In the Mid -Autumn Festival, in addition to eating moon cakes, this "5" traditional foods also have to be eaten.

Author:Benevole Time:2022.08.26

"The moon is born on the sea, and the end of the world is at this time." September 10th is the annual Mid -Autumn Festival. The Mid -Autumn Festival, also known as the Moon Festival, the Moon Autumn Festival, the Moon Festival, and the reunion festival. It is a traditional Chinese festival in China, and it is also a symbol of reunion festivals. It is the most expected thing for people.

Since ancient times, the Mid -Autumn Festival has customs such as the moon viewing, eating moon cakes, and reunion of loved ones. So, in addition to eating moon cakes in the Mid -Autumn Festival, do n’t forget to eat these five traditional foods.

1. Hairy crab

"The autumn wind rises, the crab feet itch", the Mid -Autumn Festival is the season of eating crabs. At this time, the crab meat is delicious and delicious.

Recommended method: 【garlic crab】

1. Prepare an appropriate amount of barracuda crabs, wash it inside and outside, remove the big pliers and unload the big pliers, open the crab shell to buckle the cheeks on both sides, cut the front half of the crab legs, and the life of the life on the stomach is given to the stomach. It deducts.

2. Open the crab meat four or two, mainly depending on the size of the crab, chop off the pointed on both sides of the crab shell, chop the small joints on the crab tongs, and then take a while for a while.

3. Prepare a small green onion, cut the green onion into sections, and cut the onion leaves into green onions; cut the ginger into grains; the garlic is half -cut, and put it with the onion white; prepare a handful of garlic and chop it into minced garlic for later use.

4. Boil a little more oil in the pan, put half garlic in the cold oil, fry the fragrance in low heat, and you must often stir it when you fried garlic. Fire, use the remaining temperature to put the raw garlic in a piece of fragrant fragrant, add 2 spoons of oyster sauce and raw soy sauce, add a little water before leaving the pot, and the garlic sauce will be boiled.

5. Prepare a casserole, put it in the bottom oil, pour on the green onion ginger, garlic and blew the fragrance and spread it on the green, and spread them one by one. Do not pile up together. Time to be adjusted into a low heat, so as to avoid the crab meat without cooked small ingredients first, spread the adjusted garlic sauce evenly on it, put the crab shell, cover the pot, and cook for 5 minutes.

6. Before leaving the pot, pour rice wine on the pot, heat it up and down at the same time, lock the umami inside firmly, and finally sprinkle a little onion. it is done.

2. Pumpkin

When the pumpkin was harvested in the Mid -Autumn Festival, it was not only large, but also mellow and sweet. There was a custom of "eating pumpkin in August" in the south.

Recommended method: 【Pumpkin bean paste bag】

1. Cut the pumpkin into small pieces and cut the heat after cutting the fire. In order to save the steaming time, the pumpkin pieces should not be too large. After 10 minutes, the pumpkin has been soft. Take out the pumpkin in the pot and add 10 grams of sugar to 10 grams of sugar. , Increase the sweetness of pumpkin, press the pumpkin into pumpkin puree with a spoon.

2. Wait for the pumpkin to cool, add 3 grams of yeast to stir well, add flour and noodle dough, the amount of flour and pumpkin ratio is 1: 1. After reconciliation, cover it with a lid and ferment in a warm place for 1 hour.

3. At this time, the bean paste is weighed on the gram scales. Each bean paste has a ball of about 15 grams.

4.1 hours later, the pumpkin dough has been fermented. Take a look at it with hand. The dough is all filled with small holes that have been fermented. Sprinkle a little flour on the chopping board. Put the pumpkin dough on the chopping board, rub the dough to row the dough. The air inside rubs the dough smoothly into a rough dot, cut it into one equal -equal noodle, pick up a noodle blank into a round surface, and rub all the dough.

5. Sprinkle with a little flour and roll it out with a rolling pin, roll it into a round dough, roll the noodles a little thicker. After rolling, put it aside first, wrap the bean paste like a bun. The group is a round bag shape. After all the groups are wrapped, there is a gap between the two bean pastes and covering it with a plastic wrap.

After 6. 10 minutes, take out the electric steamer, put a piece of wet sand cloth on the mule, put the bean paste in the pot after the pot is hot. It will expand and become larger, and the bean paste is cooked for about 15 minutes.

7. Do not rush to open the lid at this time. For about 2 minutes, you can open the lid and remove the bean paste and put them out in the plate.

3. Tian snail

"Shunde County Chronicle" records: "In August, the sun, the taro snails." The folk believes that the Mid -Autumn Festival snails can be clear. Before and after the Mid -Autumn Festival, the field snails are particularly fat, so Mid -Autumn Festival is the best time to eat field snails.

Recommended method: [Duanxian field snail]

1. Prepare an appropriate amount of field snails, wash it fully, and clamp the field snail tip with pliers. This is easy to taste when frying, and the snail meat is easy to suck out. After handling it, wash it with water again to remove the crushed shell and impurities.

2. Prepare more garlic. Use the back of the knife to flatten and taste it. The green onions are cut into sections, ginger cut into slices, and then prepare a few threaded pepper, a handful of millet pepper, and the diagonal knife is cut into sections.

3. Boil water in the pot, pour some liquor to fishy, boil the fire and pour into the field snails and cook it. After opening the pan, cook it for half a minute. It's easy to get old, clean the field snails again and set aside.

4. Boil oil in the pot, add onion, ginger and garlic, add pepper, dried pepper, bean paste, sweet noodle sauce, stir -fry the spicy flavor together, pour the field snails and turn it in hot stir -fry, add salt, sugar, pepper, vinegar, and vinegar to suppress Bacteria increases, raw soy sauce, stir -fry the pot to turn off the seasoning.

5. Pour another can beer, use alcohol to volatilize to get fishy and fragrant. Spicy taste, pour water and red oil in water starch and chili before being out of the pan. After stir -fry, you can get out of the pan. 4. Taro

It is the season of taro harvest in August. People will use taro to make various foods to sacrifice the moon and ancestors. And the taro is similar to the "Yun Cai" accent. The Mid -Autumn Festival eat taro, hoping to be good luck.

Recommended method: 【Taro Landball】

1. Prepare an appropriate amount of taro, clean it and put it in the pot, steam for 30 minutes on high heat; a piece of pork lean meat, cut into slices and then chopped into meat.

2. Prepare a piece of ginger and cut it into a ginger; a section of the green onion, cut into the onion from the middle, and place it in the meat filling;

After 3.30 minutes, take the steamed taro and put it in cold water to cool down. After cooling, peel off the skin, press it with a small spoon to put it into a taro mud into the meat filling, add an appropriate amount of salt, pepper, and a little sugar to lift it. Fresh, stir in one direction until the meat filling and taro are completely fused, then grab a small handle of starch, and continue to grab and beat for 2 minutes.

4. Boil water in the pot. The broth with broth is more fragrant in the home. After the water is boiled, it turns a small heat, grab a stuffing into a ball at the mouth of the tiger, and dig into the pot with a small spoon. A little water. When the taro balls are lowered, the water temperature should be kept slightly open, so that the balls are not easy to loosen, and the raw is consistent.

5. After the ball is finished, add the celery segment, add an appropriate amount of salt, pepper, chicken essence, cook until the balls are all floating, and then add some sesame sesame oil. This simple and powerful taro meatballs are ready.