The four seasons rotate, inadvertently and almost to the Mid-Autumn Festival, as one of the four traditional festivals in China, the Mid-Autumn Festival from ancient times to the present has been highly valued by people, reunion is also an eternal topic of the Mid-Autumn Festival. On lively and festive days, sit around with your family, enjoy the bright moon, share food, and family reunion is the happiest time. Share 10 dishes and a soup suitable for the Mid-Autumn Festival family banquet, there are meat and vegetarian, simple and delicious, the family is satisfied.
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Ingredients required: 1 three yellow chicken, 3 spoonfuls of Orleans marinade, appropriate amount of shiitake mushrooms, 1 large piece of ginger, 1 small root of green onion, 1 spoon of peppercorn powder, 3 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, a small amount of dark soy sauce, and an appropriate amount of salt.
1, three yellow chicken clean, add an appropriate amount of cooking wine and ginger minced in the basin, soak the chicken in water for half an hour to remove the blood water and remove the fishy, treat the clean three yellow chicken to control the dry water, put it into the basin, add three spoons of Orleans marinade, 1 spoonful of pepper powder, 3 spoons of soy sauce, 2 spoons of oyster sauce, 1 spoon of cooking wine, a small amount of soy sauce, 5 shallots, ginger pieces, the right amount of salt, and the soaked shiitake mushrooms are also put in.
2, the shallot knot, with the green onion to mix all the spices evenly, and then spread in the skin and stomach of the three yellow chicken, inside and outside the kneading to make the chicken better absorb the juice more flavorful, knead evenly, the mushrooms and used onions, ginger together into the chicken belly, you can directly bake the chicken, if you can marinate for 1 hour, it will be more flavorful.
3: Spread a layer of ginger slices on the bottom of the rice cooker, add five or six shallots to lay flat on the bottom, try not to leave too large gaps, so as not to stick to the pan.
4, the marinated three yellow chicken feet into the stomach, flat into the rice cooker, the marinated sauce is also poured into the pot, cover the lid, choose slow heating, about 1 and a half hours on it, out of the pot can be eaten directly. Such a tender, juicy, crispy Orleans-style shiitake mushroom baked chicken is ready.
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Ingredients required: 2 apricot abalone mushrooms, 1 green and red pepper, garlic, green onion.
1: After washing the apricot abalone mushrooms, cut into strips of uniform thickness, remove the seeds after washing the green and red peppers, cut into strips, slice the garlic and mince the green onion.
2, blanched water, apricot abalone mushroom blanched water after eating more smooth and tender, add an appropriate amount of water to the pot, after boiling water into the apricot abalone mushroom, Microsoft after fishing out the drainage water.
3, add the right amount of oil in the pot, after the oil is hot, pour in garlic cloves, minced green onion, stir-fry the apricot abalone mushrooms, stir-fry evenly, add 2 spoons of soy sauce, a little salt and monosodium glutamate, stir-fry evenly, because the apricot abalone mushrooms blanched over the water, some are not easy to taste, here you can cover the pot lid and simmer for 30 seconds, so that the apricot abalone mushrooms fully absorb the seasonings, more flavor.
4, green and red pepper is easy to cook, before the pot can be added, stir-fry evenly and then pour in a little water starch, hook a thin layer of mustard, so that the dish is more bright and appetizing, eat more tender.
<h1 class="pgc-h-arrow-right" data-track="73" >3, sweet and sour tenderloin</h1>
Ingredients: Tenderloin, egg, pepper, chicken powder, soy sauce, salt, tomato sauce, sugar, white vinegar.
1, tenderloin cut into coarse strips, the old saying "horizontal cut cattle and sheep vertical cut pigs", cut tenderloin into water soaked for 5 minutes, analyze the blood, eat more pure taste is not fishy.
2, tenderloin pinch dry water into the bowl, add a small amount of pepper, salt, soy sauce, chicken powder to grasp the seasoning, add more dry starch, an egg, a small amount of cooking oil to grasp evenly, the batter should be more viscous, can completely "hang" on the tenderloin.
3, the pot of oil, 60% of the heat after the tenderloin one by one under the pan frying until floating discoloration, fish out the oil control, oil temperature 80% hot re-frying again to make it become brittle, re-frying time is not too long, half a minute is enough.
4, mix sweet and sour sauce, put in about 5 spoons of tomato sauce, 2 spoons of pineapple solid drink, add 3 spoons of white sugar, 3 spoons of white vinegar, a small amount of salt, add a small half bowl of water to stir and mix, pour into the pot, simmer over low heat, constantly stir into a paste, pour into the fried tenderloin, stir evenly, a very delicious sweet and sour loin is ready.
<h1 class="pgc-h-arrow-right" data-track="74" >4, braised pork ribs buckle bowl</h1>
Ingredients: 1 kg of ribs, 1/2 bowl of sweet potato starch, 1/2 bowl of flour, 1 piece of ginger, 1 head of garlic, 1/2 spoon of pepper, 2 spoons of five-spice powder, 2 spoons of cooking wine, 3 spoons of light soy sauce, tomato sauce, salt and chicken essence.
1, after the ribs are rinsed several times, put into cold water, add 2 spoons of salt, 2 spoonfuls of cooking wine, a few slices of ginger, soak for half an hour to remove blood water, soak with brine not only can be more flavorful, soak for half an hour, pour blood water, put the ribs into the cooking pot, re-add the water that has not been ribs, turn off the heat for 2 minutes after boiling over medium heat to fish out the controlled water.
2, put the ribs into a large bowl, add 3 spoons of soy sauce, 1 spoon of cooking wine, 1 spoon of pepper, 1 spice spoon of five spice powder, an appropriate amount of salt and chicken essence, grab it well and set aside, add half a bowl of sweet potato starch to the bowl, half a bowl of ordinary flour, add about half a bowl of hydration to open into a batter. The two kinds of flour have different effects, starch increases the crispy taste, flour can keep the moisture without loss, so that the ribs are soft and juicy.
3, the oil temperature in the oil pan rises to 70% hot, the ribs hanging batter into the frying, do not stir before setting, fry until the skin is light yellow after fishing out the oil control, the oil temperature rises and re-frys once.
4: Put the fried ribs in a bowl, mix 3 spoons of water with 1 spoonful of raw pumps, pour on the ribs, add some green onions and dried peppers, sprinkle some five-spice powder, and steam for more than half an hour on high heat.
5: Put the steamed ribs upside down into the plate, put a small amount of oil in the pot, add the minced garlic and stir-fry until fragrant, add 5 spoons of tomato sauce, 1 spoonful of soy sauce, the right amount of salt and chicken essence simmer over low heat to cook into a sauce, drizzle on the steamed ribs. Such an evocative Henan rib buckle bowl is ready.
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Ingredients required: Pork belly, carrots, cucumber, garlic, peanuts, white sesame seeds, 2 spoons of paprika, 2 spoons of red oil, 1 spoon of vinegar, 2 spoons of light soy sauce, 1 spoonful of sugar, salt, chicken essence to taste.
1: Blanch the pork belly in a pot, put the raw peanuts into the pot and fry, rub off the skin, crush the peanuts and rice, and fry the white sesame seeds for later.
2: Cut the pork belly into evenly sliced strips, carrots and cucumbers, and chop the garlic into minced garlic and set aside.
3. Blend the sauce. This red oil sauce is simple and delicious, and it is suitable for temporary cold dishes, especially for meat. Add 2 tablespoons of paprika to a bowl, add 1 spoonful of ground peanuts, 1 spoonful of white sesame seeds, 1 spoonful of minced garlic, pour 2 tablespoons of hot oil and stir well. To cool slightly, add 2 tablespoons of red oil, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 1 spoonful of sugar, salt and chicken essence and mix well.
4: Spread the bottom of the plate with shredded carrots and cucumber shreds, put the pork belly on top, after laying out the plate, pour the prepared sauce on it, stir well, sprinkle some millet pepper and serve. A plate of sour and spicy refreshing, delicious and chewy red oil belly is ready.
<h1 class="pgc-h-arrow-right" data-track="76" >6, celery boiled peanuts</h1>
Ingredients required: 1 handful of celery, 1 carrot, 1 bowl of peanut rice, star anise, peppercorns, cinnamon, ginger, garlic, dried chili peppers, 1 spoonful of sugar, 1 spoon of rice vinegar, 1/2 spoon of chicken essence, salt to taste.
1: Wash and cut carrots and celery into cubes, rinse peanuts and rice, soak in water for 1-2 hours in advance, peel and slice ginger.
2: Add some water to the pot, add ginger slices, cinnamon, peppercorns, star anise and bring to a boil, add the soaked peanut rice. Peanut rice cooking time is the key, boil for 6 minutes turn off the heat and soak for 10 minutes, wait for the peanut rice to cool naturally, so that the peanut rice tastes soft and crisp, but also into the flavor.
3: Add an appropriate amount of water, 1 spoonful of salt and a little cooking oil to the pot, add carrot diced water for 1 minute after the water is boiled, add celery diced water for 30 seconds, fish out together, rinse quickly.
4, garlic peeled and chopped, pepper cut section, boiling oil, oil hot poured into the pepper segment, the peanut rice, carrot diced and diced celery mixed, put on the minced garlic, drizzled with hot chili oil, and finally add 1 spoonful of sugar, an appropriate amount of salt chicken essence, 1 spoonful of rice vinegar stir evenly, a plate of bright, sour and crisp carrot celery mixed with peanut rice is completed.
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Ingredients required: 1 onion, 1/2 purple cabbage, 1 handful of spinach, 1 dish of fried peanuts, 1 carrot, wood ear fungus, 1/2 garlic, 1 millet pepper, 1 spoonful of white sesame seeds, 1 spring onion, 1 spoon of coarse paprika, 1 tablespoon of fine paprika, 1/2 spoon of pepper powder, 1/2 spoon of sugar, 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1 spoon of sesame oil, salt to taste.
1, the onion to remove the dry part of the surface layer, cut into thin wires, spinach rinsed with water, remove the roots, carrots cleaned and cut into thin wires, fungus soaked with water and torn into small flowers, purple cabbage remove the roots, cut into thin wires, millet pepper cut rings, shallots cut into rings, garlic peeled and cut into minced.
2, purple cabbage add 1 spoonful of salt and 1 spoon of sugar, marinate for 10 minutes, kill out the moisture and astringency, rinse with cool water, squeeze out excess water, add water to the pot after boiling, add a small amount of salt and oil, add spinach blanched water for 30 seconds, fish out the controlled water, carrot shreds added to the boiling pot for about 1 minute, after becoming soft, fish out the controlled water, wood ear added to the boiling pot for about 40 seconds, fish out the controlled water.
3: Add 1 spoonful of coarse paprika, 1 spoonful of fine paprika, minced garlic, white sesame seeds, peppercorn powder, millet pepper rings and chopped shallots in a small bowl, drizzle with a spoonful of hot oil, stimulate the aroma, and add 3 spoons of soy sauce, 2 spoons of aged vinegar, salt, 1/2 tablespoon of sugar, 1 spoonful of sesame oil and stir well.
4: Put spinach, purple cabbage, onion, carrots and fungus in a large bowl, pour in the prepared sauce, stir well, sprinkle fried peanuts and serve.
<h1 class="pgc-h-arrow-right" data-track="78" >8, Cola quail eggs</h1>
Ingredients required: Quail eggs to taste, 1 vial of cola, 2 spoons of light soy sauce, 2 spoons of oyster sauce, 1 spring onion, white sesame seeds.
1, quail eggs into light salt water soaked for 10 minutes, wash off impurities, boil the pot with the appropriate amount of water, down into the quail eggs, boil on low heat for about 10 minutes, quail eggs boiled and fished out into cold water to cool down, all the quail eggs fished out to peel off the shell, quail eggs with cool water to cool down.
2, add wide oil to the pan, put in the peeled shell of the quail eggs, low heat and slow fry until the quail eggs have tiger skin, in the process of frying should pay attention to turning over, so that the quail eggs are fried more evenly.
3: After the quail eggs are fried, pour out the excess oil, add 2 spoonfuls of soy sauce, salt and 1 small bottle of Coke, cover the pot and simmer for 2 minutes.
4, pour a small amount of starch, collect the juice on high heat until the soup is thicker, add chicken essence, put it into the plate, sprinkle with white sesame seeds and chopped shallots, a plate of bright color, meaning auspicious Cola quail eggs will be ready.
<h1 class="pgc-h-arrow-right" data-track="79" >9, braised winter melon</h1>
Ingredients required: 1 piece of winter melon, 2 millet peppers, 1 spring onion, 2 spoons of light soy sauce, a small amount of dark soy sauce, 3 spoons of sugar, 1 spoon of oyster sauce, 4 cloves of garlic, salt and chicken essence.
1, winter melon rinse with water, dig out the winter melon to cut off the skin of the winter melon, use a knife to draw the "well" word pattern on the side of the winter melon close to the skin, cut into pieces of the same size, millet pepper and shallots rinse with water, millet pepper cut rings, shallots chopped, garlic flattened.
2: Add a small amount of oil to the pot, add garlic and stir-fry the winter melon after the oil is hot, stir-fry for about 3 minutes on medium heat, until the winter melon is slightly transparent, put it out and set aside.
3: Add a small amount of oil and half a bowl of water to another pot, add 3 spoonfuls of sugar, simmer slowly over low heat to melt the sugar and show a caramel color, pour in the fried winter melon, stir-fry until winter color.
4, find a small bowl, 1 spoon of oyster sauce, small half spoon of sugar to enhance the flavor, half a spoon of old soy sauce, the right amount of salt and chicken essence seasoning, and then add a small half bowl of water to stir evenly to make the sauce into the pot, cover the pot and simmer for about 3 minutes, until the winter melon becomes soft, high heat to collect the juice, add millet pepper and pepper and stir-fry evenly, out of the pot sprinkled with chopped shallots.
<h1 class="pgc-h-arrow-right" data-track="80" >10, shredded meat with kyo sauce</h1>
Ingredients: pork tenderloin 6 pairs, green onion, egg, ginger, sweet noodle sauce, sugar, salt, sesame oil, soy sauce, soy sauce, starch to taste.
1, shredded meat as long as possible, after cutting well, rinse in water to remove blood and water, squeeze dry water into a bowl, add a little salt, chicken powder, soy sauce, rice wine, water to grasp the marinade for 5 minutes.
2, an appropriate amount of dry starch with a small amount of hydration into a paste, add an egg white to beat and fuse, add shredded meat to scratch a little more until the shredded meat becomes crystal clear and set aside.
3, more oil in the pot, when the oil temperature is 40% hot, put the meat shreds into the slip, change color and fish out the excess oil.
4, add a small amount of sesame oil and cooking oil to the pot, add ginger to fry out the aroma, add about 5 spoons of sweet noodle sauce and 4 spoons of white sugar, 1 spoon of old soy sauce coloring, medium-low heat and constantly stir-fry out the aroma, the smooth fried meat into the pot, stir-fry evenly can be out of the pot plate, the plate can be cut in advance of the green onion, bean skin pad bottom.
<h1 class="pgc-h-arrow-right" data-track="81" >11, yam egg soup</h1>
Ingredients required: 1 yam, 1 egg, 1 handful of spinach, salt to taste.
1, yam clean, peeled and placed on the board, with the back of the knife pat flat, chopped into a granular sense of mud, yam chopped into mud soup will be more thick and delicate, but also easier to digest and absorb.
2, spinach to pick off the bad parts, rinse with water, drizzle the water after chopping up spare, cut off spinach root do not throw away, because spinach root is rich in iron elements, nutritional value is not lower than spinach leaves, eat it is also tender and sweet, in the soup can be put into the pot together.
3: Add the right amount of water to the pot, pour in the cut yam puree, stir well, bring to a boil over high heat and turn to medium-low heat, cook for about 3 minutes, cook until the soup is white and thick, pour the cleaned spinach into the pot, add a little salt and chicken essence to taste, stir well and turn off the heat.
4, the beaten egg liquid clockwise into the pot, wait for 3 seconds, stir evenly, out of the pot can also be decorated with a few goji berries, increase the value of the soup, so that a bowl of refreshing and nourishing yam spinach egg flower soup is ready.
<h1 class="pgc-h-arrow-right" data-track="82" >- Lao Jing said</h1>
The selection of dishes is general, but there are still a few practical recipes, this time Lao Jing will continue to share some recipes and folklore about the Mid-Autumn Festival, if you are interested, you can continue to pay attention, here I wish all friends a round family, good luck.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.