The recipes for the Mid-Autumn Festival reunion dinner are: 1, cold dishes, cucumber with preserved eggs, chicken with saliva, fried shrimps with lentils, and roasted mushrooms with vegetables.

first, a thousand pieces of cold salad

ingredients: a thousand pieces, carrots, garlic, celery and parsley.

1. add a proper amount of water to the boiling pot, pour a spoonful of oil and a proper amount of salt, boil over high fire, clean thousands of sheets, fold them and cut them into shreds about 5 mm, then put them in a boiling pot and blanch for 2 minutes to take them out.

2. Take out thousands of pieces and put them into the prepared cold water. During this time, put the chopped garlic, Chili powder and white sesame seeds into a bowl, pour hot oil to stimulate the fragrance, and pour in soy sauce, salt, sesame oil, aged vinegar and chicken essence and stir them evenly to make a cold sauce.

3. Clean celery, remove leaves and leave sections, then cut into small pieces, clean coriander and cut into sections, clean carrots and shred them, put them in a bowl with thousands of shreds, and pour in the cold sauce and stir well.

second, cold preserved egg cucumber

prepare ingredients: preserved egg, cucumber, green onion, dried pepper, millet pepper and garlic.

1. Clean the preserved eggs, put oil on the knife to divide the preserved eggs into four parts, and put them in a circle.

2. Clean the cucumber, remove the tail, flatten it with a knife and cut it into small pieces. Chop the onion, garlic and millet pepper for later use.

3. Put chopped green onion, minced garlic, chopped millet pepper and dried pepper into a bowl, pour in 1 tablespoon of hot oil and stir well, add 2 tablespoons of soy sauce, 1 tablespoon of aged vinegar, appropriate amount of salt and chicken essence, stir well again and pour into the cucumber section and stir well.

4. Pour it into the middle of the plate with preserved eggs, sprinkle with white sesame seeds and coriander and set the plate.

Third, saliva chicken

Prepare ingredients: chicken legs, coriander, garlic and millet pepper.

1. Clean the drumsticks, put them in a pot, add a proper amount of water and salt, stir them evenly, soak them for 1 minutes, then take them out, put them in a pot again, add half a spoon of spiced powder, cooking wine and a proper amount of salt, knead them evenly, and set aside for pickling for about 15 minutes.

2. Marinate the chicken legs, put them in a steamer, add shredded ginger and steam for about 25 minutes, then take them out and put them in ice water to be cold and tear them into chunks.

3. Peel the garlic, clean the ginger and scrape the skin, clean the stalks of the millet pepper, and mash them all in a stone mortar, then pour in 2 tablespoons of soy sauce, 1 tablespoon of vinegar, a small amount of sugar, 2 tablespoons of pepper oil, a small amount of pepper powder, a proper amount of salt and chicken essence, and finally pour in 5 tablespoons of mineral water and stir evenly to make spicy juice.

4. Put the shredded chicken pieces into a large bowl, pour the adjusted juice, sprinkle with coriander and millet pepper rings, and mix them when eating.

Fourth, stir-fry shrimps with lentils

Prepare ingredients: lentils and prawns.

1. Clean prawns, remove shrimp lines, remove shrimp heads, peel off shrimp shells, clean them again, put them in a bowl, pour in a spoonful of cooking wine, shredded ginger and a proper amount of salt, marinate them evenly for 1 minutes, then pour them into a hot oil pan and fry them until they become discolored.

2. Pinch the lentils, remove the tail, tear off the fascia, clean and cut into sections, put them into a boiling pot with a little salt and oil, blanch for about 3 minutes, remove and control the water, and clean the carrots and cut them into diamonds.

3. Heat the oil again. After the oil is hot, pour in garlic slices and ginger slices and saute until fragrant. Pour in lentils and stir well, then pour in 2 spoonfuls of hot water. Cover the pan and fry for about 1 minute.

4. Add carrots, proper amount of salt, 1 teaspoon of soy sauce and a small amount of chicken essence, stir-fry for about 1 minute, then add shrimps and stir-fry evenly again.

v. Grilled mushrooms with green vegetables

Prepare ingredients: Pleurotus eryngii, Pleurotus ostreatus, Lentinus edodes and Shanghai Green.

1. Clean the mushrooms, mushrooms and Pleurotus eryngii, cut the mushrooms and Pleurotus eryngii into pieces, cut the Pleurotus eryngii into hob pieces, clean the Shanghai green, and prepare the onion, ginger and garlic.

2. Pour a proper amount of water into the boiling pot, then pour a small amount of salt and oil into the boiling pot, pour Shanghai green water for 3 seconds, then take it out, pour a proper amount of oil into the frying pan, stir-fry the oil, add a proper amount of salt to taste and serve it out.

3. Heat the oil in the pan again. After the oil is hot, pour in onion, ginger and garlic, stir-fry until fragrant, then pour in Tricholoma, Lentinus edodes and Pleurotus eryngii, and stir-fry until soft.

4. Add 2 tablespoons of soy sauce, a small amount of soy sauce, a proper amount of salt and chicken essence to the bowl, add half a bowl of clear water, stir well, pour into the pot, stir well, then collect the juice on high fire, and serve out.