What kind of food can be eaten during the Mid-Autumn Festival in Guangdong? The Mid-Autumn Festival is a traditional festival of family reunion. On this day, Cantonese people will make a rich meal to celebrate the festival. So what kind of food can be eaten during the Mid-Autumn Festival in Guangdong? Here's what you can eat on the Mid-Autumn Festival in Guangdong.
What can I eat on the Mid-Autumn Festival in Guangdong
White chicken
Ingredients: 1 fat net young hen (weighing about 0.8 ~ 1.2 kg is good), onion 120 grams, ginger 40 grams, seasoning: 120 grams of vegetable oil, a little pepper, salt 15 grams, 8 grams of MSG.
Production process
(1) Boil the chicken in a hot pot (not to be overcooked, generally about 15 minutes), remove it and cut into pieces (keep the shape of the original chicken), and put on the wings.
(2) Onions and ginger are cut into filaments.
(3) Pour the oil into the scrambled soup and boil it on a stir-fry. Sprinkle the ginger on the chicken, then pour with hot oil, and then put onion.
(4) 200 grams of fried soup and soup, boiled over slow fire, then add pepper, salt, monosodium glutamate and other wolfberry juice, sprinkled on the chicken Serve.
Features: The color is white with oil yellow, with a scallion flavor, scallion trimming, mustard sauce when eating, the Guangdong hometown cuisine, food has a unique flavor.
Citron ribs
Ingredients: 3 steamed breads, 600 g pork chops
Seasoning: Salt, soy sauce, a little amount of soy sauce, a little sugar, 2 tablets of chicken, a little onion, a small amount of ginger, a proper amount of garlic, an appropriate amount of star anise, 2 grains, pepper, 5 grains, a little oil, a little pepper, a little
practice:
1. Wash the ribs, add wine, add water, ginger, simmer 2 minutes, remove the water after drying
2. After peeling and cutting the knife block, the toon can easily make itchy skin.
3. Wok hot oil, fragrant scallion and garlic, stir into the ribs and stir fry
4. Continue to stir fry after adding soy sauce and add rock sugar to fry for a while
5. Add water, not much
6. Turn to a small fire after the fire boils and simmer for 30 minutes
7. Add the torreya block and slowly stew until the torreya simmer, add the rest of the seasoning pan
Boiled shrimp
Ingredients: 500 g shrimp,
Accessories: 25 grams of red pepper,
Seasoning: 50 grams of soy sauce, 5 grams of sesame oil, 5 grams of salt, 10 grams of ginger, 10 grams of shallot, and 5 grams of peanut oil
practice
1. Wash the shrimp;
2. Pepper is placed on the saucer;
3. Using hot oil, pouring in the chili silk, then add soy sauce, sesame oil, onion, ginger, salt and mix well;
4. Boil the clear water with a strong fire, plunge into the fresh shrimp till it is picked up, control the water on the tray, and follow the saucer on the table.
steamed fish
Ingredients: fish, ginger, onion, dry starch, pepper noodles, soy sauce, oil
practice
First, first, we must dig up and scrape off the fish's internal organs and then remove the film inside (or it is better), dig out the fish bladder, and then put a few slices of ginger into the boil and belly. This is very tasty and will be dried Starch wipes the fish. This method is taught by my dad's nanny at home. She said that she was studying at a political party and put a few onions and ginger on the surface.
Second, the steaming time in the pot depends on the size of the fish. I steamed for nine minutes. After steaming, I took out the water from the dish and took out the onion that was cooked on the surface. This is the best time, soaked with soy sauce for soy sauce or special steamed fish, and then cut the chopped raw onion (and shredded chili) on top of the fish.
Third, the other pot will be hot oil, evenly poured in the top of the onion fish paved, but also sprinkle a few drops of sesame oil. Dietary knowledge
Stuffed tofu
Ingredients: 2 pieces of tofu on the plate, 5 pieces of cold potato, 2 pieces of carrot, 3 pieces of shiitake mushrooms, 100 g of vegetarian ham, 1 piece of celery, 1 tsp of oleoresin, 3 tablespoons of water, 1/2 tsp of allspice, and pepper 1/2 tsp, 2 tsp. Toner, 1/2 tsp. salt, 1 tsp soy sauce, 1/2 tsp. salt
practice
1. The garlic is peeled off; the celery is washed and minced; the seasoning C is adjusted to a powder of white water.
2. Cold potatoes cut off the skin, wash and cut; carrots and bamboo shoots washed and cut; mushrooms with soft cold water, mince; prime ham broken with a conditioning machine, and then put all the above materials into the conditioning basin After the addition of seasoning A, the mixture is evenly mixed.
3. Cut the plate tofu into blocks of about 7 cm long, empty the middle of the plate with a small spoon, fill in the right amount of stuffing, put them on a heat-resistant dish, and put them in a steamer. Take it out after a simmer for 5 minutes.
4. Another hot pot, add 2 tsp oil, put into practice material 1 and seasonings B boiled together, then use the water to increase the weight of the pot to cook, sprinkle on the tofu 3 method can be.
Perilla fry
Ingredients: 500g lotus root, 30g perilla, half bottle of beer at Nanchang 8 degree, dried chili, garlic, garlic, sugar, soy sauce, salt, monosodium glutamate (as intended)
practice
1. Cut snails into bottom water and put them in clean water. Drip a spoonful of cooking oil for 4 to 5 hours (as long as you don't put snails to death, keep them for as long as possible), and let snails spit them out. When you want to eat, remove the snail and place it in the bowl, cover it with a lid, shake it up and down, and shake it to make it dizzy naturally. (Jiangxi is such a snail to wash)
2. Various ingredients as shown in Fig. Put the oil into the pan for about 50% of the heat, then put down the scallion, ginger, garlic, and pepper.
3. Increase the firepower, pour the snail and fry for 2 minutes, add beer, sugar, and salt to cover the fire.
4. The cooking time cannot be long. The snail meat is not good when it gets old. When the soup is dry, put down the minced basil, soy sauce, and monosodium glutamate.
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