What to eat on the Mid-Autumn Festival in Tianjin? Different places have different Mid-Autumn Festival customs. In addition to eating moon cakes during the Mid-Autumn Festival in Tianjin, the customs of the autumnal dishes are also different from those in different regions. So what kind of food in Tianjin Mid-Autumn Festival? Here's what you can eat in Tianjin Mid-Autumn Festival.
What to eat on the Mid-Autumn Festival in Tianjin
Steamed crabs
Materials: Hairy Crabs, Seasoning: Zhenjiang Balsamic Vinegar, Sugar, Ginger
practice
1. Wash the hairy crabs in clean water, raise them for half a day, make them drain the dirt in the belly, and then use a string to fasten the two clips and eight legs of the hairy crabs together.
2. Mix ginger, Zhenjiang balsamic vinegar and sugar into mash;
3. Put enough water in the pot, put a few slices of ginger in the water, pour the crab after the water is open, and put it into the steamer for about 15 minutes until cooked;
4. Remove the string after removal and load it into the tray.
Beef shank
Ingredients: 500 grams of beef, 15 minutes of scallion, ginger and 15 grams of seasoning soy sauce, 20 grams of salt, 15 grams of Shaoxing wine, 5 grams of star anise, 1 tsp of sesame oil, 1 tsp of water starch
practice
1. Put the whole piece of beef into the cold water and soak it thoroughly. Wash the bloody water and put it into the boiling water pot and scald it. Remove and wash the blood, wash the pot, and add fresh water to the washed beef, scallion, and ginger. After setting fire to boil, skim floating foam, cover tightly, and cook with low heat for 2 to 3 hours, cooked thoroughly and let cool.
2, cut off the fat skin and miscellaneous sides of cooked beef, top silk (that is, the vertical direction with the meat) cut 8 cm wide, 3 cm wide, 0.4 cm thick strips, net face down neatly into the bowl Inside, add the original soup of soy sauce, salt, Shaoxing wine, scallion, ginger, star anise and boiled beef. Remove the star anise, scallion ginger and scallion and remove the beef. Inside. Pour the steamed beef soup into a wok, add soy sauce to boil, thicken with starch water, pour in sesame oil, and pour on beef.
Braised sea cucumber
Ingredients: Spontaneous sea cucumber, garlic, onion, ginger, oyster sauce, salt, sugar, monosodium glutamate, broth, raw meal
practice
1. Put some slices of ginger in the soup and boil it. Put the sea cucumber into it. Cook it for about ten minutes and take it out. 2, hot oil pan, put two spoons of oil until Qicheng hot, put onion and slowly fry until golden brown, remove the onion, scallion spare.
3, then hot pan, hot garlic incense to golden brown and then transferred to the medium to remove the garlic, pour boiling oyster sauce after boiling salt, sugar, monosodium glutamate and other seasoning, then add sea cucumber into the slow heat for three minutes, then turn the fire rolled After using the powder, thicken it and then sprinkle it with scallion oil to serve it. Dietary knowledge
Fried Shrimps
Ingredients: 1 pound of sea shrimp, a small amount of ginger (preferably should not be less), 2 tablespoons of sugar, 1 tsp salt, 2 tablespoons tomato sauce, the amount of ordinary cooking olive oil
practice
1, remove the shrimp line. Cut a hole along the back of the shrimp and remove the shrimp line. The prawns from the shrimp line were washed with water and the water drained.
2, ginger shreds, spare.
3, hot pot of cold oil, until the oil Bacheng heat into the ginger, stir-fried, burst into the prawn stir-fried into the prawn, shrimp, red, add salt and sugar continue to stir fry, cover pot lid, then pour The amount of tomato sauce stir fry evenly to pan.
Xiao Yan
1, the shrimp must be drained of water, because in the stir-fried shrimp salt after the release of some water, if you do not drain the fried dishes will be very water.
2, ginger can be put a little more, that is, you can remove the shrimp's hernia, you can also balance shrimp cold.
Three glasses of pigeons
Ingredients: 2 pigeons, ginger, sugar 30g, wine 40ml, soy sauce 50ml
practice
Hot oil pot fragrant ginger
2. Wash and drain the pigeons into the pot and fry them until the medium heats slightly.
3. After the same flip
4. Add sugar, white wine, soy sauce, clear water
5. Cover the fire and boil it, turn it to a slow fire for about 20 minutes
6. Turn the middle several times to make the pigeons even
Fish fragrant
Ingredients: pork tenderloin, edible fungus, chili, bamboo shoots, ginger, garlic, spicy bean paste, fermented, salt, sugar, starch, vinegar
practice
1. Pork: Cut it into pork, following the texture of the pork. Take a bowl with 2 tablespoons of water, 2 teaspoons of soy sauce, 1 teaspoon of sugar, and 1/2 of starch. Place the pork in a bowl, massage it, add a little oil, continue massage, and marinate it.
2. From a pot, add a little oil, oil temperature 50%, stir-fried pork under the next, fry 7-8 minutes cooked, presented for use.
3. Add some oil to the pot, add the spicy bean paste, saute and fry until the oil is red. Add ginger (more), a little garlic. Add shredded bamboo shoots, fungus, 2 tablespoons of soup (water), 2-3 tablespoons fermented wine (if you feel that it is not sweet enough to put some sugar), a little soy sauce, pork (including pork juice), pepper, vinegar a little Under stir-fry, add starch water, chopped green onion (I did not add, no home), sesame oil. Ok done
Tips: If you want to fry the tender pork, add a little water to let the meat absorb moisture. In this way, even if the heat is not well-understood, the meat can be fried.
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