Recommended recipe one: Kung Pao duck

Reason for recommendation: Many places have the custom of eating duck during the Mid-Autumn Festival. Regardless of the cultural background of eating duck during the Mid-Autumn Festival, in terms of the nutritional value of ducks and their impact on human health, eating duck during the Mid-Autumn Festival is quite reasonable. Autumn is the season when ducks are fattest. More importantly, ducks are a cool food, which can nourish yin and nourish the stomach, diuresis and reduce swelling. It is suitable for nourishing yin and nourishing body fluid to prevent autumn dryness.

Ingredients: duck breast, dried chili segments, chili sauce, onion segments, ginger slices, garlic slices, salt, chicken essence, rice wine, soy sauce, white sugar, balsamic vinegar, fresh soup, water starch, red oil ,sesame oil.

Method:

1. Cut duck breast into cubes, add egg white paste, add 40% hot oil in a pan until cooked, add dried chili segments, chili sauce, green onion segments, and ginger slices , garlic slices and stir-fry until fragrant.

2. Add diced duck, drizzle with gravy (mixed with salt, chicken essence, rice wine, soy sauce, white sugar, balsamic vinegar, fresh soup, and water starch) and stir-fry evenly, pour in red oil and sesame oil, and sprinkle with Fried walnut kernels or cashew nuts are served.

Recommended Recipe 2: Sweet and Sour Pork Ribs

Reason for Recommendation: Sweet and Sour Pork Ribs means sweetness. Sweet and Sour Pork Ribs is a representative and popular traditional dish among sweet and sour dishes. Fresh pork chops are used as the seasoning. The meat is fresh and tender, the color is bright red and oily, and the taste is crispy and sweet. It is very popular among eaters in the south of the Yangtze River. Sweet and sour pork ribs are the most appetizing.

Ingredients: 500 grams of pork chops, 50 grams of flour, 60 grams of Shaoxing wine, 50 grams of soy sauce, 90 grams of sugar, 80 grams of vinegar, appropriate amounts of green onions, cornstarch and sesame oil.

Method:

1. Cut the pork chop into small pieces about 1 inch long, mix with 20 grams of Shaoxing wine and salt, then add an appropriate amount of cornstarch, flour and water. Mix well.

2. Mix soy sauce, sugar, vinegar, 35 grams of Shaoxing wine, cornstarch water and water to make a juice and set aside.

3. Heat a pan, add oil, when it is six times cooked, put the pork chops piece by piece into the oil pan and fry until it forms a crust, remove it, remove the adhesion, pick up the broken bits, and raise the oil temperature to seven When done, put the ribs in the pot and fry again until the shell is crispy and take out.

4. Leave a little oil in the original pot, add the green onions and saute until fragrant, then remove the ribs. Quickly add the prepared gravy into the pot, stir-fry continuously, and pour in the sesame oil. Can.

Recommended recipe 3: Steamed hairy crabs

Reason for recommendation: Hairy crabs are an indispensable Mid-Autumn Festival dish for people in Jiangsu and Zhejiang areas. One piece per person, accompanied by ginger vinegar, eaten separately , is the best way to kill time. However, hairy crabs are cool in nature, so you should drink some rice wine to warm your stomach when eating them, and drink a cup of ginger tea after eating, which is good for your health.

Ingredients: 4 hairy crabs, 1 segment of chives, 1 piece of ginger, 1 tsp of sesame oil, 2 tsp of soy sauce, 1 tsp of balsamic vinegar, 1 tsp of sugar.

Method:

1. Tie the crab claws and legs with string; wash and mince the onion and ginger; mix the minced onion, ginger, balsamic vinegar, sugar, soy sauce and sesame oil Turn into dipping sauce and put on a plate;

2. Steam the hairy crabs in a steamer (it takes about 15 to 18 minutes to steam the hairy crabs), remove the string, put it on a plate and serve.

Recommended recipe four: Osmanthus glutinous rice and lotus root

Reason for recommendation: Osmanthus glutinous rice and lotus root is a classic Mid-Autumn Festival delicacy. Both lotus root and glutinous rice are ingredients for Mid-Autumn blessings. The fragrance of osmanthus in August is so delicious. The decoration of sweet-scented osmanthus symbolizes the coming of Mid-Autumn Festival. And this "Osmanthus Glutinous Rice and Lotus Root" is sour and sweet in taste. Half is orange flavored and half is osmanthus flavored. The blend of lotus root and glutinous rice makes it fragrant and glutinous, with a faint fragrance of sweet-scented osmanthus.

Ingredients: 2 lotus roots, 100g red yeast rice, 400g glutinous rice, 30g brown sugar, 80g osmanthus paste, 40ml honey.

Method:

1. Soak the glutinous rice and red yeast rice in warm water for about an hour and set aside;

2. Wash the lotus roots, peel them and cut them into pieces. Remove the pedicle from the bottom of the head. Do not throw away the pedicle and reserve it for later use;

3. Mix the soaked glutinous rice and red yeast rice evenly, fill it into the lotus root eyes, and use chopsticks to poke evenly to ensure that the lotus root holes come out from the top. The glutinous rice is evenly distributed on the bottom, and then cover the pedicle just cut, fix it with toothpicks, and set aside;

4. Put water in the pot, add brown sugar, boil, add the lotus root, and turn over high heat. After boiling, reduce the heat to low, add sweet-scented osmanthus and honey and simmer for 40 minutes, take out and let cool, slice into pieces, and serve on a plate.