Mid-Autumn Festival legal holiday rest day 20 17 Mid-Autumn Festival is a national legal holiday, Wednesday 20 17 10. It has 8 consecutive days off with the National Day, that is, from 20 17 10 to 20 17 10, with 8 days off.
The Mid-Autumn Festival originated in the early Tang Dynasty, when there were already Mid-Autumn Festival activities. In Song Dynasty, Mid-Autumn Festival was very popular in China. In the Ming and Qing Dynasties, the Mid-Autumn Festival was no different from the Spring Festival. Influenced by China culture, some areas in East and Southeast Asia also celebrate the Mid-Autumn Festival. In the main gathering areas of overseas Chinese, the Mid-Autumn Festival is more obvious. In 2008, the Mid-Autumn Festival was designated as a national statutory holiday, and a one-day holiday was arranged.
Mid-Autumn Festival custom 1, watching the tide. Watching the tide is another great event in Zhejiang.
2. Turn on the light. Lanterns are hung on high places, commonly known as Mid-Autumn Festival on trees or? Vertical mid-autumn festival? .
3. Play a prostitute. Male prostitutes are clay toys for children to play and entertain during the Mid-Autumn Festival.
4. listen to incense and steal vegetables. Listening to incense, also called burning incense, can also be used for divination in ancient times. Stealing vegetables, Taiwan Province Province has a saying? Steal onions and marry a good husband; Stealing vegetables and marrying a good husband? .
5. Drink osmanthus wine. Drinking osmanthus wine Every Mid-Autumn Festival night, people look up at the bright moon, smell Gui Xiang, think of WU GANG cutting osmanthus, drink a glass of osmanthus wine, celebrate the sweetness of the family and get together, which has become a holiday enjoyment.
Mid-Autumn Festival menu braised chicken wings:
Ingredients: 10 chicken wings, small pieces of ginger, 3 cloves of garlic and 2 chives.
Accessories: a little salt, 1 tbsp sesame oil, 3 tbsp Chili oil, 500g brine.
Teach you how to cook braised chicken wings, how to cook braised chicken wings.
1. Wash chicken wings and chop them into wings. Ginger, garlic and onion are minced.
2. Blanch the chicken wings in boiling water, skim off the floating foam and drain the water. Add salt water and stew for 30-50 minutes.
3. Put Chili oil in the pot, add Jiang Mo, minced garlic and salt, simmer, add chicken wings and stir up and down until Jiang Mo and minced garlic stick to the surface of chicken wings.
4. Turn off the fire, add chopped green onion and sesame oil and mix well.
Brine production:
Materials:
1 3-5 star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, 2 tsaoko, clove, yam, Siraitia grosvenorii and 10- 15 dried pepper.
2 Ginger, onion, Shaoxing wine, 2-5 tablespoons of rock sugar, 5 tablespoons of refined salt, fresh soup and oil.
3 gauze bags 2
Exercise:
1 Divide the material 1 into two parts, put it in a loose gauze bag, and tie the bag tightly.
2 wash ginger and break it; Wash the onion and take root.
3 Break the rock sugar, put it in a pot with oil, stir-fry it with low fire until it is dark red, add 500 grams of boiling water and stir it evenly to make it sugar-colored.
Put the pot on the fire, add 5000 grams of fresh soup, add ginger, onion, salt, a little soy sauce and sugar, and then add seasoning packets. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.
2. Braised chicken legs
Ingredients: Two chicken legs weigh 500 grams.
Seasoning: salt 5g, soy sauce 20g, sugar 5g, onion 10g, ginger 8g, fennel 2g, cinnamon 2g, cooking wine 10g, monascus powder 10g, a little sesame oil, salad oil 1000g (actual consumption is 30g).
Braised chicken legs:
1. Scrape the chicken legs clean, cut the meat noodles with a knife, remove the bones, scratch the meat noodles with a knife, and marinate with soy sauce and cooking wine for 50 minutes.
2. Put salad oil in the pot and heat it to 80%. Put the chicken legs in the pot and fry them until golden brown. Take out and drain the oil.
3. Heat the eight-base oil in the pot, stir-fry the onion and ginger slices, add the soup, add all kinds of seasonings and red yeast powder, skim off the floating foam after boiling, add the chicken legs and marinate them with slow fire, take them out and let them cool, brush them with sesame oil, and change knives and plates.
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