It's the Mid-Autumn Festival again, and a reunion dinner is the best companion for a family.
Mooncakes are a must-have for the Mid-Autumn Festival. The steamed five-kernel stuffed rice mooncake is soft and delicious, and the low-fat healthy is simple and easy to make.
<h1 class="pgc-h-arrow-right" data-track="4" > rice mooncake</h1>
【Method】: 1, 120 grams of glutinous rice flour, 80 grams of sticky rice flour, add room temperature water in parts and knead into a soft and hard dough, cover the plastic wrap to wake up the noodles for 15 minutes
2: Divide the dough into small portions, knead into small bowls, fill in the homemade five-kernel filling, close the mouth, and press it with a mooncake mold
3. Put the raw cake pad anti-stick paper into the steamer basket and steam for 20 minutes.
<h1 class="pgc-h-arrow-right" data-track="8" > peacock open screen (steamed bream).</h1>
【Ingredients】: 1 piece of bream, ginger, garlic, cooking wine, soy sauce, oyster sauce, green onion, red pepper, homemade chili sauce
【Method】: 1, after the flat fish is cleaned, cut off the head and tail of the fish, the fish body is cut from the back into 2 cm thick slices, the fish belly is connected, placed horizontally in the plate (the bottom of the plate is first laid with a layer of ginger shreds), and then the fillet is flipped upside down into a fan-shaped spread, and the fish head is placed on the edge of the plate, shaped like a peacock opening screen
2: Spread some ginger and minced garlic on top of the fish, pour 1 tablespoon of cooking wine evenly, and steam for 12 minutes
3, in a small bowl, add 3 spoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of homemade chili sauce and stir well, put it into the steamer and steam together with the fish, the steamed sauce gives full play to the fresh flavor of the sauce, the taste is particularly soft
4: After steaming, take out the fish dish, pour the sauce evenly on the fish, sprinkle with green onion, put on the red pepper ring, and finally burn a spoonful of hot oil to pour on it.
<h1 class="pgc-h-arrow-right" data-track="14" > duck stewed taro</h1>
Autumn is cool but dry, duck meat is cool and moist, mid-autumn taro harvest, stew a pot of old duck taro moist nourishment can not be on fire. A few days ago, I made a stew, the duck meat is soft and rotten, and the taro is sticky and full, suitable for all ages. The flavor of the red soup in the saucepan is more intense.
【Ingredients】: 1/2 red-headed duck, 1 bunch of taro, ginger, shallots, fragrant leaves, dates, cooking wine, salt, rock sugar, soy sauce, bean paste, cooking oil
【Method】 1: Chop the duck into small pieces, cool the pot, add 3 slices of ginger, 1 tablespoon of cooking wine, cook until the duck changes color, take the blood in the clean meat, fish out and then clean the foam on the duck with clean water, drain the water
2, wok with 2 tablespoons of cooking oil, add 200s of watercress sauce over low heat to fry the sauce aroma, then add the processed duck pieces, stir-fry over medium-low heat, stir-fry dry water vapor, add 3 spoons of cooking wine to stir-fry incense, and then add 2 spoons of soy sauce, 1 spoonful of braised soy sauce, 10 grams of rock sugar, stir-fry continuously, until the rock sugar melts, the duck meat is evenly colored and ruddy
3: Add boiling water, the amount of water is higher than the height of one index finger knuckle of duck, add ginger slices, green onion knots, 2 fragrant leaves, 3 small dates, boil and move into the saucepan, simmer for 2 hours
4: Peel and wash the taro and cut the small pieces of the hob, let the ventilated place dry for half an hour, let the skin of the taro dry slightly
5: Heat the oil in a wok, add taro cubes and fry until the edges turn yellow, add 2 tablespoons of light soy sauce and stir-fry to bring out the aroma
6: Pour the sautéed taro into the duck pot, add salt and continue to simmer for 20 minutes, the taro is soft and rotten.
<h1 class="pgc-h-arrow-right" data-track="23" > reunion</h1>
【Ingredients】: 6 fresh shrimp, 1/2 dragon fruit, 1 banana, cooking wine, oil, salt, black pepper, soy sauce, garlic
Make a fruit dish, add new ideas to the table, shrimp braised dragon fruit banana.
【Method】 1, fresh shrimp shelled to shrimp line cleaning after washing, add 1 spoon of cooking wine marinated for 5 minutes to remove the fishy taste, dragon fruit, banana dig small round balls
2: Bring water to a boiling pot, add shrimp blanched into rolls and turn red
3: Heat a wok with a little oil, sauté the garlic grains, pour in the shrimp, dragon fruit balls, banana balls, a little soy sauce, salt, black pepper and mix evenly to put the pan on the plate
<h1 class="pgc-h-arrow-right" data-track="29" > steamed pork ribs</h1>
【Ingredients】: 500 grams of pork ribs, 5 dried shiitake mushrooms, ginger, garlic, shallots, cooking wine, oyster sauce, braised soy sauce, salt, pepper, rattan pepper oil, soy sauce, starch
【Method】: 1, ribs chopped inch, put into the meat wash basin, add a spoonful of flour, rub with your hands a few times, and then wash it several times with warm water slightly above the hand temperature, until the washed water is clear, the rib meat becomes powder white, re-add the water just can soak the ribs, add a spoonful of cooking wine, soak for 10 minutes, seep a seepage of blood in the meat
2: Drain the ribs, plate, add 2 spoons of cooking wine, 2 spoons of oyster sauce, 1 spoonful of braised soy sauce, shredded ginger, shallots, garlic, salt, pepper, grasp well with your hands, cover with plastic wrap, marinate for 2 hours to let the meat taste
3, put the steamer on the steamer, in advance soak the good mushrooms cut into small pieces into the marinated rib plate, my family will eat spicy, add a millet spicy, steaming plate into the steamer, cover the steamer lid, steam for 40 minutes, the ribs are soft and rotten
4: Take out the steamed ribs and pour the juice from the plate into the wok
5: Heat over low heat and boil slightly, add 1 tablespoon of raw soy sauce to taste, pour in 2 tablespoons of water starch (1 spoon of starch, 2 spoons of water and stir well), stir constantly with a spoon until the soup is slightly viscous, turn off the heat, add a few drops of rattan pepper oil, sprinkle a little green onion and stir well
6, the steamed ribs shiitake mushrooms plate, and then the cooked soup sauce poured on the ribs, and finally sprinkled with a little new green onion, fragrant and soft mushroom steamed ribs are ready.
<h1 class="pgc-h-arrow-right" data-track="37" > sour and spicy lotus root</h1>
September and October are the best season to eat lotus root, and the taste is fresh and sweet.
【Ingredients】: 1 lotus root, 3 cloves of garlic, 2 red peppers, spring onion or leeks, cooking oil, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, salt and sugar
【Method】:1, peel and wash and dice the lotus root, immerse in water and add a few drops of white vinegar to prevent the oxidation of the lotus root from turning black, and adding vinegar to the water can increase the brittleness of the lotus root
2、 Garlic, red pepper into small pieces, spring onion washed and cut into small pieces,
3: Bring water to a boiling pot, pour in the lotus root blanch for 1-2 minutes, the lotus root dice becomes a little transparent color, fish out and immerse it in cold water to further stimulate the crispness of the lotus root
4: Heat the oil in a wok, add garlic, red pepper, sauté until fragrant, then add the diced lotus root and stir-fry for 1 minute
5: Add 2 tbsp soy sauce and a little salt, sauté with sugar, add a little boiling water and cover the pot and simmer for 1 minute
6: Drizzle 2 tablespoons of rice vinegar along the edge of the pot and stir a few times, and finally add the green onion and stir-fry evenly.
<h1 class="pgc-h-arrow-right" data-track="46" > garlic amaranth</h1>
Stir-fried amaranth is more delicious with garlic. Wash and cut the amaranth into small pieces, crush the garlic, add oil to the hot pot and fry the pesto, add the amaranth over high heat and stir-fry a few times, see if the amaranth is going to come out of the soup, add salt and mix well. Stir-fried amaranth with lard tastes more moist and fragrant.
Finally, I wish everyone a happy Mid-Autumn Festival and a happy reunion