It is best to eat the following dishes during the Double Ninth Festival:

1. Stir-fried beef with celery

Ingredients: 1 piece of beef tenderloin, 1 piece of celery, 1 onion , red pepper, black pepper, ginger, light soy sauce, cornstarch

Method: 1. Clean the beef, cut into thin slices against the grain, add 1 spoon of light soy sauce, 1 spoon of pepper, 1 spoon of pepper Cornstarch, add shredded ginger, mix evenly with your hands, and marinate for about 20 minutes.

2. Prepare ingredients. Cut onions, peppers and celery into small pieces, and prepare shredded ginger.

3. Heat the pan and pour oil, add shredded ginger and stir-fry until fragrant, then pour in beef, stir-fry quickly with chopsticks, add 1 spoon of light soy sauce, stir-fry until beef changes color, pour out and set aside.

4. Heat oil in a pan, add onions and celery, add 1 tablespoon of salt, and stir-fry until cooked through. Then add beef, add chili, add 1 tablespoon of black pepper, and stir-fry evenly. It’s ready to be cooked.

2. Stir-fried fungus with lotus root

Ingredients: lotus root, dried fungus, snow pea, 1 red pepper, garlic, light soy sauce, salt

Method: 1. Peel and cut the lotus root into thin slices, put it in water, add 1 tablespoon of salt and a few drops of white vinegar, and soak it to prevent oxidation and blackening.

2. After the water boils, pour in the lotus roots, blanch them for 1 minute, take them out and rinse them with cold water and drain them.

3. After soaking the dried fungus, cut it into small pieces, remove the roots of the snow peas, clean them, and prepare minced garlic and red pepper.

4. When the pot is hot, pour oil, add snow peas and stir-fry until raw, add fungus, add 1 tablespoon light soy sauce, stir-fry evenly.

5. Finally, pour in the lotus root, add 1 spoon of salt, 1 spoon of chicken essence, sprinkle with minced garlic, stir-fry and serve.

3. Steamed prawns with garlic vermicelli

Ingredients: white prawns, vermicelli, red pepper, garlic, onion, ginger, light soy sauce, oyster sauce, sweet and spicy sauce

< p>Method: 1. Cut the shrimp from the back, remove the shrimp line, and pat it with the back of the knife to shape the shrimp.

2. Peel the garlic, chop into minced garlic, shred the ginger, chop the green onions, and dice the red pepper.

3. Adjust the garlic sauce, pour oil into the pot, pour half of the minced garlic and saute over low heat until fragrant, pour into a bowl, pour in the other half of the minced garlic, add 1 tablespoon of light soy sauce, 1 Spoon oyster sauce, 1 spoon sweet chili sauce, add red pepper flakes, stir evenly.

4. Soak the vermicelli in boiling water until soft, remove and drain the water, add 1 tablespoon of light soy sauce and mix evenly, put it in a plate, add ginger and green onion to remove the smell.

5. Place the shrimps on a plate, add 1 tablespoon of garlic sauce, boil the water, steam over high heat for 3 minutes, take it out of the pot, sprinkle with chopped green onion, and then pour 1 tablespoon of hot oil and serve. The table.

4. Fish head and tofu soup

Ingredients: horse noodle fish, cabbage, soft tofu, ginger, green onion, angelica root, wolfberry

Method: 1. Horse noodle The skin of the noodle fish cannot be eaten. Peel the fish skin, clean it, and cut it into large pieces. Cut the tofu into small pieces, cut the cabbage into long sections, and prepare some ginger slices and green onions.

2. First fry the fish in a pan. Heat the pan and pour oil. Add the ginger slices and stir-fry until fragrant. Pour in the fish pieces and fry until golden brown on both sides.

3. Pour in an appropriate amount of cold water, simmer over high heat to make a thick soup, add tofu and cabbage, add 1 piece of angelica root, and simmer over high heat for 3 minutes.

4. Turn to low heat and simmer for 2 minutes, add 1 handful of wolfberry, sprinkle with chopped green onion, add 1 tablespoon of salt, simmer until the fish is cooked through, and then take it out of the pot.

5. Fried swimming crab with rice cake

Ingredients: swimming crab, rice cake, cornstarch, celery, red pepper, garlic, ginger, green onion, light soy sauce, sweet pepper

< p> Method: 1. Wash the swimming crabs, remove the crab shells, remove crab gills and other impurities, cut them into eight pieces, prepare ginger slices, green onions, minced garlic, cut celery and pepper into small pieces and set aside.

2. After the water in the pot is boiling, pour in the rice cakes and cook until completely translucent. Remove and soak in cold water. After soaking in cold water, the rice cakes will not stick together.

3. Coat the swimming crab with a layer of cornstarch. After the pan is hot, pour oil, add scallions, ginger slices, and garlic and stir-fry until fragrant.

4. Pour the swimming crab into the pot and fry until golden brown on both sides. Pour in the rice cake, add 1 spoon of light soy sauce, 2 spoons of sweet and spicy sauce, a little salt, stir-fry, and add half a bowl of water. Cover the pot and simmer for about 5 minutes.

5. Before serving, sprinkle with red pepper and green onion, stir-fry evenly and serve.