The gentle autumn wind brings the festive Mid-Autumn Festival. The Mid-Autumn Festival meets the National Day, family reunions, the short holiday is coming, eat and drink, and enjoy the warmth and beauty of being a family together! Mid-Autumn Festival reunion, family and food are both indispensable. I also advocate cooking it at home, cooking a few hard dishes, and pairing it with two or three small green vegetables. It costs less and is delicious. You can make whatever flavor you want. It can also better highlight the festive atmosphere and make the whole family happy.

What are you going to cook for your family this Mid-Autumn Festival? Bao Ma quickly compiled 8 delicious hard dishes, including chicken, duck, fish, pork, beef and mutton. The preparation is not difficult, the success rate is high, the color, aroma and taste are delicious, beautiful and respectable. It is definitely not as good as the ones in restaurants. Sorry, if you still don’t know what to do, you might as well refer to it. I wish everyone a happy Mid-Autumn Festival!

The first dish of braised pork and potatoes is red and hot. It is paired with potatoes to relieve greasiness. It has a delicious salty flavor and goes well with rice. The key points in making it are to remove the fishy smell and stir-fry the sugar color.

Ingredients required: 1 piece of pork belly with skin, 1 large potato, sugar, onion and ginger, cinnamon, star anise, soy sauce, cooking wine, thirteen spices, salt, vegetable oil, boiling water

Method:

1. Cut the pork belly into pieces, blanch it in a pot with cold water, boil it over high heat and skim off the foam. When there is no bloody water, use chopsticks to put it into a strainer to control the water and set aside

2. Add a small amount of vegetable oil to the pot, add sugar, stir-fry the sugar over medium heat, stir-fry until the sugar melts, then turn down the heat to low, the color becomes darker, and dense bubbles appear on the surface. Immediately remove from the heat and pour in the water. Stir-fry the pork belly quickly and mix well. Be careful to prevent splashing and it is best to cover it with a pot lid

3. Put it back on the stove and stir-fry over medium heat until the meat pieces take on color. Pour in boiling water that covers the meat. , add green onions, ginger, star anise, cinnamon, salt, thirteen spices, cooking wine, dark soy sauce, and light soy sauce, bring to a boil over high heat, and cook for 5 minutes to evaporate the fishy smell and bring out the aroma of the seasoning

4. Continue Pour the soup with the meat into the pressure cooker, squelch it for 25 minutes, then pour it back into the wok, pour in the potato cubes, and simmer until the soup becomes thick and oily, then turn off the heat

The second steamed seabass is perfect without fish. The mat is steamed, delicious, not oily and extremely tender, so it is very popular. The key points of production are: marinating the fish to remove the fishy smell, and preparing the steamed fish juice

Ingredients: 1 fresh seabass (700g), green onions, ginger, salt, cooking wine, vegetable oil

Sauce for steamed fish: 2 spoons of soy sauce, 3 spoons of light soy sauce, 5 spoons of rice vinegar. Pour into a small bowl and mix well and set aside (if you find it troublesome, just use soy sauce for steamed fish)

Method:

1. Make steamed fish, fresh fish is delicious. Let the chef clean up the bass. What you need to do when you get it back is: cut both sides of the fish's spine all the way to the tail, use scissors to cut off the fish's spine and the spines on its back, and take out the fish's spine. The fish treated in this way can lie on the plate, looks good, and is cooked quickly and tastes delicious

2. Remove the fishy smell from pickled fish: Put the fish on the plate, sprinkle salt evenly, add cooking wine, and marinate for 5 minutes . Take the fish out, rinse the plate, put ginger shreds on the bottom first, then the fish spine, and then place the seabass on top

3. Add water to a large steamer and bring to a boil. Add 2 tablespoons of cooking wine to remove the fishy smell from the steamed fish. Put the lid on the fish and steam it over high heat for 7 minutes, then turn off the heat and simmer for another 2 minutes

4. Take out the fish plate, drain out the soup inside, and pour the prepared sauce (or steamed fish with fermented fish sauce) oil), put shredded green onions on the fish, heat the wok with vegetable oil, and quickly pour it on the shredded green onions to stimulate the aroma.

The third dish is braised shrimps. A table with shrimps can add to the atmosphere. , red in color and delicious, suitable for drinking and eating, suitable for all ages. The key points of making the shrimp are: first, open the back of the shrimp deeply, so that it looks good and easy to taste; second, cook the rice vinegar to remove the fishy smell and increase the fragrance

Ingredients required: 1 large plate of shrimp, 1/3 rice spoon of rice vinegar, green onion and ginger Garlic, star anise, cooking wine, sugar, salt, very fresh soy sauce

Method:

1. Cut off the shrimp gun and whiskers, open the back and remove the sand line, rinse well , control the water and set aside

2. Put enough vegetable oil in the frying pan, pour in the shrimp and stir-fry over high heat. Stir-fry until the shrimp changes color, then turn on the heat to increase the temperature in the pot, and cook quickly along the edge of the pot. Add rice vinegar, quickly cover the pot, and simmer for 20 seconds

3. After opening the lid, pour in boiling water that will cover the ingredients, add onions, ginger, garlic, cooking wine, sugar, salt, star anise, and flavoring Fresh soy sauce, bring to a boil over high heat, then turn to medium-high heat

4. When the soup in the pot is a little bright and oily, turn off the heat

The fourth course is Braised Chicken with Mushrooms. There is chicken. Fish is called a feast. This is a delicious dish with a salty taste.

The key points in the production are: first, the addition of mushrooms is indispensable to enhance the aroma and taste; second, the chicken does not need to be blanched, but is stir-fried. The process also removes the fishy smell and is more convenient.

Required ingredients: 1 three-yellow chicken ( 1000g), 8 shiitake mushrooms, mild green and red peppers, ginger, star anise, scallions, dark soy sauce, soy sauce, white pepper, sugar, cooking wine, salt, vegetable oil

Method:

1. Chop the three-yellow chicken into pieces, soak in water to remove the blood, wash and control the water and set aside; cut the mushrooms and green and red peppers, slice the mushrooms, and cut the green and red peppers into pieces

2. Add vegetable oil to the wok Heat up, first add star anise and stir-fry until fragrant, then add chicken pieces and stir-fry until the soup is clear and water-vapor-free, pour in cooking wine, onion, ginger, and soy sauce and stir-fry until fragrant

4. Add the submerged ingredients of boiling water, add a small amount of sugar, white pepper, and salt, cover the pot and bring to a boil over high heat, simmer over medium heat for 20 minutes, pour in the mushrooms and simmer for 10 minutes

5. After a little soup, pour in the green and red Peppers, stir-fry until raw and ready to serve

The fifth braised duck nugget is a braised dish that is delicious hot or cold. It can be eaten as a snack or with wine. You are not afraid of leftovers. You can make it a day in advance and eat it as you like. Take it as you go, it’s also good for entertaining guests during the holidays. The key points of production are: first, removing the fishy smell from the duck pieces, and second, the recipe of the marinade

Required ingredients: 700 grams of half a piece of duck, or duck legs, duck wings, etc.

Marinade: 4 slices of ginger, 2 star anise, 1 cardamom (or grass fruit), 3 bay leaves, 2 grams of cinnamon, 6 dried chili peppers, 4 grams of Sichuan peppercorns, 4 green onions, 6 grams of salt, 2 grams of sugar, hot pot base 40 grams, 2 grams of red yeast rice (optional), appropriate amount of soy sauce

Method:

1. Chop half a piece of duck into pieces, soak in blood water to remove the fishy smell. Pour cold water into the pot, add 1 bottle cap of white wine, blanch the water over high heat, skim off the foam, and remove when there is no bloody water

2. Add vegetable oil to the pot, first fry the star anise, cinnamon, cardamom, and ginger slices. Then add the green onions, dried chili peppers, and Sichuan peppercorns and stir-fry until yellow, add 800 ml of water, and cook for 5 minutes until the aroma is rich

3. Pour the soup and meat into the gas pressure cooker, start the timer after the steam is turned on, and press for 10 minutes. Let it deflate naturally. If you don’t eat it in a hurry, soak it and it will be more delicious.

The sixth dish is cumin mutton cubes. Mutton and cumin are a perfect match. The Mid-Autumn Festival is already busy, and grilling mutton skewers is unlikely. It is simple, trouble-free and The quickest way is to make cumin mutton cubes without stringing them on skewers and enjoying the taste of mutton skewers. The key points for making this dish are: pickling to remove the mutton and tenderizing it; second, the temperature and temperature of the frying oil

Ingredients required: 700 grams of lamb leg, 1/4 onion, 5 corianders

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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 spoons of light soy sauce, 1 gram of sugar, vegetable oil, 3 grams of salt

Method:

1. Remove the fascia from the lamb leg and cut it into small pieces with a knife; cut the coriander into sections and place them on the bottom of the plate

2. Cut them Marinate the lamb leg meat in a basin: add chopped onions, light soy sauce, sugar, cumin powder, salt, and white pepper, and mix well with your hands, then add corn starch to pick up the consistency, and finally add two or three spoons of vegetable oil and then pick it up. Lock the moisture in the mutton to make it more tender. Finally, marinate it for 10 minutes

3. Heat the vegetable oil in the wok. When the oil temperature reaches 50%, you can fry the meat. Fry until the surface of the mutton is a little bit Once it's burnt, it's ready. It's not easy to fry for a long time. Take it out to control the oil.

4. Pour out the frying oil, add a little vegetable oil again, add cumin seeds and white sesame seeds and fry for half a minute, pour in and fry. Stir-fry the mutton evenly, turn off the heat, pour it into a plate with coriander on the bottom, and serve.

The seventh course is grilled lamb chops. The lamb chops are so tempting that it’s hard to describe, and everyone who sees them will probably be attracted to them. Swallow your saliva, this is the perfect dish for the Mid-Autumn Festival family dinner! Pay attention to the key points during production: first, cook it to remove the odor, and second, grill it.

Ingredients required: 880 grams of lamb chops, 1/3 onion, 1 tablespoon of cumin, and flattened ginger. 1 large piece, 2 tbsp cooking wine, 1 tbsp dark soy sauce, appropriate amount of chili powder, appropriate amount of salt, cumin, 1 tbsp red yeast rice

Method:

1 Cut the lamb chops in half 2. Soak the blood in water, put it into a large cooking pot, add cooking wine, onions, cumin, cumin grains, ginger, red yeast rice, salt, dark soy sauce, add water to cover the ingredients, bring to a boil over high heat and skim off the foam. Cook over medium heat for 40 minutes

2. Take out the lamb chops to remove the soup, wipe off the juice, put it on a baking sheet (put oil paper or tin foil on the baking sheet for easier cleaning), and put in the preheated In the oven, bake with upper and lower heat at 200 degrees for 15 minutes. Sprinkle cumin and chili powder repeatedly during the process, and only sprinkle salt once.

3 Grill the lamb chops until they are golden brown on both sides and slightly charred, and the house is filled with fragrance

The eighth course is beef brisket stewed with tomatoes. All kinds of meat are almost ready. Let’s try another one. Beef recipe, appetizing and relieving greasiness.

The key points of production are firstly to remove the fishy smell from beef, and secondly to add tomatoes

Ingredients required: 800g 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 in water to remove blood, cut into pieces and blanch in cold water in a pot, remove and control the water and set aside; chop onions and slice tomatoes

2. Stir-fry Add vegetable oil to the pot, stir-fry the ginger slices, star anise and chopped onion first, stir-fry until the onion is translucent and soft, add the beef brisket cubes and stir-fry over high heat until fragrant, add cooking wine to remove the fishy smell, add boiling water and boil the pot for 5 minutes

3. Pour in Put it into the gas pressure cooker, add salt, soy sauce and black pepper, close the lid and press for 40 minutes

4. Add a little vegetable oil to the wok, fry the tomatoes until soft, pour in the beef brisket with soup, bring to a boil over high heat, and tomatoes When it softens and there is not too much soup, turn off the heat, sprinkle in the coriander segments, and serve in a basin

#什么意思## Food Evaluation Group#