Hainan Fried Zongzi

Hainan Fried Zongzi

　　Hainan Fried Zongzi

　　A local snack from Hainan, popular in the Haikou-Fucheng area. It differs from ordinary zongzi in that

　　it is not wrapped in bamboo leaves, and second, the glutinous rice is steamed first, then mixed with seasonings and fried—so it is not restricted by season,

　　and can be made and eaten all year round.

　　Ingredients: 500g glutinous rice, 25g lotus seeds, 25g dried mushrooms, 25g dried

　　shrimp, 25g dried scallops, 50g char siu (barbecued pork), 50g lard,

　　5g MSG, 5g sugar, 8g salt, 100g cooking oil, and an appropriate amount of duck egg mixture.

　　Preparation:

　　1. Rinse the glutinous rice thoroughly and steam until cooked; set aside.

　　Cook the lotus seeds until soft, peel and remove the cores; soak the dried mushrooms, rinse, blanch in boiling water, then dice. Rinse the dried shrimp and dried scallops and steam them, then dice the char siu.

　　2. Mix all the above ingredients with refined lard, MSG, sugar, and salt, then combine evenly with the steamed glutinous rice. Shape into

　　10 equal-sized rice balls.

　　3. Heat oil in a pan, dip each rice ball evenly in duck egg mixture, then place in hot oil. Fry over low heat, turning frequently to ensure even cooking, until golden brown.

　　Features: Golden in color, crispy on the outside and tender inside, smooth and delicious, with a rich flavor that lingers.

　　10 rice balls of the same size.

　　3. Heat oil in a pan, evenly coat the glutinous rice balls with duck egg mixture, then place them in the hot oil. Fry over low heat, constantly turning to ensure even heating, until they turn golden brown.

　　Turn them frequently to ensure even cooking, and fry until they are golden brown.

　　Features: Golden in color, crispy on the outside and tender on the inside, smooth and delicious, with an intriguing taste.