The Dragon Boat Festival in Hunan is as lively as it is. Apart from the dragon boat race, the Dragon Boat Festival food is also very lively-even a three-year-old child can count seven or eight kinds of Dragon Boat Festival food, such as zongzi, salted eggs, preserved eggs, roasted meat with garlic, boiled eel, and red amaranth ... Many Dragon Boat Festival foods are filled with hot and delicious food, and my favorite is zongzi, salted eggs and mugwort leaves.
the fragrance of zongzi during the Dragon Boat Festival
Zongzi is full of the flavor of home during the Dragon Boat Festival pursued by Hunan people.
Some people like to put bacon in zongzi, while others put a lot of beans, dates, peanuts and chestnuts in zongzi, but the simplest alkaline zongzi in Huang Chengcheng is our family's favorite. I think the zongzi wrapped by my mother, grandmother and grandmother is the best, because the smell of home in my hometown seeps in the fragrance of zongzi, and only those who are far away from my hometown can eat that unique affection.
In our family, the preparation for the Dragon Boat Festival begins with making zongzi. Near the Dragon Boat Festival, my mother will invite three or two neighbors and friends to come home and make zongzi together. One or two turquoise leaves of rice dumplings are lightly turned into funnels in the hands of adults. It seems easy to insert a chopstick, put in soaked glutinous rice, plug it and bind it. I also learned to pick up zongzi leaves, and I was in a hurry, but I wrapped it here and exposed it there. While the adults were talking and laughing, the zongzi in front of me had already formed a long string.
cooking zongzi is the most worrying thing. Generally, you have to get up early the next morning before you can set the zongzi that your mother has cooked all night on the table. I can't wait to peel off the leaves of zongzi to reveal golden zongzi, dip it in white sugar and put it into my mouth, which is sweet and soft and full of fragrance.
In recent years, during the Dragon Boat Festival, my mother always asked someone to bring her alkaline dumplings. At this time, my childhood scenes will reappear one by one. As I grow older, my memories of those dumplings will become clearer.
Time makes an egg salty
Eating salted eggs during the Dragon Boat Festival is one of the important food customs of Hunan people.
During the Dragon Boat Festival, salty salt will penetrate into the egg white through the blue duck egg shell, and the yolk will shine brightly. Generally speaking, in Hunan people's homes, a month before the Dragon Boat Festival, many people began to prepare salted eggs.
Two months before the Dragon Boat Festival this year, I didn't know how to start with a basket of duck eggs from the countryside, when my friend sent me a video of making salted eggs. I have never made salted eggs myself before, and I found that to make salted eggs well, I need to prepare two important materials: liquor and salt, in addition to toilet paper and plastic wrap. Duck eggs are washed and dried with clear water, bathed in white wine, and then rolled in salt. After being covered with salt particles, they need to be wrapped in toilet paper. Then add the white wine for disinfection and sterilization, and roll another salt before the wine is dry. After such layers of wine washing and salt coating, finally wrapped in plastic wrap, all packed in large plastic bags and sealed, and placed in a ventilated and cool place. I tried these salted eggs on ten days, thirty days and forty days respectively, and found that the longer the time, the more sandy the yolk.
It's just that the salted eggs will be preserved for a long time, and the saltiness of the protein will increase.
at this time, I took out the salted egg yolk and fried it with other ingredients. Egg yolk can be matched with corn, eggplant, towel gourd and bitter gourd. My first experiment was fried egg yolk with loofah. Boil the salted egg, take out the yolk and crush it. Cut the towel gourd into strips for later use. When the oil is hot, stir-fry the egg yolk, stir-fry until fragrant, add a little water to boil, and put the loofah in and continue to stir-fry until the egg yolk and the loofah are all blended. When out of the pot, drop a few drops of soy sauce, with or without salt, and decide after tasting. Sauté ed salted egg yolk with loofah, such as when young men and women meet in the best years, the sand of egg yolk and the smoothness of loofah reach the extreme, especially when eating. Egg yolk is cooked, and protein cannot be wasted. Cut the egg whites into pieces, preferably with white rice porridge. Or stir-fry green peppers with protein, which can dilute the salt of protein well.
I can't forget the Dragon Boat Festival.
A few days before the Dragon Boat Festival, the vegetable market was full of wormwood and calamus. When housewives bought food, they brought back two, one at the gate and one on the windowsill to ward off mosquitoes and evil spirits.
In addition to its good aroma, the medicinal value of Folium Artemisiae Argyi should not be underestimated, which can dispel cold, relieve cough and resist allergy. Tender mugwort leaves can also be made into mugwort Baba. Making mugwort Baba during the Dragon Boat Festival is a food habit reserved in our hometown. In our hometown, mugwort Baba is more popular than zongzi during the Dragon Boat Festival.
This Dragon Boat Festival, I am making mugwort Baba for my family. I also hope that my daughter will make mugwort Baba in the future, and my daughter's daughter will continue to make mugwort Baba-the food culture of Dragon Boat Festival has been passed down from generation to generation.