Mid-Autumn Festival in addition to eating moon cakes, do not forget to eat these 5 traditional food, have a different taste

As the saying goes: "Ten miles different wind, a hundred miles different customs", Mid-Autumn Festival in addition to eating moon cakes, there are many traditional foods around the Mid-Autumn Festival, in addition to eating moon cakes to symbolize reunion, share 5 kinds of traditional food, different tastes a family to share, meaning reunion.

Guihua

Osmanthus pork ribs

1. the right amount of chops picked open and chopped into small even pieces, then cool water into the pot boil, drizzle some white wine to cook out the blood and impurities inside, after the pot continues to cook for about 2 minutes, the ribs out into the water to wash clean.

2. then cleaned ribs into the fifty percent hot oil frying system, small to medium heat the ribs fried aromatic, fried to set, often turning more evenly heated, ribs fried to golden brown slightly charred after pouring out the oil control.

3. Put a handful of red currant rice in the pot, simmer the color over high heat, and then pour out with a dense leak filter, this juice is mainly for the color of the ribs.

4. Add a little oil to the pot, put the ribs, soy sauce, and a little soy sauce stir-fry evenly, cook along the side of the pot to remove the fishy smell, then pour in the red currant rice juice, then add onion, ginger to remove the fishy aroma, add a little water, boil over high heat, cover the pot and simmer for 18 minutes, then add a spoonful of maltose stir well to melt, cover the pot and simmer for 1-2 minutes, drizzle a little bright oil and turn well to plate, and finally sprinkle the soul cinnamon, delicious is ready.

Pomelo

[Honey pomelo tea]

1. a grapefruit with salt to scrub the grapefruit peel twice, then scrape off all the yellow skin of the grapefruit, then cut the peel into thin shreds, then peel out the pulp; the appropriate amount of rock sugar.

2. blanch the grapefruit peel into boiling water to remove the bitterness of the peel, cook for about 30 seconds and pour out to control the water.

3. Pour boiling water into the pot, put the pulp, sugar, and grapefruit peel, the amount of water should not exceed the pulp, turn on the high heat to boil the sugar, for about 5 minutes, and cook until the pulp is all spread, grapefruit peel soft, then turn to low heat and continue to boil for 40 minutes. The water in the pulp boil dries, during the period to keep stirring to avoid paste, the grapefruit peel, and pulp boil into a puree and turn off the heat, pour the puree in a plastic box to cool, cool after pouring the right amount of honey and stir well, put in the refrigerator for 3 days before consumption, sealed in the refrigerator even if refrigerated for more than 10 days will not be bad, when you want to drink, you can take out the water to drink.

Snail

[Stir-fried snails]

1. Clean the appropriate amount of snails, use tongs to clip off the tip of the snail, remove the broken shell and impurities, buy the snail needs to be raised for a day or two, spit clean impurities before cooking; garlic more prepared, flattened with the back of a knife; onion cut into segments, ginger cut into slices together with the spare; a few thread pepper, a small rice pepper are cut into segments with an oblique knife.

2. Boil water in a pot, drizzle in some white wine to remove the fishy, boil over high heat and then pour in the snail boil, boil the pot and then cook for half a minute to take out and control the water.

3. Heat oil in a pot, add onion, ginger, and garlic, add pepper, dried chili, bean paste, and sweet noodle sauce to make a spicy taste, then pour in the snails and stir-fry over high heat, add salt, sugar, pepper, vinegar, soy sauce, and stir-fry to dissolve the seasoning, then pour in a can of beer, close the sauce over high heat to make it taste good when the soup is almost dried up, pour in green and red pepper to make spicy taste, drizzle water starch and red chili oil before serving, let Before serving, drizzle in the water starch and red chili oil, let the sauce and red oil all over the snail, delicious is ready.

Lotus Root Box

Steamed Lotus Root Box

1. Chop a piece of pancetta into minced meat, break open the onion and cut into scallions, cut ginger into minced meat and put together, add salt 3g, chicken essence 2g, pepper 2g, soy sauce 10g, sesame oil 5g, then pour in an egg, stir in one direction for 2 minutes to beat out the gelatin of the meat filling.

2. Peel and cut two lotus roots into slices about as thick as a coin, sprinkle starch evenly on the root slices to increase the adhesion of the root slices, then grab a handful of filling in the tiger's mouth to form a meatball on top of the root slices, and cover with another root slices to flatten them.

Remove the lotus root and drizzle with soy sauce, sprinkle with shredded green onion and pour hot oil at 200 degrees to bring out the aroma and taste.

Chinese sausage

【Braised sausage with rice in a pot

1. Soak 200g of rice in water for 1 hour, control the water and pour it into a casserole dish, add water that is no more than 1cm above the rice, cover the pot and bring it to a boil, then turn down the heat and cook for 10 minutes.

2. a small handful of bok choy washed and set aside; 3 sausages cut into slices diagonally; 300 grams of pork chops chopped into small, evenly sized pieces, scrubbing out the blood in the ribs, fish out and squeeze out the water, add salt 2 grams, pepper 2 grams, cooking wine 10 grams, oyster sauce 5 grams, 10 grams of soy sauce, mix well and marinate for 10 minutes.

3. Then put the marinated ribs on top of the rice, pour in the chopped sausage, cover the pot with a lid, and drizzle in an appropriate amount of rice wine along the side of the pot, turn on the low heat for 20 minutes, add the large bok choy cover the pot and continue to steam for 3 minutes, the time is up to turn off the heat.

Crab

1. For The right amount of pike crab first remove the cheeks, and then remove the tips of the other feet, break open the crab shell, and remove the food sac, gills, hair, and navel, after all the processing, the crab meat directly cut into large blocks, put into the basin and wash again, wash the action a little lighter, do not wash off the crab yolk, crab meat drained of water after the top sprinkle some starch wrapped in crab meat.

2. Cut the ginger into slices; cut the small onion into segments, separate the white and green onion leaves; then cut a few cilantro segments and green onion leaves together.

3. Heat the oil in a pot, when the oil is hot, add the ginger slices to sizzle, then pour in the crab pieces, gently shake the pot and fry slowly, after the surface of the crab meat is golden brown, pour out and control the oil.

Add a little water and beer and simmer for a while, then add water starch and oyster sauce and stir well, finally add green onion leaves and cilantro and stir well, then you can serve.