Tomorrow is the Dragon Boat Festival, which is an important traditional festival in our country. There are many customs and habits during the Dragon Boat Festival, such as: dragon boat rowing, making rice dumplings, bringing sachets, inserting mugwort, etc. In addition to carrying out rich folk activities,

Many families also choose to reunite on the Dragon Boat Festival to enjoy solar terms delicacies.

Chinese people pay attention to "no time, no food". People will choose different ingredients to make delicious food according to different solar terms. Of course, there are also must-eat solar terms delicacies during the Dragon Boat Festival, such as salted duck eggs, eel, yellow croaker, rice wine, etc., which are all suitable for the Dragon Boat Festival

If you are on a diet, I will share with you 5 dishes that can be made for a Dragon Boat Festival family banquet. The ingredients are in season and the methods are simple.

There must be fish in the family banquet dishes, which not only means good luck but also tastes delicious. According to the folk custom of eating yellow croaker during the Dragon Boat Festival, this roasted yellow croaker is a very good choice.

How to make roasted yellow croaker: 1. Clean the yellow croaker, cut it with a knife, and fry it in an oil pan until both sides are golden.

2. Heat oil in a pot, sauté onions, ginger and garlic, then add cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar and an appropriate amount of water. Bring the soup to a boil and add the fried yellow croaker.

3. Turn on medium-low heat, simmer the yellow croaker until the flavor is absorbed, then add a few magnolia slices to increase the flavor. After the fish is simmered, sprinkle with chopped green onion.

In the Yangtze River Basin, there is a custom of eating eel during the Dragon Boat Festival. At this time, the eel meat is tender and nutritious, and eating it in moderation is very good for the body.

How to make soft pocket eel: 1. Add onion, ginger, garlic and cooking wine to the water. After the water boils, pour the cleaned eel into the pot and blanch it for 2 minutes to remove the mucus.

2. After blanching the eel, drain the water and let it cool slightly, then take the eel back meat and shred it.

3. Heat oil in a pot and sauté onion, ginger and garlic until fragrant, then add shredded eel and stir-fry, then add cooking wine, light soy sauce, dark soy sauce, salt, sugar and white pepper to taste.

4. Stir-fry the eel until it is eighty-mature, pour in water starch, then pour a spoonful of balsamic vinegar around the edge of the pot, and stir-fry evenly.

The homely recipe of crab roe tofu does not use crab. Instead of crab roe, it is red and shiny salted duck egg yolk. It is the custom of eating salted duck eggs in many places during the Dragon Boat Festival. This crab roe tofu made with salted duck egg yolk is just in time.

How to make crab roe tofu: 1. Crush the salted duck egg yolk with a spoon, heat oil in a pot, pour in the duck egg yolk and stir-fry until the golden butter comes out.

2. Add appropriate amount of water to the fried duck egg yolk. After the water boils, pour in the tofu cubes and add a little salt and white pepper to taste.

4. After the tofu is simmered and fragrant, add a little water starch, and when the soup thickens, sprinkle with a little chopped green onion.

In many places, there is a custom of eating "five yellows" during the Dragon Boat Festival. Cucumber is one of the "five yellows". Summer is the season when cucumbers are ripe. They are crisp and tender and nutritious. The sour and spicy pickled cucumbers are appetizing and relieve greasy.

Very good salad dish for family dinner.

How to make crispy pickled cucumbers: 1. Remove the flesh from the cucumbers, cut them into small pieces, and marinate them with salt for 1 hour. Remove the excess water from the pickled cucumbers and set aside.

2. Heat oil in a pot, sauté ginger, garlic, dried chili peppers, and Sichuan peppercorns until fragrant. Turn off the heat and add light soy sauce, rice vinegar, and sugar to taste.

3. Pour the prepared sauce into the cucumbers and marinate in the refrigerator for 2 hours.

Clams and loofah are both nutritious and seasonal ingredients. The soup made with these two ingredients is particularly fresh and sweet. If you eat too much greasy food at the family dinner, a bowl of loofah and clam soup is refreshing and refreshing.

How to make loofah and clam soup: 1. Add salt and sesame oil to the water, put in fresh clams and leave them for 3 hours. The clams will spit out the sediment. Wash them several times to clean them thoroughly.

2. After peeling the loofah, cut into hob pieces and set aside.

3. Heat oil in a pot, sauté the ginger slices until fragrant, put the loofah into the pot and stir-fry until cooked, then add the clams, add an appropriate amount of water, cover the pot and simmer for 3-4 minutes.

4. After the clams open their mouths, add salt and white pepper to the pot to taste, turn off the heat and sprinkle a handful of chopped green onion.