National Day is coming! In addition to going out for fun during the 7-day long holiday, do you also know what kind of food is better to eat during the National Day? Today, I would like to introduce the foods to eat during the National Day. After reading this, my mouth is watering! Next, follow the editor to check it out. If you eat these during the National Day, your short holiday will become more meaningful.

First course: Sweet and Sour Pork Effect: appetizer, spleen-strengthening Ingredients: 300 grams of pork backbone, 30 grams of green beans, 3 tablespoons of wheat flour, 1 egg, 1 teaspoon of salad oil\5 salt grams\2 grams of chicken essence\appropriate amount of water starch\2 grams of pepper\appropriate amount of white vinegar\appropriate amount of sugar\appropriate amount of glutinous rice wine

Method: Wash the tenderloin, cut into thick strips, marinate with meat ingredients (salt, Chicken essence, pepper, a small amount of rice wine) marinate for 5 minutes, put the batter ingredients (3 tablespoons of flour, 1 egg, 1 teaspoon of water, 1 teaspoon of salad oil) into a bowl and mix well. Coat the meat strips one by one with the batter, and blanch the green beans in boiling water for 2 minutes. Pour a medium amount of oil into the pot and fry the meat strips over medium heat until golden brown. Pour off the excess oil and leave a little oil in the pot. Add the seasonings (tomato sauce, sugar, white vinegar, rice wine, salt, starch water) one by one, and add Stir-fry the fried meat strips and green beans quickly for about 1 minute, and finally thicken. If you want it to look pretty, drizzle some sesame oil before serving.

Second course: Tomato stewed fish Effect: Enhance nutrition and resistance Ingredients: 500 grams of grass carp cubes, 4 medium-sized tomatoes, 3 chives, 4 slices of ginger, and 5 grams of chopped green onion. Ingredients for marinating fish: 1/4 tsp salt, 1 tsp rice wine, 20 g corn starch. Ingredients for stewed fish: 2 tablespoons of Lee Kum Kee tomato sauce, 1 tablespoon of sugar, 2 teaspoons of light soy sauce, 1/8 teaspoon of white pepper, 1/4 teaspoon of salt, 1/4 teaspoon of chicken essence.

Method: 1. Open the belly of grass carp, remove the internal organs, remove the scales, and chop into long cubes. Finely dice 2 tomatoes, cut 2 into petals, slice ginger, and cut chives into sections. 2. Put the grass carp pieces into a bowl, add ginger slices, rice wine, and salt and mix well with your hands, then marinate for 15 minutes. 3. Put corn starch in the plate, put the fish pieces into the fish and coat them with a thin layer of corn starch. If it is too thick, pat it dry with your hands. 4. Heat oil in a pan, add fish pieces, turn to medium to low heat and fry. 5. Fry until the surface is golden brown, then turn over and continue frying until both sides are golden brown. Remove and drain the oil and set aside. 6. Wash the pan, heat a little oil again, add ginger slices and chopped green onion until fragrant. 7. First add 2 finely chopped tomatoes and stir-fry over low heat. 8. Add tomato sauce, sugar, light soy sauce, salt and water, bring to a boil over medium heat, then turn to low heat and cook until the diced tomatoes dissolve. 9. At this time, add the fried fish pieces and large pieces of tomatoes, cover and simmer for about 10 minutes. 10. Flip the fish pieces several times to allow the fish to be fully immersed in the sauce. Cook until the sauce is thick. Finally, add the scallions, chicken essence, and white pepper and serve.

Third course: Curry chicken wing roots. Effects: cold-repelling and appetizing. Ingredients: chicken wing roots, curry cubes (Midudu or other brands), a small amount of garlic, onions. One method: boil the chicken wing roots and boil them. Add water and cook the chicken wings until tender. Add chopped onions, garlic and curry cubes 10 minutes before serving. Stir at the same time to speed up the melting of the curry cubes. Note: The curry cube itself contains honey and salt, so be sure to taste it before deciding whether to add salt.

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