Every year during the Mid-Autumn Festival, it is the time for everyone to reunite with their families. It feels very warm for a family to sit around a table and have a lively meal. Mid-Autumn Festival is also a mooncake festival. Mooncakes with thousands of shapes and flavors are full of traditional festive warmth and a strong romantic atmosphere.
A few days ago, I watched the "Beijingers" column on Beijing TV. The column introduced several alternative ways to eat mooncakes, which really opened my eyes. After the Mid-Autumn Festival, I can't finish many mooncakes and feel a waste. Today, I will try to make a simple and fashionable cold mooncake. I used the lotus paste egg yolk mooncake. It was salty mooncake. It tasted great when paired with pickled mustard. The pickled mustard removes the sweetness of the mooncake. I can eat one or two even if I don't like mooncakes.
Cold mooncake
Recipe Recommendations
- mustard 30 grams
- vinegar appropriate amount
- sesame oil appropriate amount
- chili oil appropriate amount
- MSG appropriate amount
- salty and sweet
- mix
- ten minutes
- simple
Steps for Cold mooncake
1
Cut the mooncakes into slices as wide as leek leaves.
2
Chop the green onions and pickled mustard.
3
Place the mooncake slices in a bowl, add the spring onions and shredded mustard.
4
Add MSG sesame oil, sesame oil, vinegar and pepper oil and mix slowly.Cold mooncake Make Tips
It is best to choose salty mooncakes and be light when mixing them. They are easy to break.