Baby cabbage vermicelli is steamed with fresh baby cabbage and vermicelli. This dish looks good, looks like a flower, and the colors match well. The taste is salty and slightly sweet, and the doll 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 cabbage, cut it into small pieces and put it on the plate. Soak the vermicelli in the middle of the baby dish, peel the garlic, pat it flat and chop it into vermicelli, pour in soy sauce and salt, and steam it in a pot for 8 minutes. Sprinkle with chopped green onion and pour in hot oil.
Mushroom quail eggs are steamed with fresh mushrooms and quails, which has beautiful appearance, reasonable collocation 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 mushrooms, remove mushroom legs, put them on a plate, peel quail eggs and beat them into mushrooms, beat a mushroom into quail eggs, put a medlar on each quail egg, pour soy sauce, salt, soy sauce and pepper into the bowl, stir them evenly and pour them on the quail eggs, then put them in a pot, steam them for 10 minute, then serve them out, sprinkle with chopped green onion and pour them on.
The wealth of blooming flowers, which is made of celery and beef, is 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, good 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, ginger.
Practice: Wash celery with clear water and cut into thin slices for later use. Clean beef and ginger, mince them in a meat grinder, and add seasonings such as salt, soy sauce and pepper to stir well. Wrap celery slices in beef sauce, put them in a plate, place them like flowers, put them in a pot, steam them for 15 minutes, and then pour hot oil.
Steamed hairy crabs are an essential meat dish for Mid-Autumn Festival family banquet. This dish is simple to make and delicious. Steamed hairy crabs can best retain 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, preferably with a toothbrush, put them in a steamer with their stomachs facing upwards, wash and slice ginger, put a piece of ginger on the hairy crabs, cover and steam for 12- 15 minutes. You can eat it with balsamic vinegar.
Steamed mandarin fish is a steamed dish, which will be served during holidays and New Year. Siniperca chuatsi is a very good freshwater fish with high nutritional value. Its meat is tender and delicious, which 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: a mandarin fish, ginger and onion.
Practice: handle mandarin fish, wash it with clear water, put it in a plate, wash ginger and slice it into mandarin fish belly. After the mandarin fish is smeared with some salt, put the plate into the pot to isolate the water, cover it and steam for 8- 10 minutes, then spread the shredded onion, and finally pour the 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 is very nutritious and can be used for steaming and stewing. Among them, steaming is very simple. If you eat too much, you won't be 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. Clean abalone shell with toothbrush for later use. Soak the vermicelli until soft, put it in the abalone shell, and then put the abalone meat on the vermicelli. Abalone meat should be cut open for easy tasting. Garlic is squashed, peeled and chopped, red pepper is washed and chopped, cooking oil is poured into the pot, minced garlic and minced red pepper are stir-fried evenly when the oil is hot, salt and soy sauce are added, taken out, pepper and a small amount of starch water are stir-fried for fragrance, some are put on abalone meat, some are put on each abalone, and even plates are put into the pot, and steamed over high 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 at the head and tail, cut the shrimp meat, spread it on the vermicelli, pat the garlic flat, peel and chop it, pour the cooking oil into the pot, stir-fry the minced garlic evenly when the oil is hot, add salt and soy sauce, take it out, add pepper and a small amount of starch water to stir-fry, put it on the shrimp meat, put some on each piece of shrimp meat, and even put the plate in the pot to steam.
Steamed scallops with vermicelli is one of the steamed dishes that many people like to eat. This dish is essential for holidays. Mid-Autumn Festival family banquet is very suitable for cooking 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 scallops with a toothbrush for later use. Soak the vermicelli until soft, put it in a scallop shell, and 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 after the oil is hot, add salt, soy sauce, fish out, pepper and a little starch water, stir-fry until fragrant, put some into each scallop, or even put the plate into the pot, and then take it out after steaming over water and fire.
Steamed pork with rice flour is one of the famous dishes in Hubei, and it is also a steamed dish that we Hubei people must eat on holidays and Chinese New Year. This dish is rosy and beautiful, delicious, salty and soft, fat but not greasy, and very delicious. The Mid-Autumn Festival family banquet, accompanied by this dish, will definitely be liked by the elders.
Ingredients: 500g pork belly, steamed meat powder and ginger.
Practice: Wash pork belly with clear water, cut into thin slices, add ginger and cooking wine, marinate with soy sauce for 20 minutes, then evenly wrap the marinated pork belly slices in steamed meat powder, put them in a steamer, cover them, steam for about 50 minutes on high fire, and then take them out and sprinkle with chopped green onion.
Steamed ribs with glutinous rice is a very delicious steamed dish. This dish is made of steamed ribs with glutinous rice. The color is rosy and beautiful, and the taste is fragrant, salty and soft. 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 appropriate amount of onion.
Practice: soak the glutinous rice in clear water for 2-3 hours, and then pour off the excess clear water for later use. Wash the ribs, put them in a pot, add ginger, cooking wine and water to boil, take them out and wash them, put them in a soup basin, add seasonings such as salt, soy sauce, pepper, soy sauce and oyster sauce, 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 for about 50 minutes, take it out and sprinkle with chopped green onion.