If you want to find a time node with the shortest days and the longest nights, then, in our country, this time node is the fourth solar term of winter - the winter solstice.
When the cathode reaches, the yang qi is born. The solstice of the sun is short, the solstice of the sun is long, so it is called the winter solstice.
Next Monday is the winter solstice!
* Source: The Palace Museum Weibo
The customs of the winter solstice day are different in content or details due to regional differences.
In the north, the custom of the winter solstice every year is to eat dumplings and drink sheep soup, which means "to cool off".
In the south, the winter solstice is to eat tangyuan and rice cakes, which has the meaning of "reunion".
Dumplings as one of the indispensable delicacies of the northern New Year festival, its taste and packaging, shape has too many kinds, here will not expand on, today we come to talk about tangyuan.
Eating a bowl of tangyuan with a soft sticky skin and a sweet flowing heart in winter is a happiness that is comparable to the warm quilt.
Golden yellow rice peel, emitting a seductive aroma, gently bite open a small bite with your teeth, the sweet black sesame filling immediately fills the mouth, the thick aroma of grain lingers in the nasal cavity, and the moment of swallowing is full of happiness.
The dense and soft filling wraps around the tip of the tongue, and the soft and smooth rhubarb rice skin swirls between the teeth.
A bite is a taste you'll never forget.
Most of the skin of the tangyuan is made of glutinous rice, and it is not easy to digest when eating too much, and adults and children cannot eat more.
But rhubarb rice dumplings just solve this problem, rhubarb rice is sweet and flat, tonic and beneficial, and it is a coarse grain in the grain, the taste is as sticky as glutinous rice, but it is easy to digest.
As an indispensable food for every winter, many people are not unfamiliar with its eating method, but most people eat it boiled, in fact, tangyuan can also eat many kinds of tricks.
When it comes to the new way to eat tangyuan, the first thing is of course the fried tangyuan, which can make the tangyuan taste better and look better after frying.
Put the rice balls in hot oil and fry them, and the soft sticky brushed and flowing golden curd will come out of the pot!
The color is golden, the outside is crisp and tender, and each bite is a double satisfaction of taste and taste, and the "click" cannot be stopped at all.
With a gentle pull by hand, you can smell the rich aroma of sesame seeds, as well as peanut filling, and the granularity of the peanut filling adds a different layer of texture to the tangyuan, and it is as if you have the whole world!
Good cooking skills can also make plucked tangyuan, the picture can be cooked well with some rice wine brewing, light wine flavor with sticky tangyuan, the entrance is refreshing and smooth, soft glutinous flowing heart.
You can also try tangyuan with milk, the rich milk aroma with the aroma of grain, the taste is really no less than any Hong Kong-style dessert.
This winter, wait for you to unlock more new ways to eat rhubarb rice dumplings.
Rhubarb Rice Tangyuan Black Sesame Peanut Filling ¥45.9 Purchase