When buying tangyuan, it is necessary to distinguish between "tangyuan" and "Lantern", the difference is very large, and it is not a loss to understand and then buy

The fifteenth day of the first month is the first "big day" since the Spring Festival, this day spends a good full moon for family reunion, many places have the custom of making flower lanterns, guessing lantern riddles, dragon and lion dances, but there is also a national unified habit, that is, eating tangyuan. White and fat, sweet and soft tangyuan, the family eats it lively, not only has the meaning of reunion, but also the vision of a better life.

The fifteenth day of the first month is also known as the Lantern Festival, many friends do not know the difference between the Lantern and tangyuan, only know that they are made of glutinous rice wrapped in filling, which looks similar, but in fact, these two are completely different delicacies, because their production methods are different. Generally speaking, friends in the north eat more Lantern Festival, while friends in the south eat more tangyuan. The following small will share with you the difference between the Lantern and Tangyuan, understand and then buy the bottom of the heart.

1. The production method is different

The Northern Lantern is to make the filling in advance, and then use a particularly large bamboo basket to put the filling into the bamboo basket, sprinkle water while shaking, after rolling back and forth, the glutinous rice flour will evenly wrap the filling, and when it is shaken into a ball of uniform size, the Lantern will be ready. So the Lantern is "rolled" out. Because it is "rolled" out layer by layer, the outer skin of the Lantern is dry and rough.

The southern tangyuan is also filled in advance, but the difference is that everyone will first knead the glutinous rice flour into a dough, and then divide it into a dough to wrap the filling one by one, so the tangyuan is "wrapped" out. This practice is similar to the bun dumplings we usually make, and the skin of the wrapped dumplings is naturally smooth and tender.

2. The wrapping filling is different

The Lantern filling in the north is relatively traditional, and the common ones are black sesame seeds, five kernels, bean paste, etc., which are common sweet fillings; while the Southern Lantern in addition to these fillings, there are ham, diced meat and other salty fillings, most of the salty fillings have not been eaten by northerners, which may be the dietary differences brought about by regional differences.

3. The storage time is different

The shelf life of the Lantern in the north is relatively short, even if it is frozen, the shelf life will not exceed 5 days, and the skin of the Lantern is easy to crack, so the Northern Lantern generally buys the finished products made on the same day.

The shelf life of tangyuan in the south is relatively long, and the common quick-frozen tangyuan on the market generally has a shelf life of more than 12 months, which is suitable for long-term preservation.

From the boiling results, we found that the soup water after the Lantern was cooked was relatively turbid, a bit like noodle soup, while the soup water cooked by the tangyuan was relatively clear and there was no turbidity.

In terms of taste, the Lantern is coarser than the tangyuan, the skin is fluffy, the filling is hard and chewy, and the tangyuan is softer and more delicate.

In terms of cost, the Lantern on the market is generally handmade, sold fresh, and eaten fresh; while tangyuan is mostly made by machines, which can be eaten all year round, and the taste is more delicate.

Dear food friends, after understanding the difference between tangyuan and Lantern, which one do you prefer to eat? Welcome to leave a message to share. Ingredients have a character, small workshop, daily update of the most in food recipes and food anecdotes to share with friends (this article is the original picture of the small food workshop, it is forbidden to reprint, plagiarism must be investigated)