How many people think...Tangyuan (sweet rice balls)And Tanghulu (glutinous rice balls) are the same, just different names depending on the region. Although tangyuan and tanghulu are very similar in ingredients, they are actually different, and the biggest difference lies in their preparation. Specifically, what are the differences between tangyuan and tanghulu? See below.

Differences between Tangyuan and Tanghulu: Making

Tangyuan are made by wrapping

1. The process of making tangyuan is similar to making dumplings. First,Dumplings...StickyRice flourAdd water and form a dough, let it "rest" for a few hours;

2. Then, mix all the ingredients for filling and place them in a large bowl;

3. Tangyuan filling has a higher water content than tanghulu filling, which is one of the differences between the two.

4. The process of wrapping tangyuan is similar to making dumplings, but without a rolling pin.WetSticky riceFlour has extremely high viscosity, so only use your hands to grab a small lump of wet dough and squeeze it into a round shape;

5. Use chopsticks to pick up a portion of filling and place it on the sticky rice sheet, then use your hands to turn and close it to make tangyuan.

Tanghulu are made by rolling

1. First, cut the well-mixed and solidified filling into small pieces;

2. After passing the filling through water, put it into a bowl filled with sticky rice flour and roll it while sprinkling water;

3. Once the filling is coated with sticky rice flour and rolled into a ball, the process is complete.

Differences between Tangyuan and Tanghulu: Filling

1. Tangyuan filling is more varied, covering sweet, savory, and vegetarian options, in addition to traditional sweet fillings, it also includes meat and vegetable fillings.HamDices, etc.

2. Tanghulu filling is relatively simple, with traditional tanghulu mainly using sweet fillings, and the fillings are mainlyWhite sugarSesameClean the ingredients.Osmanthus flowerMixed fillings.

Differences between Tangyuan and Tanghulu: Texture

1. After cooking, tanghulu has a thicker soup, similar to rice porridge, the surface is soft, and the filling is hard, with a strong "bite," with rich aromas of fruit and rice;2. After cooking, tangyuan has a smooth surface, clear soup, thin and soft skin, and fine, flowing filling, but less rice flour aroma.Ways to eat Tangyuan and Tanghulu

Currently, a healthier way to eat them is to boil or

Steam

Of course, there is also deep-frying, but this way of eating is not very healthy.When eating tangyuan or tanghulu, it is recommended to drink the soup made from boiling tangyuan or tanghulu.Because the rice flour contains a lot of water-soluble vitamins, it can ensure normal gastrointestinal movement and secretion of digestive glands.Most of these vitamins dissolve in the soup, which is beneficial for the normal digestion and absorption of the body.Because rice flour contains a relatively large amount of water-soluble vitamins, it can ensure the normal peristalsis of the gastrointestinal tract and the secretion of digestive glands.Most of these vitamins dissolve in the soup, which is beneficial for the normal digestion and absorption of the human body.