Lantern and Tangyuan everyone has a lot of misunderstandings, some think that it is the same, some think that the method is not different, in fact, it is really different, the production method, and the cooking method are not the same.
Lantern and Tangyuan filling choice is different, Tangyuan filling is soft, salty and sweet meat selection is numerous, Lantern filling is hard, mainly sweet, followed by Lantern cooking time is long, to more than 10 minutes, Tangyuan cooking time is short, 3 minutes is good, the other two methods are different, Tangyuan is wrapped out, the surface is smooth and sticky, the Lantern is rolled out, the skin is dry and soft. Tangyuan is boiled and eaten, and the Lantern is preferred to be fried and more delicious.
Prepare a bag of Lanterns, her family's Lanterns are very very tasty, usually buy.
Method: When the oil is seven or eight points hot, put it into the Lantern, do not need to thaw in advance, and put it less at a time to prevent sticking to each other.
Put the Lantern into the pot and turn the heat to a low heat, and turn it back and forth with chopsticks.
When the Lantern in the pot is floating up, the two sides are golden, and the pot can be out.
Do this out of the fried Lantern, simple, no leaking filling, no jumping oil.
The year of big fish and big meat has passed, and soon it will be the Lantern Festival, February 2, and so on, and so on, and the annual regular festival, year after year, the season of spring and warm flowers.
Time flies so fast, there's nothing else you can do but live happily, cheer yourself on.