Mid-Autumn Festival menu: shrimp lotus root cake, abalone with rice, yellowtail rice cake, seasonal vegetables with pork, and small round rice dumplings stuffed with wine.

1, fresh shrimp lotus root cake

Required ingredients: prawns, lotus root, cornstarch, green onions, ginger juice, salt, white pepper, cooking wine, oil.

Recipe Directions: Peel off the shells of prawns, remove the shrimp line, and chop the shrimp meat into shrimp puree. Lotus root peeled, cleaned, with a shredder, the lotus root into a paste, in a large bowl, plus chopped shrimp, minced green onions, starch, white pepper, ginger, salt and a little wine and mix well. Lotus root and shrimp filling into a cake shape, pour a little oil in the pan, put the shrimp cake into the pan and fry, fry until golden brown can be removed from the pan.

2, abalone rice

Required ingredients: abalone, greens, scallions, ginger, rice, abalone sauce, soy sauce, white pepper, salt.

Recipe Directions: Brush abalone to remove the black membrane on the surface, and use a knife to make a flower knife on top of the abalone. Abalone into a bowl, add white pepper, abalone marinade. Boil water in a pot, when the water boils, put in the greens blanching, and so on greens blanching on 10 seconds can be out of the pot.

Pour oil in the pot, put green onion and ginger stir fry, pour in the right amount of water, add soy sauce and salt to taste, wait for the water to boil and put in the marinated abalone to cook, fish out the cooked abalone and put it on the side of the rice, put the soup in the pot dripping with water starch to thicken the sauce, drizzle it on the top of the abalone.

3, yellowtail rice cake

Required ingredients: yellowtail, rice cake, green onion, ginger, soy sauce, soy sauce, salt, sugar, vinegar, cooking wine, oil.

Recipe Directions: Cut rice cake into slices. After the yellowtail is processed, use a knife to make two cuts on top of the yellowtail. Pour oil into the pan, put the yellowtail frying, fry until the yellowtail is golden brown on both sides, pour in the appropriate amount of water. Add ginger, cooking wine, soy sauce, dark soy sauce and sugar to taste.

Cook until the soup in the pot is thick, take out the ginger slices inside, put the rice cake and yellow fish out of the pot first, pour a little vinegar into the soup in the pot to improve the flavor, then pour it on top of the fish, sprinkle a little finely chopped green onions on it.

4, seasonal vegetables scallop meat

Required ingredients: scallop meat, mushrooms, carrots, Dutch beans, garlic, ginger, salt, white pepper, chicken essence, water starch, oil.

Recipe Directions: Slice the carrots and mushrooms, tear off the tendons on the ends of the Dutch beans, and cut the scallop meat into thin slices. Pour water in the pot, put in carrots, mushrooms, Dutch beans blanching, blanching and then fish out. Then put in the scallop meat blanching, blanching 5 seconds can be fished out.

Pour oil in the pan, put ginger and garlic stir fry, put the blanched Dutch beans, mushrooms, carrots and scalloped meat stir fry, add salt, chicken essence, white pepper to taste, stir fry evenly, pour in a little water starch to thicken the gravy, you can get out of the pan.

5, wine wine small round son

Required ingredients: wine wine, wolfberries, glutinous rice flour, hot water, sugar, water starch.

Recipe practice: glutinous rice flour heating water and stir, kneaded into a ball by hand, rolled into a long strip and cut into small doses. Pour water in the pot and boil, put the small rounds to cook, cook until the rounds float, add sugar, wine and wolfberries to cook together. Cook until the goji berries become soft, pour in the appropriate amount of water starch thickening can be.