What is the difference between tangyuan and lantern festival? Why are there two names?

1. The approach is different. The Lantern Festival is rolled out, the stuffing is cut into small pieces, placed in a wicker basket covered with a layer of Jiangmi noodles, and constantly sieved and rolled, sprinkling water while sifting and rolling, forming the Lantern Festival. Lantern Festival is only sweet.

The glutinous rice balls are made with glutinous rice and water, and the rice with water is ground with a stone mill, and the glutinous rice flour from the grinding is drained and refrigerated for three or four days, and then water and balls are added, and the skin is made for a few hours.

2. Food festivals are different. Lantern Festival is the festive diet of the Lantern Festival. Tangyuan is the Spring Festival and the beginning of the year for southerners.

7. The festival food of the Shangyuan Festival (Lantern Festival) is also a traditional food for southerners to entertain family members and family dinners returning home from afar, and its significance is equivalent to that of dumplings in the north.

For nearly a thousand years, the production of Lantern Festival has become increasingly sophisticated. In terms of dough alone, there are Jiangmi noodles, sticky sorghum noodles, yellow rice noodles and bud noodles. The content of the filling is even sweet, salty, meat and vegetarian, everything you need.

The sweet ones are the so-called osmanthus sugar, hawthorn sugar, assorted bean paste, sesame seeds, peanuts and so on. The salty one has lard and meat filling, which can be fried and fried for the Lantern Festival. The vegetarian mustard, garlic, leek, and ginger are composed of five Xin Lantern Festival, which means that they are industrious, long-lasting, and upward.

Roughly speaking, in the southern region centered on Jiangsu and Zhejiang, the rice balls made by the wrapping method are called glutinous rice balls; In the northern region centered on Beijing, the lantern festival is made by shaking the method. The rice balls are easy to cook, and when the Lantern Festival is cooked, pay attention to controlling the heat and prolonging the time to avoid the problem of sticky outer layer and hard core in the middle.

The Lantern Festival is the first important festival after the Spring Festival, people enjoy the lanterns, guess the lantern riddles, and of course, the least is to eat the Lantern Festival or rice balls. Some people like to make homemade lantern festivals or glutinous rice balls, eat them fresh, and have more choices in the taste of the filling.

In terms of production procedures, glutinous rice balls are soaked for a day and a night, then added water to grind into rice milk, and then the rice milk is filtered and dried into powder. Later, there were small glutinous rice balls without filling, and then later, people felt that the glutinous rice flour glutinous rice balls were not easy to digest, especially when they were eaten for breakfast, causing indigestion reactions such as stomach acid and heartburn, so some multigrain rice balls appeared.

The two names are because tangyuan and lantern festival are two different foods. The differences are as follows:

1. The taste is different: the Lantern Festival is hard to eat, and the glutinous rice balls are soft.

2. Different tastes: The unique flavors of the Lantern Festival are rose and chocolate. Tangyuan has a unique taste: meaty. Both are bean paste, sesame seeds, and fruits.

3. The cooking time is different: the Lantern Festival is long to cook, it takes 10 minutes + the glutinous rice balls are short, 3 5 minutes is fine, and it floats.

4. The production process is different: 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 dumplings, the process is "wrapping": similar to making dumplings. It is glutinous rice flour dough + soft filling.

5. The raw materials are not the same: the raw materials of the Lantern Festival: the filling is as hard as mahjong tiles. The outer skin is dried glutinous rice flour. Therefore, a single Lantern Festival is heavier and easy to eat. The original dumpling: the filling is so soft that it is almost as soft as the stuffing of steamed buns. The outer skin is glutinous rice dough.

6. Different distribution regions: Lantern Festival is mainly eaten in the north. In the south, it is mainly glutinous rice balls.

Because of the cultural differences between the north and the south, although they are similar, they have different practices, different ways of eating, different fillings and different storage methods, and they are not the same food.

The difference in production process

1. Lantern Festival. It is mainly based on the filling, which is first done, cut into small pieces, and then shaken the filling back and forth in a large basket with glutinous rice noodles (now with a machine) until the outside of the filling is rolled with a thick layer of glutinous rice.

2. Glutinous rice balls. The process of making dumplings is like making dumplings. It is necessary to reconcile the glutinous rice noodles first and wake up thoroughly; Then make the filling, the moisture content in the filling is more than the Lantern Festival filling, which can be scattered like dumpling filling, or kneaded into small balls; Finally, knead a piece of noodles, knead it into slices, wrap the stuffing in it, and knead it into balls.

The difference between the stuffing

1. Lantern Festival. At the earliest, it was mainly filled with assorted stuffing and jujube paste stuffing. The assorted stuffing is actually a mixture of sugar, roses, sesame seeds, bean paste, yellow cinnamon, walnut kernels, and nuts, which feels like the five-kernel filling in mooncakes.

2. Glutinous rice balls. At the earliest, black sesame, bean paste, walnut kernels, nuts, and jujube paste were the mainstays.

Now people's tastes are becoming more and more picky, in order to meet the market demand, Lantern Festival and Tangyuan have also broken the tradition and marched to fruit flavors, and in the past two years, there have also been coffee, matcha and other Western flavors, a bit of a sense of chaos and gradually charming eyes.

1. Geographical division, in the southern region centered on Jiangsu and Zhejiang, the rice balls made by the wrapping method are called; In the northern region centered on Beijing, the lantern festival is made by shaking the method.

2. There is a slight difference in the production process. The dumplings in the south are like dumplings, wrapping the stuffing into the noodles, while the Lantern Festival in the north is like a snowball, rolling out the Lantern Festival layer by layer.

Name legend: There have always been rumors that after Yuan Shikai became the big **, his surname was Yuan, and in our Chinese dynasties, there was really no founding monarch surnamed Yuan. Just in time for the fifteenth day of the first lunar month to eat the Lantern Festival, Yuan Shikai heard it - Lantern Festival, isn't this the homonym of the surname Yuan to be eliminated, my surname Yuan just became a big **, and may be passed on as the emperor in the future, how can we let our family be eliminated?

Therefore, a big ** order: After eating this thing on the fifteenth day of the first lunar month, it can't be called Lantern Festival, and the whole country will be renamed Tangyuan, so there is a difference between Tangyuan and Lantern Festival.

Lantern Festival and gnocchi are two different things. It can be said that it is due to the different origins of the north and the south. The Lantern Festival made in Beijing is made on the basis of stuffing.

I've seen the operation process of the machine doing the Lantern Festival. First, mix the filling, mix evenly, spread it into large round slices, let it cool, and then cut it into cubes smaller than a ping pong ball. Then put the stuffing into a machine like a big sieve, pour Jiang rice (called glutinous rice in the south) flour, and the machine "sifts" up.

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. The southern gnocchi (called dumplings by the people of Beijing, as they are used in Sichuan) are completely different, a bit like making dumplings.

First, add water to the glutinous rice flour and form a ball (just like 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 gnocchi filling contains more water than the Lantern Festival, which is one of the differences between the two.

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 chopsticks (or a thin bamboo-shaped tool) to pick a lump of filling and put it on top of the glutinous rice slices, and then turn it with both hands to make a gnocchi.

The surface of the well-made 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 eat it freshly. Now with the quick-freezing process, gnocchi appear in stores.

There are many "genres" of gnocchi in the south, and now the most famous is Ningbo's "black crispy" gnocchi. 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. The softer and smoother the gnocchi, the better, so we are 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 produce good gnocchi industrially, which is the difference between it and Lantern Festival.