Are glutinous rice balls easy to use, and what are glutinous rice balls?

Tangyuan is one of the representative snacks of the Han nationality in China and is the most distinctive food of the Lantern Festival. The history is very long. According to legend, tangyuan originated in the Song Dynasty.

At that time, Mingzhou [now Ningbo City, Zhejiang Province] arose to eat a novel food, that is, black sesame seeds, lard to make filling, the outside with glutinous rice flour kneaded into a ball, after cooking, it tasted sweet and delicious, and it was funny. 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. [1] It is said that the Lantern Festival symbolizes family reunion, and eating Lantern Festival means a happy family reunion in the new year.

Tangyuan is a spherical food made of glutinous rice flour and other products, most of which have fillings and are eaten with soup. In some areas, it is called gnocchi. Tangyuan, also known as Tangtang Fuyuanzi, is one of the representatives of the traditional snacks of the Han nationality, and it is also the most distinctive food of the traditional Chinese festival Lantern Festival, and also expresses the yearning and expectation of the ancient people for a happy life.

According to legend, tangyuan originated in the Song Dynasty. At that time, a novel food that arose in Mingzhou, that is, black sesame seeds, lard to make the filling, add a little sugar, rub the outside with glutinous rice flour to form a circle, after cooking, it tastes sweet and soft and glutinous, and the aftertaste is endless. At the same time, the tangyuan symbolizes the happy reunion of the family, and eating the tangyuan also means that the family is happy and reunited in the new year of the feast, so it is a must-have food for the Lantern Festival on the fifteenth day of the first month.

Tangyuan originated in the Song Dynasty in China. At that time, Mingzhou rose to eat a novel food, that is, using black sesame seeds and white sugar as raw materials, first grinding black sesame seeds into powder, and then putting lard and white sugar into the mixture successively to knead into a ball to make stuffing, and rubbing it into a circle with glutinous rice flour outside, after cooking, it tastes sweet and delicious.

The origin of the glutinous rice balls is: the tangyuan originated in the Song Dynasty, when Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, black sesame seeds, lard to make the filling, add a little white sand and eliminate sugar, the outside is rubbed into a circle with glutinous rice flour, after cooking, it tastes sweet and delicious, and it is 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 came to the bridge to eliminate some areas to change the "floating yuanzi" to the calendar called the soup ball, and in Guangdong called the soup ball.

It is said that the soup ball symbolizes the family reunion is more beautiful and good, and eating the soup ball means that the family is happy and reunited in the new year, so it is a must-have beauty food for the Lantern Festival on the 15th day of the first lunar month. The custom of eating glutinous rice balls on the winter solstice:

The winter solstice, also commonly known as the "Winter Festival", "Long Solstice Festival", "Ya Sui", etc., is the traditional festival of the Chinese nation. The custom of the winter solstice originated in the Han Dynasty and flourished in the Tang and Song dynasties. "Qing Jialu" even has "the winter solstice is as big as the year", which shows that the ancients attached great importance to the winter solstice, because of this, the winter solstice food culture is rich and colorful, after thousands of years of development, and formed a unique festival food culture.

Eating glutinous rice balls on the winter solstice is especially popular in the south of the Yangtze River. There is a folk saying that "one year older after eating glutinous rice balls". Tangyuan is also called soup ball, and eating soup ball on the winter solstice is also called "winter solstice ball" or "winter solstice round".

According to Qing Dynasty documents, Jiangnan people used glutinous rice flour to make dough, and bread was filled with refined meat, apples, bean paste, shredded radish, etc. The winter solstice group can be used to worship ancestors, and can also be used to give gifts to relatives and friends.

Tangyuan, also known as "soup ball" and "floating yuanzi", is one of the representatives of traditional snacks of the Han nationality. At the same time, it is also the most distinctive food of the traditional Chinese festival Lantern Festival, and it also expresses the yearning and expectation of the ancient people for a happy life.

According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) arose a novel food, that is, black sesame seeds, lard to make the filling, add a little sugar, the outside with glutinous rice flour to form a round, after cooking, taste sweet and soft glutinous, the aftertaste is endless. At the same time, 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 beauty and lack of calendar food for the Lantern Festival on the fifteenth day of the first month.

Tangyuan, also known as "soup ball" and "floating yuanzi", is one of the representatives of traditional snacks of the Han nationality.

According to legend, tangyuan originated in the Song Dynasty. At that time, a novel food that arose in Mingzhou, that is, black sesame seeds, lard to make filling, add a little sugar, rub the outside with glutinous rice flour to form a circle, after cooking, eat stool socks to be sweet and soft, and the aftertaste is endless.

At the same time, the tangyuan symbolizes a happy family reunion, and eating the tangyuan also means a happy family and reunion in the new year, so it is a must-have food for the Lantern Festival on the 15th day of the first lunar month.

Eating glutinous rice balls is a traditional custom of the Han people, especially in the south of the Yangtze River. There is a folk saying that "after eating the soup dates, it is one year old".

The practice of the Lantern Festival:

The Northern Lantern Festival is based on the stuffing, and the Jiangmi flour is the production process of the façade.

The process is simple and easy to learn, mix the filling, mix evenly and spread it into large round slices, let it cool and then cut it into cubes the size of a ping pong ball. Then put the stuffing into a dustpan, pour an appropriate amount of Jiangyuan round rice noodles, and "sieve" it when shaking.

As the fillings turn into balls when they hit each other, the Jiangmi also touches the surface of the fillings to form a Lantern Festival. The finished Lantern Festival rice noodles are very thin and dry, and the rice noodles absorb water and become mushy when they are cooked.

Tangyuan is a traditional food in winter, and its soft and glutinous taste often makes people forget to return to the bridge. However, in order to make the rice balls taste better, it is necessary to master the correct cooking method. The key to boiling glutinous rice balls lies in what hot water is used to cook them.

1. Cook in cold water

Many people find it strange to hear that rice balls are boiled in cold water. However, in fact, boiling glutinous rice balls in cold water has its own peculiarities. Boiling the rice balls in cold water can adjust the taste of the rice balls to the best state, and it is not easy to burn and explode.

The specific operation method is: boil the water first, then pour in an appropriate amount of cold water, wait for the water temperature to drop to 50-60, then put in the glutinous rice balls, and slowly cook over medium-low heat until it floats. In this way, the cooked rice balls are soft and glutinous, and they are very delicious.

2. Cook in hot water

If you prefer the rice balls to be more chewy, then you can choose to cook them in hot water. Boiling the rice balls in hot water will make the rice balls more chewy, more firm and elastic, and the rice balls are less likely to become mushy and rotten. Here's how:

Bring the water to a boil, then add the rice balls, wait until it boils, then add cold water, wait for it to boil again, and then turn off the heat. Different from boiling rice balls in cold water, the time of boiling tea balls in hot water is shorter, and it can be served in 5 to 7 minutes.

3. Cook in a slow cooker

If you want to cook the rice balls while doing something else, then you can choose to use a slow cooker to cook the rice balls. Cooking the rice balls in a slow cooker does not have to worry about the problem of baking paste, and it can allow the rice balls to absorb the soup better. Here's how:

Put the glutinous rice balls into the slow cooker, add an appropriate amount of water, turn to the "Keep warm" setting, and wait for the glutinous rice balls to float.

In short, when cooking glutinous rice balls, the temperature and time of the water are critical. No matter which cooking method you use, as long as you pay attention to these two points, you will be able to cook the soft and glutinous rice balls of Song Ginmori.

However, while enjoying the food, we also need to pay attention to food safety. When choosing ingredients, make sure they are fresh and hygienic; In the process of cooking glutinous rice balls, care should be taken to prevent burns and other dangers. Let's enjoy the hot, soft and sweet rice balls that have just been cooked.