Understanding the flavor of food

Hainan's most distinctive flavor snacks, passed down a long history, in the northern part of Hainan Island, Hai, the city, Qiongshan City, Ding'an County and Chengmai County towns and cities in the residents to eat more common, but also festivals and celebrations necessary like in the good luck and longevity of the treasures.

There are two kinds of Hainan noodles: one is coarse and the other is fine. Coarse powder ingredients are relatively simple, only in the coarse powder and into the hot pickled beef soup, withdraw a little shrimp paste, tender pepper, scallions, popping peanuts and so on into, called "coarse powder soup", while the fine powder is more elaborate, to use a variety of ingredients, flavors and thickening juice to be stirred and marinated to eat, called "marinated powder The fine powder is more delicate, to be stirred with a variety of ingredients and flavors and gravy to eat, called "pickled powder. Hainan powder usually refers to this type of "pickled powder".

Production essentials:

The rice (unlimited) with boiling water, and then soaked in water for 30 hours after grinding into rice paste, into a cloth bag squeezed into the water content of 50% of the dry pulp, boiled water to half-cooked, put into the grinder with water to smash into a thin slurry, and then loaded into a cloth bag with a heavy pressure, filtering out the pure rice slurry, removing dregs of rice, impurities, add a small amount of fanciful powder, stirring into the lower end of the sieve hole in the cloth bag, and slowly put into the lower end of the sieve hole in the bag. sieve in the bag, slowly press the bag, so that the rice pulp through the sieve holes into a thin strip extrusion, Xu fell into the pot of boiling water cooked, fished up with cold water to cool and drain, that is, into the vermicelli.

When eating, grab the right amount of net vermicelli in a bowl (plate), add the right amount of dark soy sauce (mixed with monosodium glutamate red soy sauce), garlic, peanut oil or sesame oil with garlic, boiled black bean sprouts, with shredded meat, bamboo shoots, shrimp, cornstarch prepared into a hot gravy, beef in the shredded, deep-fried youyuyu, fried peanuts, fried sesame seeds, crispy fried noodles and crushed cilantro, chopstick hold vermicelli and stir! Mix with chopsticks and then eat.

Flavor characteristics:

Multi-flavor, strong aroma, soft and smooth, stimulate the appetite, so more to eat but not greasy, love to eat spicy with a little chili sauce is more flavorful, eat to the end of the remaining small amount of powder, add a small bowl of hot mussel soup mixed with eating, but also full of flavor, a taste of the future.

Holding Luo powder

Hainan famous local flavor snacks, rice noodles with beautiful soup and a variety of spices modulation and become. Because Wenchang County hold Luo rice produced by the most famous and got this name, but also because of its powder body than the "Hainan dress up" slightly thick, so the northern part of the Qiong also called "thick powder soup".

Making:

1, vermicelli: rice discretionary amalgamation, soaked in water, finely ground into a pulp, put into a cloth bag, squeezed out the water, put the bag of powder and then soaked in clean water, and then shake out the powder, add cooking oil, sesame oil and water blended into a paste, loaded into the pressure powder cylinder (tube bottom has a hole leakage hole), force the paste slowly squeezed through the eye of the leakage into a line into a pot of boiling water, just ripe and fish up! Just cooked, over cool water to cool, placed in a bamboo basket to drain the water into

2, the ship soup: mainly with pork and beef bones boiled, when the soup rolled to get rid of the floating foam, boiled until the bone flavor completely seeped out, and then adjusted to the appropriate amount of salt, monosodium glutamate to increase the freshness of that is to be made.

3, condiments: fried peanuts, fried sesame seeds (crushed into pieces), fried bamboo shoots, fried pickled vegetables, special beef in the silk, fried pork, garlic oil, cilantro, scallions and so on.

4, mixing: Hiking words Sun Seal Script to take risks Gua? 50 grams) in a bowl, one by one, add the right amount of spices, playing a spoonful of boiling hot soup poured over the surface of the powder, sprinkled into a small amount of pepper that is, like to eat spicy, add a little chili pepper is more flavorful.

Flavor characteristics:

Powder body white, soft and smooth, soup hot and fresh, spices, chewy, not nasty and not greasy, fresh and slightly spicy and sour, tempting appetite.

Qiongnan Yifu noodles

Hainan famous local flavor snacks, rice noodles with beautiful soup and a variety of spices modulation and become. Because Wenchang County hold Luo rice produced by the most famous and get this name, but also because of its powder body than the "Hainan dress up" slightly thick, so the northern part of the Qiong also known as the "thick powder soup".

Making:

1, vermicelli: rice discretionary amalgamation, soaked in water, finely ground into a pulp, put into a cloth bag, squeezed out the water, put the bag of powder and then soaked in clean water, and then shake out the powder, add cooking oil, sesame oil and water to mix into a paste, loaded into the pressure powder cylinder (the bottom of the cylinder has a hole leakage), force the paste to squeeze, through the eye of the leakage into a line into a pot of boiling water, just ripe and fish up! Just cooked, over cool water to cool, placed in a bamboo basket to drain the water into

2, the ship soup: mainly with pork and beef bones boiled, when the soup rolled to get rid of the floating foam, boiled until the bone flavor completely seeped out, and then adjusted to the appropriate amount of salt, monosodium glutamate to increase the freshness of that is to be made.

3, condiments: fried peanuts, fried sesame seeds (crushed into pieces), fried bamboo shoots, fried pickled vegetables, special beef in the silk, fried pork, garlic oil, cilantro, scallions and so on.

4, mixing: grab a handful of noodles (weighing about 150 grams) in a bowl, one by one, add the right amount of spices, playing a spoonful of hot soup poured over the noodles, sprinkle a small amount of pepper that is, like to eat spicy, add a little chili pepper is more flavorful.

Flavor characteristics:

Powder body white, soft and smooth, soup hot and fresh, spices, chewy, not nasty and not greasy, fresh and slightly spicy and sour, tempting appetite.

Hainan fried brown

Hainan local flavor snacks, popular in Haikou (Kou) Fu (City) area, and ordinary rice dumplings are different in: one is not wrapped in rice dumplings leaves; the second is the first hot steamed glutinous rice into the ingredients after the hook and fried, so it is not subject to the restrictions of the season, can be produced and eaten all year round.

Materials:

500 grams of glutinous rice, 25 grams of lotus seeds, 25 grams of mushrooms, 25 grams of dried shrimp, 25 grams of scallops, 50 grams of barbecued pork, 50 grams of cooked lard, 5 grams of monosodium glutamate, 5 grams of sugar, 8 grams of refined salt, 100 grams of raw oil, duck egg liquid appropriate amount.

Production:

1, the glutinous rice hollowed out and cleaned, steamed in a cage to be used; will be cooked through the lotus seed, peeling, in addition to the heart; mushrooms soaked through the wash, after boiling water and cut into grains, dried shrimp, dried scallops washed and steamed, barbecued pork into granular.

2, the above ingredients and refined lard, monosodium glutamate, sugar, salt, etc. together into the glutinous rice, mix well, pinched into 10 the same size of the rice ball.

3, hot pan under the raw oil, the glutinous rice dough evenly on the jiao-festival egg liquid, put into the hot frying pan in a slow fire frying, constantly turning so that it is uniformly heated, frying into a golden brown can be.

Features:

Golden color, burnt on the outside, tender on the inside, smooth and delicious, intriguing taste.

Hainan pancakes

Also known as "strange flavor lasagna", "Dongshan pancakes". Is developed in recent years, a combination of Hainan characteristics, the northern flavor of the pasta. Hainan around a number of hotels, hotels, are popular. Wanning County, East Mountain Ridge Hotel special "East Mountain pancakes" is the most prestigious.

Materials:

500 grams of flour, baking powder 10 grams, 4 eggs, 10 grams of salt, 5 grams of monosodium glutamate, 7 grams of pepper, 75 grams of garlic, 50 grams of green onion mushrooms, a little spice, lard.

Making:

1, fine flour and baking powder mix well, open the nest, add egg liquid, with 30 ℃ warm water, kneaded repeatedly into a dough, used for the net wet cloth to cover, let stand for 15 minutes, and then rolled once again, and then pressed the book, with a long rolling pin half into a book (the more the book, the better, to be uniform), and then lard coated with flour.

2, the fine salt, monosodium glutamate, spices, pepper, mixed together, evenly sprinkled on the book sheet, and then the minced garlic, minced green onion, mixed together, evenly sprinkled on a layer, and then, from the outside to the inside of the sheet rolled into a round strip, according to the length of the 25-centimeter section, each section of the kneaded into a round ball pressed, and rolled into a 1-centimeter-thick round cake.

3, high-fire pot, drop oil, to 40% heat, into the raw cake, slow-frying, constantly turning, so that both sides evenly heated, up golden brown when the fish, squeezing out the oil, according to the radiation of the equal starvation, plate will be completed.

Features:

Slices of book layer more, crispy outside and soft inside, salty and light to taste, peculiar flavor, tempting appetite.

Hainan Chicken Rice

The main ingredients of chicken rice are chicken and rice, and the best chicken rice is "Wenchang chicken". Because of the "Wenchang chicken" in short supply, the general chicken rice stalls to use the local mixed-color chicken, the requirements are just mature and not yet laid eggs chicken, to 1 to 1.5 kilograms of weight is appropriate. Rice selection of top fresh quality rice, chicken is white cut chicken, scalded in broth, skin color yellow, meat white and tender, bone marrow with blood, eat sweet and refreshing.

Methods of rice: one is a fierce fire in a hot pot under the chicken oil, garlic or green onion strips burst fragrant chicken oil poured into the ordinary method of cooking hot rice, add a little refined salt and monosodium glutamate can be stirred evenly. This kind of rice is oily, soft and smooth, with a strong flavor. In the street store stalls, white cut chicken with wine, chicken rice with it, its flavor is long.

Hainan morning tea

Hainan's big hotels, small hotels and tea houses have morning tea. Every morning Hainan cities and counties in the streets and alleys of hotels, restaurants, tea houses, wine shop, crowded with tea guests, or drink slowly, or to negotiate business, or to answer a thank you, or dating couples, we are in each other pouring each other in the transfer of feelings, exchange of information. Some people summarize Hainan morning tea as "poor tea rich point". Tea no name tea point, point is a variety of patterns, there are small, medium, large points and top points, characteristics of the points. Halo dishes more chicken claws and wings, duck palms and duck wings, pig's feet and pig's tail, mutton as raw materials, as well as seafood and poultry stew, similar to the Guangdong morning tea; vegetarian glutinous rice and coconut cake, meat dumplings (chicken, sense of the yolk and so on), fried noodles, agar cold plate, quite Hainan characteristics.

Hainan rice dumplings

The northern rice dumplings for the conical, with rice dumpling leaves wrapped in small and exquisite, filled with glutinous rice, there are patterns in the rice dumplings and then add red beans, red dates. Haiti's dumplings are different: by banana leaves wrapped into a square cone, weighing about half a kilogram, glutinous rice in the sense of egg yolks, barbecued pork, bacon, braised chicken wings and so on. Hot rice dumplings peeled, the first banana and glutinous rice fragrance, after meat, egg aroma, aroma of both thick and light, taste meat and vegetarian, open the appetite of diners.

Hainan hot pot

Commonly known as "hit the side of the stove", in Hainan in both winter and summer are hit the side of the stove. This hot pot high-grade to civet, snake meat, turtle meat with jujubes, ginseng, Chinese yam, wolfberry soup, plus sliced raw fish seafood, beef pak choi, chicken hot food, compound tofu, vermicelli hot food, after the watercress, lettuce, cabbage, cabbage and other seasonal vegetables hot food, and finally even the soup with the water to eat and drink up. Eat everyone sweating (before the establishment of the province to play side stove, people often eat "three streams": sweating, tears, runny nose - after the "two streams" are due to the charcoal as fuel, smoke and fire caused. After the establishment of the province to play the side of Shanghai's fuel is generally improved, the use of liquefied petroleum gas or solid smokeless fuel, after the "two streams" will be no longer, but in the remote townships or can be experienced), the atmosphere is warm. Low- to mid-range hitting the side of the stove with mutton, chicken, pork ribs instead of sea food, people still ate with great enthusiasm.

Nada dog meat

Nada dog meat is Hainan four famous dishes with the same name of delicious, because the traditional view that "dog meat is not on the table", so "Nada dog meat" did not squeeze into the "famous dishes" in the list. That bold dog meat produced in Danzhou City, Nada Town, where the dog meat processing methods and condiments are different, the cooking of the dog, meat and bone flavor. Dog meat is generally eaten in hot pot. Its soup has red dates, ginseng, wolfberries, pepper, ripe Chi booking and other tonic and the South unique seasoning 10 kinds of cooked dog meat cut into chunks under the soup hot to eat, strong aroma, flavor from the out. Visitors such as not Danzhou, Haikou City, Haikou City, East Lake, followed by the dog meat incense to find dog meat store, beautifully eat a dog meat hot pot. According to the owner of the store, the dog color purchased in Danzhou, and therefore can be regarded as "Nada dog meat".

Shredded coconut and glutinous rice poi

is a common snack in Hainan, the main ingredient is made of glutinous rice flour skin, filled with fresh shredded coconut meat, sesame seeds, crushed fried peanuts, sugar and other fillings, to wild pineapple leaves wrapped into a round poi about the size of 5 centimeters, steamed and eat while hot. This patty is not greasy, sweet and tasty. The flavor is unique.

Hainan local traditional snacks. Folk system varies from place to place. But all must be sticky rice paste, white radish as the main ingredient, other auxiliary materials can be changed at will, can tube, can be prosperous, can be steamed, can be fried. You can also steam and then fry and eat.

Materials:

600 grams of sticky rice, 25 kilograms of water, 1.75 kilograms of white radish, 50 grams of fresh shrimp, 100 grams of barbecued pork, 150 grams of pork belly, 30 grams of monosodium glutamate (MSG), 25 grams of salt, 75 grams of sugar, pepper, five-spice powder, sesame oil, garlic oil, fried sesame seeds, clean green onion and other appropriate amount.

Method:

1, barbecued pork, shrimp cut into medium grains, stir-fried in hot oil to be used, sticky rice clean, soaked in water for about 30 minutes after grinding into rice paste.

2, five-flower brisket cut grain, fry a small amount of oil over moderate heat into the minced garlic, and then into the radish wire stir-fried well, covered with a stew, and then slowly poured into the viscous rice paste, pouring the side of the mix to six, seven mature, add the rest of the seasoning spatula well, become radish cake paste.

3, the radish cake paste into has been brushed oil 9 inch steel square plate, level, and then evenly sprinkled with shrimp and barbecue pork grain, on the cage on the high flame steaming, take out and wait for the cool starving into 30 square pieces, drip sesame oil, garlic oil, cooked sesame and green onion grain, and then reheat can be.

Features:

Cake surface red and green embellishments, color and luster, radish flavor is strong, the taste of all together, the mouth fresh and tender.

Wenchang by po

Hainan local flavor snacks. Also known as "coconut sticky soft", from the famous hometown of overseas Chinese, the coconut township of Wenchang City around the folk. Glutinous rice flour is mixed with water and oil, kneaded into a small ball, pressed into a round shape, boiled in boiling water, and then dipped in crushed sweet fillings to be eaten.

Materials:

1kg of glutinous rice flour, 25g of oil, water, 1 coconut, 300g of brown sugar, 50g of white sesame seeds, 100g of peanut rice.

Method:

1, the dry glutinous rice flour stacked on the board, open the nest, add the right amount of fresh water and mix, and then add the oil, and constantly kneaded, so that this is tough and sinewy, and then divided into 20 equal parts, kneaded one by one into a round shape, with the palm of your hand will be pressed into a flat round-shaped pieces (embryo) to be used.

2. Peel off the outer shell of coconut, break open the hard shell, and use special coconut planer to make the coconut meat out of the fine grain of coconut paste; peanut rice and white sesame seeds are fried separately, and then crushed into powder. Add the freshly grated coconut and brown sugar and mix well to make the filling.

3. Boil water in a hot pot until boiling, put in the "embryo", cook it over medium heat, pick it up, put it into the "filling" one by one and dip it into a full layer, then you can eat or serve it on a plate.

Features:

Sweet and soft, full of coconut flavor, sticky and moderate, easy to make, unique.

Li family bamboo rice

The traditional cuisine of Hainan Li. Is a fresh bamboo tube filled with rice and flavors baked rice. Li people with, more in the mountainous areas of the field production or at home with charcoal grilled. Now by the cook on the basis of the traditional improvement to improve, make it on the banquet table, reputation is very high, become Hainan famous flavor food.

Materials:

500 grams of rice, 100 grams of lean pork, 10 grams of soy sauce, 3 grams of dark soy sauce, 5 grams of salt, 8 grams of monosodium glutamate (MSG), 500 grams of water, lard, a little five-spice powder, 2 sections of fresh green bamboo.

Method:

1, mountain orchid rice wash, soak for half an hour, fish up, add refined salt, monosodium glutamate mix well.

2, lean pork cut into 0.3 cm thick slices of meat, marinated in dark soy sauce, soy sauce, five-spice powder, hot pan over oil, stir-fry the meat until cooked, out of the pan and leave it to cool, cut into 0.3X0.3 cm of meat grains to be used.

3, take fresh green bamboo (longer pitch is good), each sawed open one end, wash and dry, wipe the inner wall of the bamboo tube with fine lard, will be flavored with lean meat grains of mountain orchid rice control, divided into two equal parts into two sections of the bamboo tube, into the right amount of water (about 250 grams of each brief), and then, with a clean strip of cloth tied to block the mouth of the bamboo tube, put into the 200-degree electric grill baked for about half an hour to cook, turn off the power to continue in the furnace! Curium dry.

4, take out the mature bamboo tube rice, lift the cloth, sawed into a number of small sections (each section is 6 cm long), placed on the plate on the table.

Features:

The bamboo is green, the rice is yellow, and the aroma is fragrant and soft. When eating, drink a mouthful of Lijia "mountain orchid wine", bite a small mouthful of bamboo rice, slow chewing, interesting.

Miao three-color rice

The traditional snacks of the Miao people in the mountains of central Hainan. With seasonal, in the "March 3" (Li, Miao people's traditional festivals) during the general production and consumption of Tongshi tourist resort production is sold.

Materials:

Shanlan glutinous rice 1.5 kilograms, 500 grams of mulberry leaves, 500 grams of red and blue vine leaves, 1.5 kilograms of ginger, 1 can of coconut milk, sugar, a number of small palm leaves.

Method:

1, mulberry leaves, red and blue vine leaves were immersed in water and boiled for 1.5 hours, until the water was black and red, respectively, fish out the leaf residue, color water to be used, ginger mashed, squeezed liquid slurry, add 500 grams of warm water, soak out the yellow.

2, mountain orchid rice netting filtered in water, divided into 3 equal parts, were put in 3 different colors of the color solution, soak for 8 hours, stained with the color until the rice is fished out and filtered dry water.

3, the three colors of the mountain orchid rice on the cage steam (rice no longer add water), about 1.5 hours to cook selected out, while hot, the coconut milk into three equal parts, add three kinds of rice control evenly.

4, take a small mountain palm leaf 1 flat keyboard, take 3 kinds of rice 50 grams each, divided into 3 sides of the pinch into a pyramid (triangle) shape, add the right amount of sugar in the rice, the palm leaf rolled up, wrapped in the three-color rice will be completed.

Features:

Very colorful Miao flavor. Yellow, black and red 3 natural colors reflect each other, have a sweet smell of medicine, rice sweet and smooth, beautiful shape.