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元宵和汤圆一样吗

2010-02-28  evergreen...

元宵和汤圆一样吗

元宵和汤圆一样吗?很多人都有这样的疑问,下面我们就元宵和汤圆有什么区别加以解释。可以说是北方、南方之不同渊源所致。
  北京做的元宵,是以馅为基础制作的。机器做元宵的操作过程如下:先是拌馅料,和匀后摊成大圆薄片,晾凉后再切成比乒乓球小的立方块。然后把馅块放入像大筛子似的机器里,倒上江米(南方叫糯米)粉,机器就“筛”起来了。随着馅料在互相撞击中变成球状,江米也沾到馅料表面形成了元宵。做成的元宵江米粉层很薄、表面是干的,下锅煮时江米粉才吸收水份变糊。
  南方的汤团(北京人按四川习惯叫做汤圆)做法完全不同,倒有点儿像包饺子。先把糯米粉加水和成团(跟做饺子时和面一样),放置几小时让它“醒”透。然后把做馅的各种原料拌匀放在大碗里备用(不须像做元宵那样切成小块)。汤团馅含水量比元宵多,这是两者的区别之一。包汤团的过程也像饺子,但不用擀面杖。湿糯米粉粘性极强,只好用手揪一小团湿面,挤压成圆片形状。用筷子(或薄竹片状的工具)挑一团馅放在糯米片上,再用双手边转边收口做成汤团。做得好的汤团表面光滑发亮,有的还留一个尖儿,像桃形。汤团表皮已含有足够的水份,很粘,不易保存,最好现做现下了吃。现在有了速冻工艺,汤团才出现在商店里。
  南方的汤团有多种“流派”,现在最出名的是宁波的“黑洋酥”汤团。所谓“黑洋酥”就是猪油和黑芝麻粉的混合物,而且猪油不是熬出来的纯油,要用取自猪肚子里的原块的“板油”。撕去“板油”外面的网膜后用手工挤压、揉搓它,再一点一点地掺入黑芝麻粉。这东西从现代保健观点看是绝对的糟粕,可吃起来口感极佳:滑糯软烫,值得一试。
  汤团越软、滑越好,所以对糯米原料很讲究。要选粘性特强的品种。加工工艺上也有说法,要用“水磨粉”。就是说,把糯米粒用水泡过后,连水带米一起上磨(象磨豆浆那样),而且最好用石磨磨。磨成的粉用纱布袋吊起来沥干,可以冷藏三四天(时间长了会发酸)。可见,好的汤团很难工业化生产出来,这又是它与元宵不同的一个特点。
  Lantern Festival, gnocchi are two different things. Can be said to the North, the South due to the different sources.
Beijing to do the Lantern Festival is a production-based stuffing. Lantern Festival in the operation of the machine to do the process is as follows: First,mix filling, and leveling National Cheng Kung University, after sharing a round slice, Liang Liang and then cut into smaller cubes than the ping-pong. And then stuffing into pieces like a big sieve-like machine, the down on the glutinous rice (sticky rice is called the South) powder, machine on the "screening" up. With the impact of filling in each other to become spherical, glutinous rice is also stained the surface of the Lantern Festival in fillings. River Lantern Festival made of very thin layer of rice, the surface is dry, the next pot until rice absorbs moisture when the river changed paste.
  South gnocchi (glutinous rice balls known as Peking Man by Sichuan customary) practices is totally different down a bit like dumplings. Should first glutinous rice flour and water into a corporation (now when you make dumplings and noodles like), place a few hours it "good" penetration. And then do a variety of stuffing mix on the large bowl of raw materials back (do not need to cut into small pieces so as to do Lantern). Dumpling filling water content than the Lantern Festival, and this is one of the difference between the two. The process is like a package gnocchi dumplings, but do not Rolling pin.

  Extremely wet sticky glutinous rice flour, a small group had to hand-pulling the wet surface, extruded into a wafer shape. With chopsticks (or a thin bamboo sheet of the tool) pick a stuffing on the rice-chip corporation, Then switch to side heal while hands and made gnocchi. Shiny smooth surface of the gnocchi well, and some remained a smb, like Peach. Dumpling skin already contain sufficient moisture, it is sticky and difficult to save, it is best to do now holds many lessons for eating. Now, with quick-freezing process, gnocchi appeared on the store.
South dumpling variety, "genre", the most famous Ningbo "black foreign crunchy" dumpling. The so-called "black Western cakes" is the lard and black sesame powder mixture, but not boil out of pure lard oil, Pork bellies from the house to use the original block, "leaf lard." Torn off, "leaf lard," the outside by hand after the retina extrusion, rub it, and then little by little mixed with black sesame powder. This is something from the modern health-care point of view is absolute dross, can eat up an excellent taste: smooth waxy soft iron, it is worth a try.
  Gnocchi more soft and smooth as possible, so the rice is very particular about raw materials. To elect an exceptionally strong adhesive varieties. There are also claims processing technology, use the "water mill." That is, the rice grains with blisters after even the water meters, together with the mill (such as grinding as soy milk), and preferably stone mill. Flour yarn bag hung up drain can be frozen 34 days (a long time would sour). Can be seen, a good dumpling is difficult to industrial production out of it with the Lantern Festival which is a feature of the different.

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