Mid-Autumn Festival Banquet Menu Name _ Mid-Autumn Festival Banquet Menu Design _ Nice Mid-Autumn Festival Menu Name
Mid-Autumn Festival family banquet menu-soup first
Beef soup with sea cucumber and chestnut paste
Washing sea cucumber with fresh soup, blanching, and granulating; Chestnuts are shelled, undressed, cooked and crushed into chestnut paste. Bring the fresh soup to a boil, add sea cucumber granules, chestnut kernels and stir-fried minced beef, add yellow wine, onion ginger juice, salt, chicken essence and pepper to boil, thicken it, pour the egg white with cooked oil, sprinkle with cooked minced ham and coriander and put it in a glass basin. This soup is tender and delicious, nutritious and suitable for all ages.
Mid-Autumn Festival family dinner menu-then the main course
Mid-autumn festival to crab fat
Hairy crabs are an indispensable dish for Mid-Autumn Festival in Jiangsu and Zhejiang provinces. One for each person, accompanied by ginger vinegar, is the best way to kill time. However, hairy crabs are cool, so it is good for your health to warm your stomach with some yellow wine and drink a cup of ginger tea after eating.
Yellow croaker roll with crab powder
Steam hairy crabs, remove crab roe, remove crab meat, and shred small yellow croaker. Stir-fry minced onion and ginger, add crab meat and shredded yellow croaker, cook with yellow wine, add salt, chicken essence, pepper and fresh soup, thicken, and cool to make stuffing. Cut the tofu coat into 15 cm square, cover it with a wet towel, wrap it with stuffing, and make it into a spring roll. Drag the egg liquid, roll it with bread flour, fry it in a 60% hot oil pan until golden brown, and dip it in hot sauce. This dish is crisp and fragrant outside, fresh and tender inside, and it is seasonal for the Mid-Autumn Festival.
Stewed hairy Crab
Ingredients: 4 hairy crabs, chives 1 segment, ginger 1 block, sesame oil 1 spoon, 2 tablespoons of soy sauce, balsamic vinegar 1 spoon, and sugar 1 spoon.
Practice: Tie the crab pliers and crab feet firmly with a string; Wash onion and ginger and cut into powder; Mix chopped green onion, Jiang Mo, balsamic vinegar, white sugar, soy sauce and sesame oil into dipping sauce and dish; Steam the hairy crabs in a steamer (it takes about15 ~18 minutes to steam the hairy crabs), untie the strings and put them on a plate to eat.
Diced duck with kung pao
Dice the duck breast, add the egg white slurry, put it in a 40% hot oil pan, stir-fry the dried Chili, Chili sauce, onion, ginger and garlic slices, add the diced duck, pour the sauce (salt, chicken essence, yellow wine, soy sauce, white sugar, balsamic vinegar, fresh soup and water starch), stir well, and pour the red oil. This dish of diced duck is tender, spicy and delicious.
Shrimp with sesame and lemon
Grass shrimp (or metapenaeus ensis) peeled its head and left its tail, scratched the sand intestines from its back, pickled it with salt, chicken essence, onion ginger juice and pepper, pat dry starch, hang egg paste (eggs with dry starch), roll white sesame seeds, fry it in a 70% hot oil pan until golden brown, take it out and put it in a basin. Fresh soup, lemon juice, sugar, white vinegar, and salt are boiled in the pot, and are thinly thickened and poured on the shrimps (or served on a small dish for dipping). This dish is crispy, fresh and tender, sweet and sour, and has a strong lemon flavor.
Curry fish head taro
Wash and split the head of silver carp, add onion and ginger in the oil pan and fry until yellow. Stir-fry minced onion, add curry powder mixed with light milk to make it fragrant, add fish head, cook yellow wine and water, then add peeled taro seeds, add water to boil, then add water to cook mushrooms, ham slices and red pepper slices thoroughly, sprinkle with celery slices, salt and chicken essence, and drizzle with red oil and sesame seeds.
The most traditional Mid-Autumn delicious snail.
In the "Shunde County Records" during the Xianfeng period of Qing Dynasty, there is a record:? Looking at the sun in August, it is still eating snails. ? Folk believe that the mid-autumn snail can improve eyesight. According to analysis, snail meat is rich in nutrition, and vitamin A is an important substance of eye visual pigment. Eating snails can improve eyesight and make sense. But why do you have to be particularly keen on food during the Mid-Autumn Festival? Around the Mid-Autumn Festival, when snails are empty, there are no snails in the abdomen. Therefore, the meat quality is particularly fat, which is the best time to eat snails. Nowadays, in Guangzhou, many families have the habit of frying snails during the Mid-Autumn Festival.
Fried snail
Ingredients: 500g of snail, Chili sauce 1 tablespoon, half a teaspoon of salt, 4 pieces of fresh perilla leaves (cut into filaments for later use), half a teaspoon of sugar, a little pepper, oil 1 tablespoon, and a little garlic.
Practice: wash the snail first, then use pliers to remove the tail of the snail, and then wash it; Heat a wok, add a little oil, saute garlic and pepper until fragrant, put down the snails and fry them together, then add Chili sauce, salt, perilla leaves and sugar, add a little water and fry until cooked, and serve with a little juice.
Mid-Autumn Festival menu-cold dishes again
Fire duck, shrimp and pitaya
Pitaya is cut horizontally at 4/5, and the pulp is dug out as a container. Dice the pulp, peel the shrimps in metapenaeus ensis, add the egg white slurry, and then put them into the oil pan until cooked. Dice the preserved roast duck. Mix shrimp, diced duck and pulp with salt, chicken essence, sugar, white vinegar and Thai sweet and spicy sauce, and put them in a pitaya container. This dish is beautiful in shape, hot and sour, fresh and tender, and has a strange taste.
Wild pepper chicken leg roll
Remove the bone from chicken thigh, batch some meat, add salt, chicken essence and yellow wine to taste, with the skin facing down, sprinkle a little dry starch: put a row of wild pepper (available in supermarket) at one end, tightly roll it, wrap it with gauze, then tie it tightly with gauze, steam it 1 hour, refrigerate it after cooling thoroughly, and cut it 1 cm thick before eating. This dish is crispy and tender, spicy and appetizing.
Besson mixed with shepherd's purse
Picking, washing and scalding shepherd's purse, adding pure water, chilling, squeezing, cutting into powder, adding salt, chicken essence, sugar and sesame oil, mixing and filling into pots. A little steamed scallops are shredded and put on the shepherd's purse. This dish is green in color, fresh and fragrant, and it is seasonal for the Mid-Autumn Festival.
Asparagus salad omelet
Spread the egg liquid into an egg skin, trim it into a rectangle, coat it with a layer of salad sauce, put a cooked and flavored tender asparagus, roll it tightly and grow into a roll, cut it into 1 cm pieces diagonally, and dish it. This dish combines Chinese and western styles and has a unique flavor.
Mid-Autumn Festival menu-moon cake dessert at last
Duck with Peach Kernels
Slice the salty sandwich bread into pieces 6 cm long, 4 cm wide and 0.6 cm thick, and coat the two sides with shrimp paste (the shrimp paste is hammered into fine paste with the back of a knife, and then add salt, chicken essence, onion and ginger juice, egg white and dried starch to stir in one direction). On one side, paste a thin breast of cooked salted duck with the same size (the skin is outward), and on the other side, press two and a half pieces. Dip in sour plum sauce or Thai spicy sauce.
The most auspicious holiday delicacy glutinous rice lotus root
Eating lotus root in Mid-Autumn Festival means reunion. Fill the lotus root with glutinous rice, and then pour it with osmanthus honey. The rice, lotus root and osmanthus fragrance are fragrant and fragrant, so that the reunion dinner can start from sweetness.
Glutinous rice lotus root
Ingredients: lotus root 1 knot, sweet-scented osmanthus sauce, glutinous rice and rock sugar.
Practice: Peel the lotus root and wash it; Cut off one end of the lotus root, put it into the washed glutinous rice, cover it with a small end of the lotus root that has just been cut off, and fix it with a toothpick; Add rock sugar and steam for 2 hours until cooked; Slice and plate, and pour sweet-scented osmanthus juice.
mooncake
Moon cakes must not be missing from the Mid-Autumn Festival family banquet menu. Now moon cakes are full of weight. The heat of a moon cake is equivalent to that of a big bowl of rice! Therefore, on the Mid-Autumn Festival menu, it is healthiest to cut the moon cakes into small pieces and add green tea.
Food other than moon cakes in Mid-Autumn Festival
Because of the different dietary customs in different parts of the country, there are other foods besides moon cakes. For example, Nanjing people in the south of the Yangtze River will eat osmanthus duck, a famous dish in Jinling, in addition to moon cakes. ? Osmanthus duck? When cinnamon is fragrant, it should be in the market, fat but not greasy, and delicious. After drinking, sugar taro must be poured with cinnamon pulp, which goes without saying. Sichuan people not only eat moon cakes during the Mid-Autumn Festival, but also beat, kill ducks, eat sesame cakes, honey cakes and so on. Below, let's take a look at other special foods of Mid-Autumn Festival!
Osmanthus wine Every Mid-Autumn night, people look up at the osmanthus in the middle of the month, smell the Gui Xiang, drink a cup of osmanthus wine and celebrate the sweetness of the family, which has become a beautiful enjoyment in the festival. Osmanthus fragrans is not only ornamental, but also edible. Qu yuan's "nine songs", there is? Help the horse fight and drink cinnamon pulp? 、? Drink osmanthus and pepper paste? The poem. It can be seen that the age of drinking osmanthus wine in China is quite long.
Pumpkin Mid-Autumn Festival is celebrated all over the south of the Yangtze River. Rich people eat moon cakes, and poor people have the custom of eating pumpkins. Legend has it that a long time ago, there lived a poor family at the foot of Nanshan, with old parents and only one daughter named Huanghua, who was beautiful, intelligent, kind and hardworking. On August 15th that day, Huanghua found two oblate wild melons among the weeds in Nanshan. She picked it back and cooked it for her parents. The parents' appetite increased greatly and their health improved. Miss Huanghua planted melon seeds in the ground, and the next year, they really took root and sprouted, and many round melons came out. Because they were picked from Nanshan, they were called pumpkins. From then on, every year on August 15th, every household in the south of the Yangtze River has a custom of eating old pumpkins and cooking glutinous rice in August and a half.
Eating taro in the Mid-Autumn Festival means to ward off evil spirits and eliminate disasters, and it means not believing in evil spirits. "Chaozhou Prefecture Records" in the last year of Qing Dynasty:? Playing the moon in the Mid-Autumn Festival, peeling taro and eating it, is it called peeling ghost skin? . Stripping ghosts and eating them is a great spirit of Zhong Kui's exorcism, which is respectable.