Stewed hairy crabs
The best partner to kill time-steamed hairy crabs
Ingredients: hairy crabs, chives, ginger 1, sesame oil 1, soy sauce 2, balsamic vinegar 1, and sugar.
Exercise:
1. Tie the crab claws and crab feet firmly with a string; Wash onion and ginger and cut into powder;
2. Mix chopped green onion, Jiang Mo, balsamic vinegar, sugar, soy sauce and sesame oil into dipping sauce and plate;
3. Steam the crabs in a steamer. Steaming crabs must be timed, which takes about 15 ~ 18 minutes. If the blue crab turns red, it can. Untie the rope and put it on the plate.
Comments: Hairy crabs are an essential dish for Mid-Autumn Festival every year. One for each person, served with ginger vinegar, is the best way to kill time. However, hairy crabs are cool, so you should warm your stomach with some yellow wine when eating, and then drink a cup of ginger tea after eating.
Fried snail
The most suitable seasoning-fried snails
Ingredients: 0.5kg of snail, Guilin Chili sauce 1 tablespoon, half a teaspoon of salt, 4 slices of fresh perilla leaves (cut into fine filaments for later use), half a teaspoon of sugar, a little pepper, oil 1 tablespoon, and a little garlic.
Exercise:
1. Wash the snail first, then remove its tail with pliers, and then wash it.
2. Heat the pot, add a little oil, saute garlic and pepper, and put the snail down and fry together. Then add Chili sauce, salt, perilla leaves and sugar, add a little water and stir-fry until cooked, with a little juice.
Comments: Eating snails is not only a custom, but also the most fertile season for snails. At this time, eating snails is the most appropriate.
Glutinous rice lotus root
Sweet beginning-glutinous rice lotus root
Ingredients: lotus root, osmanthus sauce and glutinous rice.
Exercise:
1. Peel and wash the lotus root;
2. 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;
3. Add rock sugar and cook for 8-9 hours until cooked;
4. Slice into plates and pour osmanthus juice.
Comments: Eating lotus root in Mid-Autumn Festival means sending a reunion. Fill lotus root with glutinous rice, and then pour osmanthus honey. The entrance is the fragrance of rice, lotus root and osmanthus, which makes the reunion dinner sweet from now on.
Braised pork balls
Best moral-braised lion's head
Ingredients: pork belly, horseshoe, Chinese cabbage, green vegetables, onion, ginger, eggs, 3 tablespoons of starch, 2 tablespoons of soy sauce, rice wine 1 tablespoon, pepper 1 tablespoon, starch 1 cup, 2 cups of water, 3 tablespoons of soy sauce, sugar and rice wine 1 each.
Exercise:
1. Peel and wash water chestnut and ginger respectively, wash onion and cut into small pieces; Wash Chinese cabbage and cut into large pieces; Wash vegetables, pick them up and put them in a plate for later use;
2. Chop pork belly into minced meat or mash it with a blender, put it in a bowl, beat in eggs, add onion, horseshoe, ginger powder and material A and stir until it becomes sticky;
3. Knead into meatballs by hand, evenly wrap the material B, fry in a hot oil pan until golden brown, and take out the drained oil for later use;
4. Pour the material C into the pot, put the Chinese cabbage into the fire to boil, add the meatballs, cook on low heat until it tastes delicious, turn off the fire, and put it in a dish with vegetables.
Comments: Braised lion head is round in shape, soft in taste and crisp in horseshoe. It can best represent the round festive atmosphere of Mid-Autumn Festival.