Mid-Autumn Festival treat menu
1, stir-fried beef
1, beef slices with wine, pepper, salt, starch and a little cooking oil, and marinate 15 minutes;
2. Cut green and red peppers into pieces, cut onions into sections, dice yellow rice peppers, soak ginger slices, and cut ginger and garlic into rice;
3. Put the beef into the pan after hot oil, and then take it out quickly.
4. Put oil in the pot to saute ginger and garlic, put rice pepper and soaked ginger to saute, put green pepper, adjust salt and stir fry;
5, pour in beef and stir fry, adjust soy sauce, chicken powder, onion and stir well.
2. Steamed spareribs with millet
1, millet soaked in water for three hours;
2. Soak the ribs in water for 30 minutes and remove the blood;
3. Add 3 grams of sugar, 5 grams of salt, 20 grams of soy sauce, 0/0 gram of cooking wine, 0/0 gram of oyster sauce, 0/5 gram of Chili sauce/kloc;
4. Marinate for 2 hours to taste;
5. Add millet to ribs and mix well.
6, potato slices into the bottom of the container;
7. Pour in the millet ribs and steam in the cage for about 40 minutes.
3. Braised chicken feet
1, chicken feet to nail, blanch and remove;
2, stir-fry the sugar color, stir-fry until the chicken feet are yellowish;
3. Add onion, ginger, octagonal red pepper and stir-fry for fragrance;
4, soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook for 15 to 20 minutes on medium and small fire and collect juice. Put some monosodium glutamate out of the pot to taste.
4, slippery egg beef
1, cut beef into thin slices, add marinade (soy sauce, ginger juice, wine, sugar, starch and peanut oil) and mix well. After soaking, pick it up for later use. After breaking eggs, add salt and mix well.
2. Put the beef soaked in oil into the egg liquid;
3. Heat the wok until it is very hot, add the oil, heat it, add the egg liquid, stir fry with medium heat until the egg is solidified, sprinkle with onion and mix well, then serve.
5. Pearl balls
1, wash and soak glutinous rice overnight in advance, remove and drain;
2. Add salt to the pork stuffing, soy sauce, cooking wine, oil, starch, and quail eggs and stir in one direction. Add onion ginger powder and lotus root powder and mix well;
3, the meat stuffing is smashed into a ball;
4, the meat ball is wrapped with a layer of glutinous rice;
5. Put the pearl yuanzi in the pot and steam it in water. After the water is boiled, continue to steam it on high fire for about 10 minutes.
6. Stir-fried chicken gizzards with chopped peppers
1, clean the chicken gizzards, slice them, add Jiang Mo and red chopped pepper, and marinate in cooking wine for about 20 minutes;
2. Wash the long green pepper, cut the seeds, and slice the onion, ginger and garlic;
3. Put the oil in a hot pot. After the oil is hot, add the pepper, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Put the marinated chicken gizzards and stir-fry them until they are broken;
5, add green pepper pieces and stir fry, add a little soy sauce, stir fry until the green pepper is broken, put a little salt, and pour a little sesame oil.
7. Mapo eggplant
1, clean eggplant, cut into blocks, soak in light salt water 10 minute, chop chopped green onion and garlic, and mince ginger;
2. After the oil in the hot pot is hot, add the eggplant, and slowly fry it until the eggplant is Microsoft.
3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, stir-fry red oil with bean paste;
4. Stir-fry the eggplant, add cooking wine, white sugar, soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle with chopped green onion when the soup is dry.
8. Spicy trotters
1, wash trotters and slice ginger and garlic;
2. Boil water in the pot, add onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, remove the floating foam and remove the trotters;
3, put oil in the pot, add dried pepper, pepper, aniseed, ginger slices and garlic slices to stir fry;
4, add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5, the fire is boiled and turned to a small fire until the trotters are cooked and rotten.
9. Spicy chicken
1, clean the chicken, cut it into small pieces of 2-75px, add cooking wine and salt, mix well and marinate for 20 minutes;
2. Slice ginger and garlic, and cut dried onions and peppers;
3. Pour 300ml of oil into the pot and heat it. Add the chicken pieces and fry them slightly until golden brown.
4. Heat hot oil on high fire, add ginger and garlic slices to saute, add pepper and pepper, add fried chicken pieces and stir fry, sprinkle chicken white sugar and onion pieces and stir well.
10, saute spicy chicken
1, wash the chicken, chop it into pieces, put it in a boiling pot with cooking wine, take it out and drain it;
2, oil the hot pot, put star anise, cinnamon, fragrant leaves, dried Chili, pepper, onion and ginger slices;
3. Add the chicken pieces and stir-fry for 3 minutes, add soy sauce, soy sauce, and stir-fry the white sugar to the highest color;
4, add boiling water, without chicken pieces, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green and red pepper, salt, pepper, and collect juice over high fire.