202 1 Mid-Autumn Festival menu, 10 Steamed vegetables, served as soon as steamed. It's delicious without getting angry. The Mid-Autumn Festival is coming, and there are still three days. Mid-Autumn Festival is a very important festival. Our country will have a three-day holiday and let the whole family have a reunion dinner together. Therefore, many of us attach importance to the Mid-Autumn Festival family banquet. How to make it delicious and simple? There are many ways of cooking: frying, frying, frying, mixing, boiling, steaming and so on. Among them, steaming is the simplest method, which can keep the nutrition of the ingredients from losing and make them taste better. Let me share 10 steamed vegetables suitable for Mid-Autumn Festival family dinner, which are carefully prepared and delicious without getting angry.

Baby dish vermicelli is steamed with fresh baby dish and vermicelli. This dish looks good, looks like flowers and has a good color scheme. The taste is salty and slightly sweet, and the doll dish is crisp and delicious.

Ingredients: appropriate amount of vermicelli, 4 baby dishes, appropriate amount of garlic and appropriate amount of onion.

Practice: Wash the baby cabbage, cut it into small pieces and put it on the plate. Soak the vermicelli in the middle of the baby dish, peel the garlic, pat it flat and chop it into vermicelli, pour in soy sauce and salt, and steam it in the pot for 8 minutes. Sprinkle with chopped green onion and pour in hot oil.

Mushroom quail eggs are steamed with fresh mushrooms and quails, with beautiful appearance, reasonable combination of meat and vegetables, rich nutrition and simple method. Taste: salty and soft, very delicious. This dish is very suitable for children.

Ingredients: 8 quail eggs, 8 quail eggs, 8 medlar, and appropriate amount of onion.

Practice: Wash mushrooms, remove mushroom legs, put them on a plate, shell quail eggs and beat them into mushrooms, beat a mushroom into quail eggs, put a wolfberry on each quail egg, pour soy sauce, salt, soy sauce and pepper into a bowl, stir them evenly and pour them on the quail eggs, then put the plate into a pot, steam 10 minutes, take them out, and serve.

Flowers are rich, made of celery and beef, steamed with salt. Because of its beautiful appearance and flower-like shape, it is named "Flowers bloom with wealth". This steamed dish has a nice name, good color and flavor, and is very delicious. It is very suitable for the whole family to eat at the Mid-Autumn Festival family dinner.

Ingredients: celery, beef, ginger.

Practice: Wash celery with clear water and cut into thin slices for later use. Clean beef and ginger, mince them in a meat grinder, add salt, soy sauce, pepper and other seasonings and stir well. Wrap celery slices in beef sauce, put them in a plate, place them like flowers, eat them all, put them in a pot, steam for 15 minutes, and pour hot oil.

Steamed hairy crabs are an essential meat dish at the Mid-Autumn Festival family banquet. This dish is simple to make and delicious. Steamed hairy crabs can best preserve the delicacy and original flavor of hairy crabs.

Ingredients: 8 hairy crabs and appropriate amount of ginger.

Practice: Wash the hairy crabs with clear water, preferably with a toothbrush, put them in a steamer with their stomachs facing upwards, wash and slice ginger, put a piece of ginger on the hairy crabs, cover them and steam for 12- 15 minutes. It can be served with balsamic vinegar.

Steamed mandarin fish is a steamed dish served during festivals and New Year. Siniperca chuatsi is a very good freshwater fish with high nutritional value. Its meat is tender and delicious, which is very suitable for children. Steamed mandarin fish is most suitable for the whole family to eat at the Mid-Autumn Festival family dinner.

Ingredients: one mandarin fish, ginger and onion.

Practice: Deal with mandarin fish, wash it with clear water, put it in a plate, wash ginger and slice it, and put it in the belly of mandarin fish. After smearing some salt on mandarin fish, put the plate into the pot to isolate water, cover it and steam for 8- 10 minutes, then spread shredded green onion, and finally pour in hot oil.

Steamed abalone with vermicelli is an essential steamed dish for festivals. This dish is beautiful in appearance, reasonable in collocation and very delicious. Abalone has high nutritional value and can be used for steaming and stewing. Among them, steaming is very simple. Eat more and you won't get angry. For the Mid-Autumn Festival family dinner, your family will definitely like this dish.

Ingredients: abalone 10, vermicelli, garlic, red pepper.

Practice: Wash abalone meat for later use. Clean abalone shell with toothbrush for later use. Soak the vermicelli until soft, put it in the abalone shell, and then put the abalone meat on the vermicelli. Abalone meat should be cut to add flavor. Flatten garlic, peel and chop, wash and chop red pepper, pour cooking oil into the pot, stir-fry minced garlic and minced red pepper evenly when the oil is hot, add salt and soy sauce, take out, stir-fry pepper and a small amount of starch water to give fragrance, put some on abalone meat, put some on each abalone, put them in the pot, and steam them over water and fire.

Steamed shrimp with powder is a steamed dish with beautiful appearance and delicious taste. This dish is beautiful and simple. Mid-Autumn Festival family banquet, this dish is also essential.

Ingredients: 8 prawns, proper amount of vermicelli and garlic.

Practice: Soak the vermicelli until soft, put it on a flat plate, remove the shrimp line at the head and tail, cut the shrimp meat, spread it on the vermicelli, pat the garlic flat, peel and chop it up, pour the cooking oil into the pot, stir-fry the minced garlic evenly when the oil is hot, add salt and soy sauce, take it out, add pepper and a little starch water to stir-fry for fragrance, put it on the shrimp meat, wipe some on each piece of shrimp meat, or even steam it in the pot.

Steamed scallops with vermicelli is one of the steamed dishes that many people like to eat. This dish is essential for holidays. Mid-Autumn Festival family banquet is very suitable for this dish, and the whole family can eat it together.

Ingredients: scallop 10, vermicelli, garlic, ginger.

Practice: Wash scallop meat for later use. Brush scallops with a toothbrush for later use. Soak the vermicelli into a scallop shell, and then put scallop meat on the vermicelli. Scallop meat needs to be cut several times to taste. Flatten garlic, peel and chop it, wash ginger and red pepper, pour cooking oil into the pot, stir-fry minced garlic and red pepper evenly under oil heat, add salt, soy sauce, fish out, pepper and a little starch water, stir-fry until fragrant, put some on a scallop meat, put some on each scallop, put them in the pot, steam them over water and fire, and then take out.

Steamed meat is one of the famous dishes in Hubei, and it is also a steamed dish that we Hubei people must eat on holidays and Chinese New Year. This dish is rosy and beautiful, delicious, salty and soft, fat but not greasy, and very delicious. The Mid-Autumn Festival family banquet, accompanied by this dish, will definitely be liked by the elders.

Ingredients: 500g pork belly, steamed meat powder, ginger.

Practice: Wash the pork belly with clear water, cut it into thin slices, add ginger and cooking wine, marinate it with soy sauce for 20 minutes, then evenly wrap the marinated pork belly slices in steamed meat powder, put it in a steamer, cover it, steam it for about 50 minutes, take it out and sprinkle with chopped green onion.

Steamed ribs with glutinous rice is a very delicious steamed dish. This dish is made of steamed ribs with glutinous rice. The color is ruddy and gorgeous, and the taste is fragrant, salty and soft. Pork ribs are very fragrant, tender and delicious. They are a kind of steamed vegetables suitable for all ages. Mid-Autumn Festival family dinner, this dish will definitely be loved by the whole family.

Ingredients: 500 grams of ribs, appropriate amount of glutinous rice, appropriate amount of ginger and appropriate amount of onion.

Practice: soak the glutinous rice in clear water for 2-3 hours, and then pour off the excess clear water for later use. Wash the spareribs, put them in a pot, add ginger, cooking wine and clear water, take them out and wash them after boiling, put them in a soup basin, add seasonings such as salt, soy sauce, pepper, soy sauce and oyster sauce, mix well, and marinate for 20 minutes to taste. Put the glutinous rice in a steamer covered with lotus leaves, put the marinated ribs on the glutinous rice, cover it, steam it for about 50 minutes, take it out and sprinkle with chopped green onion.