There are only a few days left before the Dragon Boat Festival. The Dragon Boat Festival, also known as the "Duan Yang Festival and the Dragon Boat Festival", is one of the four major traditional festivals in China. The Dragon Boat Festival is an auspicious day when "dragons fly in the sky". "From ancient times to the present, the Dragon Boat Festival has been taken very seriously. Eating rice dumplings and racing dragon boats are the main customs on this day. The content is colorful, lively and festive, and there are also joyful food banquets.

Dragon Boat Festival There are three legal holidays, namely June 3rd, 4th and 5th, Friday, Saturday and Sunday. You can make good use of this time to have fun with your family, get together with relatives and friends, and have a few drinks. Cup.

For the Dragon Boat Festival family dinner, you can eat out if possible. In fact, during this special period, it is better to cook it at home, using local materials. The steps are simple and there is no need for extravagance. I will teach you 6 home-cooked side dishes. It is delicious and not greasy, and the whole family loves it.

1. Prepare a piece of broccoli, cut it into small pieces, boil water in a pot, add half a spoon of salt, add the broccoli and blanch it. Take out and rinse it for about 10 minutes, and control the moisture. Broccoli is prone to hiding insect eggs, so be sure to clean it.

2. Prepare another piece of fresh chicken breast, cut it into small pieces, and put it aside. Put it into a basin, add an appropriate amount of rice wine, black pepper, chili powder, and salt, mix well, and marinate for a while to remove any foreign matter and increase the aroma. You can add the chili powder or not.

3. Heat the oil in the pot. , heat the oil and pour in the marinated chicken breast, stir-fry for a while until it changes color. Do not cut the chicken breast into large pieces, it will be cooked easily.

4. Add the broccoli. Stir-fry for a minute, because the broccoli itself has been blanched, so there is no need to stir-fry over high heat. After stir-frying evenly, start seasoning.

5. Add 1 spoon of oyster sauce and 3 spoons of water. , stir well, and there is no need to add other condiments. You can taste it for saltiness, and add some salt at most. Do not add strong flavors, including chicken essence, dark soy sauce, light soy sauce, etc.

6. After stir-frying evenly, it is ready to serve. The chicken breast has been marinated in advance and has a certain salty taste. Added with oyster sauce to make it fresh, the meat is tender and delicious. It is a great home-cooked dish. .

1. Prepare about ten shrimps, remove the shrimp heads, open the back and pick out the shrimp lines. This step must be done correctly. First add half a spoon of salt, mix well, and rinse with water. , then add an appropriate amount of starch, cooking wine, salt, and pepper, mix well, and marinate for 15 minutes.

2. Put the black fungus in water and soak for 2-3 hours. If you want to shorten the time. , you can soak it in warm water, but never use boiling water, otherwise it will burn the surface of the fungus and lose some of its nutrients. Cut the cucumber into sections, and then cut it into slices diagonally.

3. Heat the oil in a pan. Add the marinated shrimps, add a little more oil than usual, stir-fry over medium heat until they change color, and then take it out of the pot. At this time, the shrimps have changed color, but are not yet fully cooked. They will need to be added to the pot a second time.

4. Crack 2 eggs into a bowl, add 1 gram of salt to taste, stir evenly, heat the oil and pour it into the pot, stir-fry over medium heat until the shape is set, stir well and serve. Do not Frying it too old will affect the taste.

5. Reheat the pan, add shredded green onions and ginger to the hot oil and sauté until fragrant, then add cucumber slices and black fungus, continue to stir-fry over medium heat for a while, first add shrimps, then add For the eggs, just add salt to taste, stir well and remove from the pan.

6. A dish of "Musu Shrimp" is completed. This dish is tender and delicious, fragrant and delicious, delicious and not greasy, and the color is beautiful. It is very appetizing when you look at it. The family devours it without any regrets. pressure.

1. Prepare an appropriate amount of yuba, put it into a basin, soak it in cold water for 4 hours, until it softens and swells. If you want to speed up the process, you can soak it in warm water, but never use boiling water, as it will burn it. When the surface of yuba is damaged, part of its nutrients will be lost.

2. Boil water in a pot, put the soaked yuba in the water, blanch it for about a minute, take it out and rinse it with cold water, cool it down quickly, then control the water and put it in the basin.

3. Prepare a cucumber, peeled or not. Depending on your own situation, cucumber is suitable for eating raw and more suitable for cold salad. You can soak it in light salt water for 20 minutes, which can effectively remove pesticide residues. Put it in a plastic bag, flatten it with a kitchen knife, and then chop it with a knife.

4. Heat the oil in a pot, add more oil than usual, add an appropriate amount of peppercorns, fry over medium-low heat until fragrant and charred, until the fragrance of the peppercorn oil comes out. Take it out and throw it away. Over fried.

5. Prepare an empty bowl. Add chili powder, white sesame seeds, and minced garlic into the bowl. Pour in the hot pepper oil just now to stimulate the aroma of garlic. Then add an appropriate amount of raw pepper according to your personal taste. Add soy sauce, salt, sugar, balsamic vinegar, and sesame sesame oil, stir evenly, and the all-purpose cold sauce is ready.

6. Put the yuba, cucumber and fungus into a basin, pour in the prepared sauce, stir evenly, then add peanuts and coriander, and a delicious cold dish is completed. It’s refreshing. Crisp and delicious, appetizing and relieving greasiness, nutritious and delicious, both adults and children like to eat it, and it is suitable with wine and rice.

1. Prepare a piece of tender tenderloin. If you want the tenderloin to be delicious, you must remove the fascia attached to the meat. Fresh meat is best. Cut it into thin and even slices with a knife. The thickness It's about the same as a one-yuan coin, about 2 mm thick.

2. Prepare a basin of water, add an appropriate amount of potato starch, stir evenly, and soak for 2 hours. After the starch water has completely settled, pour out the top water, leaving only the thick paste at the bottom. , use this to paste the meat slices.

3. Add salt and cooking wine to the meat slices, mix well, and marinate for 10 minutes. When the time is up, put the tenderloin slices into the batter, scoop in a spoonful of vegetable oil, seal in the water, and the batter cannot be adjusted. It's too thin, too thin to hold the paste.

4. Heat the oil in a pan. When the oil temperature is 60% hot, carefully add the meat slices coated with starch paste, fry slowly over medium-low heat until it changes color, then take it out and raise the oil temperature. When it is about 90% hot, fry again for another 30 seconds. The meat slices will be even crispier.

5. After re-frying, control the oil and take it out. Fry it for the first time until it is set and changes color. Fry it again at high temperature for the second time. This can make the skin of the meat slices crispier, the inside cooked more evenly, and the outside is crispy and the inside is tender. The skill lies in this step and cannot be ignored.

6. Heat oil in a pot, add 20 grams of white vinegar, 20 grams of sugar, the ratio of sugar to vinegar is 1:1, then add 3 grams of light soy sauce, 2 grams of salt, cook until thick, pour Add carrots and green onions.

7. Pour in the fried tenderloin slices, add a small handful of coriander, stir in the sweet and sour sauce, and evenly wrap it on the meat slices. After the sauce is evenly coated, it is ready to serve.

8. The Guobao Pork made in this way is sweet and sour, crispy on the outside and tender on the inside. It is full of flavor and tastes not inferior to that of a big restaurant. It is a success once it is served. It is eaten by adults and children. .

1. Beef shank is the first choice for soy sauce beef. The meat is red in color, contains tendons, and is inlaid with red and white colors. It is most suitable for making soy sauce beef. Soak it in water for two hours. Remember to change the water once in the middle and remove it from the pot. Boil water, add beef under cold water, then add onions, ginger, and cooking wine, boil for a few minutes, and skim off the foam.

2. In addition, prepare the ingredients for the sauced beef. Everyone has different tastes, different methods, and different ingredients. Let me share a commonly used recipe at home, a handful of fennel, 2 star anise, and a handful of Sichuan peppercorns. , 4 pieces of bay leaves, angelica dahurica, white komom, galangal and caoguo, rinse and soak for 3 hours.

3. Heat oil in a pan, add rock sugar when the oil is hot, either yellow rock sugar or white rock sugar, stir-fry slowly over medium-low heat, control the heat, tap gently with a spoon, stir-fry over low heat until bubbling , stir-fry until the color becomes sugary, then add the beef and stir-fry until it turns brown.

4. Pour the fried beef into the pressure cooker, add enough boiling water, add the washed aniseed, then add 2 tablespoons of soybean paste, 1 tablespoon of bean paste, and 2 tablespoons of dark soy sauce. 2 tablespoons light soy sauce.

5. It takes an hour and a half to stew in an ordinary pot. The time in a pressure cooker is shorter. Just set it for 35 to 40 minutes. The specific time depends on the size of the head. When the time is up, let it cook. Then open the pot and let it sit overnight.

6. Don’t rush out of the pot after the beef is marinated. Soak it in the marinade overnight. The beef will be more flavorful. After it is completely cooled, the beef will not fall apart easily. Wait until the next day. Just change it to thin slices. There are tendons in the meat, and meat in the tendons. The tendons are crisscrossed and the layers are clear.

1. Heat oil in a pan, add shredded pork, green onions, ginger and mushrooms, stir-fry until fragrant, add appropriate amount of boiling water and bring to a boil over high heat.

2. After the water boils, pour the processed enoki mushrooms, shredded tofu, black fungus, and carrots into the pot, add 3 tablespoons of balsamic vinegar, 1 tablespoon of light soy sauce, and an appropriate amount Add pepper powder, salt and MSG, pour in half a bowl of water and starch to thicken the soup.

3. After the soup becomes thick, break the eggs into a bowl, stir into egg liquid, and pour into the soup. When the eggs begin to turn into egg drop, add some coriander to add freshness.

4. The taste is sour and spicy. The spicy taste mainly comes from pepper, so the condiments must be in place, otherwise the taste will not come out. This soup is delicious, sour and spicy, and can be paired with rice. Eating them together makes your stomach feel particularly comfortable.