Mid-Autumn Festival is a time of reunion, and friends around us seem to enjoy the warm atmosphere of family dinners more and more. Whether family or friends, it is a rare pleasure to design recipes and make delicious food together. In fact, such a warm atmosphere doesn't need complicated dishes. It only needs a little careful selection of seasonal ingredients, and with careful collocation, love will melt into it, adding a warm and sweet reunion atmosphere. Here are some simple and nutritious Mid-Autumn seasonal dishes for your tasting.

main materials: Lentinus edodes, Hericium erinaceus, Tricholoma matsutake, auricularia auricula, Tremella fuciformis, roasted pork, dried bean curd, asparagus, carrots, nuts, corn shoots and yuba

ingredients: cooking oil, soy sauce, sugar, salt, sesame oil and water starch

Luohanzhai's practices:

1.

2. Cook the toaster in boiling water for 2 minutes to drain the water; Heat cooking oil in the pot, fry the toaster until golden brown, and take it out for later use;

3. Boil the water in the pan with exothermic heat, and cook fresh vegetables such as carrots, nuts and asparagus separately for later use;

4. Heat the cooking oil in the pot, stir-fry dried bean curd, mushrooms, Hericium erinaceus, Tricholoma matsutake, auricularia auricula, yuba, roasted pork and corn shoots;

5. Add soy sauce, sugar, salt and a little water, and stew for about 5 minutes;

6. after thickening the water starch, add a little sesame oil and mix well. finally, add all the vegetables and stir well.

fresh mushroom broccoli

fresh mushroom broccoli method:

1. blanch broccoli and shiitake mushrooms in boiling water at the same time, and take them out immediately for use.

2. Heat the oil in the pan, add mushrooms, broccoli, a little carrot, salt, a little soy sauce and pepper in turn, stir well and serve.

mushroom Japanese tofu

ingredients: 5g of edible oil, 1g of sesame oil, 2g of peanut oil, 2g of soy sauce and 3g of refined salt.

Japanese tofu with golden mushrooms:

1. Wash the Flammulina velutipes, remove the roots, and cut the Japanese tofu into pieces.

2. Heat the oil in the pot, add Japanese tofu, fry until golden brown, and take it out;

3. Leave a little oil in the pot, add ginger and aniseed, add a little water, pour in the fried Japanese tofu and Flammulina velutipes and stir-fry a few times;

4, add, soy sauce, and other favorite seasonings, stir well, pour in sesame oil, and serve.

Red bean glutinous rice eight-treasure rice

Ingredients: red bean, glutinous rice, peanut kernel, walnut kernel, raisin, lily, ginkgo and strawberry.

red bean glutinous rice eight-treasure rice method:

1. Red bean is made into red bean paste: red bean is washed, stewed in a pressure cooker for half an hour, added with sugar, and mashed into mud for use.

2. Steamed glutinous rice with a rice cooker; Shell ginkgo and boil in boiling water for 1 minute; Boil peanuts with water; Wash and soak lily, strawberry and raisin.

3. Take a large bowl, put a layer of oil on the bottom and the periphery of the bowl, put walnuts, peanuts, lilies, raisins and gingko at the bottom of the bowl, spread a layer of glutinous rice and a layer of bean paste to the mouth of the bowl in turn, compact it (it will affect the appearance), and steam it in a steamer for 5-1 minutes.

4. Take out the bowl after steaming, take a large flat plate, cover it at the mouth of the bowl, turn it upside down, take away the bowl and decorate it with strawberries.

Crispy Pleurotus eryngii

Raw materials: Pleurotus eryngii, fragrant fried powder and bread crumbs

Method of Crispy Pleurotus eryngii:

1. Wash Pleurotus eryngii, control the water to dry, cut it into several pieces with uniform size, and cut it into a shape with a big head and a small tail (as shown in the figure below, the leftover can be treated separately). Insert a toothpick in the tail and put it into a roll.

2. Take a bowl, pour in soy sauce, sugar and pepper, mix well, cut a few knives around the cooked Pleurotus eryngii with a knife to taste it, and then marinate it in the sauce for 1-15 minutes; At the same time, take another bowl, add flour and fragrant fried powder in a ratio of 1: 1, and mix with water to make a thick batter.

3. Take out the pickled mushrooms, first wrap them in batter (preferably thicker), then dip them in a layer of bread crumbs, put them in an oil pan and fry them until golden brown, then take them out, drain the oil and put them in a plate covered with raw vegetable leaves.