What is the difference between tangyuan and Lantern Festival, please everyone, thank you

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The glutinous rice balls are wrapped, the surface is relatively smooth, and they are still very sticky, but the Lantern Festival is rolled out, and the skin is relatively dry, so this method is different.

In addition to the traditional bean paste, there are many innovative ones, such as fruit-flavored, flower-flavored, etc., and there are more choices!

Relatively speaking, the filling of the Lantern Festival is a little harder, and it is sweet, without too many complex flavors, such as black sesame seeds and bean paste are common fillings.

Most of the rice balls are boiled and eaten, and the time required to cook is relatively short, and the rice balls are cooked when they are floated up, generally in 3 5 minutes, and after cooking, it is still clear soup!

There are also fried and eaten during the Lantern Festival, and it takes a long time to cook, more than 10 minutes, and the soup becomes muddy after cooking, which is an obvious judgment.

Thousands of miles of different winds, hundreds of miles of different customs. It has always been customary in the north to call it the Lantern Festival, while in the south it is called Tangyuan. In fact, there are differences between the two in terms of production process and taste.

The production of the Northern Lantern Festival is both peculiar and simple, the process is to first make the filling, cut it into small pieces, and then put it in a dustpan containing glutinous rice flour and shake it, during which it is necessary to continuously add water to make the filling stick more and more glutinous rice flour until the size is moderate. The method of glutinous rice balls in the south is to first add water and form a ball of glutinous rice flour, and then mix the various ingredients for filling and put them in a bowl for later use. When wrapping the dumplings, use your hands to knead a small ball of wet noodles, squeeze them into a round shape, use chopsticks or thin bamboo slices to pick a ball of filling and put it on the glutinous rice slices, and then use both hands to turn it while closing the mouth.

The advantage of the Northern Lantern Festival is that there are no cracks and the size is large, but the disadvantage is that the filling is coarse and rough, and the board is stagnant and hard. The dumplings in the south are sweet and salty, and the vegetables and meat are complete. Due to the different practices, there are also differences in the taste of the two:

After the Lantern Festival is cooked, the soup is relatively thick, with a chewy taste and a biting head; The soup after boiling the rice balls is relatively thin, and the rice balls are smooth and soft in the mouth. In addition, the shelf life of the two is also different: the shelf life of quick-frozen glutinous rice balls is generally half a year, while the Lantern Festival is made of stuffing rolling noodles, the noodles are easy to fall off, and the shelf life is only 3 to 5 days.

The way to eat the Lantern Festival is also particular, boiling: not too much at a time, the water should be put more, because the temperature of the Lantern Festival is low in the cold weather, it is not easy to open the pot if you put too much, and the flour will fall off after soaking for a long time, resulting in muddy soup, after the water is boiled, you can point the cold water twice, and you can get up in two or three minutes, and the cooked Lantern Festival should be fluffy like cotton wool.

What is the difference between tangyuan and lantern festival? 1. The method is different, the southern glutinous rice balls are wrapped out, and the northern Lantern Festival is shaken out of the rice balls, which is to mix the raw glutinous rice flour with hot or cold water to form a dough, and then wrap all kinds of fillings into it, and knead it into a round one, with a smooth and sticky skin. The Lantern Festival is to first make a solid filling and cut it into small pieces, dip it in water, and then slow down the sifting of raw glutinous rice flour.

Tangyuan is eaten, and the Lantern Festival is a festival.

What is the difference between Lantern Festival and Tangyuan?

There is no difference, both are the same, and you can also put the trap differently.

Glue pudding is one of the representative snacks of the Han nationality in China and has a very long history. Tangyuan originated in the Song Dynasty, when Mingzhou (now Ningbo City) 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 successively put into the mixture to knead into a ball to make filling, the outside is rubbed into a circle with glutinous rice flour, after cooking, it tastes sweet and delicious, and it is 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. The Lantern Festival symbolizes family reunion, and eating the Lantern Festival means that the family is happy and all the best in the new year. There are many types of glutinous rice balls, and the preparation methods and ingredients vary according to the food culture in different parts of China.

Most southern families have the traditional custom of sitting together as a family on the morning of the Spring Festival. 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 difference between tangyuan and lantern festival is that the method is different and the filling is different.

The glutinous rice balls are kneaded and heated with glutinous rice flour to make them the size of a coin, and the ingredients you like to eat are put in the same way as you make dumplings. Take one-fifth of the glutinous rice flour and mix it with warm water to form a dough, flatten it by hand, bring the water to a boil, and then put it in a pot and cook until it floats (about 5 minutes). The Lantern Festival is rolled out, and the surface is dry and soft.

The difference in the filling is that the sweet taste is invaginated, but the salty meat filling is also very common, and there will be different feelings. In addition to the traditional five kernels, bean paste, peanuts, there are also some flowers, coarse grains, and even salty plum vegetables roast meat, mushrooms and fresh meat flavors; On the contrary, the taste of Lantern Festival is relatively uniform, mainly sweet, and the more common ones are black sesame, bean paste, and peanut flavors.