Baby dish with vermicelli is steamed with fresh baby dish and vermicelli. This dish looks good, looks like a flower, and has a good color matching. The taste is salty and slightly sweet, and the baby dish is crisp and delicious.
Ingredients: appropriate amount of vermicelli, 4 baby dishes, appropriate amount of garlic and appropriate amount of onion.
Practice: Wash the baby dish, cut it into small pieces and put it on the plate. Soak the vermicelli into the middle of the baby dish, peel the garlic, pat it flat and chop it into vermicelli, pour in soy sauce and salt, put it in a pot and steam it for 8 minutes. Sprinkle with chopped green onion and pour in hot oil.
Mushroom quail eggs are steamed with fresh mushrooms and quails, which is a beautiful appearance, reasonable combination of meat and vegetables, rich nutrition and simple practice. Taste: salty and soft, very delicious. This dish is very suitable for children.
Ingredients: 8 quail eggs, 8 quail eggs, 8 medlar, and appropriate amount of onion.
Practice: Wash the shiitake mushrooms, remove the legs of shiitake mushrooms, put them on a plate, shell quail eggs and beat them into shiitake mushrooms, beat a shiitake mushroom into a quail egg, put a medlar on each quail egg, pour soy sauce, salt, soy sauce and pepper into the bowl, stir them evenly and pour them onto the shiitake quail eggs, then put the plate into a pot, steam them over water and fire 10 minutes, and serve them, sprinkle chopped green onion and pour them on.
Flowers bloom with wealth, which is made of celery and beef, and steamed with salt. Because of its beautiful appearance, it is like a flower, so it is named "Flowers bloom with wealth". This steamed dish has a nice name, full of color and flavor, and is very delicious. It is very suitable for the whole family to eat at the Mid-Autumn Festival family dinner.
Ingredients: celery, beef and ginger.
Practice: Wash celery with clear water and cut it into thin slices for later use. Wash beef and ginger, put them into a meat grinder, grind them into pieces, add salt, soy sauce, pepper and other seasonings and stir them evenly. Wrap celery thin slices in beef paste, put them in a plate, place them like flowers, finish them all, put them in a pot, steam them over water and fire for 15 minutes, and serve them with hot oil.
Steamed hairy crabs are an essential meat dish for a Mid-Autumn Festival family banquet. This dish is simple in preparation and delicious in taste. Steamed hairy crabs can best preserve the delicious taste and original flavor of hairy crabs.
Ingredients: 8 hairy crabs and appropriate amount of ginger.
Practice: Wash the hairy crabs with clear water, and it is best to refresh them with a toothbrush, and put them in a steamer with their stomachs facing up. Wash and slice ginger, put it on the hairy crabs, put a piece of ginger on one hairy crab, cover it and steam it over high fire 12- 15 minutes. You can eat it with balsamic vinegar juice.
Steamed mandarin fish is a steamed dish that will be available during the holidays and the New Year. Mandarin fish is a very good freshwater fish, and its nutritional value is very high. Its meat is tender and delicious, and it is very suitable for children to eat. Steamed mandarin fish is most suitable for the whole family to eat at the Mid-Autumn Festival family dinner.
Ingredients: one mandarin fish, ginger and scallion.
Practice: Deal with the mandarin fish, wash it with clear water, put it in a plate, wash and slice the ginger and put it in the belly of mandarin fish. After smearing some salt on mandarin fish, put the plate in a pot to isolate water, cover it, steam it for 8- 10 minutes, spread it with shredded onion, and finally pour it with hot oil.
Steamed abalone with vermicelli is an essential steamed dish for festivals. This dish is beautiful in appearance, reasonable in collocation and very delicious. Abalone has very high nutritional value and can be used for steaming and braising. Among them, steaming is very simple. If you eat more, you won't get angry. For the Mid-Autumn Festival family dinner, your family will definitely like to eat this dish.
Ingredients: abalone 10, vermicelli, garlic and red pepper.
Practice: clean the abalone meat for later use. Abalone shells are cleaned with a toothbrush for later use. Soak the vermicelli until it is soft and put it in the abalone shell, then put the abalone meat on the vermicelli. The abalone meat should be cut to facilitate the taste. Flatten garlic, peel and chop, wash and chop red pepper, pour cooking oil into the pot, stir-fry minced garlic and minced red pepper evenly when the oil is hot, add salt, soy sauce, take out, stir-fry pepper and a small amount of starch water to give a fragrance, put some on abalone meat, put some on each abalone, even put the plate into the pot, and steam it over water and fire.
Steamed prawns with vermicelli is a steamed dish with beautiful appearance and delicious taste. This dish is very beautiful and simple. Mid-Autumn Festival family banquet, this dish is also essential.
Ingredients: 8 prawns, proper amount of vermicelli and garlic.
Practice: Soak the vermicelli until soft, put it on a flat plate, remove the shrimp line from the head and tail, cut the shrimp meat, spread it on the vermicelli, pat the garlic flat, peel it and chop it, pour the cooking oil into the pot, stir-fry the minced garlic evenly when the oil is hot, add salt, soy sauce, take it out, stir-fry the pepper and a little starch water to make it fragrant, put it on the shrimp meat, put some on each shrimp meat, and even put the plate into the pot to steam it over water.
Steamed scallops with vermicelli is one of the steamed dishes that many people like to eat. This dish is indispensable for holidays. Mid-Autumn Festival family dinner is very suitable for this dish, and the whole family can eat it together.
Ingredients: scallop 10, vermicelli, garlic and ginger.
Practice: Clean scallop meat for later use. Brush the scallops with a toothbrush for later use. Soak the vermicelli soft and put it in a scallop shell, then put scallop meat on the vermicelli. scallop meat needs to cut some knives to facilitate the taste. Flatten garlic, peel and chop it, clean ginger and red pepper, pour cooking oil into the pot, stir-fry minced garlic and red pepper evenly under oil heat, add salt, soy sauce, fish out, pepper and a small amount of starch water, stir-fry until fragrant, put it on a scallop meat, put some into each scallop, even put the plate into the pot, steam it over water and fire, and serve it out.
Steamed pork is one of the famous dishes in Hubei, and it is also a steamed dish that we Hubei people must eat during the holidays and the New Year. This dish is ruddy and beautiful, and its taste is fragrant, salty, soft and waxy, fat but not greasy, and it is very delicious. The Mid-Autumn Festival family dinner, served with this dish, will definitely be liked by the elders.
Ingredients: 500g pork belly, steamed meat powder and ginger.
Practice: Wash the pork belly with clear water, cut it into thin slices, add shredded ginger and cooking wine, marinate it in soy sauce for 20 minutes, then evenly wrap the marinated pork belly slices in steamed meat powder, put it in a steamer, cover it, steam it on high fire for about 50 minutes, take it out and sprinkle with chopped green onion.
Steamed ribs with glutinous rice is a very delicious steamed dish. This dish is made by steaming ribs with glutinous rice. The color is rosy and beautiful, and the taste is fragrant, salty, soft and waxy. The pork ribs are very fragrant, tender and delicious, and they are a steamed dish suitable for all ages. Mid-Autumn Festival family dinner, this dish will definitely be loved by the whole family.
Ingredients: 500 grams of ribs, appropriate amount of glutinous rice, appropriate amount of ginger, and onion.
Practice: Soak the glutinous rice in clear water for 2-3 hours, then pour off the excess clear water for later use. Wash the ribs, put them in a pot, add ginger, cooking wine and clear water, boil them, take them out and wash them, put them in a soup basin, add salt, soy sauce, pepper, soy sauce, oyster sauce and other seasonings, mix well, and marinate for 20 minutes to taste. Put the glutinous rice in a steamer covered with lotus leaves, put the marinated ribs on the glutinous rice, cover it, steam it over water for about 50 minutes, take it out and sprinkle with chopped green onion.