Not only Zongzi Dragon Boat Festival, but also these must-eat foods!

Monopterus albus is a seasonal food in Jiangsu and Zhejiang provinces in summer.

On the Dragon Boat Festival, people in the northwest love noodles with minced meat more.

　　Text/Figure Yangcheng Evening News reporter Song Wei Intern Tu Xinyi

　　Egg yolk dumplings, fresh meat dumplings and red bean paste dumplings … … When it comes to Dragon Boat Festival cuisine, Zongzi must be a well-deserved protagonist. However, many health experts believe that not everyone is suitable to eat zongzi. Because glutinous rice is sticky and stays in the stomach for a long time, people with stomach diseases should try to eat less. In fact, apart from Zongzi, there are many kinds of Dragon Boat Festival foods in many places in China … …

　　Jiangnan eats "wuhuang" for good luck.

　　In the south of the Yangtze River, which is known as the land of plenty, people have the custom of eating "wuhuang" during the Dragon Boat Festival. There is a nursery rhyme in Jiangnan folk: "Duanyang Festival, eat wuhuang; The door is full of incense; Eat zongzi and dip in sugar; Five tigers in the sky are king. " The so-called "wuhuang" refers to yellow croaker, cucumber, salted egg yolk, eel and realgar wine. Among them, Monopterus albus is a representative summer food in Jiangsu and Zhejiang.

　　It is reported that eel is the fattest and most delicious from June to August every year. Monopterus albus not only tastes good, but also has a particularly high nutritional value. There is a saying among the people that "eating eel in early summer is better than eating ginseng". In the hot summer, every household in the south of the Yangtze River will go to the vegetable market to buy Monopterus albus and put it in a basin after returning home. When it’s time for dinner, the cooks in the family will start to cook delicious food.

　　Among the Su-Bang cuisines, the most authentic one is the famous dish "Xiangyou eel paste". Its uniqueness is that although the eel with heavy fishy smell is used as the main material, it has no fishy smell at the entrance. This is because a lot of cooking wine and ginger onions are put in when making, and then hot oil is poured on it after cooking. The dish is oily but not greasy, burgundy, slightly sweet and delicious, and it is a good next meal.

　　Jiangxi tea flavor piaoxiang tea eggs

　　In Nanchang, Jiangxi, there are traditional tea eggs in addition to the indispensable zongzi during the Dragon Boat Festival. Eggs used in tea eggs include eggs, duck eggs and goose eggs. After the eggs are cooked, people will paint the eggshells red and hang them around children’s necks in colorful net bags, wishing them good luck and safety in the coming year.

　　Nowadays, tea eggs are common snacks all over the world. However, it is a science to make tea eggs with all colors, flavors and shapes. A good tea egg must have three elements: easy peeling, marbling on the surface of the protein, and even the yolk is delicious. So, how can we cook qualified tea eggs at home?

　　First of all, clean the surface of fresh eggs, put them in a pot with cold water, stir them gently until they boil, and cook for another 10 minutes with low heat. Eggs should not be boiled in boiling water, otherwise the eggshell will burst easily. Take out the boiled egg and soak it in cold water for a while. In order to make the egg more tasty, knocking on the shell is an essential step: knock on both ends of the egg, then knock in the middle, and gently press it with your palm to roll around, so that the boiled tea egg will have beautiful marble lines.

　　Put the beaten eggs in a pot, add onion, fragrant leaves, star anise, cinnamon, ginger and other ingredients, add a proper amount of black tea, boil, add salt, soy sauce and soy sauce, stir well, cover and cook for 10 minutes, then turn to low heat and continue cooking for 10 minutes, and then soak the soup for one night.

　　Shaanxi yikou delicious noodles with minced meat

　　Shaanxi people who love pasta will naturally not miss the opportunity for the whole family to stutter together during the Dragon Boat Festival. On the Dragon Boat Festival table of Shaanxi people, noodles with minced meat are absolutely indispensable. It is a special food in Shaanxi, with dozens of varieties in the local area. Among them, Qishan noodles with minced meat are the most famous.

　　Shaanxi noodles with minced meat pay attention to "thin gluten noodles, hot and sour, and fried thinly." Good noodles with minced meat should be thin and chewy, and the local vinegar and chili pepper in Qishan should be used, and the temperature of the soup should be high. In addition, also pay attention to a "rare" word. "Thin" means that there are more soups and less noodles, and only one bite is eaten in a bowl. Even if it is wide noodles, there are only one or two in a bowl, so it is also called "one mouthful fragrance".

　　The reason why noodles with minced meat are fragrant is that the noodles are poured with minced meat. Savoy consists of meat and vegetables. Almost every household in the local people has minced meat, which can be taken at will. Sauerkraut consists of yellow flowers, carrots, fungus, potatoes, beans and egg pancakes. Each dish is cut into the size of soybeans, and the egg pancakes are cut into small triangles.

　　Stir-fry the soup with ginger, garlic and pepper, add salt, vinegar and water, and finally sprinkle a handful of "floating flowers" — — Garlic seedlings or leeks. The red noodle soup is sour and refreshing, and the noodles are thin and gluten-free. After chewing it in your mouth, SAO Zi still has a lingering fragrance. For Shaanxi men, eating a bowl of noodles with minced meat on a hot summer day during the Dragon Boat Festival is simply awesome!

　　Zhejiang soft and fragrant mung bean cake

　　Mung beans have always been thought to have the function of clearing heat and detoxifying. In summer, many people often cook some mung bean soup at home to cool off the heat. Mung bean is rich in plant protein, and its globulin content is also high. In addition, it has the effects of dispelling summer heat and quenching thirst, promoting diuresis and reducing swelling, so it is very suitable for eating in the hot and humid south.

　　In Zhejiang, people have the custom of eating mung bean cakes during the Dragon Boat Festival: eating mung bean cakes is considered a refreshing Dragon Boat Festival. People grind mung beans into fine powder, add flour, sugar and sesame oil, mix well, pour them into a mold and steam them, and finally brush a layer of sesame oil on the surface to make a refreshing mung bean cake.

　　The small mung bean cake is divided into north and south according to taste: the mung bean cake in the north does not add any oil when making, and the entrance is soft; The mung bean cake in the south will be added with oil, and the taste will be more delicate. Mung bean cake is regular in shape, light yellow in color, soft and sticky in taste, and it is absolutely unique in summer to eat it.