What is the difference between Lantern Festival and Tangyuan?

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The difference between Lantern Festival and Tangyuan is the different methods and the different choice of fillings.

1. The approach is different.

The rice balls are wrapped, and the skin is smooth and sticky. The Lantern Festival is rolled out, and the skin is dry and soft.

Tangyuan is made of raw glutinous rice flour with hot or cold water first, mixed into a dough, and then wrapped in various fillings and kneaded into a round; The Lantern Festival is to first make a fixed filling and cut it into small pieces, dip it in water, and then shake and shake it on the sieve full of raw glutinous rice flour, sprinkle some water while shaking, and wait for the filling to roll into a round ball.

2. The choice of fillings is different.

The filling of the glutinous rice balls is soft, and there are many salty and sweet meat and vegetarian options. The filling of the Lantern Festival is hard, and it is generally mainly sweet.

In addition to the traditional five kernels, bean paste, and hawthorn cakes, there are also many coarse grains, fruits, and flower flavors, as well as frenzied roasted pork with dried plum vegetables, and fresh meat stuffing with mushrooms; In contrast, the Lantern Festival is much more specific, with sweetness, black sesame seeds and bean paste are common fillings.

1. The taste is different.

Lantern Festival tastes hard. The glutinous rice balls are soft to eat.

2. Different tastes.

Lantern Festival's unique flavors: rose, chocolate. Tangyuan has unique flavors: meat, ham. Flavors of both: bean paste, sesame, fruit.

3. The boiling time is different.

The Lantern Festival boils for a long time, taking more than 10 minutes. The glutinous rice balls are boiled for a short time, 3 to 5 minutes, and they float up.

Since the main ingredient of Lantern Festival or glutinous rice balls is glutinous rice, which is highly viscous and indigestible, and the filling, whether sweet or salty, is high calorie and high fat, experts remind the elderly and children with gastrointestinal diseases, kidney disease, chronic pancreatitis, poor digestion, and overweight people should eat less or not eat.

The healthier way to eat Lantern Festival and Tangyuan is still boiled or steamed, and when eating, it is recommended to drink more soup for boiling Lantern Festival or Tangyuan. Because glutinous rice flour contains more water-soluble vitamins, it can ensure normal gastrointestinal peristalsis and secretion function of digestive glands. Most of these vitamins are dissolved in soups, which are beneficial to the normal digestion and absorption of the human body.

The main methods are different, the way to eat them is different, the fillings are different, and the storage methods are different, and the two are not the same food.

Tangyuan, one of the representatives of traditional Chinese snacks, 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.

The production of glutinous rice flour

Raw material selection: high-quality glutinous rice is selected as raw material.

Soaking: First, the glutinous rice is lifted into the soaking bucket by a lift and soaked in clean water or tap water. Soaking includes recoiling.

Water from the bottom up, the glutinous rice impurities, bran flakes and other suspended solids discharged, while soaking can make the glutinous rice particles expand, promote the particles loose, soft, in order to facilitate the next process of crushing. Under normal circumstances, soaking for 2-3 hours can be done, and if the temperature is warm and cold, the time can be adjusted appropriately.

If fermentation occurs in summer due to the soaking time being too long, you can change the water regularly to prevent deterioration. In production, it can be twisted by hand, if it can be twisted into powder, it means that the soaking time has reached the requirements. Do not use hot water for soaking, amylopectin itself is easily soluble in water, and amylose is also soluble in hot water to avoid unnecessary loss.

At the same time, the water temperature exceeds 58 and the starch will begin to gelatinize.

Crushing: Emery grinding can be used for crushing, which is superior to the traditional stone mill, with high output, fine fineness, and one-time grinding and pulping basically meet the requirements, which is conducive to industrial continuous production. When crushing, clean water should be continuously added to ensure that the slurry solid is about 20%.

The slurry is required to pass through a 60-mesh sieve, and the material on the sieve can be repeatedly milled and crushed. raw glutinous rice when grinding; Beware of metal foreign matter entrainment into the grinding, so as to avoid damage to the grinding disc groove, shorten the service life, and affect the fineness.

2. Production: Rolling Lantern Festival, wrapping glutinous rice balls.

When making Lantern Festival, it is generally cut into small pieces of solid sweet filling (usually vegetarian, including various fruit ingredients), dipped in water, and then rolled in a basket full of glutinous rice noodles, and sprinkled with water while rolling until it is covered with glutinous rice noodles and becomes a round ball.

The method of making dumplings is similar to the process of making dumplings: first add water to the glutinous rice flour and form a ball, then leave it for a few hours to "wake up", when making the rice balls, pinch a small ball, knead it into a round piece, and then put the filling (meat and vegetarian) into it, and finally knead it into a ball.

Draw small rice balls.

Raw materials: 300 grams of glutinous rice flour, 300 grams of white sugar, 25 grams of lard, green and red silk, osmanthus, melon seeds, a little sesame, 50 grams of syrup, 50 grams of cooked noodles, 750 grams of peanut oil (actual consumption of 100 grams).

How to make:1Chop the green and red shreds and mix them with lard, 150 grams of sugar, osmanthus, cooked noodles, syrup, melon kernels and other ingredients to form a crystal filling.

2.Smash the mixed stuffing into three-millimeter-thick slices, cut it into three-millimeter-square dices, dip it in water and put the glutinous rice flour and shake it with a dustpan, and repeat it three times to become raw rice balls.

3.Pour the flower oil into the frying spoon, burn until six or seven are ripe, put in the rice balls and use chopsticks to pull them apart, float and scoop them up with a colander and pat the mouth with a small spoon.

4.Put the frying spoon on the fire, pour a little water, add 150 grams of white enamel, fry until golden brown, add the rice balls, remove the spoon from the heat, sprinkle in green and red silk, sesame seeds, etc.

The way to eat glutinous rice balls is mainly boiled, and some people like to fry them; Although the Lantern Festival is also boiled as the main cooking method, there are also some areas where it is fried and eaten.

The fifteenth day of the first lunar month of the lunar calendar every year is the annual Lantern Festival in China, which is also known as the Shangyuan Festival, the Lantern Festival, the Little New Year's Month, the New Year's Eve, etc. "Lantern Festival" originally meant "the night of the Shangyuan Festival", and the main festival activity was to eat glutinous rice balls at night and admire the moon, and later the name of the festival evolved into "Lantern Festival".

Speaking of the Lantern Festival, it is indispensable to "tangyuan". Since ancient times, there has been a great deal of cultural difference between the North and the South, especially in terms of food. In the north this thing is called the Lantern Festival, and in the south this thing is called tangyuan.

The traditional Chinese "year" is divided into small years, Chinese New Year's Eve, Spring Festival, and Lantern Festival. After the Lantern Festival, the people of the whole country, including primary and secondary school students all over the country, once again devoted themselves to the struggle of the new year.

The balls eaten during the Southern Lantern Festival are called "tangyuan", which have various flavors of sweet, salty, meat and vegetarian, and the practice is to first add water to the glutinous rice flour and form a ball, and then knead a small ball of wet noodles by hand and squeeze it into a round shape. Then pick a ball of stuffing and put it on the glutinous rice rounds, and then use both hands to turn and close the mouth to make a rolling rice ball, which is like making dumplings, and the "wrapped" rice balls have a delicate and smooth taste.

The balls eaten in the Lantern Festival in the north are called "Lantern Festival", mostly sweet filling, there are bean paste, black sesame, hawthorn, chocolate, etc., it is more cumbersome than the rice balls in the production, first of all, it is necessary to cut the stuffing into small pieces that have been reconciled and solidified in advance, after passing through the water, and then throw it into the basket full of glutinous rice noodles to "roll" on the previous layer, and then pass the water, continue to put it back into the basket to "roll", so repeatedly "roll" on it several times, until the filling is stained with glutinous rice noodles, roll into a small round ball, and then it is done, so that the Lantern Festival is made, the surface is dry.

The difference between Lantern Festival and Tang Yuan is mainly in the glutinous rice flour, glutinous rice is called Jiang rice in the north, Tang Yuan is the way to eat and practice in the south, Lantern Festival is the practice in the north, the biggest difference between the glutinous rice flour used is that the soup is soaked in glutinous rice and drained and ground into noodles, and the Lantern Festival uses dry Jiang rice ground into dry powder. When wrapping the soup yuan, the glutinous rice flour is mixed into a dough with water, and the soup yuan filling is wrapped in freshly processed soup yuan. The Lantern Festival in the north is to first dry the Lantern Festival stuffing, then dip the stuffing in water and shake it in Jiangmi noodles.

It has to be dipped in water and shaken several times. It became the Lantern Festival. It tastes like the soup is still softer and glutinous, and the Lantern Festival is harder.

The rice balls are packaged in supermarkets, they are small, the outside is wet, and they melt without refrigeration, and the skin on the outside is wrapped in good glutinous rice flour, five or six pieces a catty. The Lantern Festival is larger, the outside is dry, and it is glutinous rice flour rolled up layer by layer, fifteen pieces per catty. 。

Original...

Lantern Festival is Tangyuan, but when Yuan Shikai was the boss, he changed the Lantern Festival to Tangyuan, because he felt that Yuan Xiao, (Lantern Festival), wiped out the surname Yuan, so he changed his name to Tangyuan

There is no difference between Lantern Festival and Tangyuan, Lantern Festival is Tangyuan, and Tangyuan is Lantern Festival.

Lantern Festival is to eat dumplings, and tangyuan is New Year's Day.

Lantern Festival is a festival, and glutinous rice balls are food.

There is no difference, the main north and south are called differently.

What is the difference between Lantern Festival and Tangyuan?

1. The approach is different.

The method of making the Lantern Festival is to cut the prepared filling into smaller cubes, put it into a basin containing rice noodles, shake the basin, sprinkle water while rolling, let it stick to the rice noodles evenly, and slowly roll into a ball, it becomes the Lantern Festival.

The method of making glutinous rice balls is to wrap the prepared filling into glutinous rice flour and dough, and then slowly knead it into a round ball, which is called rice balls.

2. The appearance is different

The epidermis of the Lantern Festival is dry and soft. The skin of the glutinous rice balls is smooth and sticky. The finished glutinous rice balls have a smooth and shiny surface, are very sticky, and are not easy to preserve, so it is best to eat them freshly. 3. Different regions:

As the saying goes, "the north rolls the Lantern Festival, and the south wraps the rice balls", the north mainly eats the Lantern Festival, and the south mainly eats the rice balls.

4. Different fillings:

The Lantern Festival fillings in the north are mostly bean paste, black sesame seeds, and peanuts, and the fillings of the Lantern Festival are hard and generally sweet. The filling of tangyuan in the south is more extensive, the filling of tangyuan is soft, and there are many choices of salty and sweet meat and vegetables.

5. Different raw materials

Lantern Festival and glutinous rice balls, although they are both glutinous rice flour, but the Lantern Festival uses dry glutinous rice flour, while the glutinous rice balls are glutinous rice balls, and the water content of the rice balls is more than that of the Lantern Festival.

01 The filling selection of Lantern Festival and Tangyuan is different, the filling of Tangyuan is soft, there are many choices of salty and sweet meat and vegetables, the Lantern Festival filling is hard, mainly sweet, and secondly, the Lantern Festival is boiled for a long time, more than 10 minutes, and the cooking time of Tangyuan is short, 3 minutes is good, and the other two methods are different, the Tangyuan is wrapped out, the surface is smooth and sticky, the Lantern Festival is rolled out, and the skin is dry and soft.

According to local traditions, Lantern Festival is eaten in the north, and glutinous rice balls are eaten in the south. "Lantern Festival" vs "Tangyuan", the difference between Tangyuan and Lantern Festival is mainly in the production method, filling selection, cooking habits and storage methods. The filling selection of Lantern Festival and glutinous rice balls is different, the glutinous rice balls are soft, there are many salty and sweet meat and vegetarian choices, the Lantern Festival filling is hard, mainly sweet, and then the Lantern Festival is boiled for a long time, more than 10 minutes, and the glutinous rice balls are boiled for a short time, 3 minutes is good, and the other two practices are different, the glutinous rice balls are wrapped out, the surface is smooth and sticky, the Lantern Festival is rolled out, and the skin is dry and soft.

Lantern Festival is to dip the filling in water, wrap it in a ball on glutinous rice flour, and cook it for about ten minutes before you can use it, it can not only be boiled in water but also fried. And it is only suitable for eating freshly first, otherwise the freezing method will cause cracking and difficult to eat. And the rice balls and the Lantern Festival are different, the rice balls are first and noodles, and then the good filling is wrapped into it, and there are salty and sweet, you can come according to personal taste, cook for four or five minutes and you can eat, but you can only boil, if you fry it, it will be the filling outflow, affecting the taste, and it can be refrigerated, long-term storage, and it will not be broken.

The fillings of the Lantern Festival are relatively simple, while the fillings of the dumplings are richer. The traditional Lantern Festival fillings are mostly lard bean paste, white sugar sesame, jujube paste, ginkgo seeds, nuts, almonds, hawthorn, etc.; The filling of tangyuan is traditionally sweet, and now there are certain innovations on the basis of traditional sweet filling, such as adding diced meat, diced ham, dried shrimp, etc.

Are Lantern Festival and Tangyuan the same, I only know the difference between them today, don't be stupid and can't tell the difference.

The Lantern Festival is the rice balls, the rice balls are the Lantern Festival, there is no difference, if you have to say that the difference is: the rice balls eaten on the Lantern Festival on the fifteenth day of the first month are called "Lantern Festival", and the rice balls eaten at other times are called "Tang Yuan", dear, do you understand?

What is the difference between Lantern Festival and Tangyuan? Tangyuan Lantern Festival is all about eating glutinous rice balls, so it is called a Lantern Festival, it is actually a tangyuan, and all the people who eat it during the Lantern Festival are glutinous rice balls.

What's worth buying is the value of the help you buy.

Although there is little difference between Lantern Festival and Tangyuan in terms of raw materials and appearance, they are actually two different things.

The north "rolls" the Lantern Festival.

1. The Lantern Festival is much more cumbersome than the glutinous rice balls in terms of production: first of all, the reconciled and solidified filling needs to be cut into small pieces, and after passing through the water, it is thrown into a basket full of glutinous rice noodles and rolled into it, and the water is sprinkled while rolling until the filling is stained with glutinous rice noodles and rolled into a ball.

2. Due to the different production processes, the taste of the Lantern Festival is coarser than that of the rice balls.

3. The fillings of the Lantern Festival are relatively simple, and the traditional Lantern Festival is mainly sweet filling, and the fillings are mostly white sugar, sesame seeds, osmanthus assortment, etc.

4. After the Lantern Festival is cooked, the soup will be thicker, similar to glutinous rice porridge, the skin is soft, the filling is hard and "biting", and the fruity aroma and rice aroma are rich.

Southern "bun" dumplings.

1The method of glutinous rice balls is a bit like making dumplings: first add water to the glutinous rice flour and form a ball (the same as when making dumplings and noodles), and let it "wake up" for a few hours. Then mix the various ingredients for the filling and put it in a large bowl for later use (no need to cut it into small pieces like for Lantern Festival).

The filling of glutinous rice balls has more water content than Lantern Festival, which is one of the differences between the two.

The process of making dumplings 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 chopsticks (or a thin bamboo-like tool) to pick a lump of filling and put it on top of the glutinous rice slices, and then use both hands to turn the mouth to make rice balls.

The surface of the well-made glutinous rice balls is smooth and shiny, and some still have a point, like a peach. The skin of the glutinous rice balls already contains enough water, which is very sticky and not easy to preserve, so it is best to eat it freshly.

2The softer and smoother the glutinous rice balls, the better, so they are very particular about the raw materials of glutinous rice. Choose varieties with strong stickiness. There is also a saying in the processing technology that "water grinding powder" should be used.

That is to say, after soaking the glutinous rice grains in water, they are ground together with the water and rice (like grinding soybean milk), and it is best to grind them with a stone mill. The ground powder is hung up and drained in a gauze bag, and can be refrigerated for three or four days (it will be sour after a long time). It can be seen that it is difficult to industrialize the production of good glutinous rice balls, which is a feature that is different from the Lantern Festival.

3. The filling of the glutinous rice balls is richer, covering sweet, salty meat and vegetables, and adding diced meat, diced ham and other fillings on the basis of the traditional sweet filling.

4 There are many "genres" of glutinous rice balls in the south, and now the most famous is Ningbo's "black foreign crispy" glutinous rice balls. The so-called "black puff pastry" is a mixture of lard and black sesame powder, and the lard is not pure oil boiled, but "plate oil" taken from the original piece in the pig's stomach.

Tear off the omentum on the outside of the "plate oil" and squeeze and rub it by hand, and then mix it with black sesame powder little by little. This thing is absolute dross from the point of view of modern health care, but it tastes excellent: smooth and glutinous, soft and hot, and worth a try.