The difference of Yuanxiao and glutinous rice Balls _ Classic Net Pick

Beijing is made of Yuanxiao, is based on stuffing for the production. I have seen the operation process of the machine to do Yuanxiao. First mix the stuffing, and evenly after the spread into a large circle thin, cool and then cut into a small table-tennis cubes. Then put the stuffing into a machine like a big sieve, pour on the glutinous rice (the south is called glutinous rice) powder, the machine "sieve" up. As the stuffing becomes spherical in the impact of each other, glutinous rice also touches the stuffing surface to form a yuanxiao. Made of Yuanxiao rice noodles are thin, the surface is dry, when the pot is boiled rice noodles to absorb moisture change paste.

Southern Dumplings (Beijing people according to Sichuan habit called glutinous rice dumplings) practice completely different, it is a bit like dumplings. First add the glutinous rice powder to the water and into the group (as the same as when making dumplings), put a few hours to let it "wake up" through. Then mix the ingredients to make the stuffing in a large bowl of spare (do not have to be cut into small pieces like Yuanxiao). Dumpling stuffing water content more than Yuanxiao, this is one of the differences between the two. The process of dumpling is also like dumplings, but do not use a rolling pin. Wet glutinous rice powder sticky is very strong, had to use hand to pull a small group of wet surface, squeeze into the shape of a circular piece. Use chopsticks (or thin bamboo sheet-like tools) to pick a group of stuffing on the glutinous rice slices, and then turn the edge of the hands to make dumplings. The sweet dumpling is smooth and shiny, some still leave a SMB, like peach shape. Dumpling skin already contains enough moisture, very sticky, not easy to save, it is best to do now eat. Now with the quick-freezing process, dumplings only appear in the shop.