What to eat on the Shanghai Mid-Autumn Festival
What kind of cuisine does Shanghai Mid-Autumn Festival have? The Mid-Autumn Festival is a family reunion festival, and family gatherings are not without a sumptuous meal. What food does Shanghai Mid-Autumn Festival eat? Here's what you can eat on the Shanghai Mid-Autumn Festival.
Steamed crabs
Ingredients: 3 hairy crabs, 1 ginger cube, 3 garlic cubes, 1 onion, 15 ml soy sauce, balsamic vinegar 15ml, sesame oil 15ml
practice
1. Scrub the hairy crabs and tie the hairy crabs together without disentangling them
2. Put a proper amount of hot water into the steamer, place the crabs upside down in a steamer after the fire has boiled, and cover the pot for about 15 minutes.
3. Ginger washed, peeled and chopped, garlic smashed mince, chopped green onion and chopped
4. Place soy sauce, balsamic vinegar, sesame oil, onion, ginger and garlic in a bowl and mix them until they are ready for use.
5. Take out the steamed crabs, remove the rope and place them on the plate.
Babao Duck
Ingredients: 1 light duck, 8 treasures stuffing: glutinous rice, sausage, mushrooms, chestnuts, ginkgo, winter bamboo shoots, smoked dried, amount of carrots., seasoning: cooking wine, soy sauce, sugar, salt, ginger, geraniol, star anise, Cassia.
practice
1. Wash the duck with light wine, soy sauce, salt and marinate overnight.
2, glutinous rice washed clean and soaked after two hours steam cooked. Dachshund, mushrooms, chestnuts, ginkgo, bamboo shoots, smoked dried, carrots were cut into small Ding, stir into the pan, put a little soy sauce and sugar seasoning, add 3. The glutinous rice is mixed well into eight fillings.
3. Marinate the duck to dry the surface, fill the duck filling until it is full and sew it with cotton thread.
4. Use a spoon to keep the 60% hot oil on the duck skin until the duck skin is golden brown.
5. Put the filtered oiled duck into the pan, leave a little oil in the pan, add musk ginger, add soy sauce, sugar, gerbera leaf, star anise, cinnamon and appropriate amount of water, and boil for 15 minutes. Juice. Put the ducks in the steamer, soak the sauce in the duck and steam over medium heat for 2 hours until the ducks are cooked.
6. Remove the duck and place it in the dish. Steam the soup in the duck dish into the wok until it is thick and pour it on the eight-treasure duck.
Straw roasted pork
Ingredients: Soybean 200g, diced 100g, one red pepper, one spoonful of wet powder, salt, sugar, chicken essence
practice
1. Heat the pan, add oil, stir into the diced meat, and stir fry for 2 minutes with the color and edamame.
2. Add salt and sugar and stir fry until the soybeans are cooked
3. Add red pepper and stir fry for a minute.
Steamed Chicken
Material: Chicken, Steamed Bread
practice
Step 1: Buy the chicken cuts and wash them. After the taro is peeled and soaked in clean water, it is best to put on disposable gloves when you remove the scalp. Otherwise, some people will get itchy because of peeling.
Step 2: Put the appropriate amount of water in the pot, place the chicken pieces, remove the blood foam, and remove them for later use. Pour the oil into the pot, add scallion, ginger, clam chop garlic, star anise, and stir the scent. Put a good chicken nugget stir fry two or three minutes later, poured into the cooking wine and soy sauce.
Step 3: Pour the boiled chicken into the boiled water, cover with a lid and turn to a small simmer for half an hour. When the soup is received in half, put in 2 tablespoons of sugar and the appropriate amount of salt, and put it in a steamed bun for 15 minutes.
Step 4: After the bread with the chopsticks can be easily passed through, the fire can be collected. Finally, a small portion of chives can be sprinkled and served.
Braised ribs
Material: 400g pork ribs, ginger, green onions, star anise, fennel, cinnamon, grass fruit, geraniol, cloves, pepper appropriate amount, salt, monosodium glutamate, sugar, cooking wine, soy sauce, salad oil the right amount
practice
1. The ribs are chopped into 5 cm segments and put in boiling water. Remove the blood and remove them. Dietary knowledge
2. Ginger slices; after washing the onion, remove the two heads and make a green onion knot.
3. Put a little salad oil in the pot, turn on the heat, turn a small fire. Into the white sugar.
4. Slowly fry the sugar on a small fire, wait for the sugar to melt and change color. When it starts to bubble, immediately pour the ribs and stir well.
5. Add ginger, pepper, and all kinds of seasonings. Stir the scent, add a small amount of cooking wine and soy sauce, and then stir fry.
6. Add appropriate amount of hot water and add salt and green onion.
7. After the fire has boiled, skim the foam and turn it on for 40 minutes until the ribs are cooked.
8. Remove the green onion, ginger and other large seasonings from the pot.
9. When the fire is thick, when the soup is thick, add appropriate amount of MSG to clean it.
Sweet-scented osmanthus
Ingredients: 250 grams of chestnuts (fresh), 50 grams of jujube (fresh), seasoning: 150 grams of white granulated sugar, 5 grams of pea starch, 5 grams of sweet-scented osmanthus
practice
1. First cut the chestnuts in half and put them in a water pot. Cook until the shell peels and removes. Peel the shells and skins. Put the bowl in the bowl. Cover the bowl tightly and steam until crispy. After cold, cut into pellets.
2. Wash the pot, add a large bowl of water, add sugar, chestnuts, red dates (steamed puffed peeled kernels), boil until the sugar dissolves in water, put a small amount of fire on it, put in sweet-scented osmanthus, sprinkle into The wet starch is pushed evenly, hooked into a transparent sample, and the pan can be removed.
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