taro

In some places in Jiangsu and Zhejiang, there is a custom of eating taro in the Mid-Autumn Festival, because "taro" and "shipped" are homophonic, which symbolizes good luck.

Recommended: stewed duck meat with taro

Ingredients: duck leg, taro, star anise, ginger, onion, cooking wine and salt

Practice:

1. Cut the duck leg into pieces and throw it into the pot to remove the blood, then take it out and rinse it with cold water. Put the washed duck leg into the pot and add cooking wine. The amount of water depends on your own needs, and you can add more if you want to drink soup;

2. after boiling over high heat, turn to low heat and simmer for one hour. wash the taro and cut it into pieces for later use. Stew the duck for an hour, then put in the taro, just put it in, don't turn it;

3. Season with salt, and turn it slightly by the way. Taro will be very waxy after stewing for half an hour, and the duck meat will be crisp and rotten at this time. Just turn off the fire.

edamame

edamame is also called "edamame pod", and the word "pod" is homophonic with "Jia", so eating edamame still means good luck and everything goes well.

Recommended: stir-fry green peppers and tomatoes with edamame

Ingredients: edamame, minced meat, green peppers, tomatoes, salt, soy sauce and cooking oil

Practice:

1. Shelled edamame, washed and drained, diced green peppers and peeled tomatoes;

2. Heat the wok, add appropriate amount of oil, add minced meat, stir-fry minced meat, stir-fry until it is 8% cooked, and take it out for later use;

3. Leave the remaining oil in the pot, add the green pepper and tomato and stir-fry until the tomato comes out and the green pepper becomes soft, pour in the edamame, stir-fry appropriately, add a small amount of boiling water, cover the pot and simmer for 2 minutes;

4. after opening the lid, pour in the fried minced meat, stir fry appropriately, and season with light soy sauce and salt.

Crab

If you think that eating crab is because it sounds like "Xie", Xiaobian will say "Xie" to you, because you have read all the previous contents carefully. However, eating crabs in the Mid-Autumn Festival is only because it is the best time for hairy crabs to go on the market. The fleshy crabs are dipped in the prepared vinegar, and it makes your mouth water!

recommendation: steamed crab with lotus leaves and glutinous rice

Raw materials: hairy crabs, glutinous rice, lotus seeds, sausages, mushrooms, carrots, asparagus, ginger, onions, yellow wine, salt, soy sauce, fresh vegetables, coriander, Jiang Mo, minced garlic and fresh lotus leaves

Practice:

1. Wash the hairy crabs and glutinous rice lotus seeds.

2. Put a big bowl in the pot, put the washed and scalded lotus leaf on it, pour the glutinous rice mixture on the lotus leaf, then put the hairy crab on the glutinous rice, put a few slices of ginger and pour in the yellow wine;

3. steam over high fire for more than 3 minutes until the glutinous rice is cooked, and sprinkle with chopped green onion.

snails

Like crabs, snails at this time have the best taste and the fattest meat, and there are no snails in the mother. About the origin, it can be traced back to the "Shunde County Records" in the Xianfeng period of Qing Dynasty: "Looking at the sun in August, it is still eating snails."

recommendation: stir-fried snail

raw materials: snail, dried Chili, ginger, garlic, onion, chives, bean paste, white sugar, salt, chicken powder, rapeseed oil, cooking wine, soy sauce, thirteen spices powder

Practice:

1. Soak snail in salt water for two or three hours, wash and drain.

2. Ginger, garlic, dried Chili bean paste is fragrant under a small fire of oil and spicy;

3. Stir-fry for half a minute. Pour a circle of cooking wine on the edge of the pan and stir-fry for half a minute. Add soy sauce, sugar, salt and onion and stir-fry. Add water and simmer for 1 minute. Sprinkle chicken powder and stir-fry. Put the pan on a plate and sprinkle chopped green onion.

watermelon

eat watermelon? It's autumn and you still eat watermelon? Let's not say that the watermelon in this season has missed the most delicious opportunity, but its round shape must be inseparable from the meaning of "round and round" and hit it off with the theme of Mid-Autumn Festival.

recommendation: watermelon sago dew

ingredients: watermelon and sago

practice:

1. put water in the pot, boil it and add sago. After the sago is boiled, turn to low heat, and keep stirring to prevent sticking to the bottom, until the sago is transparent, but there is still a little white core, turn off the heat and stew for more than 1 minutes;

2. Take out the sago and cool it, cut the watermelon into pieces and squeeze it into juice in the juicer;

3. just pour the watermelon juice into the sago. you can dig some watermelons with a ball digger and decorate them inside.