Tremella fruit glutinous rice balls

The Lantern Festival, also known as the "LanternFestival" on the 15th day of the first lunar month, is a traditional folk festival of the Han people in China. The first month is the first month of the lunar calendar. The ancients called the night "night", and the 15th is the first full moon night of the year, so the 15th of the first month is called the Lantern Festival. Also known as the Little First Month, Yuanxi or Lantern Festival, it is the first important festival after the Spring Festival. China has a vast territory and a long history, so customs about the Lantern Festival vary across the country. Among them, eating Lantern Festival, enjoying lanterns, dragon dancing, and lion dancing are several important folk customs of the Lantern Festival.
This kind of food was first called "Fuyuanzi" and later "Yuanxiao". Businessmen also called it "Yuanbao" sweetly. Yuanxiao, or "Tangyuan", is filled with white sugar, roses, sesame seeds, bean paste, yellow cinnamon, walnut kernels, nuts, jujube paste, etc., and is wrapped in glutinous rice flour into a round shape. It can be meat or vegetarian, and has different flavors. It can be boiled in soup, fried in frying, and steamed to bring about reunion and happiness. Shaanxi's glutinous rice balls are not wrapped, but are made by "rolling" in glutinous rice flour, boiling or frying, heating and making them round. At the same time, you should also eat some seasonal food, such as rice porridge or bean porridge with meat and poop soup during the Northern and Southern Dynasties. But this food is mainly used for sacrifice, and it is not a holiday food. It was not until Zheng Wangzhi's "Shanfu Lu" of the Tang Dynasty that it recorded: "Dieting in Bianzhong is the oil hammer in Shangyuan Dynasty." The method of making oil hammers is similar to the fried yuanxiao of later generations, according to a record in a "Shangshi Shi Zahuo" cited in "Taiping Guangji". Some people also call it the "Pearl of Oil Painting". lantern
During the Lantern Festival in the Tang Dynasty, the food was flour silkworm. Wang Renyu (880 - 956)'s "The Legacy of Kaiyuan Tianbao" records: "Every year in the Yuan Dynasty, the custom of making artificial flour silkworms in the capital was still left over in the Song Dynasty, but the different festival foods were more abundant than in the Tang Dynasty." Lu Yuanming's "Miscellaneous Notes on the Times of the Year" mentioned: "Beijing people use mung bean flour as a soup, boil glutinous rice into pills, and sugar into quince. They are called Yuanzi Salt Soybean. Cooking soup with mixed meat on the head is called salt and soy sauce soup. It is also like making silkworms every day. They are all on a diet in the Yuan Dynasty." By the Southern Song Dynasty, the so-called "lactose dumplings" appeared, which should be the predecessor of Tangyuan. At least in the Ming Dynasty, people called this glutinous rice dumpling "Lantern Festival". Liu Ruoyu (born in 1541) records the practice of Yuanxiao: "The method is to make glutinous rice flour with walnut kernels, white sugar, and roses as fillings, and sprinkled with water and rolled to make it as big as walnuts. It is called glutinous rice balls in Jiangnan." During the Kangxi period of the Qing Dynasty, the "Eight Treasures Lantern Festival" specially made in the imperial dining room was a delicacy known among the government and the public. Ma Siyuan was an expert in making Lantern Festival in Beijing at that time. The powder-dripping Lantern Festival he made is well-known far and far. Fu Zeng (born in 1688)'s "Shangyuan Bamboo Branch Ci" says: "Osmanthus fragrant fillings are fragrant with walnuts, and rice is like pearls and well water. Seeing that Ma family is good at dripping powder, they try to sell Yuanxiao in the wind." What is sung in the poem is the famous Ma Family Lantern Festival. Over the past thousand years, the production of Yuanxiao has become increasingly sophisticated. In terms of dough sheets alone, there are rice flour, sticky sorghum flour, yellow rice flour and brass-grain flour. The content of the fillings is sweet, salty, meat and vegetables, and everything you need. Sweet ones include the so-called osmanthus white sugar, hawthorn white sugar, assorted products, bean paste, sesame seeds, peanuts, etc. The salty ones are stuffed with lard meat, which can be used for frying and frying yuanxiao. The vegetarian ones include mustard, garlic, leek and ginger, which means hard work, long-term and progressive. The production methods also vary from north to south. Yuanxiao in the north often uses the method of rolling baskets and hand-shaking, while glutinous rice balls in the south are often kneaded with the palm of their hands. Yuanxiao can be as big as walnuts or as small as soybeans. The methods of cooking include bringing soup, frying, boiling in oil, steaming, etc. Whether with or without stuffing, it is equally delicious. At present, Yuanxiao has become a snack prepared all the time, and you can have a bowl at any time to satisfy your cravings.
Today, I would like to introduce to you my fruit dumplings. I hope you will like them