Lantern Festival and Tangyuan, is Lantern Festival and Tangyuan the same thing

What happened to Lantern Festival and Tangyuan?

Lantern Festival and tangyuan are not the same thing.

The difference between tangyuan and lantern festival:

1. Difference of raw materials: Lantern Festival only uses vegetarian solid sweet fillings, mainly black sesame, five kernels, bean paste and other fillings. The fillings of the glutinous rice balls are well-known and meaty, mainly black sesame with chaihong hemp, bean paste, walnut kernels, nuts, jujube paste, meat and other fillings.

2. Production difference: Shake the Lantern Festival, the process is "shake": dip the filling in water, dip it in dry glutinous rice flour with water, and repeat this process n times until it is very large. Wrapping glutinous rice balls, the process is "wrapping": it is similar to wrapping dumplings, using glutinous rice flour dough + soft filling.

3. Regional differences: As the saying goes, "the north rolls the Lantern Festival, and the south wraps the dumplings".

Types of Rice Balls Mega Keys:

1. Heart glutinous rice balls.

The heart glutinous rice balls can be said to be the richest layered glutinous rice balls, it is the breakfast that Yunnan people must eat during the New Year, the fillings are ham, peanut paste and sun-dried Yunnan orange peel, the most wonderful is the soup base, with Yunnan wild roses, after drying, add slices of sugar and rice wine to ferment in the cave for more than half a year, make rose sauce and preserve. When eating, it is best to cut the glutinous rice balls, so that the fragrance of peanuts and orange peel and the rose soup with the mellow wine aroma are integrated, and several aromas impact the taste buds at the same time, which is really extraordinary.

2. Three-color glutinous rice balls.

The three-color rice balls are made with strawberries, carrot juice, and green tea, and are put into the dough or filling of the glutinous rice balls. Acacia dumplings with carrot juice, eaten with almond juice, mung bean paste and other sugar waters, are very popular with everyone.

3. Rice balls in front of the county.

The rice balls in front of the county are made of high-quality glutinous rice, boiled but not broken, with a delicate taste and a unique reputation. 8 pcs per bowl, just right. There are more than 10 varieties, and the hemp heart dumplings are sweet and delicious.

The flavor of the sand dumplings is mellow and refreshing, and when the fresh meat dumplings are bitten open, there is a stream of fragrant juice flowing out, which is extremely delicious, and these three varieties are the most popular.

4. Hokkien-style glutinous rice balls.

Minnan glutinous rice balls are generally not filled with fillings, the winter solstice family must be a delicacy, there is a winter solstice to eat glutinous rice balls to grow one year old, some areas of rural areas have the custom of adding Ding hair to fill the rice balls.

Lantern Festival and glutinous rice balls are not a type of food. Lantern Festival and Tangyuan are completely different, the essential difference lies in the production process: Lantern Festival is "rolled", while Tangyuan is "wrapped".

The taste of the Lantern Festival is relatively simple, and the traditional Lantern Festival only has a sweet taste, and generally when making the Lantern Festival, sesame, osmanthus, and bean paste are put into it with sweet flavors. The taste of glutinous rice balls is rich, common glutinous rice balls flavor includes: sweet, salty, meaty, vegetarian, and now there are people who catch up with the new trend to make fruit glutinous rice balls, durian glutinous rice balls, etc., as long as you choose the filling when you fill the filling, it is a pot of maverick glutinous rice balls.

The method of glutinous rice balls is like making dumplings, first add water to the dry glutinous rice flour and form a dough, and then use the dough to wrap the filling, the dough is formed into a circle, and it is quick-frozen after it is done, which is easy to preserve. 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.

No. 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 solid filling and cut it into small pieces, dip it in water, and then shake it on a sieve full of raw glutinous rice flour, sprinkle some water while shaking, and then let the filling roll into a round ball in the glutinous rice flour.

The filling of the glutinous rice balls is soft, and there are many salty and sweet meat and vegetarian options. In addition to the traditional five kernels, bean paste, and hawthorn cakes, there are also many coarse grains, fruits, and flower flavors. The filling of the Lantern Festival is hard, generally single sweet, black sesame seeds, and bean paste are common fillings.

If you boil the rice balls, then the time required to cook them is relatively short, about 3-5 minutes to float, and the soup after cooking is a clear soup. If you cook Lantern Festival, then it takes a long time to cook, about 10 minutes or more, and the soup after cooking becomes muddy because of the raw glutinous rice flour absorbing water.

Glutinous rice balls can be frozen, so the shelf life is relatively long. Lantern Festival freezing is easy to crack, so the shelf life is relatively short. Because glutinous rice balls are relatively easy to store, they can be purchased all over the country and eaten all year round.

The Lantern Festival is easy to crack after being left for a few days or frozen, so it is usually only made on site in the north and sold on the same day.

After buying the rice balls, don't rush to get them out of the pot, and don't throw them directly into the freezer compartment of the refrigerator. It is recommended to put the glutinous rice balls in the refrigerator and thaw them slowly at low temperatures for about an hour. Put it in the pot and gently push the rice balls with a spoon to avoid sticking to the pan; After continuing to boil the fire, change to a low fire; After boiling again on low heat, all the rice balls float on the surface of the water one by one, and the heat can be turned off at this time.

The north "rolls" the Lantern Festival, and the south "wraps" the rice balls, which are both different foods in terms of method and taste.

Skin: Whether it is the Northern Lantern Festival or the Southern Tangyuan, the skin is made of glutinous rice flour. Glutinous rice contains more starch, high viscosity, not easy to digest, poor gastrointestinal function, the elderly, children, should pay special attention when eating glutinous rice balls, so as not to cause indigestion or swallowing obstruction.

Filling: There are many kinds of Lantern Festival fillings, sweet and salty.

Both sweet and salty fillings have a high fat content, and lard is often used for deliciousness. In addition, sweet stuffing often causes blood sugar to go out of control in diabetics. Peanuts are high in phosphorus, such as sesame seeds, and bean paste, which can aggravate the condition of patients with kidney disease, so special attention should be paid to it.

The sweet filling of the soup Lantern Festival itself already has a celery taste, so there is no need to add sugar to the soup to reduce calorie intake. If it is a small rice ball without filling, the sweet soup can be replaced by longan red date soup or longan ginger soup, which can not only reduce sugar, but also have the effect of tonifying the kidney and letting the stall drive away the cold.

Tangyuan and Lantern Festival are not the same thing. The production of the Lantern Festival is much more cumbersome than that of the rice balls: first, the reconciled and solidified filling needs to be cut into small pieces, and after passing through the water, it is then 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.

There are various "genres" of tangyuan in the south. 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.

Because the main ingredient of Lantern Festival or Tangyuan Lu Bei refers to glutinous rice, which is highly viscous and difficult to digest, 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 to eat less or not eat.

For the way to eat Lantern Festival and Tangyuan, the healthier way to eat 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.