谁能给我如何制作汤圆的英文版本?
发布网友
发布时间：2022-04-30 08:36
共3个回答
热心网友
时间：2022-05-24 05:27
Ingredients
In both filled and unfilled tangyuan, the main ingredient is glutinous rice flour. For filled tangyuan, the filling can be either sweet or savoury.
Sweet fillings can be:
A piece of cut sugarcane rock candy;
Sesame paste (ground black sesame seeds mixed with sugar and lard) - the most common filling;
Red bean paste (Azuki bean paste);
Chopped peanuts and sugar. Celebrated on the longest night of the year, Dong Zhi is the day when sunshine is weakest and daylight shortest. The coming of winter is celebrated by families and is traditionally the time when farmers and fishermen gather food in preparation for the coming cold season. It is also a time for family reunions.
This celebration can be traced to the Chinese belief in yin and yang, which represent balance and harmony in life. It is believed that the yin qualities of darkness and cold are at their most powerful at this time, but it is also the turning point, giving way to the light and warmth of yang. For this reason, the Dong Zhi Festival is a time for optimism. Dong Zhi is celebrated in style. The longest night of the year is a time to put on brand new clothes, visit family with gifts and to laugh and drink deep into the long night.
[edit] Serving
Tangyuan is cooked in boiling water. Filled tangyuan is served along with the water in which it is boiled (hence the "soup" in the name).
Unfilled tangyuan is served as part of a sweet dessert soup (known in Cantonese cuisine as tong sui, which literally means "sugar water"). Common types include:
Red bean soup
Black sesame soup
Ginger and rock sugar;
Fermented glutinous rice (醪糟 or 酒酿), Sweet Osmanthus and rock sugar.
[edit] Availability
The most famous varieties come from Ningbo and Wenzhou in Zhejiang Province. However, they are traditionally eaten throughout China.
Originally, tangyuan was associated with the Lantern Festival. However, it has also come to be associated with the Winter Solstice and Chinese New Year in various regions. Today, the food is eaten all year round. Mass-proced tangyuan is commonly found in the frozen food section of Asian supermarkets in China and overseas.
[edit] Similar dishes
In southern Vietnam, a similar dish, called chè xôi nước, is served in a mild, sweet liquid flavored with grated ginger root. In northern Vietnam, bánh trôi (also called bánh trôi nước) and bánh chay are also very similar, with the latter being served with coconut milk. Gulab jamun is an Indian dessert that is made of fried dairy dough balls served in a bowl of syrup.
veision 2
Tang Yuan and Yuan Xiao are a traditional food for the Lantern Festival. They are glutinous rice balls made of glutinous rice flour rolled round with varieties of sweet fillings such as black sesame paste, peanut paste, red bean paste or lotus paste to name a few. These sweet mplings are often cooked in a red bean dessert or slab sugar with a piece of ginger to make a soup.
These round shaped Tang Yuan or sometimes called Yuan Xiao (sweet mplings) symbolise family unity, completeness and happiness to mark the end of the Chinese New Year festivities.
Another food-related custom common both past and present is the eating of "tang yuan", or "yuan xiao" as it is called in the North. " Yuan xiao", sweet tasting glutinous rice-flour balls with many types of filling served in a soup are symbolic of the first full moon of the year and family reunion because of their perfectly round shape. The fillings may include pastes of black bean, Hawthorne , date, dark and white sesame. In Southern China , pork, chicken and vegetable fillings are popular. Although there are regional differences in taste, there is only one way to cook mplings, which is to heat them just long enough so that the outer skin has a delicate and slippery consistency.
In Northen China, custom requires that "yuan xiao" be made on the seventh day of the New Year and sold on the eighth. Once can buy these treats in restaurants throughout the Lantern Festival until the 18 th of the first month. After that date, the mplings are no longer available.
Other versions of "yuan xiao" include Mongolian butter mplings, which are mildly sweet with a creamy aftertaste. In Tianjin the fillings are made with a mixture of honey and white grapes. Shanghai mplings excel in both salty and sweet categories, and Zhejiang is noted for its crabmeat mplings.
参考资料：wikipwdia
热心网友
时间：2022-05-24 06:45
1. knead the stick rice(Glutinous rice) with water to make it become dough
2. boil water
3. take 1/3 of dough to boil it. After 5 mins, take it out, then continue knead dough until it is well-distributed
4. take the dough and roll it into bar shape,then cut it into small cubes.
5. roll these small cubes into spheres, and then squash(roll) them into pieces of circle,hint: do not roll the dough sheet too thin, otherwise the stuffing will come out.
6. put sweetened(red) bean pasta inside these pieces of dough sheet, then roll them into spheres again, be carefull, make sure the dough sheet encase the stuffing of the rice mpling
7. boil the water then put the rice mpling into the water. When the rice mpling first time boil, add half bowl of cool water into the boiler. Add another half bowl of water when it boil second time.
8. When it boil at the third time, you can get it out.
As chineses, we usually use sweetened pean pasta as stuffing, but we also can use what you wanna use as stuffing, such as cholocate,black sesame, coconut and so on
热心网友
时间：2022-05-24 08:20
