The Mid-Autumn Festival is over, and the unopened mooncakes at home have become a "tough problem."
"Giving them away is an option, but the festival is already over. Throwing them away is a pity, considering their high-end packaging." Ms. Lu, a citizen, began to worry.
"Our family of three each received a box of mooncakes, but none of us are particularly fond of them. It was a struggle to finish one box, but we're at a loss for what to do with the rest. I had two more this morning, and now my stomach is really upset," Ms. Lu said. Her usual method of dealing with mooncakes in the past was to give them to relatives in advance, "but I couldn't manage to give them away this year."
"For the leftover mooncakes at my home, I eat them in the morning and in the afternoon, fearing they'll expire and go to waste." Ms. Li, another citizen, is also in a dilemma regarding the leftover mooncakes.
Ma Zaiyou, a senior public nutrition lecturer, explained, "Mooncakes are a high-calorie, high-oil food with a high sugar content. Whether for young people or middle-aged and elderly individuals, it's not advisable to eat too many, as it can easily cause indigestion." So, how should the leftover mooncakes be handled?
Chef's Tips: New Ways to Eat Mooncakes - Cold Salad and Stir-fry
"With a little bit of processing, mooncakes can be transformed into light and delicious side dishes!" Wang Ye, a chef from a restaurant in Huanggu District, Shenyang, shared a unique new way to eat mooncakes. Name: Scallion and Ham Stir-fried Mooncake
Method: Cut the ham-filled mooncakes into small strips. Add chopped scallions, ginger, salt, and monosodium glutamate, then stir-fry briefly in a pan.
Characteristics: This method removes the greasiness of the mooncake, enhances its fresh aroma, and can be served as a side dish.
Chef Su Jinde also shared his own new recipe for mooncakes. Name: Cold Salad with Mixed Nut Mooncake
Method: Dice the mixed nut mooncake, cucumber, ham, and pickled mustard. Add chopped scallions, salt, and monosodium glutamate to taste, and mix well.
Characteristics: This dish is refreshing and cuts through the grease, with a savory and fresh taste. It is very suitable as a side dish when eating congee.