Osmanthus duck
Osmanthus duck
What food is good for Mid-Autumn Festival? "Sweet-scented osmanthus duck" should be listed in Gui Xiang. It is fat but not greasy and delicious. It is said that at the end of the Yuan Dynasty, Mongolian rulers oppressed the Han people, and the Han people decided to overthrow the Yuan Dynasty. However, at that time, the regulations were strict and it was impossible to clearly organize the struggle, so code words were used. At that time, the Han people called the Mongols "Da Zi", so they took the homonym "Duck". People agree that eating ducks in the Mid-Autumn Festival means that everyone will take action together to overthrow Yuan's rule.
Practice: salt the duck inside and outside; Mix cooking wine and sweet-scented osmanthus sugar in a large bowl, put the bowl into a casserole, inject more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the broken belly of the duck on the wellhead to prevent the seasoning in the bowl from being overturned; Boil the casserole on high fire for 1 hour, then simmer for 30 minutes until it is fragrant; Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles.
Stewed hairy crabs
Stewed hairy crabs
Ingredients: three male crabs and three female crabs, ginger, sugar, vinegar and beer.
Practice: brush the hairy crabs with a toothbrush, add water to the steamer, put the ginger slices into the water, and then pour a small amount of beer. Put the tied live crab in, cover it, steam it in cold water for 15- 18 minutes (the steaming time depends on the size of the crab), cut ginger and onion into powder, and add sugar and vinegar to make ginger vinegar sauce. After the crab is steamed, dip it in ginger vinegar juice.
Dry roasted sparerib
Dry roasted sparerib
Ingredients: pork chop 500g, onion, star anise, pepper, ginger, fragrant leaves and sesame.
Practice: wash the ribs, marinate them in white wine for half an hour, and then drain the juice for later use. Don't put oil in the wok until it is 30% hot. After turning to medium-low heat, add the ribs and stir fry slowly. At first, water will come out and stir-fry until the water is completely drained. Add onion and ginger after the ribs change color, and continue to stir fry until the meat is slightly browned. Then add star anise and fragrant leaves and stir-fry, then add dried pepper, pepper, soy sauce, soy sauce and brown sugar and stir-fry until the ribs are brownish red. Add boiled water, salt, white wine and soy sauce to the surface of the ribs, cover the ribs and bring to a boil, and turn to medium heat for slow stew. Finally, when the soup is almost dry, turn to high fire and stir fry quickly until the soup is completely dry, and finally sprinkle with sesame seeds.
Tian glutinous rice lotus root
Tian glutinous rice lotus root
Ingredients: two lotus roots, half a bowl of glutinous rice, four spoonfuls of brown sugar, three spoonfuls of rock sugar, eight red dates and toothpicks.
Practice: soak glutinous rice for three hours. Wash and peel the lotus root, and cut off more than 2 cm from one end. Don't cut it too short, it's too short, and the hole is too small to fill the rice. Put the spoon into the lotus root mouth, dial it into the hole with chopsticks, and insert it to prevent the hole from being false and fill it up completely. Then add the cut lotus root completely and fix it with a toothpick. * * * Use a little force when walking, and it will not fall off easily if it is firmly fixed. Brown sugar, rock sugar, red dates, watered lotus roots and flooded lotus roots. Wipe the bottom of the pot and steam it in a pressure cooker for 30 minutes. Take out the cooked glutinous rice lotus root, slice it and put it on a plate. Finally, take out the boiled glutinous rice lotus root water and thicken it.
Proud as a peacock fish
Proud as a peacock fish
What food is good for Mid-Autumn Festival? Generally speaking, we all like to eat fish on holidays. Today I'm going to introduce a different kind of fish-proud as a peacock fish.
Ingredients: a grass carp, peas, corn and carrots.
Practice: Grass carp is washed and scraped off the black film in its belly, and a flower knife is cut out with scissors or a knife. Fish is preserved with Shao wine and pepper. The fish is put in the steamer. Mix chopped pepper, salt, sugar, minced leek, minced garlic, green beans and Jiang Mo into a paste. Then spread the prepared sauce evenly on the fish. Put it into the steamer, and pay attention to the fact that the water in the steamer must be hot water to cook, otherwise the fish steamed in cold water will smell fishy, cover it and steam it over high fire. After SAIC, steam on low heat for 8 minutes.
Shen Si pork tripe soup
Shen Si pork tripe soup
Ingredients: pork tripe, Poria, dried Chinese yam, lotus seeds, coix seed, Euryale seed and onion.
Practice: Use scissors to cut the pork belly along the upper and lower holes and spread it out, put it in the sink, pour a proper amount of flour, oil and vinegar, rub it repeatedly for about 5 minutes, rinse it with water and repeat it; Scrape the inside and outside of the knife to remove dirt and rinse with water; Boil a pot of water, add 3 slices of ginger, 2 shallots and half a bowl of rice wine, add pork belly after boiling, cook for 3-5 minutes until the pork belly hardens, take it out, cool it and cut it into strips about 2 cm thick for use; Cleaning Poria, Rhizoma Dioscoreae, Semen Nelumbinis, Coicis Semen and Semen Euryales; Wash onion and cut into sections; Boil clear water, add pork tripe, various medicinal materials, ginger onion and half a bowl of rice wine, and cook for 20 minutes on high fire, then turn to low heat for two hours, and season with salt.
Cold spinach
Cold spinach
What is good for Mid-Autumn Festival? I have introduced several meat dishes before, and now it's time to have a vegetarian dish.
Ingredients: 2 kg spinach, salt, monosodium glutamate, garlic powder, sesame oil.
Practice: Wash the spinach, cut it into sections, and blanch it in boiling water on the stove for later use. Mix all the seasonings together and finally put some amber peanuts on the table.
Pineapple sweet pepper seafood salad
Pineapple sweet pepper seafood salad
Ingredients: prawn, scallop (scallop) and cooked crab, 225g each, pineapple and red bell pepper 1, lettuce 1 orange juice, freshly squeezed lime juice, Jiang Mo, Chili powder, salt, vegetable oil, olive oil and basil.
Practice: Take a large bowl and mix well with orange juice, lime juice, Jiang Mo, Chili powder and salt. Add vegetable oil and olive oil and stir, then add basil. Steam the shrimps for 3 to 4 minutes until they are rolled up and turn red. Drain and stir in a sauce bowl until the surface of shrimp is covered with sauce. Steam scallops for 3 minutes until they are opaque. Drain and put in a sauce bowl and refrigerate for at least 15 minutes. Take scallops and shrimps out of the refrigerator and gently mix in crab meat, pineapple and bell pepper. Serve on lettuce leaves.
Braised round hoof
Braised round hoof
Ingredients: trotters, garlic (chopped), ginger slices, onion segments, Xiaotang cuisine, cinnamon, star anise, soup or water, rice vinegar, soy sauce, brown sugar, salt and starch.
Practice: first remove the hair from the round hoof, wash it, add rice vinegar and flying water, and pick it up for later use. Heat a wok, add oil, saute garlic, ginger slices and shallots, add soup or water, star anise, cinnamon, soy sauce, brown sugar and salt to boil, then add round hoofs, simmer until barnyard grass, and take out. Cook Xiaotang cuisine around the edge of the dish, put the stewed round hoof on the dish, thicken it with the original juice, and pour it on the round hoof.
Shrimp with garlic
Shrimp with garlic
What food is good for Mid-Autumn Festival? This is the time when all kinds of seafood are on the market. How can I not eat shrimp at a time?
Ingredients: fresh prawn, onion, ginger, garlic, red pepper, soy sauce, balsamic vinegar, sugar and sesame oil.
Practice: Wash prawns, cut them along the back with a sharp knife, and pick out the intestinal mud. Chop onion, ginger, garlic and red pepper into paste, mix in soy sauce, balsamic vinegar and sugar, pour hot sesame oil to make garlic sauce, scoop out a proper amount of garlic sauce with a spoon and put it into the gap in the back of prawns in turn. Finally, plate and steam in boiling water for 5-6 minutes.
Boiled chicken in sauce
Boiled chicken in sauce
Ingredients: Sanhuang chicken 1 chicken (about 1000g), leek 1 root, ginger 1 root, 6 cloves of garlic, 2 tsps of sesame oil, balsamic vinegar 1 tsp, refined salt 1 tsp.
Practice: Slaughter and clean the chicken, put the chicken mouth under the wing, then soak the chicken in hot water for 30 minutes, pay attention to the small fire to ensure that the water in the pot will not boil, and use the heat of the water to soak the chicken, so that the chicken will be tender. Wash onion and ginger, cut into pieces, chop garlic, put in a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, and mix well with chicken essence in fresh soup. Then take out the chicken, chop it into small pieces, put it on a plate, and pour the mixed juice on the chicken.
Fried snail
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.