The Mid-Autumn Festival coincides with the full moon. At this symbolic moment of reunion, it is definitely a good time for family and friends to get together. The best and warmest way is to stay at home, spend some time designing a set of recipes for reunion dinner, and then spend half a day preparing a sumptuous meal. When the moon first rises, the family sits around a table and drinks lightly, which is so warm and happy.

steamed hairy crabs

the best partner to kill time-steamed hairy crabs

materials: several hairy crabs, chives, 1 piece of ginger, 1 tsp of sesame oil, 2 tsps of soy sauce, 1 tsp of balsamic vinegar and 1 tsp of sugar.

Practice:

1. Tie the crab tongs and feet firmly with a string; Wash onion and ginger and cut into powder;

2. Mix chopped green onion, Jiang Mo, balsamic vinegar, sugar, soy sauce and sesame oil into dipping sauce, and dish it;

3. put the crab in a steamer and steam it. it takes about 15 ~ 18 minutes to steam the crab. If the blue crab turns red, it can. Untie the string and put it in the plate.

Comments: Hairy crabs are an essential entertainment dish for Mid-Autumn Festival every year. One for each person, accompanied by ginger vinegar, is the best way to kill time. However, hairy crabs are cool, so when you eat them, you should warm your stomach with some yellow wine, and then drink a cup of ginger tea after eating.

Stir-fried snail

Stir-fried snail

Materials: .5kg of snail, 1 tbsp of Guilin Chili sauce, half a teaspoon of salt, 4 slices of fresh perilla leaves (cut into filaments for later use), half a teaspoon of sugar, a little pepper, 1 tbsp of oil and a little garlic

Practice:

1. Wash the snail first.

2. Heat the pan, add a little oil, saute the garlic and pepper until fragrant, and put down the snails and fry them together. Then add Chili sauce, salt, perilla leaves, white sugar, add a little water and stir-fry until cooked, and bring a little juice.

comments: eating snails is not only a custom, but also the most fertile season of snails, so eating snails at this time is the most appropriate time.

glutinous rice lotus root

Sweet start-glutinous rice lotus root

Materials: lotus root, osmanthus sauce and glutinous rice

Practice:

1. Peel the lotus root and wash it;

2. Cut off one end of the lotus root, stuff it with 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;

3. Add rock sugar and boil for 8-9 hours until cooked;

4. Slice into plates and pour sweet-scented osmanthus juice.

Comment: Eating lotus root in Mid-Autumn Festival means sending a reunion. Fill the lotus root with glutinous rice, and then pour it with osmanthus honey. The entrance is fragrant with rice, lotus root and osmanthus, so that the reunion dinner will start from this sweetness.

Braised lion's head

The best meaning is braised lion's head

Materials: pork belly, horseshoe, Chinese cabbage, green vegetables, onion, ginger, eggs, 3 tablespoons of starch, 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 tsp of pepper, 1 cup of starch, 2 cups of water, 3 tablespoons of soy sauce, and 1 tablespoon of sugar and rice wine. Wash Chinese cabbage and cut into large pieces; Wash the vegetables, pick them up, and put them into the dish for later use;

2. Chop pork belly into minced meat or mash it with a blender, put it in a bowl, beat in eggs, add onion, horseshoe, ginger powder and material A and stir until it is sticky;

3. Knead meatballs by hand, evenly coat with material B, put them in a hot oil pan and fry them until they look golden yellow, take them out and drain the oil for later use;

4. Pour material C into the pot, add Chinese cabbage and bring to a boil with high fire, add meatballs, reduce the heat to taste, turn off the heat, and put into a dish with vegetables.

comments: the stewed lion's head is round in shape, and its taste is waxy and soft, mixed with the crispness of horseshoes. It can best represent the round festive atmosphere of the Mid-Autumn Festival.