It has become a tradition to go home for a family reunion dinner during the Mid-Autumn Festival. How can friends who spend the holidays at home make a Mid-Autumn family dinner with atmosphere and family happiness? I have selected 11 delicious family dinner dishes for you. Let's learn them together.

Recommendation 1: Steamed hairy crabs

Materials: three male crabs and three female crabs, ginger, sugar, vinegar and beer

Practice:

1. Brush the hairy crabs with a toothbrush

2. Add water to the steamer, put the ginger slices into the water, and then pour in a small amount of beer.

3. Put the tied live crabs in, cover them, and steam them in cold water for 15-18 minutes (the steaming time depends on the size of the crabs)

4. Cut ginger and onion into powder, and add sugar and vinegar to make ginger vinegar dipping juice (crabs are cold, and ginger vinegar must be added before they can be eaten. )

Recommendation 2: Steamed chicken with fungus in oyster sauce

Materials: 1 chicken, black fungus, onion, ginger, oil consumption and carved wine

Practice:

1. Prepare in advance: cut the chicken into small pieces; After the fungus is soaked, the pedicle is removed and the small flower is torn; Slice ginger, knot onion or cut into sections.

2. Add a proper amount of soy sauce paste to the chicken nuggets. Add appropriate amount of oyster sauce. Add a little carved wine.

3. Add the onion and ginger, grab them evenly, and refrigerate and marinate for more than 31 minutes to taste.

4. Add auricularia into the marinated chicken pieces and mix well.

5. Put boiling water into the pot and steam for about 21 minutes until cooked.

Recommendation 3: Steamed mini lion head

Materials: pork, horseshoe, ginger, onion, oil consumption, sesame oil, pepper, salt, white sugar and water

Practice:

1. Take 4 parts of fat meat and 6 parts of lean meat and cut them into small dices, and then chop them into granular minced meat (fine cutting and coarse chopping).

2. Cut the scallion and horseshoe into pieces respectively, and grind the ginger into mud with a mud grinder.

3. Put the minced meat into a bowl, and add all seasonings, chopped horseshoe, scallion and ginger paste.

4. Stir with chopsticks until the meat is gelatinous (it needs to be moved into the refrigerator for 2 hours in summer).

5. Divide the meat into two parts, and beat it 51 times by hand in a big basin to make the meat firm.

6. Take a small portion of minced meat and break it into balls alternately with both hands (move it into the refrigerator for a while in summer).

7. Knead some hardened meat stuffing with both hands again and put it in a deep dish.

8. Boil water in the pot, put a plate on it, cover it with high fire and steam for 11 minutes.

9. After steaming the finished product, pour out the soup and a little water starch, re-heat it in the pot until it is thick, and pour it on the surface of the meatball.

Recommendation 4: proud as a peacock Fish

Materials: grass carp, peas, corn and carrots

Practice:

1. Wash grass carp, scrape off the black film in its belly, and cut out the flower knife with scissors or a knife.

2. Marinate the fish with Shaoxing wine and pepper. The fish is put in the steamer.

3. Mix chopped pepper, salt, sugar, minced chives, minced garlic, green beans and Jiang Mo into a sauce.

4. Spread the mixed sauce evenly on the fish.

5. put it into the steamer, and pay attention to the fact that the water in the steamer must be hot water, or the fish steamed with cold water will smell fishy, and cover it and steam it over high fire.

6. After SAIC, steam it on low heat for 8 minutes, and it is tender and fragrant without pouring hot oil.

Recommendation 5: Dry-roasted ribs

Materials: pork chop, onion, star anise, pepper, ginger, fragrant leaves and sesame seeds

Practice:

1. Wash the ribs, marinate them in Chinese liquor for half an hour, and then drain the juice for later use.

2. Don't put oil in the wok until it is 31% hot. Turn it to medium-low heat, then add the ribs and stir fry slowly. At first, water will come out, and stir fry until the water is completely drained.

3. Add onion and ginger after the ribs change color, and continue to stir-fry until the meat is slightly browned.

4. Add star anise and fragrant leaves and stir well, then add dried pepper, pepper, soy sauce, soy sauce and brown sugar, and stir-fry until the ribs are brown and red.

5. Add boiling water that does not reach the surface of the ribs, add salt, white wine and soy sauce, cover and bring to a boil, then turn to medium heat and stew slowly.

6. When the soup is almost dry, turn to high fire and stir fry quickly until the soup is completely dried. Finally, sprinkle with sesame seeds.

Recommendation 6: Emerald prawn

Material: grass prawn and cucumber

Practice:

1. Peel and seed cucumber, wash and cut into strips.

2. Remove the shell and head of the grass shrimp, remove the mud intestines, draw a line on the back with a knife, blanch it and take it out.

3. Put the pot on fire, inject a small amount of water, add cooking wine, salt, monosodium glutamate and white sugar, add grass shrimp and cook slightly, thicken with water starch, add cucumber strips, drizzle with sesame oil and stir well.

recommendation 7: French stewed beef

materials: two pieces of beef tendon, some flour, red wine, tomato juice, chicken juice, carrot, green pepper, cucumber and tempura powder

practice:

1. pat the beef tendon with flour and put it in hot olive oil. Take it out when frying and coloring;

2. Put chicken soup, red wine and tomato juice in a braised pot to boil, then add beef tendon and simmer for 2 hours;

3. Tempura vegetables can be made in the process of stewing beef tendon. Specific practice: wrap carrots, green pepper powder and cucumbers in tempura powder, fry them at an oil temperature of 1.75 degrees, and put them on oil-absorbing paper for later use;

4. When the beef tendon is boiled, take it out, continue to simmer with low fire until the soup is concentrated, then pour it on the beef tendon, and then garnish with tempura vegetables.

Recommendation 8: glutinous rice lotus root with honey sauce

Material: two lotus root sections, half bowl of glutinous rice, four tablespoons of brown sugar, three tablespoons of rock sugar, eight red dates and toothpicks

Practice:

1. Prepare materials and soak glutinous rice for three hours.

2. Wash and peel the lotus root, and cut off more than 2 cm from one end. Don't cut it very short, it's too short and the hole is too small to fill rice.

3. Put a spoonful of small spoon on the mouth of lotus root, put it into the hole with chopsticks and insert it. Prevent emptiness and unreality. Fill it all up.

　4。 Join the cut lotus roots intact and fix them with toothpicks. When you insert it, you should use some force, so it is firm and not easy to fall off.

5. Brown sugar, rock sugar, red dates, filled lotus roots, and water to drown the lotus roots.

6. Wipe the bottom of the pot and put it into the pressure cooker. It will be solved in 31 minutes.

7. Take out the cooked glutinous rice lotus root, cut it into pieces and set it on the plate.

12. Take out the water for boiling glutinous rice lotus root and thicken it and pour it on it. It's ok without thickening, and it's sweeter with it.

Recommendation 9: Baked prawns with garlic

Materials: shrimp, coriander, salt, garlic, butter, lemon juice and black pepper

Practice:

1. Clean the shrimp, open the back, dig out the mud intestines and lay them flat on a plate.

2. Put the butter in a small bowl, melt it in the microwave oven, and mince garlic and coriander.

3. Put garlic and coriander powder into a butter bowl, add appropriate amount of black pepper, lemon juice and fine salt, and stir well.

4. Cover the shrimp back with the mixed sauce, move the shrimp into the baking tray, and send the baking tray into the oven.

5. Cover the baking tray with a layer of tin foil, put the middle layer on it, and bake it at 1.81 degrees and 1.5 minutes. The baking time and temperature are for reference only. Take it out after baking, sprinkle some black pepper and eat it while it is hot.

recommended ten: sishen pork tripe soup

materials: pork tripe, poria cocos, dried yam, lotus seed, coix seed, gordon euryales and onion

practices:

1. Cut the pork tripe along the upper and lower holes with scissors, spread it out, put it into the washing tank, and pour in proper amount of flour, oil and vinegar. Scrape inside and outside the knife once to remove dirt and wash it with water;

2. Boil a pot of water, add 3 slices of ginger, 2 shallots and half a bowl of rice wine, add the pork belly after boiling, cook for three or five minutes until the pork belly becomes hard, take it out, cool it and cut it into strips about 2 cm thick for use;

3. Wash Poria, Rhizoma Dioscoreae, Lotus seeds, Coicis Semen and Euryale Semen; Wash onion and cut into sections;

4. Boil clear water, add pork tripe, various medicinal materials, ginger and onion and half a bowl of rice wine, cook for 21 minutes with strong fire, then simmer for two hours, and season with salt.