The gentle autumn wind brought the festive Mid-Autumn Festival. On the 11th of Mid-Autumn Festival, the family got together, and the small holiday came. Let's eat, drink and enjoy the warmth and beauty of the family together! Mid-Autumn Festival reunion, family and food can not be less. I also advocate cooking at home, cooking a few hard dishes, and matching them with small green vegetables in twos and threes. It is delicious with less money, and it can better show the festive atmosphere and make the whole family happy.
What are you going to cook for your family this Mid-Autumn Festival? Bao Ma neatly arranged eight delicious hard dishes, including chicken, duck, fish, pork, beef and mutton. It's easy to do, with high success rate, delicious taste and face, which is definitely not worse than that of a restaurant. If you still don't know what to do, you may wish to refer to it. I wish you all a happy Mid-Autumn Festival!
The first stewed potato with braised pork is booming. It is greasy with potatoes, salty and delicious, and it is also served. The key points in the production are to remove fishy smell and stir-fry sugar color.
required ingredients: 1 piece of pork belly with skin, 1 potato, white sugar, onion ginger, cinnamon, star anise, soy sauce, cooking wine, thirteen spices, salt, vegetable oil and boiling water
Practice:
1. Cut pork belly into pieces, blanch in cold water, skim off the floating foam after boiling with strong fire, and after no blood. Stir-fry until the sugar melts, then turn to low heat, and the color becomes darker, and dense bubbles are constantly bulging on the surface. Immediately leave the fire, pour in the pork belly with water control, stir-fry it quickly and evenly, and pay attention to splash prevention. It is best to block the pot cover
3, then put it back on the stove and stir-fry it with medium heat until the meat is colored. Pour in boiled water without meat, and add onion, ginger, star anise, cinnamon, salt, thirteen spices, cooking wine, soy sauce and soy sauce. Boil out the flavor of seasoning
4. Pour the soup with meat into the pressure cooker, press it for 25 minutes, then pour it back into the wok, pour in the potato pieces, stew until the soup becomes thick and shiny, and then turn off the heat.
The second steaming of perch, without fish, is very popular. Key points of production: first, marinating to remove fishy smell from fish; second, blending steamed fish juice
Ingredients: 1 fresh perch (7g), green onion, ginger, salt, cooking wine and vegetable oil
Steamed fish juice: 2 tablespoons soy sauce, 3 tablespoons soy sauce, and 5 tablespoons rice vinegar, and mix well in a small bowl for later use (if it is troublesome, use steamed fish soy sauce directly)
The bass is cleaned by the master. What needs to be done to get it back is: cut both sides of the fish's spine until it reaches the fish's tail, cut the spines on the fish's spine and back with scissors, and take out the fish's spine. The fish treated in this way can lie on the plate, which looks good and tastes delicious when cooked quickly
2. Pickled fish can remove fishy smell: put the fish on the plate, sprinkle salt evenly, add cooking wine and marinate for 5 minutes. Take the fish out, rinse the plate, code the shredded ginger at the bottom of the plate, then put the perch on the top
3. Add water to the steamer and bring it to a boil, and add 2 spoonfuls of cooking wine to the water, in order to deodorize the steamed fish. Cover the fish with a drawer, steam for 7 minutes on high fire, and then stew for 2 minutes after turning off the fire
4. Take out the fish dish, control the soup inside, pour the adjusted sauce (or steamed fish black bean oil), code the fish with shredded onion, heat the wok with vegetable oil, and quickly pour it on the shredded onion to stimulate the fragrance.
Braise the shrimp in the third way, and the table with shrimp can add more atmosphere and color. The first key point of production is that the shrimp is deep and open, and the shape is beautiful and easy to taste; Second, cooking rice vinegar to remove fishy smell and enhance fragrance
The required ingredients: 1 large plate of shrimp, 1/3 tablespoon of rice vinegar, onion, ginger, garlic, star anise, cooking wine, white sugar, salt, and extremely fresh soy sauce
Practice:
1. Cut off the shrimp gun and whiskers, remove the sand line from the back, rinse and control the water for later use
. Stir-fry the shrimps until they change color, turn on high fire to raise the temperature in the pot, quickly cook rice vinegar along the edge of the pot, quickly cover the pot, and stew for 2 seconds
3. After opening the cover, pour in boiling water that will not contain the ingredients, add onion, ginger, garlic, cooking wine, sugar, salt, star anise and soy sauce, and then turn to high fire to boil a little soup in the pot, which is bright and oily. One of the main points in the production is that the addition of mushrooms is essential to enhance fragrance and taste; Second, the chicken does not need to be blanched, and the process is also fishy, which is more convenient
Ingredients needed: 1 Sanhuang chicken (1g), 8 mushrooms, green and red peppers that are not spicy, ginger, star anise, onion, soy sauce, white pepper, sugar, cooking wine, salt and vegetable oil
Cut both mushrooms and green peppers, slice mushrooms, cut green peppers into pieces
2. Heat a wok with vegetable oil, stir-fry star anise first, then stir-fry chicken pieces until the soup is clear and has no steam, pour in cooking wine, onion ginger and soy sauce, stir-fry evenly and stir-fry until the fragrance is
4. Add boiled water without ingredients, add a little sugar, white pepper and salt, cover the pot and boil over medium heat. Pour in mushrooms and stew for 1 minutes
5. After a little soup, pour in green pepper. Stir-fry until raw, and then serve out.
The fifth piece of braised duck is delicious both in hot and cold. It can be eaten as a snack, not afraid of leftovers, and can be made one day in advance. It is also good for small holiday banquets. The key points of making are firstly to remove the fishy smell of the duck pieces, and secondly, the formula of the marinade
requires 7g of half-slice duck, or
marinade with duck legs and wings: 4 slices of ginger, 2 star anises, 1 nutmeg (or tsaoko), 3 slices of fragrant leaves, 2g of cinnamon, 6 dried peppers, 4g of pepper, 4 slices of onion, 6g of salt, etc. Put cold water into the pot, add 1 bottle of white wine, boil with strong fire, blanch, skim off the floating foam, take out
2, add vegetable oil to the pot, stir-fry star anise, cinnamon, cardamom and ginger slices, then stir-fry onion, dried pepper and pepper, add 8 ml of clear water, cook for 5 minutes until the fragrance is rich
3, and pour in the soup with meat. If you don't eat in a hurry, it's more delicious to soak it.
The sixth way, the lamb and cumin are a perfect match. The Mid-Autumn Festival is already busy, and it's impossible to roast mutton skewers. The simple and convenient and Aauto Quicker way is to make cumin mutton granules without wearing skewers and eat the flavor of mutton skewers. The main points of this dish are: first, pickling to remove the smell and make it tender; Second, the oil temperature and cooking temperature of frying
The required ingredients: 7g of lamb leg, 1/4 onion, 5 coriander
The auxiliary ingredients: 3 spoons of cumin powder, 1 spoon of cumin grains, 1 spoon of white sesame seeds, 2 spoons of corn starch, 1 spoon of white pepper, 3 tablespoons of soy sauce, 1 gram of white sugar, vegetable oil and 3 grams of salt
Practice: < Cut the parsley into pieces at the bottom of the plate
2, and marinate the cut leg of lamb in a pot: add chopped onion, soy sauce, white sugar, cumin powder, salt and white pepper, grab it evenly by hand, then add corn starch to grab it, and finally add two or three spoonfuls of vegetable oil to grab it again to lock the moisture in the mutton, which is more tender. Finally, marinate it for 1 minutes
3, and heat it in a wok. It's ok, it's not easy to fry for a long time. Take it out and control the oil.
4 Fry it out, add a little vegetable oil again, add cumin and white sesame seeds and fry for half a minute, pour in the fried mutton and stir well, turn off the heat, and pour it into a plate with coriander at the bottom to serve.
The seventh roast lamb chop is indescribable, and it is estimated that anyone who sees it will swallow his mouth. It's too good to serve it at the Mid-Autumn Festival family dinner. The main points to be noted in the production are: firstly, cook it to remove the smell; secondly, bake it
with the following ingredients: 88g lamb chops, 1/3 onion, 1 tablespoon cumin, 1 chunk of beaten ginger, 2 tablespoons cooking wine, 1 tablespoon soy sauce, appropriate amount of Chili noodles, appropriate amount of salt, 1 tablespoon cumin and red rice
Practice:
Add wine, onion, fennel, cumin, ginger, red rice, salt, soy sauce, and add water until the ingredients are gone. Boil with strong fire, skim the foam, and cook for 4 minutes on medium fire. 2. Take out the lamb chops, remove the soup, wipe off the juice, put them in a baking tray (put oil paper or tin foil on the baking tray for better cleaning), put them in a preheated oven, and go up and down.
3 roast the lamb chops until they are golden in color on both sides, and then they can be baked with a slight coke. The room is full of fragrance.
The eighth course of stewed beef brisket with tomatoes, all kinds of meat are almost the same, and another course of beef will appetize and relieve boredom. The main points of production are firstly to remove fishy smell from beef, and secondly, to add tomatoes
. The ingredients needed are: 8g of beef brisket, 2 tomatoes, half onion, star anise, coriander, ginger slices, soy sauce, cooking wine, salt, black pepper, vegetable oil
1. Soak the beef brisket to remove blood, cut into pieces, and blanch in cold water. Chop onion, slice tomato
2, add vegetable oil to wok, stir-fry ginger slices, star anise and chopped onion until the onion is transparent and soft, pour brisket pieces and stir-fry until fragrant, add cooking wine to remove fishy smell, add boiling water to boil the wok for 5 minutes
3, pour into gas pressure cooker, add salt, soy sauce and black pepper, and press with the lid closed for 4 minutes
4. Turn off the fire when the fire boils, the tomatoes become soft, and the soup is not too much. Sprinkle the parsley section and serve in a bowl.
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