1. What traditional food do you eat in Mid-Autumn Festival?
Eating moon cakes It is a long-standing traditional custom in China to eat moon cakes in the Mid-Autumn Festival. The weather is clear and the moon is bright, and Gui Xiang is refreshing. Everyone tastes moon cakes and enjoys the moon together. This is a unique holiday reunion. As a kind of food that looks like a full moon and contains good stuffing, moon cakes appeared in the Northern Song Dynasty. Su Dongpo, a poet and gourmet, has a poem that "a small cake is like chewing the moon, with crisp and glutinous inside".
Step 2 drink osmanthus wine
Every Mid-Autumn Festival night, people look up at the bright moon, smell osmanthus fragrance, think of WU GANG cutting osmanthus flowers, drink a glass of osmanthus wine, celebrate the sweetness of the family and get together, which becomes a holiday enjoyment. Osmanthus fragrans not only can be seen, but also can be eaten. At the moment, the osmanthus festival is being held in Sun Yat-sen Mausoleum. Members of the public may wish to take their families to visit the eastern suburbs and enjoy flowers for the holidays.
Step 3 eat taro
Eating taro in the Mid-Autumn Festival, in many places, means to ward off evil spirits and eliminate disasters, which means not believing in evil spirits. Qing Qianlong's "Chaozhou County Records" said: "Playing the moon in the Mid-Autumn Festival, cutting taro and eating it is called peeling the ghost skin." Cut taro to eat, but still full of Zhong Kui's exorcism spirit.
4, eat lotus root box
Eating lotus root in Mid-Autumn Festival is also a sign of reunion, especially eating "lotus root box". Most people in Jiangsu and Zhejiang slice the lotus root, connect the lower ends of each two pieces together, put stuffing made of meat and clams in the middle, and fry the noodles until golden. This is also called lotus root cake, which has the same effect as moon cakes. At present, there are two main varieties of lotus root on the market, seven-hole lotus root and nine-hole lotus root. Seven-hole lotus root is widely cultivated in Jiangsu and Zhejiang provinces. This variety has excellent texture and tender, crisp, sweet and white meat. Chinese medicine believes that lotus root changes from cool to warm after cooking, which is beneficial to the spleen and stomach, and has the effects of nourishing stomach, nourishing yin and benefiting blood.
2. What traditional food do you eat in Mid-Autumn Festival?
Whether in the south or the north, or overseas Chinese, the custom of eating moon cakes in the Mid-Autumn Festival has not changed. With the improvement of people's living standards, the colors, tastes and fillings of moon cakes are varied, and they can eat whatever they want. Osmanthus Jelly. In the south of China, many places have the custom of eating Osmanthus Jelly in August. In August of the lunar calendar, when osmanthus is in full bloom, eating Osmanthus Jelly has become a custom in many southern regions.
Seasonal fruit. During the Mid-Autumn Festival, many seasonal fruits are deeply loved by people, such as grapes, apples and pears. These fruits are nutritious and refreshing.
Fish. Mid-Autumn Festival is a reunion festival, big and small. China people can't live without a fish on the dining table, and there is a bumper harvest every year.
Muffins. South Korea also has Mid-Autumn Festival. Koreans eat muffins on Mid-Autumn Festival, which are similar to our rice cakes. They are various, sweet and delicious.
Hairy crabs are indispensable on our dining table on holidays. They are very domineering, delicious and satisfying.
What traditional food do you eat in Mid-Autumn Festival?
Raw materials for fried anchovies: prawns, eggs, bread crumbs and tomato sauce.
Production: add shredded ginger, salt, raw flour, cooking wine and half an egg white to the fresh shrimp, grab it evenly and marinate it; Draw a small hole in the middle of the bottom of the shrimp, so that the tail of the shrimp can penetrate through the middle, so that the shape of the anchovy is completed; Prepare raw flour, egg liquid and bread crumbs, add shrimps in turn and roll them together; It takes 180 degrees 10 minutes for the wrapped anchovies to be laid flat in the air fryer basket.
Braised sparerib with sand tea sauce
Ingredients: sparerib sand tea sauce
Production: put a proper amount of oil in a hot pot, stir-fry the ribs until the surface of the ribs is slightly burnt, add ginger slices and stir-fry twice, add cooking wine and soy sauce and stir-fry for coloring, add 1 spoon of sand tea sauce and stir-fry evenly, and add a proper amount of water; Cover the pot and stew for 20 minutes, add a little salt and collect the juice over high fire.
Tomato chicken wings
Ingredients: chicken wings, tomato sauce, sugar
Production: first cut the surface of chicken wings twice, add salt, cooking wine, ginger slices, green onions and other seasoning and pickling; Heat the pot, put some oil, fry the front of the chicken wings in the pot, then fry both sides until golden, and serve; Stir-fry a little oil in the pot with tomato sauce and sugar, pour a little water to boil, pour in the just-fried chicken wings and cook for 3 minutes, then collect the juice on high fire and add some salt to taste.
Tomato and corn beef soup
Ingredients: beef, tomato and corn.
Production: blanch the beef pieces in a pot with cold water, add ginger slices and high-alcohol liquor to remove the fishy smell; Put a little oil in the pot, stir-fry the beef pieces in the pot for a few times, then add the tomato pieces and continue to stir-fry, stir-fry until the juice is slightly out, and then add boiling water and ginger slices; Cover and simmer for 40 minutes, add the corn pieces, cover and simmer for 5 minutes, and season with salt and white pepper.
Braised yellow croaker with dried radish
Ingredients: dried yellow croaker radish
Production: wrap the yellow croaker with salt, add ginger slices and cooking wine, stir well and marinate; Absorb the water on the surface of yellow croaker and put it into the pot; Put oil in a hot pan and cool, add croaker to fry, and fry the fish on both sides until golden; Stir-fry the dried radish on one side of the fish, add appropriate amount of cooking wine, soy sauce and water for five minutes, add a little salt to taste, and collect the juice over high fire.
Braised ribs with thousand mushrooms
Ingredients: ribs with thousand mushrooms.
Production: put a proper amount of oil in a hot pot, stir-fry the ribs until they are slightly yellow, add aniseed and ginger slices, add cooking wine and soy sauce, stir-fry and color, add a little water to boil, cover and stew 15 minutes; Add mushrooms and thousand knots, continue to stew for 5 minutes, turn to high heat to collect juice, and add a little salt to taste.
Black pepper broccoli
Ingredients: ox's eye, broccoli and black pepper sauce.
Production: salt, starch, soy sauce, cooking wine and other seasonings are added to the beef granules for pickling; Add a little salt and oil to boiling water, add broccoli, blanch, remove after discoloration, and plate; Heat a pot, add a proper amount of oil, stir-fry beef in the pot, add black pepper juice after a little discoloration; Stir-fry twice, so you can put the fried black pepper beef on the broccoli.
Roasted duck leg in sauce
Ingredients: duck thigh sweet noodle sauce soy sauce
Production: heat a pot with a little oil, stir-fry the duck leg until it is slightly oily, then add ginger slices, rock sugar and aniseed and stir-fry; Add Chinese liquor and stir-fry evenly; Add soy sauce, stir-fry and color; Add sweet noodle sauce and soy sauce and stir well; Boil with water, skim off the floating foam; Cover and stew for about 20 minutes; Add some salt to taste and collect the juice over high fire.
Stewed yellow croaker with broad bean and rice
Ingredients: yellow croaker and broad bean rice
Production: heat a pot and put a proper amount of oil, fry the yellow croaker in the pot, fry both sides of the fish before cooking wine and soy sauce; Add appropriate amount of water for stewing, and add ginger slices for stewing 10 minute; Add the broad bean rice and stew for 5 minutes, add a little salt to taste, collect the juice on high fire, and then add the red pepper ring.
Steamed crayfish
Ingredients: crayfish,
4. What traditional food do you eat in Mid-Autumn Festival?
The first course: Chili fried chicken gizzard ingredients: chicken gizzard 300g, salt, cooking wine, ginger, onion, green pepper, millet pepper, garlic, cooking oil, hot sauce, red oil, chicken powder, soy sauce, sesame oil and starch.
Exercise:
1 First, we prepare the ingredients, prepare 300g chicken gizzards and slice them. Chicken gizzards, that is, the stomach of chickens, are crispy and delicious.
2. After all the chicken gizzards are cut, put them into a basin and soak them in water. Add 2 grams of salt, 5 grams of cooking wine and a small piece of ginger, and cut into ginger slices.
3, a small piece of white green onion, flattened with a knife, soaked with chicken gizzards, the purpose of this is to increase the fragrance and remove the odor.
4, a few green peppers, obliquely cut into pepper rings, a few millet peppers, also obliquely cut into pepper rings.
5. Next, prepare some materials to be used, a short piece of white green onion, cut into horseshoe pieces, a small piece of ginger, cut into filaments, and a few pieces of garlic cut into garlic slices. Put the onion, ginger and garlic together for later use.
6. Next, boil the chicken gizzard in water, boil the water in the pot, pour the chicken gizzard and onion ginger slices, add 2 grams of salt and 5 grams of cooking wine. After the water is boiled, remove the floating foam and blanch for about 2 minutes. Dump the chicken gizzards and rinse them with clean water. Chicken gizzards are quickly cooled with clear water, and the taste is crisp. Pick out the onions and ginger inside.
7. Let's start cooking. Boil the oil in the pot. After fully sliding the pan, add onion, ginger and garlic, stir fry, pour in a spoonful of hot sauce, stir fry a few times, pour in the cooked chicken gizzard, stir fry quickly for 30 seconds, pour in a little red oil, stir fry the red oil evenly, pour in a little water, add 2g of salt, 1 g of chicken powder, and stir fry for 30 seconds.
8. Pour a little old wine and extract the background color. After the chicken gizzard is cooked, add green pepper and red pepper slices and stir fry. Don't fry green peppers for too long, usually about 30 seconds. Sprinkle some sesame oil to brighten the color. Blend a little water starch, the starch will gelatinize when heated, which can make the seasoning and chicken gizzards blend better, make the chicken gizzards more tasty and the soup more concentrated, so that they can be eaten from the pot.
Second course: Fried shredded pork with garlic moss.
Ingredients: a handful of garlic moss, a bell pepper, a green onion, a few garlic grains, a piece of ginger, a piece of tenderloin, a little salt, a little cooking wine, a little soy sauce, an egg, a little starch, a little vegetable oil, a little dried red pepper, a little chicken essence and a little water starch.
Exercise:
1. Prepare a handful of garlic moss, cut it into 2cm sections, take a piece of red bell pepper and cut it into filaments. Slice onion and garlic, shred ginger.
2, a piece of tenderloin, first cut into pieces, then cut into shreds with a knife, put it in a basin, pour in 1 g salt, 5 g cooking wine, add a few drops of soy sauce to the background color, grab it evenly with your hands, and let the shredded meat absorb the seasoning. Add another egg white and grab it quickly. Add a little starch, stir, then add a few drops of vegetable oil. The purpose of oiling is to lock the moisture of shredded pork, keep it fresh and tender, and it is not easy to stick when frying.
3. Let's slide the shredded pork into the oil, add vegetable oil to the pot and heat it to 50%. When the oil is close to smoking, slowly grab the shredded pork and fry it on low heat for about 40 seconds. If there is adhesion, gently break it up with a spoon, pour in garlic moss, fry for 10 second, turn off the fire, and pour out the oil together.
4. Leave the bottom oil in the pot, and pour in the onion, ginger, garlic and dried Chili until fragrant. Add garlic moss and shredded pork and stir-fry a few times. Season in a pan, add 5g of cooking wine, salt 1g and chicken essence 1g, stir fry quickly, and add a little water to melt the seasoning. Then hook the water starch, the starch will gelatinize when heated, and the seasoning can stick to the garlic moss, which will be delicious. The fire can be served after a few turns.
Third course: scrambled eggs with green peppers
Ingredients: Erjing green pepper 150g, 2 green onions, a small piece of ginger, 2g garlic, 4 eggs, proper amount of cooking oil, a little pepper, white vinegar 1g, 4g soy sauce and a little sugar.
Exercise:
1. First, we prepare 150g (3 taels) of erjing green pepper, remove the pepper pedicle and cut it into small pieces.
2. Prepare two green onions and chop them for later use. The purpose of adding onions is to add flavor.
3. Prepare 2 grams of garlic and chop it for later use. Prepare a small piece of ginger and cut it into Jiang Mo for later use.
4. Then we put 4 eggs in the bowl, add 0.5g of cooking oil, add a little pepper, add 1g white vinegar to refresh, and then stir the eggs in one direction for 2 minutes. This step allows air to fully enter the egg mixture through rapid stirring. The egg liquid treated in this way is not easy to fry in a pot.
5. Next, we start making. First, we heat the pot. After the pan is heated, we add a proper amount of oil-lubricated pan. After the pan slides, we pour out the hot oil, and then add a proper amount of base oil to heat it to 50%. After the oil temperature is heated to 50%, we put the prepared egg liquid into the pot.
6. Then fry the egg liquid with low fire for 40 seconds. The purpose of this step is to fry the eggs until they are cooked and fragrant. You can fry the soft ones for 25 seconds, and then pour out the fried eggs for later use.
7. Add a little base oil to the pot, then put the chopped green pepper and ginger and garlic into the pot, stir-fry the green pepper for 50 seconds on medium heat, and stir-fry the green pepper until the pot is full of gas. The purpose of this step is to stir-fry the green peppers. When the green peppers are fried until the pot is full of gas, add the fried eggs.
8. Next, we began to season. Add 4g soy sauce, pour it from the pan, add 0.5g edible salt, add a little white sugar to refresh, add a little pepper, then stir-fry the seasoning evenly for a few times, and finally add a little Ming oil to stir-fry for a few times.
The fourth course: Braised chicken wings
Ingredients: more than a dozen chicken wings, half onion, one piece of ginger, two millet peppers, a little garlic, proper amount of cooking oil, 5g cooking wine, 2g soy sauce, 3g soy sauce, 3g chicken powder+0.5g, 3g sugar, 2g thirteen spices, 2g pepper and a little sesame oil.
Exercise:
1 First, prepare the ingredients, a dozen chicken wings. After cleaning, cut two knives on both sides of the chicken wings respectively to facilitate the later taste of the chicken wings. Half a spring onion, cut into horseshoe slices, ginger into rhombic slices, spring onion into thin slices, and put them in a bowl with spring onion and ginger. Cut 2 millet peppers into pepper rings and set aside.
2. First blanch the chicken's middle wings, boil the water in the pot and pour cold water into the chicken's middle wings. Cold water can better remove the bloody smell of chicken wings. After the water boils, knock off the floating foam in the pot and pour out the chicken wings to control the water for later use.
3, burn oil in the pot, pour the onion, ginger, garlic and millet spicy into the pot and stir fry together. Stir-fry the fragrance, pour in the chicken wings and stir-fry for a while, then add the right amount of water. Don't drink more water than chicken wings. Pour 5g cooking wine and 2g soy sauce, add soy sauce as background color, 3g oyster sauce and 3g soy sauce, and add oyster sauce and soy sauce to refresh.
4. After the fire boils, add 2g of salt, 65438+ 0.5g of chicken powder, 3g of sugar, 2g of thirteen spices and 2g of pepper, then cover the pot and simmer for15min. /kloc-after 0/5 minutes, open the pot cover, collect the soup with strong fire until it is thick, and sprinkle with sesame oil. Serve.
The fifth course: fried yuba with auricularia auricula
Ingredients: a handful of auricularia auricula, a carrot, proper amount of edible oil, a little garlic, a spoonful of bean paste, soy sauce 10g, oyster sauce 5g, a little sugar, pepper 1g, chicken powder 1g, a little starch water, and a little sesame oil.
Exercise:
1 First, we prepare a handful of auricularia auricula, soak it in clear water, peel the carrot, cut it into rhombic pieces, wash it with clear water, and cut some garlic pieces for later use.
2. The yuba has been soaked in advance. Wash with water, and the fungus has been soaked. Pour out the water inside and wash it with the yuba.
3. After all the ingredients are ready, we start to stir-fry. When the oil is hot in the pan, pour in garlic slices and stir-fry for a while. Stir-fry the garlic slices until golden brown, add a spoonful of bean paste, and stir-fry the red oil of bean paste.
4. Pour carrot slices into the pot and stir-fry for a few times, then pour yuba and auricularia, add 10g soy sauce, 5g oyster sauce, a little fresh sugar, 1g pepper powder and 1g chicken powder, turn to high fire and stir-fry quickly, and melt the seasoning.
5. Pour a little water along the edge of the pot and hook a little water starch to make the seasoning better adsorbed on the surface of the ingredients. Pour in a little sesame oil, stir-fry a few times, and serve on the plate.
The sixth course: Braised fish pieces.
Ingredients: grass carp, salt, cooking wine, pepper, ginger, garlic, pickled pepper, starch, cooking oil, bean paste, chicken powder, sugar, soy sauce, beer and coriander.
Exercise:
1. First of all, we are going to slaughter a clean grass carp, cut off the fillets along the spine, cut off the head, then cut several knives on the fish, chop the fish into even pieces, put them into a basin, pour in a proper amount of water, wash off the blood on the fish pieces, drain the water and prepare for pickling.
2. Add 2g of salt, 1 g of pepper and 20g of cooking wine into the pot, stir well and marinate for 10 minute. Prepare a slice of ginger, cut into slices, a few garlic, cut into small grains, two pickled peppers, and cut into rings for later use.
3. Prepare 100g starch, and put the marinated fish pieces in turn so that the surface of the fish pieces is covered with starch. Starch can not only lock the water in fish, but also prevent oil from splashing when frying.
After all the materials are ready, we begin to fry the fish pieces. Boil oil in the pot. When the oil temperature rises to 50%, put the fish pieces into the pot one by one to prevent adhesion. Don't push the fish pieces before forming, shake the pan constantly to prevent the fish pieces from sticking to the bottom of the pan, and continue frying for about 5 minutes on low heat.
5. When the surface of the fish is golden yellow, pour out the oil control and leave the bottom oil in the pot. After the oil is heated, pour in the prepared small materials and saute. Add 20g of bean paste, stir-fry the bean paste until fragrant, stir-fry the red oil, pour a proper amount of water into the pot and start seasoning. Add 1g chicken powder, 1g pepper and a little sugar for fresh extraction, add 10g soy sauce and 10g cooking wine to remove fishy smell, and stir well.
6. Put the fried fish pieces into the pot, pour a can of beer, cover the pot, simmer for 8 minutes, and cook the fish pieces until they taste good. After 8 minutes, open the lid, add a handful of parsley slices, turn on the fire, and collect the soup until it is thick. Put the fish pieces on the plate and pour the soup evenly before serving.
The seventh course: cold belly
Ingredients: tripe, ginger, salt, pepper, star anise, cinnamon, fragrant leaves and fennel, pepper noodles, white sesame seeds, cooking oil, aged vinegar, 2 tablespoons sesame paste, garlic, soy sauce, chicken essence, sesame oil and coriander.
Exercise:
1. First, prepare clean tripe, which is half cooked when you buy it back. Now put the tripe in the cold water pot and cook it again. Add a few slices of ginger and some cooking wine when cooking.
2. After the water in the pot is boiled, add a proper amount of salt and cook for about 10 minutes. 10 minutes later, take out the tripe and put it in cold boiled water for cooling.
3. Seasonings prepared are: pepper, star anise, cinnamon, fragrant leaves, fennel and ginger slices. After the oil in the pot is heated, add these spices to stir-fry the fragrance. When the spices are fried to yellow, turn off the fire and the oil temperature will drop to 70%.
4. Add Chili noodles and white sesame seeds into the bowl, then pour in the newly heated oil and stir. Then add a proper amount of mature vinegar, and the taste will be better.
5. Take another empty bowl, add 2 spoonfuls of sesame paste, add garlic paste, add cold boiled water and stir well, then add 2 spoonfuls of oil chili pepper, a little salt, soy sauce and chicken essence, and finally add a little sesame oil and stir. This juice is ready.
6. Now cut these tripes into thin strips, then pour the freshly prepared juice on them and sprinkle some parsley to eat.
The eighth course: stir-fried meat with celery
Ingredients: a handful of celery, a tenderloin, a little salt, a little cooking wine, a little soy sauce, a little starch, a little cooking oil, a onion, a little ginger, a little pepper powder, a little umami and a little balsamic vinegar.
Exercise:
1. Select celery, wash it, cut it into 3cm sections, put it in a pot, add water, add a spoonful of salt and soak it for 5 minutes.
2. Prepare a small piece of tenderloin, cut it into shredded pork, put it in a basin, add half a spoonful of salt, a little cooking wine, a little soy sauce and a spoonful of starch, grab it evenly by hand, and marinate it for 10 minute.
3. Prepare half a red pepper, cut it into silk, and use it as an ornament in the future.
4. Add a little oil to the pot. The oil is hot, put the meat in and fry it. Stir-fry shredded pork until it turns white, add minced onion and ginger, add a little pepper noodles, add a little soy sauce, add a little cooking wine, continue to stir fry, add a little water, add less salt, the taste is very fresh, add a little balsamic vinegar, cover the pot and simmer.
5. Then pour in celery, stir-fry celery until it is slightly yellow, and add colored pepper and stir well. Now the celery has changed from yellow to dark green, and it can be cooked now.
The ninth course: Chinese chives and pig blood
Ingredients: a piece of pig blood, a little garlic, a little ginger, a little millet pepper, 2 tablespoons soy sauce, a tablespoon oyster sauce, a little pepper, a tablespoon sugar, a little salt, a little cooking wine and a handful of leeks.
Exercise:
1, clean the pig blood first, cut it into pieces and then cut it into strips. Prepare a handful of washed leeks and cut them into long sections. Leek and pig blood are especially delicious.
2. Cut a few pieces of garlic for use, then cut some ginger and cut the millet into circles.
3. Mix a juice, add two spoonfuls of soy sauce, one spoonful of oyster sauce and a little pepper to the bowl, add one spoonful of white sugar to taste, add less salt and water, and stir well for later use.
4. Add water to the pot, put the pig blood into the pot with cold water, add a spoonful of salt and a spoonful of cooking wine, simmer for 2 minutes after the fire is boiled, skim off the floating foam on it, and then take it out to control the tide. Boiled pig blood is as smooth as tofu.
5. Put the oil in a hot pot. When the oil is hot, add shredded ginger, garlic slices and millet and stir-fry until fragrant. Pour in the prepared juice and add the boiled pig blood. Add appropriate amount of water, cover and bring to a boil, and simmer for 2 minutes on medium heat. When the soup is almost dry, add chopped leeks, stir well and serve.
The tenth course: Braised pork elbow.
Ingredients: a pork elbow, a onion, a ginger, a dried pepper, a small pepper, two star anise, a few fragrant leaves, a section of cinnamon, a straw shell, a proper amount of cooking wine, a handful of rock sugar, a can of beer, a proper amount of edible salt, a little sugar, a little pepper, a proper amount of light soy sauce and half a red pepper.
Exercise:
1. First of all, we prepare a fresh pork elbow, a white onion, a piece of ginger, slice it, put it in a pot, grab a handful of dried pepper, a handful of pepper, add two pieces of star anise, a few pieces of fragrant leaves and cinnamon, and a broken grass shell for later use.
2. Then, we blanch the elbow, boil the water in the pot, put the cold water from the elbow into the pot, and add 10g cooking wine to remove the fishy smell. When the water boils, turn your elbow over. In the process of heating gradually, the pigskin will shrink and spill fat. Continue to cook for 3 minutes, skimming the froth from the pan. This step can not only remove the fishy smell, but also relieve the greasy feeling.
3. After the elbow turns white, take it out and scrape the remaining pig hair. Be sure to scrape it while it is hot, because at this time, the pores expand and it is easy to remove.
4. Then let's stir-fry the sugar color, burn the oil in the pot, add a handful of rock sugar, and keep stirring until the rock sugar melts. When the sugar juice changes from light yellow to reddish brown, take the pot and put the elbow into the pot. Pour in the prepared aniseed and turn it over a few times to coat the elbow with sugar. Fully absorb the fragrance of aniseed.
5. Pour a proper amount of water from the pot and a can of beer. Beer can play the role of removing fishy smell and enhancing freshness. Add 2g of salt and a little sugar to taste, 2g of pepper and10g of soy sauce, and turn to high heat to make soup. After the soup is boiled, remove the elbow and put it in the casserole. Pour the soup, and the amount of soup should not exceed the elbow. Cover the pot and simmer for an hour and a half. This step can't be rushed. Keep the simmer low and boil the soup into the meat, so that the meat flavor will blend into the soup. This is the key to the strong sauce flavor and thinness of elbow.
6. Pay attention to the amount of soup when stewing, and don't paste the pot. After an hour and a half, the skin of the elbow was crisp and rotten, indicating that it was cooked with chopsticks.
7. Take out the elbow, put it in a plate, pour a little soup, add onion and shredded red pepper and serve.