Tomorrow is the Dragon Boat Festival. Whether visiting relatives and friends, or going out for fun, food is indispensable. You can’t eat out all during the holidays, so you still need to prepare some ingredients, stay at home, cook a few of your favorite dishes, and enjoy quality time with your family.

Here are some seasonal dishes recommended to you, including meat and vegetables, vegetables and soups, which are simple, nutritious and affordable.

1. Chop 2 chicken legs into small pieces, blanch in boiling water for 3 minutes, remove and rinse.

2. Cut the bell pepper into pieces. Soak a few shiitake mushrooms in water, remove the roots and cut into small pieces.

3. Add oil to the pot, add onions and ginger and stir-fry until fragrant, add chicken pieces and stir-fry for 2 minutes.

4. Add light soy sauce and stir well, add mushrooms, add a little water to the pot, cover and simmer for 10 minutes.

5. Simmer until there is still a little water in the pot, add bell pepper and salt, stir-fry for 2 minutes and it is ready to serve.

1. Cut a piece of pork head into slices. Cut the cucumber into slices and mash the garlic into a paste.

2. Mix minced garlic, vinegar, sugar, a little soy sauce and sesame oil into juice.

3. Pour the prepared juice into the cucumbers and mix well. Finally, add the pork head meat, mix well and serve on a plate.

If you don’t have time, you can just buy a roast duck or salted duck, cut it up and serve it.

1. Wash the duck and boil water in the pot. , blanch the duck for 5 minutes.

2. Add salt, peppercorns, and five-spice powder to the pot, stir-fry over low heat until the salt turns slightly yellow and fragrant.

3. Sprinkle the fried salt and pepper on the duck, massage evenly, wrap it in plastic wrap, and put it in the refrigerator for 2 hours to marinate and taste.

4. Take a casserole, add water, add onions, ginger, fennel grains, bay leaves, salt, bring to a boil and cook for 15 minutes.

5. Marinate the duck and soak it in cold brine for two hours. Take it out and hang it to dry, about an hour.

6. Put a little rice wine in the brine, put the duck in, bring to a boil over high heat, turn to low heat, and simmer for thirty minutes.

1. Wash the shrimps, remove the shrimp threads, and coat them with salt and dry starch.

2. Slice garlic and shred green onions and ginger. Put salt, ginger juice, cooking wine, sugar, shredded green onions, garlic slices, salt and MSG in a bowl to make a clear juice.

3. Heat the oil in the pan until it is 5-60% hot, add the shrimp segments and fry until crispy, remove and control the oil.

4. Leave some oil in the pot, add onions and ginger and stir-fry until fragrant. Add fried shrimps and stir-fry. Pour in the prepared clear juice and stir-fry quickly.

1. Cut the broccoli into small florets, wash and blanch them and take them out. Wash the fungus and crab mushroom separately, blanch them in water and take them out. Cut carrots into shreds.

2. Add oil to the pan, simmer the garlic, add carrots and stir-fry for 2 minutes. Add crab mushrooms, fungus, and broccoli in turn, stir-fry for one minute.

3. Add salt, chicken essence and sesame oil, stir well and serve.

1. Wash the razor clams and put them into a pot. Add a little water to the pot. After boiling for about one minute, the razor clams’ shells will open and you can take them out.

2. Take a flat plate and arrange the cooked razor clams into a fan shape or the shape you like.

3. Add oil to the pot, add red pepper and chopped green onion, stir-fry until fragrant, pour the oil on the razor clams, and serve.

1. Wash the fresh scallops, put them into a pot, add a little water and boil for about 2 minutes, until the scallop shells open, then take them out.

2. Beat the ginger into a puree, add a little rice vinegar and sesame oil to make ginger juice, and eat the scallop meat dipped in the ginger juice.

The scallops before and after the Dragon Boat Festival are very delicious with red meat and fat.

1. Cut some tenderloin into slices. Blanch the snow peas, fungus, and carrot slices separately and take them out.

2. Heat oil in a pan, simmer onion and garlic, add tenderloin and stir-fry until cooked. Add fungus, snow peas, carrots, salt in order and stir-fry for 2 minutes.

3. Add a little chicken essence and sesame oil, stir well and serve.

1. Peel one loofah and cut into thick slices. Wash the water-fried fungus, soak the dried shrimps for 30 minutes, remove and set aside.

2. Add water to the pot, add luffa and fungus, bring to a boil and add shrimp.

3. Add salt and mix well. After boiling, add the egg liquid. After boiling for 2 minutes, add sesame oil and serve.

This soup is served last. It is very light and delicious. There is no need to boil it because it contains shrimp, which is naturally delicious.