Mix eggs, salt, pepper, sliced pumpkin and chives in a bowl.This pumpkin omelette is a wonderful breakfast dish: Eating pumpkin is thought to encourage good health. Serve.Įating pumpkin is a tradition associated with the people of China who couldn’t afford the Mooncake delicacy and instead ate pumpkin patties as an alternative. Remove the snails from the stock and stir-fry with chicken powder and oyster sauce.Add chilli powder, salt and soup stock, and cook for 5 minutes. Heat minced ginger, minced garlic, bay leaf, red chilli, anise seed and cinnamon in oil, then add the snails.Boil the snails in a pot, then rinse with cold water.Change the water three times a day, and clip the snails’ tails. Place live river snails in water for two days with oil to clean out the snails.This river snails recipe is a spicy treat: In Chinese medicine eating river snails is supposed to benefit your eyesight. They are found in the rivers and paddy fields of the southern province, and cooked with strong herbs to counter the pungent odour. After both sides are finished, place the pieces on a paper towel to absorb the excess oil/fat, then serve with salt.Įating river snails is a tradition that comes from Guangzhou where they are plentiful due to the warmer climate. Fry the pieces in a pan over medium high heat with vegetable oil or duck fat, one layer of taro pieces at a time.
Midautumn festival dinner skin#
Remove the rough, hairy taro skin with a knife or peeler, then slice into thin strip or cubes.These taro fries make for an excellent snack: Eating taro during the Mid-Autumn Festival has been done for thousands of years, and they are thought to bring good luck and ward off misfortune. The taro is a purple sweet potato, usually boiled or steamed.
Cool the nuts, then break them open with a nutcracker or teeth.Wash the nuts and boil them for 30 minutes with salt and star anise.They are usually simply boiled and eaten as a snack. Buffalo Nutsīuffalo nuts or water caltrops are eaten at the Chinese Mid-Autumn Festival because they resemble small bats which are thought to be lucky in China. Watch how Gordon Ramsay gets to grips with hairy crab in the video above. Steamed crabs are often prepared with ginger and vinegar and served with soy sauce at family gatherings. Or, serve the crabs whole and let guests open the crabs themselves. Break the crabs open and remove the flesh and serve with the sweet dipping sauce.Then add minced ginger for a couple of minutes. On a low heat, stir sugar into Zhejiang black vinegar until the sugar dissolves.Steam washed hairy crabs on high heat in a steamer for 15-20 minutes (depending on the size of the crab) with a perilla leaf in the water.The hairy crab or mitten crab is a Shanghai delicacy eaten throughout China for the Mid-Autumn Festival, as it is in season during September and October. Dianxi Xiaoge has a Youtube channel with over six million followers, and her Yunnan Ham Mooncake is simply mouthwatering. Each region has its own variations of pastry and fillings, such as red bean paste, fruit, egg yolk, nuts, or lotus seed paste, taro and pineapple. Then enjoy.Ī thick pastry casing, marked with Chinese characters of longevity, have different fillings according to where they are made in China. Cool on a wire rack and store in an airtight container for 1-2 days until the pastry softens.Once the cakes are golden brown, they’re done. Place the cakes on a lined baking tray and bake at 180 C/350 F for 10-12 minutes, brushing the cakes with the egg wash 5 minutes before removing from the oven. Wrap the lotus balls with the dough and place the greased mooncake mould around them to shape them, pressing firmly. Then take the balls of lotus paste and make holes/indentations for the cooked egg yolks and insert them.
Combine vegetable oil, golden syrup and alkaline water, sift in the all-purpose flour while slowly stirring, and gently knead the dough.Here’s a take on this delicious favourite:
The most iconic delicacy enjoyed during the Mid-Autumn Festival is of course the Mooncake.
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