Full Moon Wine is a relatively grand banquet. Our country is a large geographical country. Due to slight differences in climate and food, the Full Moon Wine menu in each region has different flavors and unique styles. . What are the recipes for children’s full moon treat? Here are some contents collected by the editor of SmartView. I hope it will be helpful to you.

Children’s Full Moon Treat Recipe Selected Spicy Shrimp

Ingredients: 400g prawns, 40g peppercorns, 50g ginger, 10 small peppers, one green onion, garlic Seven or eight petals, a little sugar, MSG and salt, an appropriate amount of light soy sauce and an appropriate amount of vegetable oil.

Method:

1. Remove the mud intestines, etc. from the prawns, wash and dry them.

2. Slice garlic and ginger, and shred green onions.

3. Put an appropriate amount of vegetable oil in the pot, heat it up, add small peppers and peppercorns and stir-fry until fragrant.

4. Add garlic slices and ginger slices, stir-fry until flavourful.

5. Add the prawns and fry until they change color.

6. Add appropriate amount of light soy sauce. When the color turns red, add sugar, salt and MSG.

7. Add shredded green onions before serving and stir-fry.

Braised prawns in oil

Ingredients: 1 pound of sea shrimp, a handful of shredded ginger (more but not less), 2 tablespoons of sugar, 1 teaspoon of salt, 2 tomato paste tablespoon of olive oil.

Method:

1. Remove the shrimp lines. Cut a slit along the back of the shrimp and take out the shrimp thread. Wash the deveined shrimps with water and drain them.

2. Cut the ginger into shreds and set aside.

3. Heat the oil in a pan with cold oil. When the oil is 80% hot, add shredded ginger and stir-fry. When the aroma comes out, add the prawns and stir-fry. When the prawns turn red, add salt and sugar and continue to stir-fry. Cover the pot. Cover and simmer for a while, then pour in appropriate amount of tomato sauce and stir-fry evenly before serving.

Stir-fried shrimps

Ingredients: shrimps, eggs, ginger, green onions, cucumbers, green onions, ginger and garlic, water starch, salt, pepper, Shaoxing wine.

Method:

1. Wash the shrimps and use a toothpick to remove the shrimp lines. Wash the shrimps with the shrimp lines removed, absorb the water and put them on a plate.

2. Add salt, pepper, Shaoxing wine, dry starch and egg white to the shrimp.

3. Stir the starch, egg white and shrimp until evenly slurried, then put it in the refrigerator to freeze slightly.

4. Wash the cucumber and cut it into two pieces, remove the watery cucumber seeds in the middle.

5. Mince the green onion, mince the ginger, mix salt, pepper, cooking wine, water starch and chopped green onion into a bowl of gravy in advance.

6. Heat the oil in the pot.

7.3. Add the slurry of shrimps to 40% oil temperature and quickly slide them into pieces.

8. When the color turns red, take it out quickly and set aside.

9. Leave a little oil in the pot, put oil in the pot and stir-fry the chopped green onions and ginger and add the diced cucumbers.

10. Slightly fry, quickly add the smooth shrimps, quickly pour into the bowl and stir-fry.

11. Stir-fry briefly until the soup becomes firmer, then remove from the pan and serve on a plate.

Sauerkraut fish

Ingredients: 1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of Sichuan peppercorns, 10 dried chili peppers, 1 coriander, marinated fish ingredients: 1 egg white, 1 tablespoon starch, 1 tablespoon cooking wine, 1/2 tablespoon sugar, 1/2 teaspoon salt, 1/3 teaspoon white pepper.

Method:

1. Place the fish flat on the chopping board, use a sharp knife to slice the fish flatly from the tail, and slice the fish against the middle fish bones. Slice it off, then turn it over and slice off the other side of the fish; place the large slice of fish flat on the chopping board, cut the knife at a 45-degree angle to the chopping board, and cut the fish into thin slices for later use.

2. Add all marinated fish ingredients into the cut fish, gently mix it with your hands, and marinate for 15 minutes.

3. Wash the pickled cabbage and cut it into small strips, cut the garlic and ginger into slices, and cut the dried chili into sections.

4. Pour a little more oil into the pot and heat it until it is 70% hot. Then add half of the peppercorns and dried chili segments into the pot. After the aroma comes out, add star anise, garlic, Stir-fry the ginger and pickled peppers with the chopped sauerkraut.

5. After the aroma of sauerkraut is stir-fried, add about 1 liter of water and then add the fish heads and bones that were removed before. Cover the pot and bring to a boil over high heat. Then reduce to simmer and simmer for 15 minutes until the soup becomes soft. concentrated.

6. Gently pour the fish fillets and blanch them, then turn off the heat and pour the cooked pickled fish into a large bowl or casserole.

7. Clean the pot, then pour a little oil and heat it until it is 70% hot. Add the other half of the Sichuan peppercorns and dried chili peppers and sauté until fragrant. Pour it on the cooked pickled fish and add 2 corianders. That’s it.

Chopped pepper fish head

Ingredients: 1 fat fish head (2 pounds), Hunan special chopped pepper, 2 grams of salt, 3.5 grams of MSG, 1 gram of sugar, 60 grams of salad oil , 10 grams of red oil, 10 grams of ginger, 8 grams of green onions.

Method:

1. Wash the fish head and cut it in half, connect the back of the fish head, chop the red pepper, mince the green onion, mince the ginger and half the garlic. Chop finely.

2. Then put the fish head in a bowl and apply oil.

3. Sprinkle chopped pepper, minced ginger, salt, black beans and cooking wine on the fish head.

4. After adding water to the pot and boiling, put the fish head and bowl into the pot and steam until cooked (about 10 minutes).

5. Spread minced garlic and green onion on the fish head and steam for another minute.

6. After taking out the bowl from the pot, put the wok on the fire and heat the oil until it is 100% hot, scoop it up and pour it on the fish head.

Braised Hairtail

Ingredients: Hairtail, cooking wine, red pepper, onion, ginger, garlic, star anise, light soy sauce, sugar, monosodium glutamate, water starch.

Method:

1. Wash the hairtail, take the middle section, and marinate it with salt and cooking wine for 20 minutes;

2. Put the fish sections in a ventilated place Let the skin dry;

3. Heat the oil in the pan. When the oil is hot, add the hairtail and fry over medium heat until golden brown. Remove and control the oil;

4. Leave the bottom oil in the pan and fry. Add the fragrant red pepper segments, onions, ginger, garlic and star anise, and add the fried fish segments;

5. Cook in the cooking wine, light soy sauce, and a small amount of sugar, add the submerged water, bring to a boil and then turn to medium heat. Stew;

6. When the soup is almost dry, add water starch, reduce the juice over high heat, add MSG and take it out of the pot, sprinkle with chopped green onion and coriander.

Braised carp

Ingredients: 1 fresh carp (about 750g), 100g peanut oil, 25g wet starch, 5g green onion, 25g soy sauce, 15 pine mushrooms grams, 25 grams of cooking wine, 5 grams of ginger, 1 gram of MSG, 1 gram of pepper, 1 gram of chili powder, 1.5 grams of refined salt, and 2 grams of sesame oil.

Method:

1. Wash the fresh carp, remove the scales and gills, cut open the abdominal section with a knife, remove the internal organs, wash away the blood foam, and slash both sides diagonally 5 dollars.

2. After the pine mushrooms are soaked in water, wash off the sediment, remove the roots, peel and wash the green onions, and cut them into thin strips; wash the ginger, peel it, and cut it into slices.

3. Put peanut oil in the pot, heat it up over high heat. When it cools down, fry the whole carp until both sides turn yellow, then add cooking wine, then add chili noodles and pine mushrooms in sequence. Bring shredded silk, refined salt, soy sauce, and ginger slices to a boil, then simmer over low heat, then add green onion, monosodium glutamate, thickening, add sesame oil, pepper, and serve.

Kung Pao Chicken is recommended for children’s full moon treat recipe

Ingredients: 200g chicken breast, 100g peanut kernels, seasoning: 7g sugar, 10ml soy sauce, 10ml water starch, 3g pepper, 3g minced ginger , 3g minced garlic, 20g green onions, 5g cooking wine, 5g salt, 20g dried chili.

Method:

1. Wash and dry the chicken breast, cut into 1.5cm square dices, add water starch and soy sauce, mix evenly, and marinate for 20 minutes. Wash the green onions and cut into 1cm long sections. Cut off both ends of dried chili peppers and remove chili seeds.

2. Add water starch, soy sauce, salt, white sugar and cooking wine in a small bowl, mix evenly to make a seasoning sauce.

3. Heat the oil in the pot over medium heat. When it is 30% hot, add the peanut kernels. Turn to low heat and fry slowly until lightly colored. Remove and drain the oil and set aside.

4. Continue to heat the oil in the pot over medium heat. When it is 60% hot, add the marinated diced chicken and stir-fry quickly until it is crumbled. Add the oil for about half a minute and wait until the chicken is cooked. color, then remove and drain the oil.

5. Leave the bottom oil in the pot, heat it up, add the Sichuan peppercorns and dried chili peppers, stir-fry over low heat until fragrant, then add the green onions, minced ginger, minced garlic and diced chicken and stir-fry for a while , finally add the gravy, and when the soup thickens, add the peanuts and stir-fry for a few times.

Mushroom Stewed Chicken

Ingredients: 1 chicken leg (about 300g), 5 dried shiitake mushrooms, 4 slices of ginger, 3 cloves of garlic, 1/4 red pepper (approx. 10g), 1/4 green pepper (about 10g), 1 tablespoon sesame oil (15ml), 2 teaspoons dark soy sauce (10ml), 1 tablespoon rice wine (15ml), 1 teaspoon sugar (5g), 2g salt.

Method:

1. Slice the garlic cloves. Cut red and green peppers into thin strips. Soak the dried mushrooms in water until soft, clean the sediment and drain off the water. Wash the chicken legs, drain them with kitchen paper towels, and cut into medium pieces.

2. Take a deep container suitable for microwave ovens, pour sesame oil, move the container into the microwave oven, and heat it at 900 watts (or high heat) for 1 minute.

3. Take out the container, put in the cut chicken drumsticks, garlic slices, and ginger slices, mix well with chopsticks, cover the lid (or seal the mouth of the container with microwave-safe plastic wrap) and put it back in the microwave. Heat at 900 watts (or high heat) for 5 minutes.

4. Take out the container, add the soaked mushrooms, add dark soy sauce, rice wine, white sugar and salt, then add 500ml of water, mix well and put it back in the microwave to heat at 900 watts for 20 minutes.

5. Sprinkle with red cabbage and green pepper shreds and garnish.

Spicy chicken

Ingredients: 150 grams of chicken breast, 60 grams of green pepper, 20 grams of dried chili, 10 grams of ginger, 2 green onions, 1 tablespoon of chili sauce, 1 tablespoon of soy sauce spoon, 1 tsp cooking wine, 1 tsp white vinegar, 1 tsp fine sugar, 1/2 tsp cornstarch, 1 tsp water, 1 tsp cornstarch, 1/8 tsp salt, 1 tbsp egg white.

Method:

1. Wash and dice the chicken breast, add all the marinade ingredients and mix well, marinate for about 2 minutes and set aside.

2. Wash the green peppers, remove the seeds and cut them into cubes, cut the dried peppers into sections, wash the green onions and cut them into small sections, wash and cut the ginger into small pieces and set aside.

3. Mix all the seasonings thoroughly and set aside.

4. Heat the pan, pour 2 tablespoons of salad oil, add method 1 diced chicken breast and fry quickly over high heat for about 1 minute until the diced chicken breast is about 8 minutes cooked, take it out and set aside.

5. Heat another pot, pour 1 tablespoon of salad oil, sauté over low heat the onion segments, ginger slices, and dried chili segments from Method 2, then add the diced green peppers from Method 4 and the diced chicken breast from Method 4. Stir-fry quickly over high heat for about 5 seconds, then pour in the sauce and stir-fry evenly.

Three-cup chicken

Ingredients: 2 chicken legs, 10 ginger slices, 6 garlic, 1 chili, appropriate amount of nine-layer pagoda, 2 tablespoons garlic sauce, 1 large soy sauce spoon, 2 tablespoons rice wine, 2 tablespoons sesame oil.

Method:

1. Cut the chicken legs into appropriate size pieces; slice the peppers and set aside.

2. Heat the wok, add the chicken drumsticks from Step 1, and stir-fry over high heat until the surface is slightly charred.

3. In a separate wok, add sesame oil, garlic, ginger slices and chili slices and stir-fry until slightly charred, then add the chicken drumsticks from Step 2 and all the seasonings, and simmer over low heat until the soup becomes soupy. Until it becomes dry, add the nine-layer tower and stir-fry briefly before putting it in the pot.

Crystal salt_chicken

Ingredients: half a bare chicken, half a packet of salt_chicken powder.

Method:

1. Wash the chicken and use kitchen paper to dry it, use salt and chicken powder (2/3 of half a package), spread evenly on both sides, and marinate 2 to 3 hours;

2. Put water in the pot to boil, and steam for 20 minutes. After the chicken is cool, cut it into pieces and put it on a plate. Use the remaining chicken juice in the plate and pour it into the pot. Pour an appropriate amount into another small bowl, add 1/3 of the chicken powder, mix well, and finally add a little sesame oil.