"The green poplars are hanging heavy with rain, and the five-color new silk is wrapped around the corners of the rice dumplings." When the fragrance of rice dumpling leaves wafts from the streets, alleys, and supermarkets, my country's traditional festival, the Dragon Boat Festival, is coming. Together with the Spring Festival, Qingming Festival and Mid-Autumn Festival, it is known as the four major traditional festivals in China. It is a major folk festival that integrates worshiping ancestors and gods of wealth, praying for blessings and warding off evil spirits, and celebrating and entertaining.

As one of the four traditional festivals, the Dragon Boat Festival has many traditional folk customs, such as hanging mugwort and calamus, racing dragon boats, flying paper kites, tying five-color silk threads, hiding the Dragon Boat Festival, etc. In addition to these activities with ethnic characteristics, the food is also very unique. Traditional foods include rice dumplings, fried dumplings, cakes, mung bean cakes, realgar wine and so on. Different ethnic groups have different delicacies. In short, they just want their families to be safe. Bao Ma recommends 5 dishes and 1 soup to everyone. You can eat well at a low cost and have a good holiday with your family.

The first dish: Steamed Vermicelli with Minced Pork and Luffa

Ingredients: 1 loofah, 80 grams of tenderloin, millet pepper, green onion, light soy sauce, dark soy sauce, starch, garlic , 50 grams of vermicelli, salt, cooking oil

① We soak the vermicelli in cold water for 40 minutes, wash it clean and put it on a plate.

② Remove the head and tail of the loofah, then use a paring knife to peel off the skin, cut into long strips, and place on top of the vermicelli. Then put the plate into the pot to steam and take it out in about 12 minutes.

③We wash the onions, garlic, and millet peppers and chop them into fine pieces. Heat the pan with cold oil, add minced garlic, millet and pepper and sauté until fragrant. Add the minced meat and stir-fry. When the minced meat changes color, add light soy sauce and dark soy sauce to enhance the color. Pour in the water starch, add salt to taste, sprinkle some chopped green onion, and stir-fry a few times.

④Pour the prepared juice onto the loofah vermicelli, mix it and it is ready to eat.

The second dish: Stir-fried shrimps with lettuce

Ingredients: 300 grams of lettuce, 100 grams of shrimp, onions, ginger, light soy sauce, garlic, salt, oil, cooking wine

① We break up the lettuce and soak it in light salt water for 5 minutes. Knead repeatedly, take it out and drain the water.

②Use a toothpick to pick out the shrimp thread from the second joint of the shrimp, then peel off the shrimp shell and rinse it clean. Add onion, ginger and cooking wine, stir and marinate for a few minutes. Heat the pan with cold oil, add the shrimps and stir-fry for a few times, then add the minced garlic and stir-fry until fragrant.

③When the shrimps turn slightly red, add the lettuce and stir-fry over high heat for a while.

④After the color of the lettuce deepens, add salt to taste, stir-fry over high heat for a few times and then it is ready to eat.

The third dish: Stir-fried mung bean sprouts

Ingredients: 300 grams of mung bean sprouts, green onion, millet pepper, light soy sauce, salt, cooking oil, minced garlic

②Soak the mung bean sprouts in water and wash them several times. Take it out and drain it.

③Pour in the mung bean sprouts and stir-fry over high heat for a while.

④ When the mung bean sprouts are a little transparent, add salt and light soy sauce to taste, and continue to stir-fry for a few times until they are ready.

Course 4: Stir-fried beef

Ingredients: 200 grams of beef, 1 red pepper, 3 green peppers, garlic, ginger, scallions, starch, 1 tablespoon dark soy sauce, raw 1 tablespoon of soy sauce, vinegar, salt, cooking oil, 2 pickled peppers

① We wash the beef and cut it into small pieces. Add starch, light soy sauce, green onion and ginger water, stir well, then add 1 tablespoon cooking oil and stir thoroughly.

② Remove the stems of the green and red peppers, wash them clean and cut them into small pieces. Wash the onions, ginger and garlic and chop them finely.

③ Heat the pan with cold oil, pour in the beef jerky and stir-fry for a while.

④ After frying the beef, add garlic, ginger, green onions, and light soy sauce to remove the fishy smell and enhance the freshness.

⑤Add 1 tablespoon of boiling water, add 1 teaspoon of salt, and cook over high heat.

⑥When the soup in the pot is almost dry, add green and red peppers and stir-fry for a while.

⑦ When the color of the green and red peppers deepens, add a little salt to taste, stir-fry for a few times and then serve.

Course 5: Braised chicken with red pepper and mushrooms

Ingredients: 4 chicken legs, 150 grams of mushrooms, 1 red pepper, garlic, ginger, green onions, cooking wine, light soy sauce, Dark soy sauce, salt, cooking oil

① We clean the chicken legs, chop them into small pieces, and put them into the pot. Add water to cover the chicken legs, then add cooking wine, green onions, and ginger to remove the fishy smell. Bring to a boil over high heat. When there is a lot of foam on the surface of the pot, take it out and rinse with warm water.

② Remove the stems of the mushrooms and peppers, wash them thoroughly and cut them into small pieces. Then wash the garlic, ginger, and green onions and cut them into small pieces.

③ Heat the pan with cold oil, pour in the chicken legs and stir-fry. After the water on the surface of the chicken legs is dry, stir-fry the cooking wine, light soy sauce, and dark soy sauce to remove the fishy smell and add color. Add garlic and ginger slices and simmer for a few minutes. Add boiling water to cover the chicken legs, bring to a boil over high heat and then reduce to medium to low heat.

④When the soup in the pot is halfway boiled, add the mushrooms, season with salt, and continue to simmer.

⑤Pour in the red pepper, stir-fry over high heat for a few times, and garnish with some chopped green onion.

Course 6: Bitter melon, pickled cabbage and meat slices soup

Ingredients: 1/4 bitter melon, 50 grams of pickled cabbage, 100 grams of front leg meat, light soy sauce, starch, onions, ginger, Salt, cooking oil, wolfberry

①We remove the skin from the pork front legs, wash them clean and cut them into slices. Add onion and ginger water, light soy sauce, and starch, stir evenly, and marinate for a while.

②Wash the sauerkraut and cut into small pieces. Wash the bitter melon and cut it into slices. Add 1 tablespoon of salt, mix, and marinate for a while. Wash the bitter melon several times to remove the salty taste.

③We pour the sauerkraut into the pot and stir-fry it, so that it tastes sour and aromatic. Add 1 spoon of boiling water and cook over high heat.

④After the water in the pot boils, pour in the marinated meat slices and continue to cook over high heat.

⑤After the meat slices change color, pour in the bitter melon and add a little salt to taste.

⑥After the bitter melon is ripe, sprinkle some wolfberry and chopped green onion to garnish it and serve.

Conclusion: The Dragon Boat Festival is coming in a few days. What do you think of these 5 dishes and 1 soup? It doesn’t cost much, is nutritious, and doesn’t taste greasy. If you like it, give it a try.