What dishes do everyone eat during the Mid Autumn Festival, and what dishes can you eat during the M

In the summer, the most seasonal dish is eggplant, when I was a child, every time this season, my mother always liked to make us a fish-flavored eggplant box. On the weekend, I picked a large basket of fresh eggplants from the vegetable garden, and went home to make a fish-flavored eggplant box for my husband, and relived the traditional old taste together. Eggplant box is a traditional Sichuan snack, eggplant cut into eggplant sandwiches stuffed with meat filling, wrapped in batter and fried, in addition to the wonderful taste of crispy on the outside and soft on the inside, the sweet and sour fish sauce is its soul.

How do you fry a juicy and crispy fish-flavored eggplant box? Start with the knife skills, wash the eggplant, cut the top knife into a box, the first knife is deep cut without cutting, the second knife is cut off, and cut into a suitable thickness of the eggplant clip; Third, the batter should be mixed with an appropriate amount of beer, mixed into a crispy fried paste, not too thick, and can be hung on chopsticks and drip smoothly; The last point is that the oil temperature should not be too high, and it should be controlled at the heat, which should not only fry the eggplant box until it is crispy on the outside but tender on the inside, but also not easy to fry the paste to be perfect.

Ingredients: 3 servings.

240 grams of eggplant.

2 eggs. 45 grams of flour.

20 grams of water. 20 grams of beer.

180 grams of minced pork.

Accessories. 1 tablespoon oyster sauce.

6 cloves of garlic. 2 tablespoons soy sauce.

1 tablespoon cooking wine.

15 grams of sugar. Salt to taste.

15 grams of chives.

Starch to taste. 2 tablespoons chopped pepper paste.

1 tablespoon balsamic vinegar.

Step 1: The practice of Sichuan fish-flavored eggplant box.

Add 1 tablespoon each of oyster sauce and soy sauce to the pork puree and mix well.

Step 2: How to make a Sichuan fish-flavored eggplant box**.

Add 3 cloves of garlic to make minced garlic and cooking wine.

Step 3: The home-cooked practice of Sichuan fish-flavored eggplant box.

Add salt and 5g sugar and mix well.

Step 4: A simple way to make a Sichuan fish-flavored eggplant box.

Add some starch, stir in one direction, add chopped chives and mix well.

Step 5: How to eat Sichuan fish-flavored eggplant box.

Wash the eggplant and cut it into a ketch, and stuff the seasoned meat filling in the middle.

Step 6: How to make the Sichuan fish-flavored eggplant box.

Start preparing the batter, beat the eggs, pour in the flour and mix well.

Step 7: How to fry the Sichuan fish-flavored eggplant box.

Add water and beer, mix in salt and make a batter (I don't like thick batter, I only like this thin batter).

Step 8: How to cook Sichuan fish-flavored eggplant box.

Wrap the surface of the filled eggplant box with a layer of batter and fry it in a pan until golden brown on both sides.

Step 9: How to stew the Sichuan fish-flavored eggplant box.

Take another bowl and start mixing the fish sauce (fish sauce ingredients: 2 tablespoons of homemade chopped pepper sauce, appropriate amount of starch, 1 tablespoon of balsamic vinegar, 1 tablespoon of soy sauce, 10 grams of sugar, appropriate amount of salt, 3 cloves of garlic): pour in soy sauce and balsamic vinegar.

Step 10: How to stir the Sichuan fish-flavored eggplant box.

Add 10 grams of sugar and salt to taste.

Step 11: How to stir the Sichuan fish-flavored eggplant box.

Pour in the water starch to make juice and set aside, heat a little oil in another pot, and stir-fry the minced garlic until fragrant.

Step 12: How to make the Sichuan fish-flavored eggplant box.

Pour in the homemade chopped pepper sauce and stir well, pour in the prepared sauce, and cook over high heat until thick.

Step 13: How to fry the Sichuan fish-flavored eggplant box.

Pour the boiled fish sauce over the fried eggplant box and serve on the plate.

Stuffed pork with cabbage] Ingredients: pork, baby cabbage, cooking wine, light soy sauce, white pepper powder, oyster sauce, chopped pepper paste, water starch, carrots, shiitake mushrooms, salt, edible oil, Method:

1. Pork belly or lean meat can be cleaned, chopped into minced meat, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of white pepper, a teaspoon of salt, a spoonful of cooking oil, and stir well in one direction.

2. Then we prepare a small carrot and a few shiitake mushrooms, clean them, break them with a meat grinder, pour them into a bowl, and stir them well in one direction.

3. For a baby cabbage, break the vegetable leaves and clean them, add water to the pot and boil, put in the vegetable leaves, cook for three minutes, remove and let cool.

4. Take a vegetable leaf and spread it on a plate, sandwich a piece of meat filling, roll it from the end of the vegetable stalk to the end of the leaf, roll it up and put it on the plate.

4. Add water to a pot and bring to a boil, add the wrapped cabbage stuffed meat, and steam for 20 minutes. It's ripe.

5. Next, we add another sauce, add minced garlic to the pot and stir-fry until fragrant, then put a spoonful of chopped chili sauce and stir-fry until fragrant, add a spoonful of light soy sauce, a spoonful of oyster sauce, and a small amount of water starch and cook until thick.

6. Pour the sauce on top of the stuffed pork with cabbage, and then sprinkle in some chopped green onions to garnish and serve. One bite at a time, it's so delicious.

Sour soup slices】 Ingredients: tenderloin, enoki mushroom, millet pepper, green pepper, sour soup sauce, starch, ginger, garlic, cooking oil, method:

1. A piece of tenderloin, clean it, cut it into a thin slice as thick as a coin, sprinkle some starch on the cutting board, wrap the meat slice in starch, and gently beat it with a rolling pin.

2. Cut off the roots of enoki mushrooms, clean them and set aside.

3. Heat the oil in a hot pan, add garlic slices and ginger slices to fry until fragrant, then put two spoonfuls of sour soup sauce to fry until fragrant, add a cup of water to boil, add enoki mushrooms and cook for another minute to cook thoroughly.

4. Take out the enoki mushrooms and put them at the bottom of the bowl, then put the meat slices into the pot and cook for one minute until they are cooked thoroughly.

5. Pour all the meat slices and soup into a bowl, sprinkle some millet peppers and green peppers on top to garnish, and then burn some hot oil and pour it on top. The slices of meat are smooth and tender.

Tianluo in the Qing Xianfeng period of the "Shunde County Chronicles" recorded: "August looking at the sun, still taro snails. "Folk believe that the Mid-Autumn Festival snail can be eye-catching.

According to analysis, snail meat is rich in nutrients, and the vitamin A contained in it is an important substance for eye pigment. Eating snails can be clear-sighted, and words make sense. But why do you have to be particularly keen on food during the Mid-Autumn Festival?

Around the Mid-Autumn Festival, it is the time when the snail is empty, and there is no small snail in the abdomen, so the meat is particularly fatty, and it is the best season to eat the snail. Nowadays, in Guangzhou, many families have the habit of frying snails during the Mid-Autumn Festival.

Glutinous rice lotus root Mid-Autumn Festival eating lotus root, has the meaning of reunion. Fill the lotus root with glutinous rice, and then pour it with osmanthus nectar, the rice fragrance, lotus root fragrance, osmanthus fragrance, fragrant entrance, so that the reunion family banquet starts from sweetness.

Osmanthus wine every Mid-Autumn Festival night, people look up at the osmanthus in the middle of the moon, smell the bursts of osmanthus fragrance, drink a cup of osmanthus nectar wine, celebrate the sweetness of the family, has become a kind of beautiful enjoyment in the festival. Osmanthus is not only ornamental, but also has edible value. In Qu Yuan's "Nine Songs", there are verses such as "Aiding Ji Douxi Drinking Cinnamon Syrup" and "Laying Cinnamon Syrup".

It can be seen that the era of drinking osmanthus wine in China is quite long.

Osmanthus duck Nanjing people love to eat moon cakes in the Mid-Autumn Festival, and must eat Jinling's famous dish osmanthus duck. "Osmanthus duck" should be marketed when the osmanthus is fragrant, fat but not greasy, delicious and delicious. After drinking, you must eat a small sugar taro and pour cinnamon syrup, which is beautiful.

Cinnamon syrup", named after Qu Yuan's "Chu Ci Shao Si Ming" "Aiding the North and Drinking Cinnamon Syrup". Cinnamon syrup, a sugar osmanthus, picked around the Mid-Autumn Festival, pickled with sugar and sour plum. Jiangnan women are skillful and turn the poems into delicacies on the table.

Pumpkin celebrates the Mid-Autumn Festival in various parts of the Yangtze River, rich people eat moon cakes, and poor people have the custom of eating pumpkin. Legend has it that a long, long time ago, there lived a poor family at the foot of Nanshan, with old parents and only one daughter under their knees, named Huanghua, beautiful, intelligent, kind, and hardworking. On August 15 that day, Huang Hua found two oblate wild melons in the weeds of Nanshan.

She picked it up and cooked it for her parents. The second elder ate and his appetite increased greatly, and his illness was also cured. The yellow flower girl planted the melon seeds in the ground, and the next year they took root and sprouted, and many round melons grew, because they were picked from Nanshan, so they were called pumpkins.

Since then, on August 15 every year, every household in Jiangnan has spread the custom of eating old pumpkin and burning glutinous rice in the middle of August.

Taro Mid-Autumn Festival eating taro means warding off evil spirits and eliminating disasters, and has the meaning of not believing in evil. The "Chaozhou Mansion Chronicles" of the Qing Dynasty Qianlong said: "Playing with the moon in the Mid-Autumn Festival, peeling taro and eating it, it is called peeling the skin of ghosts." Peeling ghosts and eating them, there is a lot of Zhong Kui's spirit of exorcising ghosts, which is respectable.

Edamame In addition to taro during the Mid-Autumn Festival in Jiangsu and Zhejiang, some edamame will be specially steamed. Edamame is also known as edamame pod in the local area, and pod is homophonic with the words "jia" and "auspicious". Therefore, eating edamame is to hope that it will be auspicious and everything will go well.

Braised elbows.

Tenth course: braised elbow.

Ingredients: a pork knuckle, a green onion, a piece of ginger, a handful of dried chili, a small handful of Sichuan pepper, two star anise, a few bay leaves, a section of cinnamon, a grass husk, an appropriate amount of cooking wine, a handful of rock sugar, a can of beer, an appropriate amount of edible salt, a little sugar, a little pepper, an appropriate amount of light soy sauce, half a red pepper.

Method: 1. First of all, we prepare a fresh pork knuckle, a white green onion, cut into small pieces, a piece of ginger, cut into slices, put it in a pot, grab a handful of dried chili peppers, a small handful of peppercorns, add two star anise, a few bay leaves, a section of cinnamon, and a scattered grass husk for later use.

2. Then, we blanch the elbow, boil the water in the pot, put the cold water on the elbow into the pot, add 10 grams of cooking wine to remove the smell, after the water boils, turn the elbow down, and gradually heat the process, the pigskin will shrink, overflow the fat, keep the heat and cook for 3 minutes, and skim off the foam in the pot. This step can both remove the fishy smell and relieve the oiliness.

3. After the elbow turns white, take it out, and scrape the remaining pig hair, be sure to scrape it while it is hot, because the pores are dilated at this time and are easy to remove.

4. Then let's fry the sugar, heat the oil in the pot, put in a handful of rock sugar, stir constantly, melt the rock sugar, and when the sugar juice turns from light yellow to reddish brown, put the elbow into the pot. Pour in the prepared ingredients and turn the dough several times so that the surface of the elbow is covered with sugar. Absorb the fragrance of the ingredients.

5. Pour an appropriate amount of water from the side of the pot, and then pour in a can of beer, which can play the function of removing the smell and increasing the freshness. Add 2 grams of salt, a little sugar, 2 grams of pepper and 10 grams of light soy sauce, turn to high heat and bring the soup to a boil. Once the soup is boiling, remove the elbows and place them in a casserole.

Pour the soup, the amount of soup should not exceed the elbow, cover the pot, turn on low heat and simmer for an hour and a half, this step can not be anxious, keep the low heat and simmer, boil the soup into the meat, and the meat aroma is integrated into the soup. This is the key to the rich aroma of the elbow sauce, thin but not woody.

6. During the simmering period, pay attention to the amount of soup to avoid sticking to the pot. After an hour and a half, the skin of the elbow is crispy and the meat is rotten, and it can be gently pierced with chopsticks to indicate that it is cooked.

7. Take out the elbow, put it on a plate, pour a little soup, put the green onion and red pepper shreds, and serve.