The full moon wine is a grand banquet, and China is a regional power. Due to the slight differences in local customs and diets, the menu of full moon wine in different regions has different flavors and unique styles. What are the recipes for children's full moon treat? The following are some of the contents collected by Zhishi Bian Xiao, hoping to help you.

Children's full moon treat menu selects chilli shrimp.

Ingredients: 400g of prawn, 40g of pepper, 50g of ginger, pepper 10, onion 1 root, 78 cloves of garlic, a little white sugar monosodium glutamate, proper amount of soy sauce and vegetable oil.

Exercise:

1. Remove the mud from prawns, wash and dry.

2. Slice garlic and ginger and shred onion.

3. Put a proper amount of vegetable oil into the pot, heat it, add small peppers and pepper granules and stir-fry to give a fragrance.

4. Add garlic slices and ginger slices and stir fry to taste.

5. Add prawns and stir fry until it changes color.

6. Add a proper amount of soy sauce, add sugar, salt and monosodium glutamate after the color turns red.

7. Add shredded onion and stir fry before cooking.

Braised Prawns

Ingredients: sea shrimp 1 kg, a handful of ginger (more than enough), 2 tbsps of sugar, 2 tbsps of salt 1 tbsps of tomato sauce and olive oil.

Exercise:

1. Remove the shrimp line. Cut a hole along the shrimp back and take out the shrimp line. Wash shrimps without shrimp lines with clear water and drain.

2. Shred ginger for use.

3. Cool the oil in the hot pot. When the oil is 80% hot, stir-fry shredded ginger, stir-fry prawns, stir-fry prawns with salt and sugar when they turn red, cover the pot and stew, then pour in a proper amount of tomato sauce and stir-fry evenly, and serve.

stir-fried shrimps

Ingredients: shrimp, eggs, ginger, onion, cucumber, onion, ginger, garlic, starch, salt, pepper, Shaoxing wine.

Exercise:

1. Wash the shrimp and remove the shrimp line with a toothpick. Wash the shrimps without shrimp lines, suck clean water and put them on a plate.

2. Add salt, pepper, Shaoxing wine, dried starch and egg white to the shrimp.

3. Stir the starch, egg white and shrimp evenly and size them, and put them in the refrigerator for a little freezing.

4. Wash the cucumber in half and remove the cucumber seeds in the middle love the water.

5. Chop the onion and ginger, and put the salt, pepper, cooking wine, starch and chopped green onion into the bowl in advance.

6. Put oil in the hot pot.

7.3. When the oil temperature is 40%, add the shrimp paste and slide it away quickly.

8. When the color turns red, quickly take it out for use.

9. Leave some oil in the pan, stir-fry shallots in the pan, and add diced cucumber from Jiang Mo.

10. Stir-fry the shrimps quickly, then pour them into a bowl and stir-fry.

1 1. Stir-fry the soup and close it. Serve.

Boiled fish with Chinese sauerkraut and Chili

Ingredients: 1 freshwater fish, 1 pickled cabbage, 6 pickled peppers, 3 cloves of garlic, 1 ginger, 1 star anise, 1 small pepper, 1 dried pepper,/coriander.

Exercise:

1. Put the fish flat on the chopping board, slice it from the tail with a sharp knife, stick the fish bone in the middle to slice it off, and then turn it over and slice it off the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.

3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

4. Pour a little more oil into the pot than cooking, stir-fry until it is 70% hot, then add 1.5 slices of pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and sauerkraut to stir fry.

5. Stir-fry the pickled cabbage, add water about 1 liter, then add the fish head and bones removed before, cover the pot, bring to a boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

6. Gently pour in the fish fillets and turn off the heat after cooking. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole.

7. Clean the pan, then pour in a little oil and heat it to 70% heat. Add the other half pepper and dried pepper and stir-fry until fragrant. Pour it on the cooked pickled fish and add 2 parsley.

Steamed fish head with diced red pepper

Ingredients: 1 fish head (2 kg), Hunan special chopped pepper, 2 g salt, 3.5 g monosodium glutamate, 1 g sugar, 60 g salad oil, 10 g red oil, 10 g ginger and 8 g onion.

Exercise:

1. Wash the fish head, cut it in half, connect the back of the fish head, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.

4. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute).

5. Spread minced garlic and onion on the fish head and steam for another minute.

6. After taking out the bowl from the pan, put oil on the wok and heat it to 100%, then scoop it up and pour it on the fish head.

Braised Hairtail in Brown Sauce

Ingredients: hairtail, cooking wine, red pepper, onion, ginger, garlic, star anise, soy sauce, sugar, monosodium glutamate and water starch.

Exercise:

1. Wash hairtail, take the middle part and marinate it with salt and cooking wine for 20 minutes;

2. Put the fish section in a ventilated place to dry the fish skin;

3. Take out the oil pan. When the oil is hot, add hairtail and fry until golden brown. Take out the oil control.

4. Leave the bottom oil in the pot, saute red pepper, onion, ginger, garlic and star anise, and add the fried fish;

5. Cook the cooking wine, soy sauce and a small amount of sugar, add boiling water, and then turn to medium heat for stewing;

6. When the soup is basically dry, add starch, collect the juice over high fire, add monosodium glutamate, and sprinkle with chopped green onion and coriander.

Braised carp

Ingredients: fresh carp 1 (about 750g), peanut oil 100g, wet starch 25g, onion 5g, soy sauce 25g, Tricholoma matsutake 15g, cooking wine 25g, ginger 5g, monosodium glutamate 1g and pepper1g.

Exercise:

1. Wash fresh carp, remove scales and gills, cut it with a knife at the abdominal node, remove internal organs, wash off blood foam, and cut both sides with 5 knives.

2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.

3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.

Children's full moon treat recipes recommend kung pao chicken

Ingredients: chicken breast 200g, peanut kernel100g, seasoning: sugar 7g, soy sauce10ml, water starch10ml, pepper 3g, Jiang Mo 3g, garlic 3g, onion 20g, cooking wine 5g, salt 5g and dried pepper 20g.

Exercise:

1. Wash and air-dry the chicken breast, cut it into squares 1.5cm square, add starch and soy sauce, and marinate for 20 minutes. Wash the scallion and cut it into small pieces with the length of 1cm. Cut off both ends of dried peppers and remove pepper seeds.

2. Put the starch, soy sauce, salt, sugar and cooking wine into a small bowl and stir evenly to make a sauce.

3. Heat the oil in the pot with medium heat. When the heat reaches 30%, add peanuts and fry over low heat until slightly discolored. Take it out and drain it for later use.

Continue to heat the oil in the hot pot with medium heat. When the heat reaches 60%, add the marinated diced chicken, stir fry quickly until it is dispersed, oil it for about half a minute, and take out and drain the oil.

5. Leave the bottom oil in the pan, heat it, add pepper and dried chili, stir-fry with low fire for fragrance, then add onion, Jiang Mo, garlic and diced chicken, stir-fry for a while, and finally add the sauce. When the soup becomes thick, add peanuts and stir-fry several times.

Stewed chicken with mushrooms

Ingredients: 1 chicken leg (about 300g), 5 dried mushrooms, 4 slices of ginger, 3 cloves of garlic, 1/4 red peppers (about 10g), 1/4 green peppers (about 10g), and

Exercise:

1. Slice garlic cloves. Red pepper and green pepper are cut into filaments. Soak dried mushrooms in water until they are soft, wash the sediment and drain the water. Wash the drumsticks, use kitchen paper towels to absorb water and cut them into moderate pieces.

2. Take a deep container suitable for microwave oven, pour sesame oil, move the container into microwave oven, and heat it with 900 watts (or fire) 1 min.

3. Take out the container, add the chopped chicken legs, garlic slices and ginger slices, mix well with chopsticks, cover the container (or seal the container mouth with special plastic wrap for microwave oven), put it back in the microwave oven, and heat it with 900 watts (or fire) for 5 minutes.

4. Take out the container, put in the soaked mushrooms, add soy sauce, rice wine, sugar and salt, then add 500ml water, mix well, then put it back in the microwave oven and stew with 900 watts of fire for 20min.

5. Sprinkle shredded red pepper and shredded green pepper.

Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]

Ingredients: chicken breast 150g, green pepper 60g, dried pepper 20g, ginger 10g, 2 onions, Chili sauce 1 tablespoon, soy sauce 1 tablespoon, cooking wine 1 spoon, white vinegar 1 spoon.

Exercise:

1. Wash and cut the chicken breast, add all the marinades, grab well and marinate for about 2 minutes.

2. Wash and dice the green pepper, cut the dried pepper into sections, wash and cut the onion into small pieces, and wash and cut the ginger into small pieces for later use.

3. Mix all seasonings into juice for later use.

4. Hot pot, pour 2 tablespoons salad oil, add diced chicken breast with method 1, stir-fry over high fire for about 1 min, until diced chicken breast is cooked for about 8 minutes, and take it out for later use.

5. Heat another pot, pour in 1 tablespoon salad oil, stir-fry onion, ginger slices and dried Chili slices with low fire, then add diced green pepper and chicken breast with high fire for about 5 seconds, and then stir-fry evenly to collect juice.

Three cups of chicken with sauce.

Ingredients: 2 chicken legs, ginger 10 slices, 6 garlic slices, pepper/kloc-0 strips, a proper amount of nine-story tower, 2 tablespoons of garlic juice, 2 tablespoons of soy sauce 1 tablespoon, 2 tablespoons of rice wine and 2 tablespoons of sesame oil.

Exercise:

1. Cut the chicken leg into pieces with appropriate size; Slice the pepper for later use.

2. Heat the wok, add the chicken leg pieces with the method of 1 and stir fry until the surface is slightly burnt.

3. Take another wok, add sesame oil, garlic, ginger slices and pepper slices, stir-fry until slightly burnt, then add the chicken leg pieces and all seasonings in the second step, and simmer on low heat until the soup is dry. Add a nine-story tower and stir-fry slightly before taking out the pot.

Crystal salt _ chicken

Ingredients: half a chicken, half a bag of salt _ chicken powder.

Exercise:

1. Wash the chicken with kitchen paper _ dry water, use salt _ chicken powder (2/3 of half a bag), wipe both sides evenly, and marinate for 2-3 hours;

2. Boil the pot with clear water, steam it for 20 minutes, and chop the chicken and put it on a plate after cooling. Use the chicken juice left on the plate, pour it into another small bowl, add 1/3 chicken powder and mix well, and finally add a little sesame oil.