Mid-Autumn Festival treat menu
1, stir-fry beef
1, beef slices are marinated with cooking wine, pepper, salt, starch and a little cooking oil for 15 minutes;
2. Cut green and red peppers into pieces, cut onions into sections, dice yellow rice peppers, soak ginger slices, and cut ginger and garlic into rice;
3. Put the beef into the pot after hot oil, and then take it out quickly.
4. Put oil in the pot to saute ginger and garlic, put rice pepper and soaked ginger to saute, put green pepper, adjust salt and stir fry;
5. Pour in beef and stir fry. Stir well the soy sauce, chicken powder and onion.
2. Steamed pork ribs with millet
1, millet soaked in water for three hours;
2. Soak the ribs in water for 30 minutes to remove blood;
3. Add sugar 3g, salt 5g, soy sauce 20g, cooking wine10g, oyster sauce10g and Chili sauce15g;
4. Marinate for 2 hours to taste;
5. Add millet to ribs and mix well.
6, potato slices into the bottom of the container;
7. Pour in the millet ribs and steam for about 40 minutes.
3. Braised chicken feet
1, nail chicken feet, blanch them and take them out;
2, stir-fry the sugar color, stir-fry until the chicken feet are slightly yellow;
3. Add onion, ginger and star anise red pepper and stir-fry until fragrant;
4. Soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook on medium and small fire 15 to 20 minutes, and collect the juice. Put some monosodium glutamate in the pan to taste.
4, slippery egg beef
1. Slice beef, add marinade (soy sauce, ginger juice, wine, sugar, starch, peanut oil) and mix well. After soaking, pick it up for use. After breaking the eggs, add salt and mix well.
2. Put the beef soaked in oil into the egg liquid;
3. Heat the wok to a very hot temperature, add the oil, heat it, add the egg liquid, stir fry over medium heat until the egg is solidified, sprinkle with onion and mix well, then serve.
5. Pearl ball
1. Wash and soak glutinous rice in advance for one night, then take it out and drain it;
2. Add salt to pork stuffing, soy sauce, cooking wine, oil, starch and quail eggs, and stir in one direction. Add onion ginger powder and lotus root starch and mix well;
3, the meat stuffing is smashed into a ball;
4, the meat ball is wrapped in a layer of glutinous rice;
5. Put the pearl Zi Yuan into the pot and steam it in water. After the water is boiled, continue to steam on high fire for about 10 minute.
6. Stir-fried chicken gizzards with chopped peppers
1, wash the chicken gizzards, slice them, add Jiang Mo and red chopped pepper, and marinate them with cooking wine for about 20 minutes;
2. Wash the long green pepper, remove the seeds, and slice the onion, ginger and garlic;
3. Put the oil in the hot pot. After the oil is hot, add pepper, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Add the marinated chicken gizzards and stir-fry until they are broken;
5, add green pepper pieces and stir fry, add a little soy sauce, stir fry until the green pepper is broken, put a little salt and pour a little sesame oil.
7.mapo eggplant
1. Wash eggplant, cut into pieces, soak in light salt water 10 minute, chop onion and garlic, and mince ginger;
2. After the oil in the hot pot is hot, add the eggplant and slowly fry until the eggplant is Microsoft.
3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, and stir fry with red oil and bean paste;
4. Stir-fry eggplant, add cooking wine, sugar and soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dry.
8. Spicy trotters
1. Wash trotters and slice ginger and garlic;
2. Boil the water in the pot, add the onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, skim off the floating foam and take out the trotters;
3, put oil in the pot, add dried Chili, pepper, aniseed, ginger, garlic and stir fry;
4. Add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5. Turn the fire to a small fire until the trotters are cooked.
9. spicy chicken
1. Wash the chicken, cut it into small pieces of 2-75px, add cooking wine and salt, mix well and marinate for 20 minutes;
2. Slice ginger and garlic, and shred dried onions and peppers;
3. Pour 300ml of oil into the pot and heat it. Add chicken pieces and fry until golden brown.
4. Heat oil, stir-fry ginger and garlic slices, add pepper and pepper, stir-fry the fried chicken pieces, sprinkle with chicken white sugar and onion and stir well.
10, saute spicy chicken
1. Wash the chicken, chop it, blanch it in a boiling pot with cooking wine, take it out and drain it;
2. Put oil in a hot pot, and add star anise, cinnamon, fragrant leaves, dried peppers, peppers, onions and ginger slices;
3. Add chicken pieces and stir-fry for 3 minutes, add soy sauce and soy sauce, and stir-fry white sugar to the highest color;
4, add boiling water, no chicken, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green pepper, salt and pepper, and collect the juice over high fire.