Mid-Autumn Festival Banquet Menu Name _ Mid-Autumn Festival Banquet Menu Design _ Nice Mid-Autumn Festival Menu Name
Mid-Autumn Festival family banquet menu-soup first
Sea cucumber chestnut beef soup
Cleaning sea cucumber with fresh soup, precooking, and granulating; Chestnuts are shelled, undressed, cooked and ground into chestnut paste. Boil the fresh soup, add sea cucumber granules, chestnut kernel and fried minced beef, add yellow wine, onion ginger juice, salt, chicken essence and pepper to boil, thicken, pour egg white and cooked oil, sprinkle with cooked minced ham and coriander, and put in a glass basin. This soup is tender and delicious, rich in nutrition, and suitable for all ages.
Mid-Autumn Festival family dinner menu-then the main course
Remove crab fat in Mid-Autumn Festival
Hairy crabs are an essential dish in the Mid-Autumn Festival in Jiangsu and Zhejiang provinces. One for each person, served with ginger vinegar, is the best way to kill time. However, hairy crabs are cool. After eating, warm your stomach with yellow wine and drink a cup of ginger tea, which is good for your health.
Crab powder croaker roll
Steamed hairy crabs, crab roe, crab meat and small yellow croaker shredded. Stir-fry minced onion and ginger, add crab meat and shredded yellow croaker, cook with yellow wine, add salt, chicken essence, pepper and fresh soup, thicken, and let cool to make stuffing. Cut the tofu coat into 15 cm square, cover it with a wet towel, and wrap it with stuffing to make spring rolls. Drag the egg liquid out, roll it with bread flour, fry it in a 60% hot oil pan until golden brown, and dip it in hot sauce. This dish is crispy outside and fragrant inside, fresh and delicious, and it is the seasonal dish of Mid-Autumn Festival.
Stewed hairy crabs
Materials: 4 hairy crabs, chives 1, ginger 1, sesame oil 1, soy sauce 2, balsamic vinegar 1, and sugar 1.
Practice: Tie the crab claws and crab feet firmly with a string; Wash onion and ginger and cut into powder; Mix chopped green onion, Jiang Mo, balsamic vinegar, white sugar, soy sauce and sesame oil into dipping sauce, and take it out; Steam the hairy crabs in a steamer (it takes about 15 ~ 18 minutes to steam the hairy crabs), untie the skewers and put them on a plate for eating.
Diced duck with kung pao
Dice duck breast, add egg white slurry, put into a 40% hot oil pan, add dried Chili, Chili sauce, onion, ginger and garlic slices, stir fry, add diced duck, add sauce (salt, chicken essence, yellow wine, soy sauce, sugar, balsamic vinegar, fresh soup and water starch), stir fry evenly, and pour in red oil. This diced duck is tender and smooth, spicy and delicious.
Sesame lemon shrimp
Peel grass shrimp (or prawn with a knife), leave its head and tail, scrape sand intestines from its back, marinate with salt, chicken essence, onion ginger juice and pepper, pat dry starch, hang egg paste (eggs with dry starch), roll white sesame seeds, fry in 70% hot oil pan until golden brown, and take them out and put them in a basin. Fresh soup, lemon juice, sugar, white vinegar and salt are boiled in a pot, boiled thin, and poured on shrimp (or dipped in a small dish). This dish is crisp and tender, sweet and sour, and has a strong lemon flavor.
Curry fish head taro
Wash and split the silver carp head, add onion and ginger into the oil pan and fry until yellow. Stir-fry minced onion, add curry powder and light milk to make it fragrant, add fish head, yellow wine and water to cook, then add peeled taro seeds, add water to boil, then add water to cook mushrooms, ham slices and red pepper slices, sprinkle celery slices, salt and chicken essence, and sprinkle with red oil and sesame seeds.
The most traditional Mid-Autumn delicious snail.
In the "Shunde County Records" during the Xianfeng period of the Qing Dynasty, there is a record:? Looking at the August sun, it is still eating snails. ? People believe that snails can improve their eyesight in the Mid-Autumn Festival. According to analysis, snail meat is rich in nutrition, and vitamin A is an important substance of eye visual pigment. Eating snails can improve your eyesight, which makes sense. But why must the Mid-Autumn Festival be particularly keen on food? Before and after the Mid-Autumn Festival, the snail was empty, but there was no snail in the belly. Therefore, the meat is particularly fat, which is the best time to eat snails. Nowadays, in Guangzhou, many families have the habit of frying snails in the Mid-Autumn Festival.
Fried snail
Ingredients: 500g snail, Chili sauce 1 tablespoon, half teaspoon salt, 4 slices of fresh perilla leaves (cut into filaments for later use), half teaspoon sugar, a little pepper, oil 1 tablespoon and a little garlic.
Practice: wash the snail first, then remove the snail's tail with pliers, and then wash it; Heat a wok, add a little oil, saute garlic and pepper until fragrant, put down the snail and fry together, then add Chili sauce, salt, perilla leaves and sugar, add a little water and fry until cooked, and pour a little juice to serve.
Mid-Autumn Festival menu-cold dishes again
Roast duck, shrimp and pitaya
Cut the pitaya horizontally for 4/5, and dig out the pulp as a container. Cut the pulp into cubes, peel the shrimps in the new prawns, add the egg white slurry, and then put them in the oil pan until cooked. Dice the salted roast duck. Mix shrimp, diced duck and pulp with salt, chicken essence, sugar, white vinegar and Thai sweet and spicy sauce, and put them in a pitaya container. This dish is beautiful in appearance, hot and sour, fresh and tender, and has a strange taste.
Pepper chicken leg roll
Boning chicken thigh, batch some meat, seasoning with salt, chicken essence and yellow wine, skin facing down, sprinkling a little dry starch: put a row of wild peppers (available in supermarkets) at one end, roll them tightly, wrap them with gauze, tie them tightly with gauze, steam them 1 hour, thoroughly cool them, refrigerate them, and cut them into pieces with a thickness of 1 cm before eating. This dish is crisp and tender, spicy and appetizing.
Besson mixed with shepherd's purse
Selecting shepherd's purse, cleaning, blanching, adding purified water, cooling, juicing, cutting into powder, adding salt, chicken essence, sugar and sesame oil, mixing and filling into a pot. Shred a little steamed scallops and put them on shepherd's purse. This dish is green in color and fragrant, and it is the seasonal dish of Mid-Autumn Festival.
Asparagus salad omelet
Spread the egg liquid into an egg skin, trim it into a rectangle, coat it with a layer of salad dressing, put in a cooked and seasoned tender asparagus, roll it up, obliquely cut it into pieces of 1 cm, and put it on a plate. This dish combines Chinese and western styles and has a unique flavor.
Mid-Autumn Festival menu-moon cake dessert has finally arrived.
Peach kernel duck
Slice the salty sandwich bread into pieces 6 cm long, 4 cm wide and 0.6 cm thick, and coat both sides with shrimp paste (hammer the shrimp paste into a fine paste with the back of a knife, then add salt, chicken essence, onion ginger juice, egg white and dried starch and stir in one direction). On one side, paste a thin breast of cooked salted duck with the same size (the skin is outward), and on the other side, press two and a half pieces. Dip in sour plum sauce or Thai spicy sauce.
The most auspicious festival is delicious glutinous rice lotus root.
Eating lotus root in Mid-Autumn Festival means reunion. Fill lotus root with glutinous rice, and then pour osmanthus honey. Rice fragrance, lotus root fragrance and osmanthus fragrance make the reunion dinner start from sweetness.
Glutinous rice lotus root
Ingredients: lotus root 1 knot, osmanthus sauce, glutinous rice, rock sugar.
Practice: lotus root peeled and washed; Cut off one end of the lotus root, put it into the washed glutinous rice, cover it with the small end of the lotus root just cut off, and fix it with a toothpick; Add rock sugar and steam for 2 hours until cooked; Slice and plate, pour osmanthus juice.
mooncake
Moon cakes must not be missing from the Mid-Autumn Festival family banquet menu. Now moon cakes are full of weight. The heat of a moon cake is equivalent to that of a big bowl of rice! Therefore, on the Mid-Autumn Festival menu, cutting moon cakes into small pieces and adding green tea is the healthiest.
Food other than moon cakes in Mid-Autumn Festival
Due to the different dietary customs in different places, there are other foods besides moon cakes. For example, Nanjing people in the south of the Yangtze River will eat osmanthus duck, a famous Jinling dish, in addition to moon cakes. ? Osmanthus duck? Cinnamon should be in the market when it is fragrant, fat but not greasy, and delicious. After drinking sugar taro, you must pour cinnamon pulp, which goes without saying. Sichuanese not only eat moon cakes, but also shoot and kill ducks, eat sesame cakes, candied cakes and so on. Next, let's take a look at other special foods of Mid-Autumn Festival!
Osmanthus fragrans Wine Every Mid-Autumn Festival night, people look up at osmanthus fragrans in the middle of the month, smell osmanthus fragrans and drink a cup of osmanthus fragrans wine to celebrate the sweetness of the family, which has become a wonderful enjoyment in the festival. Osmanthus fragrans not only can be seen, but also can be eaten. Qu Yuan's "Nine Songs", do you have it? Fight for horses and drink cinnamon pulp? 、? Drink osmanthus Chili sauce? This poem. It can be seen that China has been drinking osmanthus wine for quite a long time.
Pumpkin Mid-Autumn Festival is celebrated all over the south of the Yangtze River. The rich eat moon cakes, while the poor have the custom of eating pumpkins. Legend has it that a long time ago, there lived a poor family at the foot of Nanshan, with elderly parents and only one daughter named Huanghua, who was beautiful, intelligent, kind and hardworking. On August 15, Huanghua found two oblate wild melons among the weeds in Nanshan. She picked it up and cooked it for her parents. Parents' appetite has greatly increased and their health has improved. Miss Huanghua planted melon seeds in the ground, and the next year, they really took root and sprouted, bearing many round melons. Because it was picked from Nanshan, it was called pumpkin. Since then, every household in the south of the Yangtze River has the custom of eating old pumpkins and cooking glutinous rice in August and a half every year on August 15th.
Eating taro in Mid-Autumn Festival means to ward off evil spirits and eliminate disasters, and it means not to believe in evil spirits. Chaozhou County Records at the end of the Qing Dynasty: Playing with the moon and peeling taro at Mid-Autumn Festival, is it called skinning ghosts? . Stripping ghosts and eating ghosts is a great spirit of Zhong Kui's exorcism, which is respectable.