Tangyuan (Sweet Rice Balls)Tangyuan and Xiaoji (glutinous rice balls) are similar, and are commonly found in many Chinese festivals.Tangyuan has the meaning of reunion, so it is eaten during the New Year festival when families get together.Tangyuan has evolved over hundreds of years, and now there are many different types, including those with different fillings, as well as frozen and unfilled varieties.

How long to cook Tangyuan

1. Fresh Tangyuan should be cooked for about 7 minutes, when the Tangyuan floats to the surface, it is cooked;

2. Frozen Tangyuan takes longer to cook, about 10 minutes.

How long to cook Unfilled Tangyuan

Cook directly in boiling water until the Tangyuan floats to the surface, which takes about 3-4 minutes. Remember to add a slice of ginger.Gingerwill make the flavor more fragrant.

How long to cook Frozen Tangyuan

After boiling the water on high heat, put the Tangyuan into the pot one by one, cover the pot, and when all the Tangyuan float to the surface (cooked), reduce the heat and add a small amount of water, then after boiling again, add a little more water, repeat 3 times or more, and let the Tangyuan soften before removing.Note: Do not stir the Tangyuan with a spoon when it is first put into the pot, otherwise the Tangyuan will become mushy.

Tips for cooking Tangyuan

1. Gently pinch, before putting the Tangyuan into the pot, wash your hands and gently pinch the Tangyuan to create a slight crack on the surface, so that the Tangyuan is cooked inside and out after being cooked, it will not be raw, and it will be soft and delicious;

2. Put into boiling water, after the water boils, slowly put the Tangyuan into the pot, at the same time, use a spoon to gently push it in the same direction and make a few turns, so that it does not stick to the pot;

3. Cook with low heat, if cooked with high heat, the Tangyuan will keep rolling in the pot, the outer part will be cooked and the inner part will not be cooked, which is not delicious;

4. Add cold water, during the cooking of Tangyuan, each time the water boils, add an appropriate amount of cold water, so that the Tangyuan in the pot maintains a state of rolling and not rolling.After boiling 2-3 times, cook for a while longer, and you can take it out and eat it.

Differences between Tangyuan and Xiaoji

Tangyuan is made by wrapping

1. The process of making Tangyuan is similar to making dumplings, first addNoodlessimilar, first addGlutinousrice flourwater and knead into a lump, and let it "rest" for a few hours;

2. Then mix all the filling ingredients and put them in a large bowl for later use;

3. The filling of Tangyuan contains more water, this is one of the differences between the two;

4. The process of wrapping Tangyuan is also similar to making dumplings, but without using a rolling pin.WetGlutinousrice flour is very sticky, so only use your hands to grab a small lump of dough, squeeze it into a round shape;

5. Use a chopstick to pick a lump of filling and put it on the glutinous rice, then use your hands to turn and close it to make Tangyuan.

Xiaoji is made by rolling

1. First, cut the prepared and solidified filling into small pieces;

2. After passing the filling through water, then throw it into a pot full of glutinous rice and roll it while rolling and sprinkling water;

3. Until the filling is covered with glutinous rice and rolled into a ball, then it is complete.

PumpkinBlackSesameHow to make Tangyuan

IngredientsPreparation

Pumpkin one, glutinous rice flour 250g, sesame 200g,Lard30g,Sugarto taste.

Steps

1. Wash and dry the sesame seeds, then put them in a pot and fry over low heat;

2. Put the fried sesame seeds into a blender and grind into sesame powder;

3. Add the melted lard and sugar to the sesame powder;

4. Cool the filling and refrigerate for 20 minutes until the sesame filling hardens, then shape into balls;

5. PumpkinSteamAfter steaming, use a spoon to press the pumpkin into a mashed shape, add a small amount of glutinous rice flour while stirring with a spoon, and knead into a smooth dough, cover with wet cloth or plastic wrap for 10 minutes;

6. Take a piece of glutinous rice dough, and then roll into a ball, and use your fingers to pinch it into a small bowl shape, then put the sesame filling in, and wrap it into Tangyuan;

7. Boil water in the pot, when the water boils, add the Tangyuan, and when the water boils again, turn the heat to medium, and cook for about 3 minutes after the Tangyuan floats, then it is ready to be taken out.