The Mid-Autumn Festival is coming, which is one of the oldest and most important traditional festivals in China. The most important thing for a family to get together is to have a happy meal. As an annual reunion dinner, the dishes should not only be delicious, but also have their own auspicious meanings. Therefore, at the Mid-Autumn Festival family dinner on the 15th day of the eighth lunar month, no matter rich or poor, don't forget to put these six auspicious dishes on the table. The practice is not complicated, which means: happy reunion, good luck, not too late to learn, and you don't have to worry about entertaining guests at the family dinner.

Shrimp with vermicelli and garlic: Flowers bloom with wealth.

Ingredients: prawns, vermicelli, garlic, chives, 1 tbsp oyster sauce, 3 tbsp soy sauce, half a teaspoon sugar, and half a teaspoon salt.

Exercise:

1. Soak the vermicelli in warm water in advance. Wash and cut off the beard of the new prawn. Cut the shrimp in half with a knife, take out the shrimp line, chop it back and forth with the back of the knife a few times, steam it after the tendon is broken, and the shrimp meat will not curl.

2. Spread the soft vermicelli on the plate, and spread the shrimp back down neatly on the vermicelli in the shape of a blooming flower;

3, put the right amount of oil in the pot, add minced garlic when the oil is slightly hot, stir-fry until golden brown, add soy sauce, oyster sauce, salt and sugar and stir-fry to taste garlic juice. Pour the fried garlic juice evenly on the shrimp back.

4. After the water is boiled, put it in the pot and cook for 8 minutes (depending on the size of the shrimp). After 8 minutes, sprinkle chopped green onion and minced garlic on the pot, and pour in hot oil (the hot oil is almost heated to smoke).

Steamed bass: there are fish every year.

Ingredients: perch 1 strip, a little yellow wine, appropriate amount of ginger, onion and garlic, 2 tablespoons of steamed fish, and appropriate amount of soy sauce.

Exercise:

1. Clean the perch, use kitchen paper to absorb water, and then stroke it up and down along the middle bone of the fish back twice, because the meat on the fish back is thicker, so that the fish can be heated evenly and cooked faster.

2. Put rice wine and salt (don't put too much salt) on the fish skin and massage it inside; The belly of the fish was stuffed with ginger and garlic, and the fish was also sprinkled with ginger and garlic;

3. After pickling, pour some pickled juice, turn on the steam engine and steam the fish for 6 to 8 minutes;

4. Remove the onion and ginger after opening the lid, and then pour out the steamed juice. The steamed juice has a strong fragrance, then add shredded ginger and shredded onion, heat the oil, and pour a tablespoon of hot oil on the shredded onion to stimulate the fragrance of shredded onion.

Steamed chicken with cordyceps sinensis: good luck

Ingredients: half a chicken, appropriate amount of Cordyceps sinensis, appropriate amount of shredded ginger, oyster sauce 1 tablespoon, 2 tablespoons of soy sauce, appropriate amount of salt, starch 1 tablespoon, and cooking wine 1 tablespoon.

Exercise:

1. Wash the Chinese caterpillar fungus flowers first, and then soak them in filtered water for later use.

2. Wash the fresh chicken and cut it into pieces, grab it evenly with shredded ginger, salt, oyster sauce, soy sauce and 1 spoon starch, and marinate it for half an hour.

3. Mix half washed and soaked Cordyceps with chicken to make the chicken tasty.

4. Finally, put the marinated chicken and ingredients into a dish, put some cordyceps flowers on the surface, put cold water in the pot, boil the water, steam for about 15 minutes, and sprinkle with chopped green onion to start.

Fried yuba with mushrooms and fungus: happy and rich

Ingredients: appropriate amount of yuba, appropriate amount of dried mushrooms, appropriate amount of dried fungus, appropriate amount of ginger, onion and garlic, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, balsamic vinegar 1 tablespoon, a little salt and a little starch water.

Exercise:

1. Soak the yuba in clear water until there is no hard core, and cut it into inches for later use; Soak shiitake mushrooms until soft, cut off stems, and then slice;

2, dried fungus also needs to be soaked in advance, to turn around thick and tear into small flowers.

3. Heat oil in a pot, add ginger and garlic and stir-fry until fragrant, then add yuba, mushrooms and fungus, and stir-fry for about 1 minute;

4. Pour a proper amount of water, not too much water, about half of all materials, add soy sauce, oyster sauce, balsamic vinegar and salt, cover the pot and cook for 5 minutes;

5, add a little starch water to thicken, so that the flavor of the seasoning is more closely combined with the ingredients, stir fry 10 seconds out of the pot.

Millet steamed ball: round

Ingredients: 50g millet, 200g lean meat, half carrot, salt 1 teaspoon, soy sauce 1 teaspoon, sugar 1 teaspoon, 2 teaspoons starch, and appropriate amount of onion.

Exercise:

1. Soak the millet in water for more than 4 hours in advance, and make the millet soft as much as possible, so that the steamed millet is easier to cook and will not dry;

2. Wash and peel carrots, knead them into filaments and chop them with a knife.

3. Put the pork into a blender, beat it into meat stuffing, put it together with carrots, add chopped green onion, salt, sugar and soy sauce, stir well, then add starch and stir until it is firm and not scattered;

4. Roll the meat stuffing into balls by hand (you can dip your hands in some water when making balls) and wrap the balls in millet (millet drains the water).

5. Put it on steamer paper, leaving a gap in the middle (you can also brush the plate with oil and put it on the plate), light it in cold water, boil the water and steam it for about 25-30 minutes.

Chinese cabbage with meat stuffing: a bag of baibaofu

Ingredients: 200g pork leg, 8 mushrooms, Auricularia auricula 10g, Chinese cabbage, chives, 3 tablespoons soy sauce, half a teaspoon salt, oyster sauce 1 tablespoon, and a little pepper.

Exercise:

1. Soak dried Lentinus edodes and dried Auricularia, chop them for later use, and put pork into a blender and beat them into minced meat;

2. The stem of Chinese cabbage is removed and the leaves are left on it. After the water is boiled, blanch the Chinese cabbage for 40 seconds, then let it cool, then blanch the chives and take it out, so that it is not easy to break when tied up.

3. Put minced meat, mushrooms and fungus into a large bowl, add soy sauce, oyster sauce, pepper and Jiang Mo, and stir clockwise with chopsticks;

4. Put the cabbage leaves flat on the chopping board, wrap them with stuffing, tie a knot with leek like a packet, and then put them on the plate.

5. Put a proper amount of water into the pot, and put the prepared small blessing bag into a steamer to steam for 20 minutes;

6. Steaming the blessing bag will produce soup. Pour the soup into the pot, add a little soy sauce and water starch to thicken it, and pour the soup on the steamed cabbage bag.