Mid-Autumn Festival is a time for family reunion. No matter where you are, you will put everything down as much as possible, return to a warm home and reunite with your loved ones. Have a reunion dinner, drink a cup of reunion wine, chat with parents and family.

On family reunion days, brothers and sisters get together. Have you prepared meals for the guests? If you don't, let's have a look. Squirrel Kitchen has carefully prepared 10 banquet dishes for you, plus 1 soup. Each dish is a fine product, simple, easy to operate, nutritious and delicious.

These dishes are usually cooked by our tourists. They are delicious and have their own characteristics. The method is simple, nutritious and delicious. You can choose what you like, cook a few dishes, show off your cooking skills, and entertain guests with face.

First course: Shrimp with vermicelli and garlic.

Exercise:

Clean prawns, remove their heads, whiskers and guns, open their backs to remove sand lines, clean them, cut knives from their backs, add salt, cooking wine and pepper, knead them evenly, and marinate for 10 minute.

Soak the vermicelli in cold water and cut it short. Peel and wash 10 cloves of garlic and chop them into minced garlic. Spread soft vermicelli on the bottom of the plate, separate the prawns from the cut parts, and arrange them one by one. Add soy sauce, oyster sauce, salt and 1 tbsp of water to the minced garlic, stir well, pour it on the prawns, steam it in a boiling water pot for 6 minutes, then sprinkle with chopped green onion and pour in hot oil.

The second course: sweet and sour tenderloin

Practice: Wash the chicken breast, cut it into thin slices first, then cut it into thin strips, add salt, cooking wine, pepper, onion and ginger, stir well and marinate for 20 minutes.

Bowl juice: 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 3 tablespoons sugar and 1 tablespoon corn starch, mix well.

Mixed batter: 2 tablespoons flour, 2 tablespoons corn starch. 1 small baking powder, 1 small spoonful of cooking oil and appropriate amount of water are mixed to form a thick and suitable batter, and it is better to hang chicken strips.

Practice: heat the oil in the pot, wrap the chicken strips in batter, put them in the pot and fry them until they are light yellow, take out the oil control, and fry them after the oil temperature rises. Leave the bottom oil in the pot, add the prepared bowl juice, stir-fry until it is thick and the soup is red and bright. Add the fried chicken strips and stir well. Sprinkle white sesame seeds on the pot and serve.

Third course: dry fried beef balls

Practice: Add salt, pepper, oyster sauce, cooking wine, 2 spoonfuls of onion and Jiang Shui to 300g of beef stuffing, stir vigorously in one direction until the meat stuffing is gelatinous, add 1 egg and 3 spoonfuls of sweet potato starch, and then stir evenly in one direction to extrude the shape of meatballs. Heat the pan and pour the oil. When the oil temperature is 50%, add meatballs, fry them until golden brown, and then take them out of the pan and plate them.

Fourth course: Steamed eggs with shrimp and tofu.

Practice: Peel and wash prawns, add salt and cooking wine, and marinate evenly for 10 minute. Dice carrots and diced tofu, put them in a dish, add salt to break up three eggs, pour them into tofu, add shrimps, seal or cover them with plastic wrap, boil water, steam for 8 minutes, turn off the heat, wait for 5 minutes, sprinkle with shallots and drizzle with olive oil.

Fifth course: Braised tilapia.

Practice: Scale 1 tilapia, wash it, add salt, cooking wine and onion ginger, rub it inside and outside evenly, and marinate it for 10 minute to taste.

Heat the wok and pour the oil. When the oil is hot, add ginger slices and stir-fry until fragrant to prevent sticking. Spread a layer of flour on the fish, put it in the oil pan and fry until both sides are golden. Don't cook, put aside, add 2 spoonfuls of bean paste and stir-fry until fragrant, without salt. Add onion, ginger and cooking wine, pour boiling water to boil, simmer for 15 minutes on low fire, and collect juice on high fire. Serve.

The sixth course: cumin mutton

Practice: Wash and cut the leg of lamb into small pieces, add salt, onion and pepper, grab and marinate 10 minutes to taste.

Heat the wok, pour oil and put more oil. When the oil is hot, add mutton and stir-fry until it changes color, pour out the excess oil, add cumin powder, cumin granules, Chili noodles and white sesame seeds, or directly add barbecue material and stir well.

The seventh course: fried shrimps and eggs with fresh mushrooms.

Practice: Shell prawns, remove sand lines from the back, add salt and cooking wine, knead and marinate 10 minute. Add salt and cooking wine to 3 eggs and beat them up. Stir-fry in a wok and serve. Blanch shrimps and fresh mushrooms in boiling water, remove and control the moisture.

Heat the wok and pour the oil. When the oil is hot, add chopped green onion and garlic slices and stir-fry until fragrant. Add shrimps and fresh mushrooms and stir well. Add scrambled eggs and stir well. Then take out the wok and put it on the plate.

The eighth course: oil-free and waterless three-sauce stew pot

Wash the chicken leg and cut it into pieces, blanch it with boiling water to remove impurities and fishy smell.

Mixing sauce: 2 tablespoons of bean paste, 2 tablespoons of sweet noodle sauce 1 tablespoon of seafood sauce, 2 tablespoons of oyster sauce 1 tablespoon of cooking wine 1 tablespoon, and mix well.

There is no need to put oil in the casserole. The bottom of the casserole is covered with Flammulina velutipes, carrots and onion pieces, and the top is covered with potato pieces. Then, add the chicken pieces and pour the sauce. After the fire boils, turn to low heat and stew 10 minutes. After taking out the pot, add green and red pepper pieces, decorate and stir evenly.

Ninth course: Roasted chicken wings in Orleans

Practice: clean the chicken wings and draw a few lines on the back with a knife to facilitate the taste. Add Orleans barbecue ingredients, knead well by hand, and marinate for 10 minute.

There is no need to preheat the air fryer. Put the marinated chicken wings in an air fryer, bake at 200 degrees for 6 minutes, then turn over and bake for 5 minutes.

The tenth course: crab yellow tofu

Practice: 4 salted egg yolk is crushed with the back of a knife, and silk tofu is cut into small pieces with a knife.

Heat the wok and pour the oil. When the oil gets hot, turn it down. Add salted egg yolk, stir-fry to make rich foam. Add 1 tablespoon cooking wine to remove fishy smell. Add half a bowl of water to boil, and pour in tofu. There is no need to add salt, because the yolk is salty and has a good taste. After the fire boils, turn to low heat and cook for 2 minutes to taste, hook with thin sauce, put on a plate and sprinkle with shallots.

1 Soup: Dongrong Quinoa Soup

Practice: Wash quinoa, rub a small piece of wax gourd into velvet, or crush it with a cooking machine, and chop half a carrot into granules.

Boil the water in the pot. After the water is boiled, add quinoa and cook slowly until it blooms and sprouts. Add wax gourd and cook for 3 minutes, stirring frequently to prevent the pot from burning. Finally, beat in an egg and mix well.

These 10 banquet dishes, together with 1 soup, are ready. Every dish is fine, delicious and delicious. Simple, nutritious and delicious, the method is simple, even if you are not good at cooking, you can succeed. If you don't know what to prepare for the Mid-Autumn Festival family banquet, then this 10 banquet dish will give you a reference!