端午美食 Traditional Cuisine (Part 1)

端午美食

Traditional Cuisine

海南粽制作配方

来源龙女士

海南粽在早期以最简单的食材来制作，用的只有猪肉。但经过后来的改进，猪肉是加上五香粉与上好的黑酱油来腌制。将糯米与蒜炒过，必须煮上四小时。每个粽子里放上一粒粟子和一朶香菇。包裹用的是香蕉叶，叶子用之前要烫过。

香港广东裹蒸粽制作配方

Hong Kong Cantonese Style Rice Dumpling

Recipe Courtesy of Ms Li Wai Ching Victoria, Old Hong Kong Kitchen Founder

材料 A

白糯米 150 克

绿豆片 100 克

冬菇 1 个（浸软）

瑶柱 1 个

Ingredients A

150g white glutinous rice

100g split mung beans

1 shitake (soaked)

1 dried scallop

材料 B

荷叶 1 张

竹叶 5 片

咸水草 2 根

烧肉 1 块（切小块）

烧鸭 1 块（切小块）

五花肉 1 块（汆烫）

咸蛋黄 1 个

莲子 30 克

栗子 30 克

生油少许

Ingredients B

1 lotus leaf

5 bamboo leaves

2 grass string

1 roasted pork (cut into pieces)

1 roasted duck (cut into pieces)

1 pork belly (blanched)

1 salted egg yolk

30g lotus seeds

some oil

调味料

鸡精粉½小匙

盐和糖少许

胡椒粉少许

Seasoning

½ tsp chicken powder

dash of salt and sugar

dash of pepper powder

做法

1. 把材料 A 浸软 2 小时，捞出沥干待用。

2. 把荷叶、竹叶和咸水草浸软 30 分钟待用。

3. 把白糯米、绿豆片和调味料搅拌均匀。

4. 把荷叶铺平，放上竹叶，把糯米混合物铺在竹叶中间，放上剩余材料后包好，用咸水草扎紧。

5. 把粽子放进滚水煮 5 小时，捞起沥干即可。

Method

1. Soak Ingredients A in water for 2hrs. Drain and set aside.

2. Soak lotus leaf, bamboo leaves and grass string in water for 30mins.

3. Mix glutinous rice, split mung beans and Seasoning evenly.

4. Flatten lotus leaf and lay bamboo leaves on top. Place glutinous rice mixture at centre. Add remaining Ingredients A and B on top and wrap tightly. Secure with grass strings.

5. Cook in boiling water for 5hrs. Drain and serve.

潮州双拼粽制作配方

来源新加坡潮州八邑会馆 & 张择民先生

福建肉粽制作配方

HOKKIEN RICE DUMPLING

Photo Courtesy of Joo Chiat Kim Choo

猪肉食材

500 克三层肉（去皮、切块）
1 茶匙五香粉
1 茶匙胡椒粉
1 茶匙细盐
2½茶匙细砂糖
2 茶匙黑酱油

糯米食材

1½汤匙食油
3-4 瓣蒜头（剁碎）
500 克糯米*（浸泡至少 4 小时，沥干）
1½茶匙细盐
1 茶匙五香粉
1 茶匙黑酱油
120 毫升清水

Ingredients for Pork

500g skinless pork belly (cut into 2cm chunks)
1 tsp five spice powder
1 tsp ground pepper
1 tsp salt
2½ tsps fine sugar
2 tsps dark soy sauce

Ingredients for Glutinous Rice

1½ tbsps cooking oil
½ head garlic (chopped)
500g glutinous rice* (soak for 4 hours, drained)
1½ tsps salt
1 tsp five spice powder
1 tbsp dark soy sauce
120ml mushroom soaking water

香菇、板栗、虾米食材

1½汤匙食油
3-4 瓣蒜头（剁碎）
35 克香菇（浸泡 1 小时至软，切成 12 块）
80 克板栗（浸泡 1 小时，沥干，挑净膜皮备用）
50 克虾米（浸泡 3 分钟，沥干）
少许细盐
少许胡椒粉
少许黑酱油

Ingredients for Mushroom, Chestnut & Dried Shrimp

1½ tbsps cooking oil
½ head garlic (chopped)
35g dried mushroom (soak for 1 hour, cut into half)
80g dried chestnut (soak for 1 hour, remove fibre in grooves)
50g dried shrimp (soak for 3 minutes, then drain)
Pinch of salt
Pinch of ground pepper
¼ tsp dark soy sauce

其它食材（随喜）

6 个咸蛋黄（切半）
45 克红葱头酥

Other Ingredients (Optional)

6 salted egg yolks (halved)
45g fried shallot

备料方法

1. 猪肉：把所有调味料加入猪肉拌匀，放入冰箱腌 4 小时。

2. 糯米：热锅，加入食油，放入蒜头爆香后，加入糯米。把盐、五香粉、黑酱油加入清水拌匀，加入糯米后炒香。

*不同种类的糯米需浸泡的时间会有差别，如果你用的糯米较难软化，那浸泡的时间就要加长。

3. 香菇、板栗、虾米：热锅，加入食油，放入蒜头爆香后，加入香菇、板栗、虾米、盐、胡椒粉和黑酱油炒香。

4. 红葱头酥：用微波炉炸香脆红葱头酥。

把所有食材分成 12 等份，如果粽叶比较小，可以做成 14 等份。

PREPARING THE INGREDIENTS

1. Pork: Add all ingredients to pork, mix well, keep refrigerated to marinate for 4 hours.

2. Glutinous Rice: Heat wok, add cooking oil, fry garlic until fragrant, then add in glutinous rice. Add salt, five spice powder and dark soy sauce to mushroom soaking water, mix well. Add the liquid to glutinous rice, stir-fry until liquid dries up.

*Soaking time for different types of glutinous rice might vary, adjust the soaking time according to the type of glutinous rice you use.

3. Mushroom, Chestnut & Dried Shrimp: Heat wok, add in cooking oil, fry garlic until fragrant, then add in mushroom, chestnut and dried shrimp. Season with salt, ground pepper and dark soy sauce.

4. Shallot Use microwave to fry shallots.

Divide all ingredients into 12 portions (14 portions if your bamboo leaves are smaller).

裹粽步骤

1. 把竹绳过水后沥干（较不容易断）。

2. 手沾水，然后把三分之一的糯米放入粽叶杯里，加入猪肉、炒好的香菇、板栗、虾米等食材后，放入剩余的糯米。

3. 手再沾水，用手掌把糯米压至紧实后，把粽子裹好，用竹绳绑紧。

4. 把一大锅水烧开后，放入裹好的粽子（水必须盖过粽子），大火再次滚开后，转至中小火，盖上锅盖煮 2 小时 30 分钟。

5. 把煮好的粽子吊着沥干水份，便可享用。

6. 待食用的粽子需放入冰箱冷藏保鲜。

MAKING THE RICE DUMPLINGS

1. Rinse bamboo string with water (prevents from breaking easily).

2. Wet your hand, put one-third of glutinous rice into bamboo leaves cup, add in other ingredients, then top with the remaining glutinous rice.

3. Wet your hand again, press the glutinous rice until firm, wrap the dumpling properly, then tie with bamboo string.

4. Bring a large pot of water to boil, put in the dumplings (the water level must be higher than the dumplings), bring to boil again, reduce to medium-low heat, put on the lid and boil for 2 hours 30 minutes.

5. Hang the cooked dumplings to drain off the water.

6. The cooled dumplings should be refrigerated to maintain its freshness if not consumed immediately.

保留传统习俗：包粽子

Keeping Traditions Alive: Making Bak Chang

Video credits to: 新加坡华族文化中心Singapore Chinese Cultural Centre

美食大赏

Duanwu Delicacies

文字来源：食品科技网、搜狐网

图片均来源于网络

在端午节这一天，各地都有许多丰富多彩的活动，如赛龙舟、挂艾草、驱五毒、饮雄黄酒、洗浴兰汤等。而说起端午节的食俗，很多人的第一反应就是吃粽子。但是你知道吗，端午节不仅要吃粽子，很多地方还有其他特殊节令食品。我们一起来看看，端午节有哪些特色传统美食。

Duan Wu Festival is celebrated in a kaleidoscope of activities around the world, like dragon boat racing, hanging of mugwort, dispelling of five poisons, drinking realgar wine, taking herbal baths. When it comes to food associated with Duan Wu Festival, most people think of eating Zongzi. However, do you know there are other delicacies served during this festival in different regions? Let us take a closer look at some of these unique traditional delicacies.

1. 粽子 Zongzi

端午食粽的习俗由来已久，且盛行不衰。时至今日，端午节家家户户几乎都要吃粽子，粽子的种类和做法也不尽相同，口味有咸甜之分。南方粽子以苏州、宁波、嘉兴等地最负盛名，馅料多以豆沙、火腿、咸肉、枣泥为主；北方粽子以小枣粽为代表，常见馅料有小枣、果脯等。

Eating Zongzi during Duan Wu Festival has a long history and continues to be a popular practice. Till today, it is a must-have dish in almost every household celebrating Duan Wu. Zongzi comes in many variations and preparations, both sweet and savory. In the south, Suzhou, Ningbo, Jiaxing is most well-known for their Zongzi which are mainly filled with bean paste, preserved ham, salted meat, date puree; Zongzi made with dates are iconic of the North, with fillings of dates and dried fruit.

2. 黄鳝 Yellow Eel

过端午不仅仅是吃粽子的时候，也是一年里鳝鱼肉最嫩、最有营养的时候，所以有“端午黄鳝赛人参”的俗谚。黄鳝由于口感软滑无刺，一直都是淡水水产中比较受欢迎的一种，尤其是对于孩子和老人来说，是不错的补养品。

Other than eating Zongzi during Duan Wu Festival, yellow eel is also favoured as that is the time when they are at their most tender and most nutritious. Hence there is a saying that eating eel is better than ginseng during Duan Wu Festival. As this fish is tender as well as boneless, it is one of the more popular choices among freshwater produce and is very nutritious as tonics for children and old folks.

3. 茶叶蛋 Tea Eggs

江西南昌地区端午节有煮茶蛋和盐水蛋吃的习俗。当地人还将鸡蛋、鸭蛋、鹅蛋染上红色，用五颜六色的网袋装着，给小孩挂在脖子上，希望孩子平安无事、逢凶化吉。

In Jiangxi Nanchang, making tea eggs and cooking eggs in salted water are common traditions. Locals even colour chicken eggs, duck eggs or goose eggs red and put them in colourful mesh bags. These are then hung around children's necks to keep them safe and dispel bad luck and misfortune.

4. 大蒜蛋 Garlic Eggs

河南、浙江等地的人在端午这天要吃大蒜蛋。是将大蒜和鸡蛋一起吃煮了早餐食用，有些地方煮大蒜蛋时还会放几片艾叶。早餐吃大蒜、鸡蛋和烙油馍，据说可以避“五毒”。

In Henan and Zhejiang, boiled garlic eggs would be eaten for breakfast on Duan Wu Festival. These are made by boiling chicken eggs with garlic, while mugwort leaves are even added in some places. Eating Garlic, Eggs and pancakes for breakfast are thought to ward off the ‘five poisons’.

5. 油糕 You Gao

端午节吃油糕是陕西蓝田县的传统习俗。油糕是用和好的烫油面，包上白糖、桂花、核桃仁、玫瑰花和猪油制成的馅，然后下油锅炸。炸好的油糕金灿灿的，外酥里甜，一口咬下去，让人垂涎三尺。

A traditional snack from Shaanxi, Lantian county, You Gao is made from hot water dough filled with sugar, osmanthus, walnuts, rose petals and lard, which is fried in oil till golden brown. Crispy on the outside and sweet on the inside all in one bite, it is indeed a delicious snack.

6. 打糕 Da Gao

吉林省延边朝鲜族过端午节最具代表性的食品就是打糕。打糕是将艾蒿和糯米饭放在木槽里，用长柄木捶打制而成的米糕，食用时切成块，蘸上豆面，白糖或蜂蜜等，吃起来糯软粘柔，芳香浓郁。打糕是一种很有民族特色的食品。

Da Gao is an iconic dish eaten by Koreans living in the Yanbian Prefecture of China’s northeastern Jilin province. It is made by pounding glutinous rice and wormword leaves with a long wooden mallet in a wooden mortar, until it is combined sticky rice cake. It is then cut small squares and served with soy bean powder, sugar or honey, a perfect ethnic snack with wonderful rich aroma and soft chewy texture.

7. 煎堆 Jian Dui

煎堆，又叫麻团、麻球等，是用面粉、糯米粉或番薯粉和白糖调成糊状，下油锅炸制而成，很有嚼劲，特别香甜。相传古时，闽南一带端午前后是雨季，民间说天公破了洞，要补天。端午节吃了煎堆后雨便停了，人们都说天补好了，这一食俗也就流传至今。

Jian Dui, also known as sesame balls are made with wheat flour, glutinous rice flour or sweet potato flour and mixed with sugar into a batter before it is fried in oil to become a fragrant, chewy snack.
According to old folklore, the rainy season before and after Duan Wu in Min Nan was due to holes in Heaven which needed to be mended. When Jian Dui was eaten during Duan Wu Festival, the rains stopped. Hence eating Jian Dui was said to mend the holes in Heaven and the custom remains till present day.

8. 艾馍馍 Ai Mo Mo

不少地方过端午节时还用米粉或面粉发酵与艾蒿一起蒸馍馍，口感清甜、柔糯。艾中含有多种挥发油，具有芳香气味，可驱虫杀菌，对多种细菌及某些皮肤真菌有抑制作用，所以古代在端午除病驱瘟，无论食还是用，艾均必不可少。

During Duan Wu Festival, many places still use fermented rice flour or wheat flour mixed with mugwort to make steamed cakes. These rice cakes are refreshingly sweet and chewy. Mugwort contains many essential oils, which can repel insects with its scent and also can be used as a disinfectant on many bacteria and epidermal fungi. Hence, in ancient times, mugwort is said to be essential on the table for food and for preventing diseases during Duan Wu.

9. 绿豆糕 Green bean cake

在中国的很多地方，端午节当天唱主角的除了粽子便是绿豆糕。它具有形状规范整齐，色泽浅黄，组织细润紧密，口味清香绵软不粘牙的特色。制作绿豆糕的原料有绿豆粉、豌豆粉、黄砂糖、桂花等，是很好的清热、保肝益肾的消夏小吃。

Throughout China, green bean cake is the most popular snack on Duan Wu Festival next to Zongzi. Shaped in a mold, this light yellow snack has a smooth, fine texture, and is soft and aromatic. Made from green bean powder, pea powder, brown sugar, osmanthus, this summer snack is said to be good for reducing internal body heat and detoxification.

10. 薄饼 Pancakes

闽南、温州部分地区，端午节还有吃薄饼的习俗。薄饼是用面粉调成糊状，在又大又平的铁锅上摊成形似圆月、薄如婵娟的半透明饼，卷上炒熟的豆芽、瘦肉丝、香菇等馅料，做成筒状食用，跟春卷做法相似。

In some areas of Min Nan and Wenzhou, many families still continue the tradition of eating pancake during Duanwu Festival. The pancake is made from pouring a layer of wheat flour batter onto a flat, round frying pan. When the thin round layer turns into a translucent pancake, it is ready to be filled with bean sprouts, shredded lean meat, mushrooms etc. before being rolled up and eaten like a spring roll.

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