Mid-Autumn Festival celebrates reunion, featuring 16 dishes, 8 meat dishes, 4 vegetarian dishes and 4 cold dishes. Very studious and easy to be praised by parents.

Unconsciously, it is another Mid-Autumn Festival, and more than half of the year has passed. The Mid-Autumn Festival also quietly came to us. I remember when I was a child, I was most looking forward to the holidays. Mid-Autumn Festival and Spring Festival are both days for eating. The Mid-Autumn Festival is very special, just in time for the autumn harvest. If she is not busy in autumn, my mother will cook a delicious table. When she is busy in autumn, she will simply eat and collect corn and peanuts. Now that living conditions are good and mechanization is popularized, the Mid-Autumn Festival is a day of reunion every year. 202 1 Mid-Autumn Festival Reunion 16 dishes, 8 meats, 4 vegetarian dishes and 4 cold dishes. The method is simple, so learn quickly.

1, prepare a chicken to come out clean, especially the internal organs, and then chop the chicken. Chicken pieces should not be too big, and chicken legs can also be used. No matter what kind of chicken you use, you must chop it into pieces first.

2. Chop the chicken pieces and wash them, then add flour and some edible salt. Flour water has a strong adsorption effect on dust, and light salt water has a bactericidal effect. Put the chicken pieces in 10 minutes.

3. Prepare the carrot hob pieces. If you don't like carrots, you can use potatoes instead. Green pepper and red pepper are cut into rolling blades. Cut it and put it aside for later use.

4. Cut the onion into ginger slices and garlic slices, then prepare some red peppers and cut them into small pieces. Then prepare an appropriate amount of star anise cinnamon, fragrant leaves, pepper and pepper.

5, put a little oil in the pot, add rock sugar to stir-fry the sugar color, add chicken pieces to stir-fry, stir-fry until slightly yellow, add onion, ginger, garlic cooking wine and star anise cinnamon, fragrant leaves, pepper, bean paste, dried pepper and stir-fry for a while.

6. After that, pour half a bottle of beer and add hot water. After the chicken pieces are boiled over high heat, turn to low heat and cook.

7. When the remaining half of the soup is collected, add potatoes or carrot pieces, cover and continue cooking, and then start seasoning. Add salt chicken essence, oil consumption and soy sauce and mix well.

8. When the soup is almost collected, put all the green peppers, red peppers and onions in. Stir-fry a delicious saute spicy chicken.

1. Prepare a duck, or some duck legs, and chop them into small pieces. Don't cut the duck too big. Duck meat is not easy to cook.

2. Wash both sides of the sliced duck and soak it in some edible salt for a few minutes to let the blood bubble out. Flour can also be added to adsorb dust and impurities.

3. After rinsing, prepare onion and ginger and put them into the pot, then pour some cooking wine into the washed duck pieces, boil water over high fire and skim off the floating foam on the surface. Rinse with running water after blanching.

4. Prepare onion, ginger, garlic, onion, ginger slices, garlic slices, cut dried peppers, and prepare anise cinnamon and geranium bean paste.

5. Oil the pan, add the prepared dried Chili and onion, ginger and garlic, stir-fry until fragrant, then add the washed duck pieces and stir-fry until the duck meat is slightly yellow.

6. In the process of frying, stir-fry a sugar color in the pot, pour in cooking oil, add old rock sugar, stir-fry the sugar color, then pour in hot water, and then pour the fried sugar color into the duck. Then add soy sauce and stir-fry the bean paste.

7. Stir-fry evenly, then pour the beer into the fire to boil, and turn to low heat for 30 minutes.

8. Sprinkle some chopped green onion when there is no juice, add salt chicken essence and taste the delicious beer duck.

1, prepare pork chops, chop them into small pieces, and then add some edible salt to the pork chops, so as to sterilize them, and then soak the blood out of them faster, so that the pork chops have no fishy smell.

2. After washing, blanch, add onion and ginger to the pot, add cooking wine, blanch the ribs, skim the foam when blanching, and then cook the ribs until they are 80% cooked.

3. Cook oil from the pot. When the oil is hot, add the cooked ribs and fry them slowly. Be patient during frying. Fry until one side is golden and turn over, then continue to fry the other side. Fry the ribs until both sides are brown, and take them out for later use. ,

4. Boil the oil again, add onion, ginger and garlic and stir-fry until fragrant, then add bean paste, dried pepper, pepper and sesame pepper and stir-fry until fragrant.

5, stir-fry the fragrance, pour in the fried ribs, stir-fry over high fire, and pour in soy sauce to color.

6. Stir fry for a while, start seasoning, add salt, chicken essence, cumin powder, consume oil, and finally add white sugar to refresh. Pepper can also be added to deodorize and enhance fragrance. Stir-fry and serve. If you like Chili, you can add some Chili powder.

1. Prepare the prawns you need and prepare them according to your family's appetite. Wash the prawns first, or soak them in some edible salt.

2. After soaking, start processing prawns. First, cut off the shrimp catching. Then, at the same time, make a small hole in the shrimp head to squeeze out the dirty things. Cut off the shrimp back with scissors, pick out the shrimp line, then clean it and set it aside.

3. Burn the oil in the pot, add rock sugar and stir-fry the sugar color. Then add onion, ginger, garlic, star anise and dried Chili until the fragrance is overflowing.

4. Stir-fry the scent, add the washed prawns, stir-fry until the prawns change color, pour a little water, add some cooking wine to remove fishy smell, and add some sugar and edible salt to taste.

You don't need to cover the lid after adding water, just put a plate of the right size on it. Shrimp is easy to cook, so it is necessary to master the heat and time.

6. Wait until the juice is dry and the shrimp is completely colored. At this time, the table can be served, and the delicious braised prawns are ready. The crust is crisp, and it's especially delicious here.

1. Prepare a carp. First, treat the carp, scale it, scrape it clean, then remove the internal organs of the fish and tear off the membrane of the internal organs, otherwise it will smell fishy. The fishbone was cut at 3 cm of the fin and the fishing line was pulled out.

2. After the fish is cleaned, start cleaning. Cleaning with light salt water can sterilize, and cleaning with running water. After that, it is easier to taste the fish by changing knives. Turning fish into knives is also exquisite. Cut a flower knife every 3-4 cm, and cut the other side of the fish like this.

3。 After changing the knife, the fish should be marinated, and the inside and outside of the fish should be smeared with cooking wine, pepper and salt. After marinating 10 minutes, it can be used to make sweet and sour carp.

4. After the fish is salted, prepare the corn starch batter, pour the corn starch and flour into the basin, beat in the eggs, stir well, and then hang every part of the fish in the batter. The flour starch paste should not be too thin, and the place where the fish belly is changed into a knife should also be wiped.

5. Put more cooking oil in the pot. When it is 70% hot, grab the fish tail with one hand, and pour the oil on the belly of the flower knife with the other hand until the fish is turned out and shaped.

6, according to this, you can say that you put the whole fish in a frying pan. After the fish is put in, the oil temperature should not be too high, otherwise it will be eaten raw, fried and taken out for later use.

7. In addition, heat oil in the pot, add onion, ginger and garlic, stir-fry the fragrance, add a little more tomato sauce, pour a little boiling water, then start seasoning, add salt chicken essence, oil, sugar, vinegar and pepper to remove the fishy smell and enhance the fragrance, turn off the heat after boiling, and pour water starch.

8. After the tomato juice is ready, pour it directly on the fried carp and sprinkle with chopped green onion. Sweet and sour carp is ready.

1, Mao Wangxue is relatively simple to make, with complicated side dishes and many side dishes. Basically, you can prepare anything you like, just like a big pot of stew. It feels like a pot-stewed dish in winter

2. I don't have many ingredients, such as duck blood, hairy belly, fat sausage, ham, bean sprouts, vermicelli, and I can add some meat dishes or vegetarian dishes I like. Add according to family tastes.

3. Boil water in the pot, put a little edible salt and cooking oil, and put duck blood in the water. Duck blood in the water is not easy to break, so remove duck blood for later use.

4, hairy belly shredded, or sliced. After cutting, boil the water in the pot, add some edible salt and blanch the hairy belly. Blanch it and take it out for later use.

5, fat intestines should also be treated. Fat sausages must be washed. It can be washed with flour and edible salt. Clean it up inside and out. Then fry the fat sausage until the fat sausage is slightly yellow. You can also choose halogen directly.

6. Prepare half a bowl of bean sprouts, put the bean sprouts in water and cook them, and put the cooked bean sprouts at the bottom of the basin.

7. Now prepare the side dishes. Before preparing chafing dish, chili, dried chili, onion, ginger and garlic sugar, cut all the onions, ginger, garlic, millet, spicy and dried chili.

8. Heat hot oil in the pot, add pepper, pepper, onion, ginger and garlic, saute the millet until fragrant, then add bean paste and chafing dish bottom material, stir-fry the red oil inside, and add boiling water to boil.

9. After the prepared juice is boiled, add the fat sausage ham hairy belly and cook for 5 minutes. Finally, add duck blood and cook it for about 2 minutes. Then add salt and sugar to refresh yourself.

10, pour into the pot and sprinkle with white sesame seeds and chopped green onion to enhance fragrance and taste.

1, the most important thing to make water pills is to choose meat. Don't choose that kind of whole lean pork. It must smell of firewood, and the meat is not elastic when it is cooked. Just choose pork with 3 points fat and 7 points thin.

Treat the pork first, cut it into small pieces, and then chop it into minced meat. If you have a meat grinder at home, you can use it. Generally, minced meat tastes better. When chopping meat stuffing or meat grinder, you can directly put onion and ginger in it, because this will make the chopped meat stuffing more delicious and put it in a bowl for later use.

3. After minced meat is chopped, start to prepare seasoning, add salt chicken powder, oil consumption, egg white and pepper to remove fishy smell and enhance fragrance, and stir well.

4. After that, add raw flour, and add raw flour several times. The meat has been stirred in one direction, so that the meatballs made are more Q-shaped and can be stirred until the meat is thicker.

5, then continue to stir, add some cooking wine to deodorize, if you feel that the meat stuffing is dry, you can add some water, continue to stir, and finally add the right amount of sesame oil to enhance fragrance.

6, the meat stuffing is ready, boil water in the pot, prepare some side dishes while boiling the water, prepare all the vegetables, cut the parsley, soak the fans or cook until soft.

7. When the water boils, turn it down. When the water is not boiled, squeeze out the meat from the tiger's mouth, then make balls and put them in the pot. Cook slowly on low heat, float and then cook on medium heat.

8. Cook the meatballs until they are medium-cooked. Add Daoxiao Noodles and cook thoroughly. Add sesame oil and coriander to the bowl. It's delicious.

1. Prepare the required amount of spareribs, put the spareribs into a basin, add a spoonful of edible salt, which has a certain bactericidal effect, then add cooking wine to remove blood from the spareribs, then pour clear water into the spareribs, stir evenly, and let stand for 15 minutes.

2. After the ribs are soaked, put them in a big basin, rub them several times, rinse them with running water several times, remove them after cleaning, and put them aside to drain.

3. Drain the ribs and put them in the pot. Pour in cold water. Be sure not to use warm water. Warm water is easy to make ribs firewood, then add minced onion and ginger, and then pour cooking wine to remove the fishy smell. Bring the water to a boil over medium heat. After boiling, skim off the floating foam inside and blanch for 2 minutes.

4. After the ribs are blanched, take out the ribs and put them in a large bowl, then pour in warm water and wash the ribs again. Warm water must be used to clean the ribs this time.

5. Wash the ribs, put them in a casserole, add minced onion and ginger, add a spoonful of white vinegar, then boil them and simmer for 40 minutes.

6. Let's prepare some side dishes while stewing, prepare a carrot and cut it into hob pieces, then prepare a corn and cut it into pieces, then prepare a lotus root and cut it into small pieces. Cut it all and put it aside.

7. After stewing for 40 minutes, open the pot cover, then add corn, carrot and lotus root, then cover the pot cover and stew for 15 minutes, and add an appropriate amount of edible salt after the time is up. Stew 1 minute and you can eat it. The delicious stewed ribs are ready.

1. Make a shredded sweet potato at a family dinner. Children at home especially like it. The ingredients of shredded sweet potato are particularly simple and the method is not difficult. The point is that it's delicious and everyone likes it. A piece of sweet potato with a handful of sugar is a simple and delicious dish.

2. Prepare two sweet potatoes. Sweet potato should be yellow-hearted sweet potato. This kind of sweet potato has a large water content, which is particularly soft inside and has a feeling of sugar heart.

3. Peel the sweet potato first, and then roll it into pieces. Don't cut the sweet potato pieces too big, or they will be easily caught.

4. Wash the cut sweet potato with clear water and soak it in water, otherwise it will be particularly prone to oxidation and blackening, and then wrap it with corn starch, so that it will be crispy outside and soft inside and delicious when fried.

5. Boil the oil in the pot. When the oil is hot, add the sweet potato and fry until cooked. The oil temperature should not be too high, otherwise it will be easily caught. After frying, remove the oil and eat it.

6. Prepare a plate and brush it with a layer of cooking oil for later use.

7. Boil the oil in the pot, add sugar and keep cooking. When it melts, take small bubbles, add half a teaspoon of vinegar and cook the sugar slowly. This process should be patient. The color of sugar turns yellow and then from yellow to red. Turn off the fire at once.

8. After turning off the fire, quickly pour in sweet potato pieces. After pouring the sweet potato pieces, stir them quickly so that the sweet potatoes are evenly coated with syrup, and the taste is good.

1. Prepare a fresh cabbage. I especially like eating cabbage at ordinary times. Chinese cabbage tastes crisp and feels chewy than Chinese cabbage. In addition, Chinese cabbage is particularly rich in nutrition. Cabbage doesn't need to be cut with a knife, just tear it by hand, so it tastes better. Don't tear the cabbage too big by hand. If it's too big, it won't taste good.

2. Prepare a piece of pork belly. Don't cut the pork belly too thick, or it will taste greasy. Slice the pork belly thinly and set it aside.

3. Prepare onion, ginger, garlic, onion cut into sections, ginger cut into sections, garlic cut into sections, millet cut into strips, and dried pepper cut into small pieces.

4. Heat oil in the pot, add pork belly slices and stir fry. Slice slightly Huang Shi, add onion, ginger and garlic, stir-fry until fragrant, and then add dried Chili.

5. Stir-fry the pepper, then stir-fry the cabbage.

6. Add sugar and pepper to add freshness and flavor when frying soft. After frying, plate it and serve it delicious.

1, prepare a piece of tofu, cut the tofu into small pieces, then put the tofu in water, soak it for a while, boil the water in the pot, add edible salt, which can effectively remove the beany smell, and then put the tofu in blanching water. Blanch the tofu and set it aside.

2, prepare a piece of fat and thin pork, not pure lean meat, eating firewood is not delicious, cut into minced meat, not minced meat, otherwise there is no meat texture.

3. Prepare onions, ginger and garlic. Cut onion into chopped green onion and ginger into Jiang Mo. Cut garlic into minced garlic and set aside.

4. Oil in the pan, add minced meat, stir-fry the oil inside, stir-fry until the minced meat is slightly yellow, add onion and ginger to stir-fry, then add bean paste and pepper to stir-fry the red oil inside.

5. Stir-fry the red oil and start seasoning. Add the salt chicken essence, oil consumption and white sugar, refresh and stir well, and then add the diced tofu.

6. Stir-fry the diced tofu for a while, add some chicken soup or clear water, cook for about 3 minutes, and then pour in water starch to make it delicious.

7. Add pepper, pepper powder and chopped green onion before cooking.

1. Prepare two potatoes, peel them, and then slice them. The potato pieces should not be too big. Soak the cut potato pieces in water to prevent oxidation and blackening.

2. prepare mushrooms. Wash the mushrooms first, and then cut them into pieces. Don't cut mushrooms too big, just like potato pieces.

3. Cut onion, ginger and garlic, cut onion into chopped green onion, cut ginger into strips, cut garlic into minced garlic, and cut green pepper and red pepper into pieces.

4. Heat oil in the pot, add onion, ginger and garlic until fragrant, then add potato pieces and stir fry for a while, add green pepper and red pepper, and stir fry mushrooms evenly.

5, then pour a bowl of water, you can pour warm water, simmer slowly, stew until the potatoes are cooked.

6. After the potatoes are stewed, collect the fire juice, put it in a bowl and sprinkle with chopped green onion.

Four cold dishes: aged vinegar, peanuts, sweet and sour lotus root slices, lettuce, sesame paste and beans.

1, prepare a plate of peanuts, wash the peanuts first, and then soak them at night/1, so that the peanuts are not easy to paste when fried, and the taste will be better.

2. Prepare sugar and put some old vinegar in a small pot. Be sure to season with mature vinegar. Then add some seafood sauce and mix well. Then put it in a pot and boil it. Then simmer for 3 minutes. Put it aside to dry.

3. Cut some side dishes, green peppers and red peppers into small pieces, cut onions into small pieces, and then prepare a handful of washed peanuts.

4. Put the oil in the pot, then put the peanuts into the pot after cooling, and fry them slowly on low heat until the peanuts are crisp. After frying, control oil.

5. Put the fried peanuts into a large bowl to cool, then pour in the washed dried peanuts, add the chopped green peppers and onions, and pour in the cooked vinegar, which is delicious.

1. Prepare a complete section of lotus root, then clean the soil on the lotus root surface, peel it after cleaning, cut off both ends of the lotus root, and then cut the lotus root into thin lotus root slices. Lotus root slices should not be too thick, otherwise they will not taste good.

2. Put the sliced lotus root into water, wash and soak it again, and add some white vinegar. This will make the lotus root slices brittle and effectively prevent oxidation and blackening.

3. At the same time, we prepare some side dishes, diced green peppers and red peppers, and then prepare some minced garlic from Jiang Mo.

4. blanch the lotus root. Put some cooking oil in the water. The blanched lotus root slices are crisp and can effectively moisturize. It doesn't take too long to blanch, and the lotus root slices can be fished out when they are transparent.

5, prepare a small bowl, mix a juice, add salt chicken essence, fuel consumption, sugar and white vinegar and mix well.

6. Put the blanched lotus root slices into a dish, put some minced garlic pot to burn oil, add pepper and pepper to stir fry until fragrant, and then pour the hot oil into the minced garlic.

7. Pour in the prepared juice and stir well to make it delicious.

1. Prepare two lettuce, peel the lettuce, and clean it after peeling. Lettuce is crisp and can be eaten raw, fried or cold. Lettuce is delicious, so you can eat more in moderation.

2. Wash the lettuce and cut it into filaments directly, or rub it into filaments with silk scarves.

3. Cut the lettuce into filaments, then blanch it, boil the water in the pot and add edible salt and cooking oil, so that the lettuce will be green but not black.

4. After the lettuce is blanched, remove the cold water, and the cold water lettuce is more crisp and delicious.

5. After the garlic cloves are mashed, the millet is cut into rings or broken nails.

6. Put the lettuce in a large bowl, then add the salt chicken essence, oil consumption, soy sauce and sugar, and add the minced garlic and millet fresh.

7. Heat the oil in the pot, add the pepper, heat it, and pour the hot oil into the lettuce. It's delicious.

1, prepare a handful of beans that are not too old. Beans should be tender before they are delicious. Rinse the beans. You can put some flour in the bean water. Flour water has a strong adsorption effect. Wash the beans and take them out.

2. Put the washed beans in order, then cut them into equal-length bean segments and put them in a bowl for later use.

3. Boil the water in the pot, add edible salt and cooking oil, so that the scalded beans will be green instead of black. Remove the water after stopping scalding.

4. Prepare a handful of garlic cloves, chop them into minced garlic, put them into beans, add salt, vinegar, soy sauce and oil-consuming chicken essence, and fully stir them evenly.

5. Prepare a small bowl, add sesame paste to the small bowl, and add some sesame oil and water to stir.

6. Pour the stirred sesame paste into the beans and stir well.