Yuanxiao from the Ming Dynasty

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Like a Chinese Game of Thrones, the story behind the writing of today's recipe for Yuanxiao (Tangyuan) is worthy of being made into an HBO series all its own. • Follow Tasting History here: • Instagram: / tastinghistorywithmaxmiller • Twitter: / tastinghistory1 • Reddit: r/TastingHistory • Help Support the Channel with Patreon: / tastinghistory • Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls... • LINKS TO INGREDIENTS EQUIPMENT** • Canon EOS M50 Camera: https://amzn.to/3amjvwu • Canon EF 50mm Lens: https://amzn.to/3iCrkB8 • Glutinous Rice Flour: https://amzn.to/3mgOakj • All-Clad Stock Pot: https://amzn.to/33kauAZ • LINKS TO SOURCES** • ‪@Amandatastes‬: • 不出门的元宵节，在家摇一碗明朝就有的玫瑰核桃元宵，香香甜甜Rice dum... • Zhuo Zhong Zhi by Liu Ruoyu: https://bit.ly/3ipgbnp • China: A History by John Keay: https://amzn.to/3mfJvz6 • The Potent Eunuch: The Story of Wei Zhongxian by Keith McMahon: https://muse.jhu.edu/article/565253 • China Knowledge (Wei Zhongxian): https://bit.ly/2GSj6HA • China Knowledge (Ming Gong Shi): https://bit.ly/3hpb4T3 • China Knowledge (Eunuchs): https://bit.ly/3hk9stH • **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. • MENTIONED LINKS • Amanda Tastes: • 不出门的元宵节，在家摇一碗明朝就有的玫瑰核桃元宵，香香甜甜Rice dum... • DISH NAME • ORIGINAL 1620s RECIPE (From Zhuo Zhong Zhi) • “The cooking method uses glutinous rice that has been ground into a fine powder. The filling comprises the flesh of walnuts and white sugar. Water is sprinkled on the filling and the balls are rolled around in flour to form them. They are as big as walnuts. This is the same as what the people of the Jiangnan region call Tangyuan. ” • • MODERN RECIPE • INGREDIENTS • -1 1/4 Cups (140g) Walnuts • ½ Cup (100g) Sugar • 4 Tablespoons (57g) Melted Lard or Melted Butter • 4 Cups (450g) Glutinous Rice Flour • Water • METHOD • 1. Toast the walnuts (optional) in a pan over medium heat and let them cool. Then crush them fine, almost to a powder. • 2. Mix the crushed walnuts, sugar, and lard/butter and mix until combined. Chill in the refrigerator for an hour or until it is cool. • 3. Take the mixture and form it into small balls; about a dozen. • 4. Take two large bowls, one filled with water and one with glutinous rice flour. Roll the balls in the glutinous rice flour until covered, then place them in a mesh sieve and dip them in the water. (You can also set them in the water and remove them with a slotted spoon). Then return them to the flour and roll again. Repeat this process 7-10 times, or until no filling can be seen. • 5. Boil a large pot of water. Set the balls in the water and boil for 2-3 minutes, or until they float to the top. Note that the balls will expand, so leave plenty of room in the pot. Once the balls have floated to the top, pour a cup of cold water into the pot. This will stop the boiling and allow a skin to form on the balls. Allow the water to reheat to boiling and wait until the balls float again. Then remove and serve immediately. • PHOTO CREDITS • The Lantern Festival 2012: North Sea Dreamer https://bit.ly/3bD1OJI • Sesame Seeds: https://bit.ly/3m61pEk • Ming Uniformed Guard: Mingdynastyavenger https://bit.ly/2RnRcoZ • MUSIC CREDITS • Wuxia2_Guzheng_Pipa by PeriTune | http://peritune.com • Music promoted by https://www.free-stock-music.com • Attribution 4.0 International (CC BY 4.0) • https://creativecommons.org/licenses/... • Folk Chinese by PeriTune | http://peritune.com • Music promoted by https://www.free-stock-music.com • Creative Commons Attribution 3.0 Unported License • https://creativecommons.org/licenses/... • #tastinghistory #yuanxiao #tangyuan

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