What is the name of the day when we eat glutinous rice balls? How to choose bagged glutinous rice balls

Small glutinous rice balls, great satisfaction. The first month of the lunar calendar is the first month of the lunar calendar. The ancients called the night "xiao", so the first full moon night of the year, the fifteenth day of the first month, is called the Lantern Festival. The Lantern Festival is a traditional festival of our Chinese nation, and the Lantern Festival has a long history in our country. Continuing to this day, every fifteenth day of the first month, people will cook Lantern Festival, watch Lantern Festival galas, and watch folk performances from all over the country. Such a picture really makes people feel very warm. Today we will see how to buy high-quality bagged glutinous rice balls and what to do if the glutinous rice balls stick to the pot when cooked.

Contents of this article

1. What is the festival called when we eat tangyuan?

2. How to choose bagged glutinous rice balls

3. What to do if the glutinous rice balls stick to the pan when cooking

What is the festival called when we eat tangyuan?

Lantern Festival. The Lantern Festival on the 15th day of the first lunar month is also known as the Shangyuan Festival, Shangyuan Festival, Xiaozhengyue, Yuanxiao or Lantern Festival. It is the first important festival after the Spring Festival. It is one of the traditional festivals in China, the Chinese character cultural circle and overseas Chinese. The first month is the first month of the lunar calendar. The ancients called the night "xiao", so the first full moon night of the year, the 15th day of the first lunar month, is called the Lantern Festival. In ancient Chinese customs, Shangyuan Festival, Zhongyuan Festival and Xiayuan Festival are collectively called Sanyuan. Lantern Festival has a long history in China. In the Song Dynasty, a novel food eaten during the Lantern Festival became popular among the people. This food was first called "Fuyuanzi" and later called "Yuanxiao". Businessmen also called it "Yuanbao".

How to choose bagged glutinous rice balls

1. Choose a brand: Try to choose products from well-known brands. Be cautious when choosing glutinous rice balls that are too cheap to avoid buying fake or inferior products. Products from big brands have stricter quality control over raw materials, advanced production equipment, strict process control, and more guaranteed product quality.

2. Look at the appearance: Good glutinous rice balls and Yuanxiao have uniform color, are basically round in shape, are basically the same size, have uniform skin thickness, do not expose the filling, do not crack, have no visible impurities, and have no mold spots. Bad products have dull and uneven color, different sizes, and some are cracked and the filling is exposed.

3. Check the packaging: Good quality glutinous rice balls should be well sealed and have a tray inside the packaging bag to prevent them from being squeezed and deformed during transportation. Consumers should also pay attention to the production date and expiration date of the bagged glutinous rice balls, and try to buy products close to the production date.

What to do if the glutinous rice balls stick to the pan when cooking

1. Boil the water in the pot. Then put the glutinous rice balls into the pot and gently push them with the back of a spoon to prevent them from sticking to the bottom of the pot.

2. Cook over low heat. When the glutinous rice balls float up, quickly switch to low heat. If you still use high heat, the glutinous rice balls will easily break. At the same time, uneven heating can easily lead to the outside being cooked but the inside being hard and unpalatable.

3. Add cold water. After the glutinous rice balls float, add an appropriate amount of cold water to cool the glutinous rice balls in the pot, so that the skin will condense and the powder will be tight; after boiling two or three times, you can take it out and eat it. The glutinous rice balls cooked in this way are soft and not hard.

4. Change the soup frequently. After cooking the glutinous rice balls for two times, the soup becomes thicker and the water should be changed before cooking. Otherwise, the rice balls will be cooked slowly and may be undercooked. In addition, it is best to add a few slices of ginger when cooking salty glutinous rice balls, which can make the aroma of the glutinous rice balls more fragrant.