The recipes for Mid-Autumn Festival include steamed eggs with clams, braised dried bamboo shoots with pork belly, corn kernels with salt and pepper, shredded pork with fish sauce, steamed chicken wings with chopped peppers and so on.

1. Steaming eggs with clams

Steaming eggs with clams is very simple. Add water to the pot to boil, add ginger slices and onions to boil, pour in the washed clams, add a spoonful of cooking wine to cook until the clams open, then take them out and put them in a plate. Beat the eggs into a bowl, add a little salt and stir well, then add 1.5 times the egg liquid.

cover with plastic wrap, put a toothpick in the hole, boil, put in a steamer, steam for about 1 minutes on medium heat, sprinkle with chopped green onion, and add a spoonful of steamed fish, soy sauce and sesame oil to serve.

2. Braised dried bamboo shoots with pork belly

Soak dried bamboo shoots with clear water one day in advance until the color of dried bamboo shoots turns yellow and soft, then wash the dried bamboo shoots and cut them into small pieces. Boil pork belly in clear water for 5 minutes, then pick it up, cut it into small cubes, heat the pot, put oil on low fire, add rock sugar to melt it, and when it bubbles slightly, add pork belly and stir fry until the surface is a little brown.

add spices, ginger slices and dried bamboo shoots, pour in light soy sauce, dark soy sauce and cooking wine to taste, add boiling water (the amount of boiling water should be close to the surface of the raw materials), bring to a boil, cover it with low heat and simmer for 3-45 minutes, and finally stir-fry the green pepper with high fire to collect the juice.

3. Salt and pepper corn kernels

Wash the corn kernels and cook them in the pot for 1 minute, remove them and control the water, then beat in an egg, pour in the corn starch and stir with chopsticks. Add the corn starch in batches and mix well to make the corn kernels evenly covered with egg liquid.

take the hot oil out of the pan, pour in the corn kernels when the heat reaches 7% to 8%, fry them on low heat until they are set on one side, fry them until they are basically formed, fry them until they are slightly yellow, sprinkle chopped green onion and salt and pepper powder, turn off the fire and continue to stir fry with the remaining temperature in the pan, and take out the pan.

4. Fish-flavored shredded pork

Shred carrots, washed green peppers, and shredded auricularia for later use. Cut the tenderloin into shredded pork, grab it with a little salt and starch and marinate it for a while. Put the soy sauce, vinegar, salt, sugar, soy sauce, oyster sauce and starch in the bowl, then pour in half a bowl of water and mix well to make a sauce.

put more oil in the non-stick pan, pour the shredded pork into the pan and quickly spread it, then turn it white and shovel it out for later use. Add the oil in the pan into the bean paste, stir-fry the red oil with low heat, then add the shredded carrot, shredded fungus and shredded green pepper and stir-fry until raw, then pour the shredded pork back and stir-fry evenly. Pour the sauce along the edge of the pot, stir-fry quickly and evenly with high fire, and collect the juice and take it out of the pot.

5. Chop pepper and steam chicken wings

Wash chicken wings and chop each chicken wing into 2-3 pieces; Chop garlic into minced garlic, slice ginger, cut chives into sections, add minced garlic, sliced ginger and chives into chicken wings, add soy sauce, cooking wine, sugar and starch, and marinate for about 2 minutes.

Flammulina velutipes is cut off, torn, and spread on a plate. Marinated chicken pieces are spread on Flammulina velutipes, and chopped peppers are evenly spread on it. You can also sprinkle some lobster sauce, put it in a steamer, steam it for 2-25 minutes after the fire boils, and then take it out and sprinkle chopped green onion.