Three favorite foods of Dragon Boat Festival: Zongzi, salted eggs and mugwort Baba.

The Dragon Boat Festival in Hunan is just as lively. In addition to dragon boat races, 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 garlic, boiled eels and red amaranth ... Many Dragon Boat Festival foods are hot and delicious, and my favorite ones are zongzi, salted eggs and wormwood cakes.

Dragon Boat Festival Zongzi Piaoxiang

In the Dragon Boat Festival pursued by Hunan people, zongzi is full of home flavor.

Some people like to put bacon in zongzi, others like to put a lot of beans, dates, peanuts and chestnuts in zongzi, but our favorite is the simplest alkaline zongzi in Huang Chengcheng. I think the dumplings wrapped by my mother and grandmother are the best, because the taste of home in my hometown permeates the fragrance of dumplings, and only people far away from home can enjoy 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 Zongzi gently turn into funnels in the hands of adults. It seems easy to insert a chopstick, put in the soaked glutinous rice, insert it and tie it. I also learned to pick up zongzi leaves. I was in a hurry, but I wrapped them here and exposed them there. When the adults were talking and laughing, the zongzi in front of me had formed a long string.

Cooking zongzi is the most worry-free thing. Generally, I have to get up early the next morning before I can make the zongzi that my mother stayed up all night. I can't wait to peel off the leaves of zongzi to reveal golden zongzi, dip it in white sugar and put it in my mouth. It is sweet and soft, and the aroma is overflowing.

In recent years, every Dragon Boat Festival, my mother always asked someone to bring her alkaline glutinous rice balls. At this time, the scenes of my childhood will reappear one by one. As I get older, my memory of Zongzi on the Dragon Boat Festival will become clearer and clearer.

Time makes eggs salty.

Eating salted eggs during the Dragon Boat Festival is one of the important dietary customs for Hunan people to celebrate the Dragon Boat Festival.

During the Dragon Boat Festival, salty salt will penetrate into protein through the blue duck egg shell and make the yolk glow. 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 brought a basket of duck eggs from the countryside and didn't know how to start. My friend sent me a video of making salted eggs. I have never cooked salted eggs myself. I found that besides toilet paper and plastic wrap, I also need to prepare two important materials: liquor and salt. Wash and dry duck eggs with clear water, soak them in white wine, and then roll them with salt. After being covered with salt particles, it needs to be wrapped in toilet paper. Then add Chinese liquor for disinfection and sterilization, and roll the salt again before the wine dries. After such layers of wine washing and salt coating, they are finally wrapped in plastic wrap, all sealed in large plastic bags 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 salty taste of protein will increase if the salted eggs are kept for a long time.

At this time, I took out the salted egg yolk and fried it with other ingredients. Egg yolk can be paired 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 loofah into strips for later use. When the oil is hot, stir-fry the egg yolk until fragrant, add a little water to boil, add the loofah and continue to stir-fry until the egg yolk and loofah are all blended. Drop a few drops of soy sauce, with or without salt, and decide after tasting. Sauté ed salted egg yolk with loofah, if 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. The yolk is cooked, so protein can't waste it. Egg white is diced, preferably with white rice porridge. Or stir-fry green peppers with egg whites, which can dilute the salt of the protein well.

You can't forget mugwort Baba on Dragon Boat Festival.

A few days before the Dragon Boat Festival, the vegetable market was full of wormwood and calamus. When housewives buy food, they bring back two handfuls, one at the gate and the other on the windowsill, to repel mosquitoes and ward off evil spirits.

In addition to its good smell, the medicinal value of Artemisia argyi leaves can not be underestimated, which can dispel cold, relieve cough and resist allergy. The tender mugwort leaves can also be made into mugwort Baba. Making mugwort Baba on Dragon Boat Festival is a dietary 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 made 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 the Dragon Boat Festival has been passed down from generation to generation.