Brief introduction of Hainan zongzi

On the Dragon Boat Festival on the fifth day of May, Hainan people have the custom of "washing dragon water" and soaking in medicine bath to clean up their ancestors. In the hot summer on the island, people use wormwood, mint and other herbs to worship their ancestors after taking a hot bath, and then the family reunites to peel zongzi and have a reunion dinner, which can be described as the summer style of Hainan Island, while the crowded beach due to "washing dragon water" is a landscape that the mainland does not have in summer. The zongzi on the Dragon Boat Festival in Hainan is different from that on the mainland. It is made of Hiragi leaves wrapped in a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, pork trotters, salted fish and so on in glutinous rice. When it is peeled off, it first smells of Hiragi leaves and glutinous rice, and then smells of meat and eggs. Although there are also zongzi with alkaline water, white sugar and bean paste in Hainan, Hainan people like and admire it the most, or their impression of zongzi is the salty zongzi with egg yolk and pork stuffing wrapped in Hiragi leaves (commonly known as eggplant Hiragi leaves, winter leaves or zongzi leaves) produced in Hainan Island. For Hainanese, it's just like northerners don't eat jiaozi in the Spring Festival and Zongzi with salted egg yolk wrapped in Hiragi leaves in the Dragon Boat Festival. During the Dragon Boat Festival, zongzi will be made all over Hainan Island, among which three kinds of zongzi are the most famous, namely Ding 'an Zongzi, Loki Zongzi and Ruixi Zongzi. Ding 'an Zongzi, formed in Ming Dynasty, is one of the three famous Zongzi in Hainan. Ding 'an Zongzi can be divided into glutinous rice Zongzi made of glutinous rice and indica rice Zongzi made of indica rice. The raw materials are Hiragi leaves (namely Hiragi leaves of eggplant and Hiragi leaves of Zingiberaceae). The collected Hiragi leaves are cooked and dried to make zongzi leaves, then the pure white glutinous rice is soaked until soft, and the glutinous rice and pork are drained with a dustpan. Generally, pork is divided into seven portions of lean meat and three portions of fat meat, and rice is prepared with spices such as salt and spices. Spread the washed Hiragi leaves in advance, cover them with a layer of pork, salted duck eggs and rice, then carefully wrap them and cook them in a pot for 10 hours before coming out. The production process is very particular. At present, there are many kinds of zongzi in Ding 'an, and there are four representative old brands: Ding 'an Oriental Hotel Black Pork Zongzi, Xintai Lai Black Pork Zongzi, Wenzongzi, Black Pork Zongzi, Hsinchu Four Seasons Goose Restaurant Black Pork Zongzi and Xingshun Black Pork Zongzi.

Long slope rice rotten Loki zongzi, Wang Wu dog meat fragrant through the chest. The red fish in Ma Jing is fragrant and broken, and the sweet potato is fragrant and swollen. Loki Zongzi, a famous dish of Han nationality, Hainan cuisine. Produced in Loki Town, Danzhou, Hainan, Loki Town merged with Nada Town, so "Loki Zongzi", also known as "Nada Zongzi", is one of the three famous Zongzi in Hainan. The basic raw materials are Hiragi leaves, glutinous rice, salted egg yolk and pork. It is famous for adding salted fish meat to zongzi. Loki Town, Danzhou is the most famous zongzi in Hainan, and some zongzi in Loki have salted fish meat in addition to the above accessories. Peel off the hot Loki Zongzi, and smell the fragrance of bananas and glutinous rice, which makes people have an appetite. After that, the meat, eggs and fish are even more delicious, which really makes people appetite.

Ruixi Zongzi is a traditional Han snack in Hainan Province, which is very famous in Ruixi Town, Chengmai County, Hainan Province. Belongs to the Dragon Boat Festival food. It is made of glutinous rice and pork as the main raw materials, and has the characteristics of crisp taste, fragrant taste and no greasy after eating.

"Ruixi Zongzi" began in the Kangxi period of the Qing Dynasty and has a history of nearly 360 years. At the beginning of Qing Dynasty, Ruixi built a market, which was called "Collapse West Market". Its name is Bengxi, because the bank of Nandu River is cracked due to scouring. On the opening day of the market, people in every township danced with lions and dragons, beating gongs and drums, and pushed away the market with all kinds of agricultural products, snacks and handicrafts on their shoulders, and Zongzi was no exception. When county officials and businessmen from all over the country came to celebrate, after tasting zongzi, they all praised: Bangxi Zongzi is the best zongzi in the world! "Bangxi Zongzi" got its name from then on. Later, when Qiongtai Academy taught Xie Baolai Nanwen Village in Bengxi Market and wrote "Eight Scenes of Nanwen" for a family named Zeng, it was very fond of "Bengxi Zongzi". Later, in order to thank him, the villagers chose a load of zongzi to thank the academy. Xie thought that the meaning of "collapse" was ominous, so he changed "collapse stream" to "Ruixi". Since then, Ruixi Zongzi has become famous, and it ranks alongside Ding 'an Zongzi and Danzhou Zongzi as the three famous Zongzi in Hainan. The basic raw materials for making Ruixi Town are Hiragi leaves, glutinous rice, salted egg yolk and pork.

Hainan fried zongzi is a kind of zongzi that does not need to be wrapped with zongzi leaves. Cooked glutinous rice, mixed with lotus seeds, mushrooms, dried shrimps, scallops, lard and other ingredients, kneaded into glutinous rice balls, dipped in duck egg liquid and fried until cooked.

"Dingan Zongzi" has a long history and unique connotation and quality. Ding 'an Zongzi is a traditional holiday food, which is made of glutinous rice, black pork, salted duck egg yolk with red mud, edible cooked peanut oil and edible seasoning produced in Ding 'an. Hiragi leaves are used for packaging, filling, shaping and cooking, and they are mainly eaten during the Dragon Boat Festival. It has a sweet, fragrant, waxy and tough taste, represented by the production technology and flavor characteristics in Ding 'an area.

Hainan Ding 'an Zongzi has been registered as a geographical indication certification trademark in China. There are strict requirements for using Ding 'an Zongzi geographical indication to indicate the trademark: First, the leaves of Zongzi must be semi-old leaves (Hiragi leaves) of herbs growing in volcanic areas such as Lingkou, Hanlin, Longhe and Longmen in Ding 'an County; Second, the glutinous rice used must be high-quality selenium-enriched glutinous rice produced in the above volcanic areas; Thirdly, the dumpling stuffing used must be the famous Ding 'an black pork and salted duck egg yolk marinated in red soil, with careful ingredients and boiled 12 hours or more.

When making zongzi, spread out three or four Hiragi leaves, put a layer of rice and a layer of meat thinly, and circulate for three or four times, with salted egg yolk in the middle. Fold one side of palm leaves in half with both hands, seal the barrel mouth, cut the excess palm leaves back along the outline of zongzi, and tie them tightly around the waist with a small hemp rope in the shape of a porcelain cone. The tying rope is very skillful, and the force should be even. If the rope is tied too loosely, the rice stuffing will leak easily, and if the rope is tied too tightly, the zongzi will be twisted into a melon-cracked jujube shape, and its appearance will be ugly. Cooking zongzi is very particular about the temperature, and the firewood under the stove is burning and the flames are burning. When the water boils, the aroma of rice leaves and glutinous rice overflows and spreads around. The length of cooking time determines the rich and mellow taste of zongzi. After adding firewood and fire for more than ten hours in a row and adding water according to the leaves, the cooked zongzi is full of fragrance.

Zongzi in Loki Town, Danzhou has two characteristics: the first characteristic is the ingredients. In addition to the traditional ingredients of Hainan Zongzi, Loki Zongzi is specially added with salted fish meat, which makes the taste of Loki Zongzi not greasy, but will increase people's appetite and taste fragrant. The second feature lies in its manufacturing method. The production of Loki Zongzi focuses on more refined rice. After washing and soaking for two to three hours, the pure glutinous rice is picked up and filtered, and a little refined salt is added and stirred. The stuffing is lean pork and pig's trotters, cut into squares of appropriate size, and marinated with garlic, spiced powder, cooking wine, monosodium glutamate and soy sauce. After being carefully cooked with firewood, there are thick zongxiang inside and outside the house.

The raw materials for making Loki Zongzi are Hiragi leaves (winter eggplant leaves), glutinous rice, red beans, black beans, pork legs, garlic, spiced powder, cooking wine, soy sauce, salted egg yolk, salted fish meat and shrimp skin. The production process is as follows:

1. Wash Hiragi leaves, soak them overnight, and then boil them in water until the leaves turn from green to yellow to remove their bitterness. After cooking, the dried Hiragi leaves are the leaves wrapped in zongzi;

2. Wash the glutinous rice, drain the water, add some salt and mix well. In addition, red beans and black beans soaked for 1-2 hours can be added according to personal taste. Usually one kilogram of glutinous rice can pack 4 or 5 zongzi;

3. Cut the pork leg into squares with appropriate size and marinate it with appropriate amount of garlic, spiced powder, cooking wine, monosodium glutamate, soy sauce and other seasonings;

4. Prepare salted egg yolk, salted fish meat and shrimp according to personal taste (dry or wet is optional, and shrimp skin is generally used);

5. Surround the bottom of a square cone with two or three zongzi leaves, first put in some glutinous rice, then put in pork, salted egg yolk, salted fish meat, shrimp and other ingredients in turn, and finally put in a proper amount of glutinous rice to cover all the ingredients, wrap them with zongzi leaves layer by layer, tie them tightly with ropes, and tie them into zongzi;

6. Put the zongzi in the pot and add water. The amount of water should be 3-5cm away from the pot cover. The fire boiled. After boiling, turn to low heat for 6-8 hours.

Nowadays, the most famous zongzi manufacturer in Ruixi Town was particularly easy to find. Just ask an old lady in town and they will show you the way. It is understood that Zengjiabao Zongzi has been wrapped for more than 70 years and is the longest and largest Zongzi workshop in the town. Now Zeng is in charge, and his son, Zeng Dexian, who is in his thirties, is the third generation of the old family. According to its introduction, the raw materials for making Ruixi Zongzi are: Zongzi leaves (Hiragi leaves), pork belly, pig's trotters and lean pig's hind legs, salted egg yolk, rice, star anise, cinnamon, pepper and other spices, in addition to liquor, raw oil, ginger and garlic. The production process is as follows:

1, Hiragi leaves collected from Wuzhishan should be blanched with boiling water for three or four hours to disinfect and increase the toughness of the leaves and facilitate wrapping;

2. Spices made of star anise, cinnamon and pepper. Mix with Chinese liquor, crude oil, ginger juice, garlic, etc. And the meat should be cut into one or two small squares with skin;

3. Soak the glutinous rice for 2-3 hours;

4. Take a stack of five scrubbed zongzi leaves, put a pinch of glutinous rice in the center of the leaves, put two pieces of fat and thin meat and a salted egg yolk on the rice, and then cover with a pinch of rice. Fold the leaves of Zongzi in half, fold them back, seal them, tie them tightly with hemp thread, and cook them in a pot until cooked.

Raw materials: 500g of glutinous rice, 25g of lotus seeds, 25g of mushrooms, 25g of dried shrimps, 25g of scallops, 50g of barbecued pork, 50g of cooked lard, 5g of monosodium glutamate, 5g of white sugar, 8g of refined salt, 0/00g of crude oil/kloc-0, and a proper amount of duck egg liquid. The practice is as follows:

1. Wash glutinous rice and steam it in a cage for later use; Cooked lotus seeds, peeled and cored; Soak mushrooms, wash, blanch in boiling water, dice, wash shrimps and scallops, steam and bake into granules;

2. Put the above ingredients to refine lard, monosodium glutamate, sugar, refined salt, etc. Add glutinous rice, mix well, and knead into rice balls with the same size as 10;

3. Put the oil in a hot pan, cover the glutinous rice balls with duck egg liquid evenly, put them in a hot oil pan and fry them slowly, constantly turning them to heat them evenly and fry them into golden brown.

Basic raw materials: 5 kg of Shan Lan rice, 500 g of mulberry leaves, 500 g of red and blue rattan leaves, 0.5 kg of turmeric/kloc-0, and several pieces of Hiragi leaves. Pork, pepper, star anise powder and other spices, salted egg yolk. The practice is as follows:

1, Folium Mori and Caulis Sargentodoxae are respectively decocted in water for 1.5 hours until the water turns black and red, and the leaf residue is taken out and colored water is used for later use, and turmeric is mashed, squeezed, and 500 grams of warm water is added to leach yellow;

2. Wash Shan Lan rice in water, filter it, divide it into three equal parts, put it in three different color solutions, soak it for 8 hours until it is dyed, then take out the rice and filter it dry;

3. Boil Hiragi leaves until they turn yellow, take them out for later use, and marinate pork with spices;

4. Wrap the soaked glutinous rice with Hiragi leaves, add pork and egg yolk, tie it with hemp rope and cook.

You can refer to the practice of Ding 'an Zongzi, Loki Zongzi or Ruixi Zongzi, prepare glutinous rice and meat eggs, wrap them with coconut leaves, and make them into pillows to cook.