The Dragon Boat Festival is a traditional festival in China, also known as Mid-Autumn Festival, Duanwu Festival and Pujie Festival, which falls on the fifth day of the fifth lunar month. The end means "the beginning", so it is called the fifth day of the fifth month. In the first month of the summer calendar (lunar calendar), according to the order of earthly branches, May happens to be noon, and the ancients often called the fifth day noon, so Duanwu was also called heavy noon. Dragon Boat Festival is spread all over the country, mainly in the vast Han areas, and it is also celebrated by Zhuang, Buyi, Dong, Tujia, Gelao and other ethnic minorities.

Dragon Boat Festival recipe 1. Pidged eel

Raw materials

Finfish 35g, sesame oil 15g (about 125g), pork soup 1g, white sugar, wet starch, Shaoxing wine, soy sauce, vinegar, refined salt, sweet garlic, onion and ginger. Making

1. Cut eel meat into strips 7.5 cm long and 1.2 cm wide, put them in a bowl, add refined salt and knead them, then humidify 35 grams of starch, and mix well to paste;

2. Put the soy sauce, vinegar, white sugar, scallion, Jiang Mo, sweet garlic and pork soup into a bowl and make it into a marinade; 3. Put the wok on a strong fire, add sesame oil, and heat it to 7%. Put the pasted eel strips in the wok and fry for 3 minutes (the time depends on the degree of heat), until the eel strips are spread out. Continue to heat the oil in the pot to 7%, then fry the eel strips in the pot, immediately take the pot away from the fire for 3 minutes, then move the pot to high heat for 1 minute, and then take it out when it turns golden;

4. Drain the remaining oil from the original wok, then put it on a high fire, add the marinade and bring it to a boil, thicken it with 15g of wet starch, add eel strips, knock the wok a few times, pour in Shao wine, and serve.

2. Stewed eel

Raw materials

1 grams of eel, 25 grams of lard, 75 grams of sesame oil (about 25 grams), 2 grams of chicken soup, monosodium glutamate, dry starch, wet starch, vinegar, refined salt, pepper, garlic cloves, chopped green onion and ginger. Making

1. Ten eels weighing 1g are selected, the viscera, bone spurs, head and tail are removed, washed with clear water, and cut into 4.5cm-long segments for starch mixing;

2. Put the wok on high fire, add sesame oil, heat it to 7%, fry the eel segments in the wok for 1 minute, take them out when they are golden yellow, put them in a stew pot, add 2g of vinegar, chicken soup, monosodium glutamate, refined salt and Jiang Mo, steam them in a cage for 3 minutes, and take them out;

3. Put another wok on high fire, add lard to heat it, pour it on finfish, add chicken soup, vinegar, salt, monosodium glutamate, pepper, chopped green onion and garlic cloves to boil, thicken it with wet starch, and pour it on the eel in the stew pot.

3. Dried eel with sugar

Raw materials

15g eel, 2g sesame oil, 15g sugar, 5g sparerib soup, a little wet starch, soy sauce, vinegar, refined salt, scallion and shredded ginger.

Making

1. Put the live eel in a jar, add refined salt to make the fish roll under stimulation, then put it into boiling water to be scalded to death, then turn it into a boiling water pot to cook until the fish mouth is open, take it out, use a pointed bamboo knife to make a knife close to the bone spur from beginning to end, and then make two knives on the back to remove the bone spur and internal organs, take out the eel meat and tear it into filaments;

2. Put the wok on a high fire, add sesame oil to heat it, put the eel shreds in the wok, fry, add oil, turn the wok and turn over until both sides are golden yellow, and take them out with a colander;

3. Place the original wok on high fire, add the ribs soup, onion, shredded ginger, soy sauce, vinegar, white sugar, wet starch and refined salt to thicken, add the shredded eel and stir-fry with a spoon until all the shredded fish are sticky with the sauce, and serve.

Fourth, celebrate the whole world

Raw materials

2g of water-soaked sea cucumber, 1g of crispy rice, 3g of onion, 2g of ginger, 2g of vegetable oil, 2g of yellow wine, 1g of monosodium glutamate, 1g of pepper and 15g of wet starch.

Making

1. Slice the water-soaked sea cucumber, break the rice crust into small pieces, and pat the ginger loosely with a knife;

2. add water to the wok, add a little vegetable oil, stir-fry onion and ginger, add sea cucumber, cook yellow wine, stir it slightly, add 1 grams of clean water, and bring to a boil to drain the sea cucumber;

3. Remove water from the original pot, clean it, put it into a large bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it into a large soup bowl and sprinkle with pepper;

4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 9% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.

5. Roasted meat with oysters

Raw materials

5g of lean meat, 4g of dried oysters, 1g of soy sauce, 2g of yellow wine, appropriate amount of refined salt, 5g of white sugar, 3g of lard, and a little ginger and onion.

Making

1. Cut the lean pork (with a little fat) into pieces, put it in a cold water pot, bring it to a boil with fire, rinse it with warm water, slice the ginger and onion, and boil the oyster with water;

2. Take a pot, heat it, add lard, onion, ginger, stir-fry, add lean meat, explode, cook yellow rice wine, add soy sauce, sugar, salt and water, then stir-fry for a few times, add water until the meat is not cooked, and simmer for about 2 hours on low heat to get cooked.

6. Vegetarian family portrait

Raw materials

5 grams of garlic seedlings, 5 grams of lentils, 5 grams of water chestnuts, 5 grams of flat mushrooms, 5 grams of bamboo shoots, 5 grams of magnolia tablets, 5 grams of red pepper, 5 grams of cucumbers, 3 grams of fresh peas, 5 grams of carrots, 5 grams of fungus and white sugar. Making

1. Put oil in the pot and heat it to 8%, then stir-fry lentils and garlic seedlings for 5 minutes, then stir-fry mushrooms and peas for a while and take them out; 2. Stir-fry the water chestnut, magnolia slices, bamboo shoots and fungus in the pot for 3 minutes at the same time, then stir-fry the persimmon pepper and carrot for a while and take them out; 3. Put the oil in the pot, add ginger, and put all the vegetables that have been fried into the pot at the same time. Add refined salt, sugar, monosodium glutamate and cucumber and stir well before serving.

VII. Whipping hydrangea

Raw materials

Four eels (weighing about 5g), 2g pork fat and lean meat, 5g sesame oil (consuming about 125g), white sugar, sparerib soup, Shaoxing wine, monosodium glutamate, wet starch, soy sauce, vinegar, refined salt, garlic paste, scallion and Jiang Mo.

Making

1. After the eel is slaughtered, the head, viscera and bones are removed, and then it is cut into 7.6 cm long sections, and then it is cut into .6 g wide narrow strips to hold the bowl, with 25 g of wet starch and .5 g of refined salt. 6 grams mix well and pickle; 2. Chop the fat and lean pork into minced meat and put it into a bowl, mix 15g of humidified starch, .6g of refined salt and 5g of ginger, and mix the onion, garlic paste, ginger, monosodium glutamate, Shaoxing wine, soy sauce, vinegar, white sugar, wet starch and sparerib soup into a marinade in the bowl;

3. Put the wok on high heat, add sesame oil, heat it to 7%, fry the eel strips for 2 minutes, and take them out. Squeeze the minced meat into meatballs as big as cherries, fry them one by one until they are light yellow, and then take them out; 4. The original wok is still on high fire. When the oil continues to burn to 8% heat, add eel strips and fry the meatballs together for 4 minutes until the fish and meatballs are golden yellow.

5. Drain the remaining oil from the original wok, then put it on a high fire, pour in the marinade and bring it to a boil. Put the fried eel strips and meatballs in the wok, stir them a few times, pour in 25g of sesame oil, and serve.