as Lantern Festival; "Tangyuan" is filled with sesame seeds, bean paste, walnut kernels, nuts, jujube paste, etc., and is wrapped into a circle with glutinous rice flour, which can be meat or vegetarian, and the flavor is different. It can be boiled, fried, and steamed, which has the meaning of reunion.

Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, using black sesame, lard, white sugar as raw materials, first grinding black sesame seeds into powder, and then lard and white sugar were successively put into the mixture and kneaded into a ball to make stuffing, and the outside was rubbed into a circle with glutinous rice flour, and after cooking, it tasted sweet and delicious, and it was funny.

Because this glutinous rice ball floats and sinks in the pot, it was first called "floating yuanzi", and later "floating yuanzi" was renamed tangyuan.

Tangyuan is one of China's representative snacks and has a very long history. Because this glutinous rice ball is boiled in the pot and floats and sinks, the origin of the glutinous rice balls was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to Lantern Festival. Most southern families have the traditional custom of sitting together as a family on the morning of the Spring Festival.

It is said that the Lantern Festival symbolizes family reunion, and eating the Lantern Festival means that the family will be happy and prosperous in the new year.

The historical origin of glutinous rice balls.

It is said that the Spring and Autumn Period did not pass through the Yangtze River on the way back from the restoration of King Chuzhao, and saw something floating on the surface of the river, the color was white and slightly yellow, and there was a red flesh like rouge in it, and the taste was sweet. The crowd didn't know what this was, so King Zhao sent someone to ask Confucius. Confucius said:

This duckweed fruit is also a sign of the revival of the Lord who obtains it. Because this is the fifteenth day of the first month, every day in the future, King Zhao ordered his subordinates to imitate this fruit with noodles, and use hawthorn to make a red filling and cook it. There is also a saying that the Lantern Festival was originally called Tangyuan, and when it came to Emperor Wu of the Han Dynasty, there was a palace maid in the palace called Lantern Festival, who was very good at making Tangyuan, and since then, the world has named it after this palace maid.

These two legends are not recorded in historical records and cannot be believed.

The earliest record of eating Lantern Festival during the Lantern Festival is found in the Song Dynasty. At that time, the Lantern Festival was called "floating yuanzi", "yuanzi", "lactose yuanzi" and "sugar yuan". Judging from the records of historical materials such as "Pingyuan Continuation", "Guangji of the Year", and "Daming Yitongfu", the Lantern Festival began in the Song Dynasty as a seasonal food for celebrating the Lantern Festival.

Because the Lantern Festival must eat "Yuanzi", people use the Lantern Festival to name it.

The Lantern Festival is very precious in the Song Dynasty, Jiang Baishi has a poem "Distinguished guests hook the curtain to see the royal street, the treasures in the city come for a while, the flower stand in front of the curtain has no road, and the money is not willing to return." The "treasure" in the poem refers to the Lantern Festival.

In modern times, there are also stories related to the Lantern Festival. Yuan Shikai was still unwilling to be the emperor after making a big **, but he couldn't make his dream come true, and he was troubled all day long. One day his aunt said that he wanted to eat Lantern Festival, and as soon as the words came out, he was slapped by Yuan Shikai, because "Lantern Festival" and "Yuan Xiao" are homophonic, and Yuan Shi gave an order to his subordinates from then on, not to say "Lantern Festival" again, but only "Tangyuan".

Later, someone wrote a limerick poem on this matter: "The poem sung the round and traced back to the previous dynasty, and floated on the water when steaming and boiling." Hong Xian passed the ban that year, and it was forbidden to shout Lantern Festival along the street.

There is also the Lantern Festival originated in the Han Dynasty said, the folk spread because Zhou Bo, Chen Ping removed the power of the Lu room, and the day is just the fifteenth day of the first month, Emperor Wen of the Han Dynasty to commemorate this day, every year after the year to the folk and the people to have fun, and set this day as the Lantern Festival, to the time of Emperor Wu of the Han Dynasty, Sima Qian listed the Lantern Festival as one of the folk festivals in the Taichu calendar. It was flourished in the Sui and Song dynasties, and there was a saying that "the Song Dynasty was full of rice balls and Sui lights". Wenzhou Aojiang River basin to the winter solstice has the habit of eating egg soup.

The scientific name is Winter Solstice Pill, commonly known as egg soup arrow, or golden ball.

Tangyuan, also known as "Lantern Festival", "Tangdou" and "Fuyuanzi", is one of the representatives of traditional Chinese snacks, which is a ball-shaped food made of glutinous rice flour and so on. It is generally stuffed and eaten cooked with soup. At the same time, it is also the most distinctive food of the Lantern Festival, with a very long history.

According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, black sesame seeds, lard to make filling, add a little white sugar, and rub the outside with glutinous rice flour to form a circle, after cooking, it tastes sweet and delicious, and it is very funny.

Because this kind of glutinous rice dumplings are boiled in the pot and float and sink, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to soup balls. However, the dumplings symbolize a better family reunion, and eating dumplings means a happy family and reunion in the new year, so it is a must-have delicacy for the Lantern Festival on the 15th day of the first lunar month. In some areas in the south, people will also get used to eating tangyuan during the Spring Festival.

During the Song Dynasty, a novel food eaten during the Lantern Festival began to be popular among the people. That is, use all kinds of fruit bait to make the filling, and rub the glutinous rice flour into a ball outside, and after cooking, it tastes sweet.

mouth, full of humor. Because this glutinous rice ball is boiled in the pot and floats and sinks, it was first called "floating yuanzi", and later some areas changed the name of "floating yuanzi" to Lantern Festival. 1912

In the year, Yuan Shikai usurped the achievements of the revolution and became a big **, he wanted to be the emperor, but he was afraid of the opposition of the people, so he was afraid all day long.

Because of "Yuan" and "Yuan",

"Xiao" and "elimination" are homonyms, and "Yuan Xiao" has the suspicion of "Yuan Shikai was eliminated", so before the Lantern Festival in 1913, Yuan Shikai ordered the Lantern Festival to be changed to tangyuan. After the fall of Yuan Shikai, most of the area reverted to the name of the Lantern Festival.

Therefore, the tangyuan is the Lantern Festival pull, and the Lantern Festival is equivalent to the Tangyuan pull.

Tangyuan originated in the Song Dynasty and was a novel food that arose in Mingzhou at that time, that is, glutinous rice balls made with black sesame seeds, lard and a little sugar filling, and wrapped in glutinous rice flour on the outside. But at that time, it was not called Tangque Danyuan, but Fuyuanzi, because the glutinous rice balls were boiled in the pot and floated and sinking, and later people changed Fuyuanzi to Tangyuan.

Mingzhou, the birthplace of glutinous rice balls, is now Ningbo City, Zhejiang Province, so Ningbo glutinous rice balls are very famous in the whole country, but in addition to Ningbo glutinous rice balls, many areas have also formed their own characteristics of glutinous rice balls, such as chicken glutinous rice balls in Xingyi, Guizhou, Sichuan heart and lung glutinous rice balls, Shandong jujube paste glutinous rice balls, Guangdong four-style glutinous rice balls, etc.

After the soup is cooked and round, it tastes sweet and soft, and the aftertaste is endless, and the soup balls symbolize the happy family reunion, and eating the rice balls also means that the family is happy and reunited in the new year, so it is a must-have food for the Lantern Festival on the 15th day of the first lunar month.

Summary: Tangyuan originated in the Song Dynasty and was a novel food that arose in Mingzhou at that time, that is, glutinous rice balls made with black sesame seeds and lard and a little sugar filling, and wrapped in glutinous rice flour on the outside. In the early days, it was called floating yuanzi because the glutinous rice balls floated and sank in the pot when it was boiled, and later people changed the floating yuanzi to tangyuan.