The atmosphere of the Dragon Boat Festival is getting more and more full, and elements such as rice dumplings and dragon boats can be seen everywhere. As one of the three traditional festivals, food must be held grandly. It just so happens that the college entrance examination is coming soon, so we can also make some lucky recipes, all of which are hard dishes, killing two birds with one stone. I wish those who are candidates at home will be able to get on the list.

1. Dapeng Wings Sauce-flavored Chicken Wings

Ingredients: 20 chicken wings, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of pepper, 2 grams of soybean paste, 1 spoon of ginger, 2 slices of ginger 1 section of green onion, half a spoon of salt

Preparation method:

1. Prepare the required ingredients;

2. Pat the chicken wings with a knife and put them in water Soak in bleeding water, changing the water several times in between;

3. Take out the chicken wings and drain the water, add light soy sauce, dark soy sauce, oyster sauce, salt, pepper, soybean paste, shredded ginger, and green onions. ;

4. Mix evenly, seal and marinate in the refrigerator for more than 2 hours;

5. After marinating, place on the oven grill, bake at 200 degrees for 15 minutes Minutes;

6. When the time is up, take it out and apply a layer of honey water. Bake for about 15 minutes until the surface is evenly colored;

7. The biggest advantage of this method is that it does not require frying, no fumes, and is very healthy!

2. Gold-listed soybean stewed pig's trotters

Ingredients: 1 pig's trotter, 200g soybeans, 1 green onion, 3 pieces of ginger, 3 bay leaves, 1 piece of peppercorns, appropriate amount of coriander, appropriate amount of salt, half a spoonful

Production method:

1. Wash the pig's trotters and blanch them in cold water for a few minutes, scoop out the foam;

2. Sichuan peppercorns, star anise, and ginger Put the slices into the pot and saute until fragrant, add the pig's trotters and stir-fry, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and half a tablespoon of salt. Stir-fry evenly and add green onions to stir-fry until fragrant;

3. Add enough boiling water to cover the pig's trotters, add bay leaves, cover the pot and simmer over low heat for about 30 minutes, until there are still Half of the water;

4. Pour in the soybeans that have been soaked in advance, and continue to simmer for about 15 minutes until they are cooked. It will be better to leave some soup at the end.

3. Braised beef with great beef

Ingredients: 1000g beef tendon meat, a few pieces of rock sugar, a few pieces of green onions, 2 sections of ginger, 1 piece of pepper, an appropriate amount of bay leaves, 2 pieces of dark soy sauce, 2 tablespoons of salt,

Preparation method:

1. Soak the beef for 2 hours in advance, then put it in cold water and blanch it to remove the blood;

2. Blanch the beef and put it in Soak in cold water for about 10 minutes;

3. Pour an appropriate amount of cooking oil into the pot, then add rock sugar and fry until it turns slightly brown, and set aside to cool;

4. Add enough water to cover the beef, pour in the aniseed ingredients, simmer over low heat until it becomes soup;

5. Add the beef, add ginger, green onions, 2 tablespoons of dark soy sauce, 2 spoon of salt, cook over low heat until chopsticks can be poked;

4. Braised lion head with a happy ending

Ingredients: Pork stuffing 500g 2 slices ginger 1 green onion 1 egg, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of salt, 2/3 tablespoon of pepper, 2 grams of allspice, 1 gram of star anise, 1 cinnamon, 2 grams of bay leaves, 1 piece of garlic, 1 piece of ginger, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1/3 spoon of dark soy sauce

Production method:

1. Prepare the required ingredients;

2. Meat filling Add minced ginger, minced green onion, starch, light soy sauce, dark soy sauce, oyster sauce, salt, eggs, pepper, allspice, cooking wine and stir until strong;

3. Stir clockwise until the meat filling is completely mixed with seasoning After the meat is absorbed, the meat filling is in a tough state, seal it and refrigerate it for 30 minutes;

4. Add enough vegetable oil to the pot, heat the oil to 50% heat, roll the meat filling into balls, and put them in the Beat the meat back and forth with the palm of your hand to make the meat filling firmer, put it in a pan and fry slowly until it is set and the surface is golden brown, then take it out;

5. Put in another pot and add some vegetable oil to the pot. , after the oil is hot, add ginger and garlic and stir-fry until fragrant, add 2 bowls of water, then add star anise, cinnamon, bay leaves, light soy sauce, oyster sauce, and dark soy sauce, bring to a boil, put the meatballs in, and simmer over medium-low heat for about 20 minutes ;

6. Finally, drain out the soup and add some starch water to thicken it to make the soup thicker;

7. After blanching the vegetables, take them out and place them in a bowl, then add the meat Put the meatballs in, pour on the soup, and the simple and delicious home version of braised lion head is ready;

5. Steamed seabass leaping over the dragon gate

Ingredients: 1 seabass 8 slices of ginger, appropriate amount of green onion segments, 100 ml of green onion and ginger water, 3 tablespoons of soy sauce for steamed fish, 1/2 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of white sugar, 3 grams

Preparation method:

1 , prepare the required materials;

2. After cleaning the seabass, put it into a slightly larger basin, then add about 100ML of onion and ginger water, ginger slices, green onion segments, cooking wine, 1/2 Pickle the fish with a spoon of salt, apply the seasoning evenly on the fish, and marinate for more than 1 hour;

3. Pour out all the seasoning from the marinated fish, then put the fish on the plate and put it on the green onion again. Segment and ginger, also put some in the belly, steam in a pot over water for about 12 minutes;

4. Add 3 tablespoons of steamed fish soy sauce, 1 tablespoon of light soy sauce, 3 grams of sugar, and 2 tablespoons of water to the bowl Stir with a large spoon to make a sauce;

5. Remove all the onions and ginger from the steamed fish, drain the steamed fish water on the plate, add shredded onions and ginger again, and then pour on top of the shredded onions. Pour 2 tablespoons of hot oil;

6. Pour the prepared sauce from the side;

7. Our steamed seabass is ready, and the meat is particularly tender. It tastes better and more delicious.

6. Win the first prize in one fell swoop: Potato Okra

Ingredients: 3 potatoes, 1 okra, 1 large handful of salt, 1 tablespoon of scallion oil, appropriate amount of light soy sauce, 1 tablespoon of rice vinegar, half a tablespoon of oyster sauce, 1 tablespoon of starch 1 Half a bowl of water

Preparation method:

1. Prepare 3 potatoes and an appropriate amount of okra;

2. Slice the potatoes first and put them in a bowl Medium, steam over water for about 20 minutes;

3. After steaming, take it out, add 1 teaspoon of salt and crush it. Then add black pepper and scallion oil. For scallion oil, chop the green onion leaves, add black pepper powder, and pour hot oil on it;

4. Mix the scallion oil evenly and prepare a bowl to spread on to keep fresh. Membrane, put the mashed potatoes in and compact it, then invert it on a plate and set aside;

5. Blanch the okra, take it out, remove the head and tail, and cut into sections of about 1 cm; < /p>

6. Place the chopped okra on the surface of the mashed potatoes;

7. Prepare a sauce: 1 spoon of light soy sauce, half a spoon of oyster sauce, half a spoon of rice vinegar, Dissolve half a spoonful of salt, 1 spoonful of starch, and half a bowl of water;

8. Pour a little vegetable oil into the pot, then pour the sauce in and boil until it becomes thick.

9. Finally, pour the sauce on the surface of the okra, and the potato okra is ready.

The above 6 dishes are suitable for almost any occasion, implying good luck, and wishing everyone a happy holiday in advance!