What snacks are there in Hainan?

There are two kinds of Hainan powder: one is coarse powder and the other is fine powder. The ingredients of coarse powder are relatively simple. Only when it is mixed with hot sauerkraut beef soup, and a little shrimp sauce, tender pepper, chopped green onion and fried peanuts are removed, can it be called "coarse powder soup", while fine powder is more particular. It is made of various ingredients, seasonings and sauces, and is called "marinated powder". Hainan powder usually refers to this kind of "pickled pepper powder"

Factors of production:

Blanch rice with boiling water (not limited to), soak it in clear water for 30 hours, then grind it into rice slurry, put it into a cloth bag and squeeze it into dry slurry with water content of 50%, put it into boiling water and cook it until it is half cooked, put it into a grinder and grind it into slurry, then put it into a cloth bag and press it, filter out the pure rice slurry, remove rice residue and impurities, add a small amount of Fantz powder, stir it evenly, put it into a cloth bag with a sieve at the lower end, and slowly press the cloth bag.

When eating, grab a proper amount of net vermicelli in a bowl (dish), and add a proper amount of soy sauce (red soy sauce mixed with monosodium glutamate), garlic paste, peanut oil or sesame oil fried with garlic, cooked black bean sprouts, shredded pork, shredded bamboo shoots, shrimps, spicy sauce made of raw flour, shredded beef, shredded fried squid, fried peanuts and fried sesame seeds in turn.

Flavor characteristics:

The taste is rich, soft and smooth, stimulating appetite, and eating more is not greasy. Spicy food is more delicious with a little Chili sauce. Finally, when there is a little powder left, add a small bowl of hot light vegetable soup to eat, which is even more delicious and unforgettable.

Baoluo powder

The famous local snacks in Hainan is made of rice noodles with soup and various seasonings. It is named after the most famous rice produced in Wenchang County, and because its powder body is slightly thicker than that of Hainan Zhuang, it is also called "coarse noodle soup" in all parts of Qiongbei.

Factors of production:

65438+

2. Ship soup: it is mainly made of pig bones and cow bones. When the soup is boiled, skim off the floating foam until the bone flavor is completely oozing out, and then add a proper amount of salt and monosodium glutamate to make it fresh and tender.

3. Condiments: fried peanuts, fried sesame seeds (ground into powder), fried shredded bamboo shoots, fried sauerkraut, shredded beef with special characteristics, fried shredded pork, cooked garlic oil, coriander, chopped green onion, etc.

4. Deployment: What's the problem? 50 grams) into a bowl, add the right amount of seasoning one by one, pour a spoonful of boiling soup on the flour, sprinkle a little pepper, and serve. If you like spicy food, adding a little pepper will be more delicious.

Flavor characteristics:

White and soft, the soup is hot and delicious, the seasoning is fragrant and chewy, not greasy, fresh and fragrant, slightly sour and spicy, and attractive.

Qiong nan yi fu noodles

The famous local snacks in Hainan is made of rice noodles with soup and various seasonings. It is named after the most famous rice produced in Wenchang County, and because its powder body is slightly thicker than that of Hainan Zhuang, it is also called "coarse noodle soup" in all parts of Qiongbei.

Factors of production:

65438+

2. Ship soup: it is mainly made of pig bones and cow bones. When the soup is boiled, skim off the floating foam until the bone flavor is completely oozing out, and then add a proper amount of salt and monosodium glutamate to make it fresh and tender.

3. Condiments: fried peanuts, fried sesame seeds (ground into powder), fried shredded bamboo shoots, fried sauerkraut, shredded beef with special characteristics, fried shredded pork, cooked garlic oil, coriander, chopped green onion, etc.

4. Blending: grab a handful of vermicelli (weighing about 150g) in a bowl, add proper amount of seasoning one by one, pour a spoonful of boiling soup on the vermicelli, and sprinkle a little pepper, and serve. If you like spicy food, add a little pepper.

Flavor characteristics:

White and soft, the soup is hot and delicious, the seasoning is fragrant and chewy, not greasy, fresh and fragrant, slightly sour and spicy, and attractive.

Hainan fried brown

Hainan local flavor snacks popular in Haikou area (city) are different from ordinary zongzi: first, they are not wrapped with zongzi leaves; Second, the glutinous rice is steamed first and then fried with ingredients, so it can be cooked and eaten all year round without seasonal restrictions.

Materials:

500 grams of glutinous rice, 25 grams of lotus seeds, 25 grams of mushrooms, 25 grams of dried shrimps, 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, crude oil 100 grams, and a proper amount of duck egg liquid.

Making:

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

2. Put the above ingredients to refine lard, monosodium glutamate, sugar, refined salt, etc. Add glutinous rice and 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.

Features:

Golden color, tender outside, smooth and delicious, intriguing.

Hainan pancake

Also known as "exotic thousand-layer cake" and "Dongshan pancake". It is a kind of pasta with Hainan characteristic color and northern flavor developed in recent years. Many hotels and restaurants in Hainan are very popular. It is also the most famous "Dongshanling Pancake" specially made by Dongshanling Hotel in Wanning County.

Materials:

500g refined powder, baking powder10g, 4 eggs, refined salt10g, 5g monosodium glutamate, 7g pepper, 75g minced garlic, 50g chopped green onion, a little spice and a proper amount of refined lard.

Making:

1. Mix refined flour and baking powder evenly, open the nest, add egg liquid, stir with warm water at 30℃, knead repeatedly into dough, cover it with clean wet cloth, let it stand for 15 minutes, rub it again, then press the book, roll it into thin slices with a long rolling pin (the thinner the better, the more uniform), and then coat the surface with lard.

2. Mix the salt, monosodium glutamate, spices and pepper together, and sprinkle them evenly on the thin dough, then mix the minced garlic and chopped green onion together and sprinkle a layer evenly. Then roll the dough into round strips from the outside to the inside, cut into sections according to the length of 25 cm, knead each section into balls, press them into books, and roll them into round cakes with the thickness of 1 cm.

3. Bring the pan to a boil with high fire, drain the oil to 40% heat, add the bread, fry it with slow fire, and turn it constantly so that both sides are heated evenly. When it is golden yellow, fish it out, squeeze out the oil and eat it evenly in a radial direction. Serve.

Features:

Thin layers, crisp outside and soft inside, salty and palatable, with peculiar smell and attractive appetite.

Chicken Rice, Hainan Style

The main ingredients of chicken meat rice are chicken and rice, Wenchang chicken is the best chicken meat rice. Due to the shortage of Wenchang chickens, local variegated chickens are generally used in chicken rice stalls, and only mature chickens that have not laid eggs are required, ranging from 1 to 1. It is advisable to weigh 5 kg. Rice is selected from first-class fresh high-quality rice, and chicken is white-cut chicken. Clear soup is cooked, the skin is oily and the meat is white and tender, and the bone marrow is bloody. It tastes sweet and refreshing.

How to make rice: First, pour chicken oil, garlic or onion fried chicken oil into the hot rice cooked by ordinary methods, add a little refined salt and monosodium glutamate and stir well. This rice oil is oily, soft, fragrant and delicious. In the street shop stalls, boiled chicken with wine, followed by chicken rice, its taste is long.

Hainan morning tea

There are morning teas in hotels, inns and teahouses in Hainan. Every morning, hotels, restaurants, teahouses and restaurants in the streets and alleys of various cities and counties in Hainan are crowded with tea customers, who drink slowly, negotiate business, enjoy rewards or date couples. Everyone conveys their feelings and exchanges information in mutual accommodation. Some people sum up Hainan morning tea as "poor tea is rich" There are many kinds of tea, including small, medium, large, sharp and special. Most of the dizzy dishes are chicken feet, chicken wings, duck feet, duck wings, pig feet, pig tails, mutton, seafood and stewed birds, similar to Guangdong morning tea; Known as glutinous rice coconut cake, jiaozi with meat stuffing (including chicken and egg yolk), fried powder, agar cold cuts, etc. , quite Hainan characteristics.

Hainan zongzi

Zongzi in the north is conical, wrapped in small leaves and filled with glutinous rice. If there is a pattern, add red beans and red dates to the zongzi. Jiaozi in Haiti is different: it is wrapped in banana leaves into a square cone, weighing about half a kilogram, and glutinous rice contains egg yolk, barbecued pork, bacon and braised chicken wings. After the hot zongzi is peeled off, it smells of bananas and glutinous rice first, and then meat and eggs. The fragrance is thick and light, and both meat and vegetables are prepared, which greatly stimulates the appetite of the eater.

Hainan hotpot

Commonly known as "side furnace", Hainan uses it in winter and summer. This high-grade hot pot is made of civet cats, snake meat, nail fish with red dates, codonopsis pilosula, Chinese yam and medlar, then add sashimi seafood, beef leaves and chicken, then add tofu and vermicelli, then add seasonal vegetables such as watercress, lettuce, spinach and Chinese cabbage, and finally drink the soup with water. Eating makes everyone sweat (before the province was established, people often ate "third-rate": sweating, tears and runny nose-the latter "second-rate" were all caused by burning charcoal as fuel at that time. After the establishment of the province, the fuel in Shanghai was generally improved, using liquefied petroleum gas or solid smokeless fuel, and then the "second-rate" disappeared, but in remote towns and villages, the atmosphere was warm. The middle and low-grade edge-sealing furnace replaced the delicacies with mutton, chicken and ribs, and people still enjoyed themselves.

Nada dog meat

That big dog meat is as delicious as the four famous dishes in Hainan, because it is traditionally considered as "inferior to dog meat", so "that big dog meat" failed to squeeze into the list of "famous dishes". Bold dog meat is produced in Nada Town, Danzhou City. The processing methods and seasonings of dog meat here are different, and the cooked dog meat tastes delicious. Dog meat usually eats hot pot. Its soup materials include red dates, codonopsis pilosula, medlar, pepper, cooked cheese and other tonics and 10 kinds of spices unique to South China. Cooked dog meat can be eaten after being cut into pieces and blanched in soup. It is rich in flavor and has its own flavor. If tourists don't come to Danzhou, they can follow the smell of dog meat to find a dog meat shop and have a good dog meat hot pot. According to the owner, the dog here was bought in Danzhou, which is considered as "big dog meat".

Coconut glutinous rice cake

It is a common flavor snack in Hainan. The main ingredient is glutinous rice flour, and it is filled with fresh shredded coconut, sesame, fried peanuts and sugar. Wrap wild pineapple leaves into round cakes about 5 cm in size and steam them while they are hot. This cake is not greasy, sweet and delicious. Unique flavor.

Hainan local traditional snacks. Folk laws vary from place to place. But glutinous rice paste and shredded white radish are the main ingredients, and other auxiliary materials can be changed at will, and can be canned, boiled, steamed and fried. You can also eat it when it is steamed.

Materials:

600g of glutinous rice, 25kg of clear water, 75kg of shredded white radish1.75kg, 50g of fresh shrimp, 50g of barbecued pork100g, 50g of pork belly150g, 30g of monosodium glutamate, 25g of salt, 75g of white sugar, pepper, spiced powder, sesame oil and garlic oil.

Method:

1, barbecued pork and shrimp are cut into medium grains, fried in hot oil for later use, washed with glutinous rice, soaked in clear water for about 30 minutes, and ground into rice slurry.

2. Dice pork belly, stir-fry a little oil with low fire, add minced garlic and stir-fry, then add shredded radish and stir-fry, cover and stew until cooked, then slowly pour in glutinous rice paste, stir while pouring until it is 67% mature, add other seasonings and shovel evenly to become radish cake paste.

3. Pour the radish cake slurry into a 9-inch steel square plate that has been oiled, spread it out, then sprinkle shrimp and barbecued pork evenly, put it in a cage and steam it over high fire, take it out, let it cool, starve it to 30 cubes, drop sesame oil, garlic oil, cooked sesame seeds and chopped green onion, and reheat it.

Features:

The cake is red and green with bright color, rich radish flavor and delicious taste.

Wenchang bayin

Hainan local flavor snacks. Also known as "coconut is sticky and soft", it comes from Wenchang City, a famous hometown of overseas Chinese and coconut. Stir glutinous rice flour with clear water and raw oil, knead it into small balls, press it into rings by hand, cook it in boiling water, and then dip it into sweet stuffing to eat.

Materials:

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

Method:

1. Pile dry glutinous rice flour on the chopping board, make a nest, add appropriate amount of water and mix well, then add crude oil, knead until soft and tough, then divide it into 20 equal parts, knead them into circles one by one, and press them into flat round blocks (embryos) with your palm for use.

2. Peel the coconut coat, break the hard shell, and use a special coconut planer to plan the coconut meat into fine coconut milk; Stir-fry peanuts and white sesame seeds respectively and grind them into powder. Add fresh chopped coconut and brown sugar, and stir well to form stuffing.

3. Boil the water in a hot pot, put the "embryo" in, cook it over medium heat, pick it up, and then eat it or put it on a plate.

Features:

Sweet and soft, full of coconut flavor, moderate viscosity and toughness, simple production method and unique style.

Lijia bamboo rice

Traditional cuisine of Li nationality in Hainan. This is a kind of cooked food, filled with rice and spices in fresh bamboo tubes. Li people are the same, mostly made in the wild in mountainous areas or baked with charcoal at home. Now it is improved by chefs on the basis of tradition, put on banquet tables, enjoys a high reputation and has become a famous flavor food in Hainan.

Materials:

Shan Lan rice 500g, lean pork100g, soy sauce10g, soy sauce 3g, refined salt 5g, monosodium glutamate 8g, clean water 50g, a little refined lard and allspice powder, and fresh bamboo 2 knots.

Method:

1. After washing yam rice, soak it for half an hour, pick it up, add refined salt and monosodium glutamate and mix well.

2. Slice the lean pork into 0.3cm thick slices, marinate it with soy sauce, soy sauce and spiced powder, put it in a hot pot, stir-fry the slices until they are cooked, take them out of the pot to cool, and then cut them into 0.3X0.3 slices for later use.

3. Take fresh bamboo (with a long pitch), cut off one end of each section, wash and dry it, wipe the inner wall of bamboo tube with refined lard, evenly control fragrant hills and lean meat, add it into two sections of bamboo tube in two equal parts, and add appropriate amount of water (250g per piece). Then tie the bamboo tube mouth with clean cloth, plug it, and bake it in an electric oven at 200 degrees for about half an hour until it is cooked.

4. Take out the cooked bamboo rice, remove the cloth strips, cut into small pieces (each 6 cm long) and put them on the plate.

Features:

Bamboo is green, rice paste is yellow, and the aroma is elegant and elastic. When eating, have a sip of Li's "Shan Lan wine" and a bite of bamboo slip rice, and chew slowly. It's fun.

Camus tricolor rice

Traditional Miao snacks in mountainous areas of central Hainan. It is seasonal and widely produced and eaten during "March 3" (a traditional festival of Li and Miao nationalities). Tongshi tourist villa production and sales.

Materials:

1.5 kg of Shan Lan glutinous rice, 500 g of mulberry leaves, 500 g of red and blue rattan leaves, 1.5 kg of turmeric, 1 can of coconut milk, proper amount of sugar, and a few small palm leaves.

Method:

1, respectively, add water to the mulberry leaves and the Sargentodoxa leaves 1.5 hours. When the water turns black and red respectively, take out the leaf residue, use colored water for standby, mash the turmeric, squeeze the pulp, and add 500 grams of warm water to leach yellow.

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

3. Put the three colors of Shan Lan rice into a cage and steam them separately (rice without water) for about 1.5 hours, and then select them after cooking. Divide coconut milk into three equal parts while it is hot, and add it to three kinds of rice, and control evenly.

4. Take 50g of each of the three kinds of rice with 1 leaf of small mountain palm on the tablet keyboard, knead it into a pyramid (triangle) shape on three sides, add a proper amount of sugar to the rice, roll up the palm leaf, and wrap the three-color rice.

Features:

Very Miao-flavored color. The three natural colors of yellow, black and red are matched with each other, sweet and fragrant, sweet and slippery, and the shape is beautiful.