Mid-Autumn Festival is a time for family reunion. No matter where you are, you will put everything down as much as possible and return to a warm home to reunite with your relatives. 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. The squirrel kitchen has carefully prepared 10 banquet dishes for you, plus 1 soup. Each dish is fine, simple, easy to operate, nutritious and delicious.

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

First course: Shrimp with vermicelli and garlic.

Exercise:

Clean prawns, remove the head, whiskers and guns, open the back to remove sand lines, clean, cut a knife from the back, add salt, cooking wine and pepper, knead well, and marinate for 10 minute.

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

The second course: sweet and sour tenderloin

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

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

Mixed batter: 2 tablespoons flour, 2 tablespoons corn starch. 1 a little baking powder, 1 teaspoon cooking oil and a proper 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 until light yellow, remove the oil control, and fry them again after the oil temperature rises. Leave the bottom oil in the pot, add the prepared bowl juice and 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 spoons of onion and Jiang Shui to 300 grams of beef stuffing, stir vigorously in one direction until the meat stuffing is gelatinous, add 65,438+0 eggs and 3 spoons of sweet potato starch, and stir evenly in one direction again, so that the shape of meatballs can be extruded. Heat the pan and pour the oil. When the oil temperature is 50%, add meatballs, fry until golden brown, and then take out the pan and plate.

Fourth course: Steamed eggs with shrimp and tofu.

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

Fifth course: Braised tilapia.

Practice: Scale and viscera a tilapia, clean it, add salt, cooking wine, onion and ginger, rub it inside and outside evenly, and marinate it for 10 minutes to taste.

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

The sixth course: cumin mutton

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

Heat the pan, pour in the oil and put a little 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 fresh mushrooms with shrimps and eggs.

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

Heat the wok and pour in 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 plates.

The eighth course: oil-free and water-free braised pot with three sauces

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

Seasoning: 2 tablespoons of bean paste, 1 spoon of sweet noodle sauce, 2 tablespoons of seafood sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine and 1 small pepper, 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 in the sauce. When the fire is boiling, turn to low heat and stew 10 minute. After taking out the pot, add the green and red pepper pieces, decorate them, and stir well to serve.

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 frying pan, 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 yolks are crushed with the back of a knife, and silk tofu is cut into small pieces with a knife.

Heat the wok and pour in the oil. When the oil temperature is high, turn it down. Add salted egg yolk, stir-fry to make rich foam. Add 1 spoon 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 full of flavor. After the fire boils, turn to low heat and cook for 2 minutes to taste, hook with thin sauce 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 boils, 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 exquisite 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!