Dragon Boat Festival family banquet slogan

Author: The Dragon Boat Festival holiday in 2022 is confirmed, and the family banquet is recommended 12 home cooking, which means that everything goes well. During the Dragon Boat Festival holiday, we recommend 12 dishes, which are suitable for family dinners, meaning that everything goes smoothly and auspicious.

Dragon Boat Festival is an important traditional festival in China, which is also called "three festivals" with Spring Festival and Mid-Autumn Festival, and has also been included in the world intangible cultural heritage list. Therefore, it is highly valued. The Dragon Boat Festival holiday in 2022 has been decided. There is no need to take a holiday for three days, which means that everyone can get together with relatives and friends and relax during this holiday.

Today, Yue Yue recommended 12 simple and delicious home-cooked dishes, which are very suitable for family banquets and entertaining guests. It's rare to get together in groups of three or five, so we must have a good meal together during the holidays, and the follow-up work and life will be more energetic ~

First, spicy crayfish

Preparation materials: 2500g of crayfish, 0/00g of ginger/kloc-,200g of spicy hot pot bottom material, 2 star anise, 2 cinnamon/kloc-/piece, 2 fragrant leaves, and appropriate amount of chives and parsley.

1. After the crayfish is bought, pour it into the basin, rinse it with clear water for several times, and then soak it in salt and white vinegar for about 15-20 minutes. At this time, the dirt on the surface of crayfish has almost fallen off, then stir it quickly with a brush, rinse it again, and dump the dirty water. You will find that it is a wise choice to go home and clean up the crayfish, and then remove the internal organs and cheeks of the head one by one. Rinse it again after cleaning it all, and put it aside to control the moisture for later use.

2. Heat the wok, and pour in more oil. When the oil is 70% hot, pour in crayfish with dry water and fry for two to three minutes until the shrimp tail is curly. When the color turns red, you can control the oil and remove it. The main purpose of this step is to sterilize crayfish at high temperature. You can also use blanching instead of frying.

2. stewed beef with potatoes

Preparation materials: 500g beef, 0/000g potato/kloc-,50g dried mushrooms, onion, ginger, minced garlic and green pepper.

1. First, cut the beef into chunks of cold water, put a spoonful of cooking wine in the pot, boil the foam, and then rinse it with running water, so that the stewed beef won't smell fishy. Next, put a little cooking oil in the pot, pour in rock sugar and stir-fry until the sugar melts into caramel color, then pour the beef into the pot and stir evenly until the color is the highest.

2. Pour a proper amount of water, dry the soaked mushrooms, cover and stew for 20 minutes. During this time, use a spoon to scrape off the skin of small potatoes, because this kind of potato is tender and tender, and it can be scraped off with a light scrape, which is quite fast. After the time is up, put the small potatoes in the pot and continue to stew 10 minutes.

In the meantime, you can wear it with chopsticks. If you can penetrate it easily, it means it has matured. Then add salt, soy sauce and soy sauce to taste. When cooking, turn on high heat to thicken the soup in the pot a little, then add green pepper and chopped green onion and mix well. Of course, the green peppers here are only used for color matching, and friends who don't like spicy food can leave it alone.

3. Grilled chicken with clams and mushrooms

Preparation materials: 600 grams of chicken, 500 grams of clams, carrots, onions, green peppers, red peppers, ginger, shallots, garlic, coriander, beer and mushrooms.

1. After the clam is bought back, the first thing to do is to let it spit sand, soak it in a basin, pour clean water that has not been eaten by the clam, add 1 tablespoon of salt, and then add a little cooking oil and stir it evenly with chopsticks, so that an oil film will be formed on the water surface, thus preventing air from entering the water, so that the clam will slowly.

2. At this time, we chop the chicken into pieces, then soak the mushrooms in salt water for 10 minute, rinse and tear them into small pieces, peel the carrots and cut them into pieces of about 65,438+0 cm, tear off the pepper seeds, cut the green and red pepper pieces into hob blocks, cut the onions into strips for later use, pour the water into the wok, then put the chicken in cold water, and add two spoonfuls of cooking wine and ginger.

3. After the wok is cleaned, add a little cooking oil, then add minced garlic to make it fragrant, then pour the boiled chicken into the wok and stir well, then add star anise, fragrant leaves, ginger slices, soy sauce, sugar and oyster sauce, and pour 250 ml of beer and appropriate amount of water. As long as the chicken is not cooked, cover it and cook for ten minutes, then add carrots and mushrooms. Some friends like to cook carrots and mushrooms with chicken in a pot. If it takes a long time, carrots will be cooked until they are soft and rotten. Let's stew the chicken first, then put it in and cook it, so it's easier to taste and won't destroy the shape of the ingredients.

4. Authentic fish head with chopped pepper

Preparation materials: fish head 1 piece, chopped pepper 1 00g, ginger1piece, 3 pieces of garlic and 3 shallots.

1. The fish head you bought must be cleaned, especially the black film and gills inside. Then, boil a pot of water in a wok. After the water boils, put the fish head in the pot and blanch it for about 1 minute, then immediately remove it and drain it. Wipe the mucus on the surface of the fish head with a kitchen paper towel and put it on a plate for later use. Putting the fish head in boiling water seems simple, but it is also very important, which can effectively remove the fishy smell of the fish head.

2. Wash and burn the wok. Add a little cooking oil. First, add onion, minced garlic and Jiang Mo into the pan and stir fry. Then, pour the chopped pepper in, stir-fry until it is fragrant and red oil, and then spread it evenly on the fish head. Stir-frying chopped peppers and spices in overheated oil has one of the biggest advantages, that is, it can make them more fragrant, and friends who can't eat spicy food at ordinary times don't have to worry, because chopped peppers taste slightly spicy after passing through hot oil, which makes people have endless aftertaste, not the kind of passionate dry spicy.

Next, be sure to cover the big plate with fish head with plastic wrap, and then steam it in the pot. When steaming fish heads, you must use a big fire, just steam 10- 12 minutes. Remove the plastic wrap from the pan, sprinkle with pepper and chopped green onion, and finally just pour a little hot oil. Many friends will ignore the step of covering the plate with plastic wrap. In fact, this can prevent water vapor from dripping on the lid and prevent food from being sparse and full of water vapor.

5. Stewed trotters with soybeans

Preparation materials: 600g trotters, 0/00g soybean/kloc-,0/00g lotus root/kloc-,2 star anise, 2 fragrant leaves, 0/slice ginger/kloc-,2 shallots and 4 green peppers.

1. Take out the soybeans and soak them in water for about half an hour. If there is enough time, we can also let them soak for about two hours, so that soybeans that absorb enough water are easier to cook until soft and rotten. When I bought this pig's trotters, the boss had burned the fine hairs on the surface and chopped them into small pieces. Just buy and wash.

2. Next, put the pig's trotters in cold water, add a spoonful of cooking wine to remove the fishy smell, and boil over high fire. There is no need to cover when cooking. After boiling the bleeding foam, rinse them with running water, which is cleaner than skimming the foam directly.

3. Put the washed pig's trotters into a casserole, add the soybeans, peel the lotus root and cut it into small pieces, then add the prepared star anise, cinnamon, fragrant leaves and ginger, pour in a proper amount of water, cover it and bring it to a boil, and then stew it for 40 minutes with medium and small fire. If you have a pressure cooker, you can also cook it in a pressure cooker, which will save more time. In the process of stewing, you can cook it in a pressure cooker. Also add water and stir it with a spoon to prevent the ingredients from sticking to the bottom of the pot and burning. In the process of stewing, we can see that the soup in the pot turns white and thick, and prepare some pulp onions and minced garlic, as well as a few beans and peppers to cut into small pieces.

4. Wash and boil the wok, add a little cooking oil, pour the chopped onion, ginger and garlic into the wok and stir-fry, then pour the green pepper into the wok and pour the trotters and soybeans into the wok with a colander, and take out the big ingredients inside, so that the lotus root will stay in the casserole. Add salt, light soy sauce, dark soy sauce and oyster sauce and stir-fry evenly. Finally, sprinkle with chopped green onion and serve. Soybeans and trotters will be stewed first. The grease in pig's trotters can be removed to a great extent. Don't dump the soup left in the pot. You can also add a little salt to adjust the taste when drinking. Two dishes are delicious, appetizing and edible, and I don't feel bored at all. Especially suitable for summer.

6. taro tofu soup

Preparation materials: 500g of razor clam, 300g of new prawn, 200g of bean curd, 0/00g of seafood mushroom 1 slice of ginger/kloc-0, and 2 shallots.

1. After the razor clam is bought, let it spit out the sand, then boil a pot of water and blanch it for 2 minutes until the shell is opened. Take out the razor clam meat for later use, slice the tofu and fry it in the pot until golden on both sides.

2. First, put tofu, ginger and seafood mushrooms together in a casserole, add appropriate amount of water, boil it, and then stew it for 15 minutes.

3. Then put the clams and shrimps into the pot, cook until they change color, add a little salt to taste, sprinkle with chopped green onion and turn off the heat.

7. Lycium barbarum and pork liver soup

Preparation materials: 200g of pork liver, ginger 1 slice, 2 shallots, 10g of cabbage heart100g, 20g of medlar.

1. In the first step of purchasing pig liver, we should clean it, then cut it into large pieces and soak it in light salt water 10 minute, because light salt water can effectively adsorb toxic substances stranded in liver tissue and remove dirty blood and toxins from pig liver. In addition, when soaking pig liver, we can also drop a few drops of white vinegar, which can not only enhance the detoxification effect, but also enhance the detoxification effect. Slice pig liver. In order to make it delicious, this method of cutting vegetables is particularly important. Press the pig liver tightly to prevent it from slipping, so that it can be sliced. After washing Lycium barbarum, soak it in water for 5 minutes to soften it.

2. Do not rinse the pork liver with water after slicing. Put it directly into the bowl for later use. Boil a pot of water in a pot. After the water is boiled, put the green vegetable heart in a pot and blanch it for 2 or 2 minutes, then take it out and put it in a big soup bowl and spread it underneath.

3. After the wok is cleaned, pour a proper amount of water, and put shredded ginger and shredded onion into the wok together. After the water boils, put the pork liver and medlar together in a wok. After the fire boils, add a spoonful of edible salt to taste, then pour in a little sesame oil, and then pour it into a big bowl with Chinese cabbage.

8. Fried pumpkin with salted eggs

Preparation materials: 200g pumpkin, 5 salted duck egg yolks, flour, chives, white sesame seeds and salt.

1. First, peel the pumpkin, dig out the pulp with a spoon and cut it into pieces, and then cut it into strips for later use. In addition, prepare five salted eggs, wash off the yellow mud on the surface, cook in the pot and peel off the protein. We just need to put the salted egg yolk in this plate and crush it while it is hot. If there is a dense sieve at home, we can pour the egg yolk on the dense sieve and then gently press the egg yolk with a spoon, so that the egg yolk can be squeezed out.

2. Next, sprinkle some water on the surface of pumpkin strips, then pour in dry flour and mix well, then sprinkle water again and pour in flour and mix well, and repeat this for three times. After this operation, the surface of each pumpkin strip will be evenly covered with a layer of flour with just the right thickness. However, when the oil temperature reaches 60%, when a chopstick is put into the wok, many small bubbles will be generated immediately. Immediately put the pumpkin strips in turn, gently push them with the back of a colander, fry for about 65,438+0.5 minutes, fry the pumpkin surface until golden and crisp, and then take out and drain the oil for later use.

3. Leave a little base oil in the pot and put the crushed egg yolk into the pot and stir fry quickly. After the surface starts to sand and bubble, add chopped onion to enhance the fragrance, then pour in the fried pumpkin strips, turn over gently, so that the surface is evenly covered with chopped egg yolk, and stir fry normally. There is no need to worry about fried pumpkin sticks. Let the surface of each pumpkin be covered with egg yolk, and then add egg yolk to taste. Just add a little salt, sprinkle chopped green onion after cooking, and of course, sprinkle a little white sesame as an ornament.

9. Vegetarian fried amaranth

Preparation materials: 500 grams of red amaranth and appropriate amount of minced garlic.

1. Fresh and tender amaranth can be fried or eaten whole, but I suggest you eat and buy it now. After you buy it, don't wash it overnight. If its roots are too old to be pinched with fingernails, cut them off. Just choose fresh and tender tops and leaves. For friends who can eat spicy food, you can also prepare a little millet and fry it in overheated oil, which is fragrant but not spicy.

2. Wash and boil the wok, pour in a little cooking oil, it is better to have lard at home, and stir-fry vegetarian dishes is perfect. Add 1/2 minced garlic and stir-fry until fragrant, then put the washed amaranth into the pot. This time should be changed to a fire. When we fry seasonal vegetables, the most practical skill is to stir fry them quickly with a big fire, so that the fried seasonal vegetables are crisp, tender and refreshing, and the soup will not be watery. Stir-fry amaranth until it changes color.

3. When frying, we can see that the color in the pot slowly turns into rose red, which is very beautiful. Before cooking, put the remaining minced garlic into the pot, and it can be eaten evenly. When frying vegetables, put this minced garlic into the pot twice separately, which can make the garlic flavor of the vegetables more intense.

Appetizing radish slices

Preparation materials: 5 carrots, 2 coriander, 4 pepper, 65438+ 0 ginger, 3 garlic, half onion, soy sauce, aged vinegar and salt.

1. This carrot is cleaned and cut into thin slices of about 3mm. When cutting, it should be cut vertically with a kitchen knife, so that the sliced slices are complete and uniform in thickness. After all the slices are cut, put them in a large bowl, then sprinkle with a spoonful of salt and mix well. The purpose of this step is to kill the excess water in the radish and remove the spicy taste of the radish itself. Because this piece is cut very thin, it only needs to be marinated for 10 minutes.

At this time, let's prepare other side dishes. Cut half an onion into filaments, small peppers into Chili rings, shredded ginger, peeled garlic and sliced coriander. By then, the radish has become very soft. Drain and pour into a large bowl. Pour all other side dishes into the bowl, add 2 tablespoons of light soy sauce and 2 tablespoons of aged vinegar, and friends who like sweet and sour taste.

When curing this appetizer, we should not only put vinegar, but also put coriander and onion, which can enhance the flavor. The appetizer soaked in this way is particularly delicious, with a unique taste and no faint taste. Radish slices are shaped in the middle of the plate and stacked in a circle to look like flowers, which is particularly beautiful. When the juice is poured on it, our cold radish slices are ready.

Xi。 Steamed celery leaves

Preparation materials: 200 grams of celery leaves, half a carrot, 50 grams of salt, fine corn flour, minced garlic, onion segments, soy sauce and appropriate amount of sesame oil.

1. When picking celery leaves, it is necessary to pick them, and the old yellow and black leaves should really be discarded, and then the green leaves should be left behind. First, put them in a basin, soak them in a spoonful of edible salt for about 10 minute, and then rinse them several times to drain the water. Next, wash the carrots, cut off the head and tail, rub them into filaments with a squeegee, and then put them all in a big bowl.

2. Then pour the fine corn flour prepared in advance into a large bowl several times and mix all the ingredients evenly with chopsticks. When corn flour sticks to the surface of celery, sprinkle a little water in a large bowl, pour corn flour repeatedly and mix it evenly again, and repeat this action until the surfaces of celery leaves and shredded carrots are covered with corn flour. Then take a steaming curtain and spread vegetables on it.

3. Boil a pot of water in advance, put the steaming curtain down in the pot and steam for about 5 minutes. In the meantime, you can flip the upper and lower covers once with chopsticks, so that all celery can be heated evenly. At this time, we prepare a small bowl to adjust the juice, pour in minced garlic, minced onion, a little salt and a spoonful of soy sauce and mix well for later use. When the celery leaves in the pot are steamed, pour them into a large bowl, pour a little sesame oil, pick them out quickly with chopsticks, and then pour the juice prepared in advance and mix them evenly again.

12. Fried noodles with purple cabbage

Preparation materials: fern root purple potato vermicelli 1 00g, purple cabbage 200g, ginger1,3 garlic and 2 shallots.

1. After the rolled vegetable powder is taken out, soak it in cold water in advance 15- 18 minutes until it feels slightly soft and can be bent at will. Boil water in the pot, and pour the softened vermicelli into the pot for blanching. When blanching, add some cooking oil and white vinegar to the water.

2. Next, wash the cabbage, then cut off the hard stems at the roots and cut them into filaments. Therefore, the correct way to cook cabbages is to wash them and cut them first, so as to prevent raw water from touching the cut of cabbages and wash off their sweet juice, so that the fried cabbages will be delicious and sweet.

3. Wash the wok, add a little cooking oil, add onion, ginger and garlic and saute until fragrant, then pour the purple cabbage into the wok and cut it into thin strips. It's easy to fry it to death with a big fire. Then put the dried vegetable powder into the pot, turn on a small fire and slowly suck the vegetable juice of purple cabbage into the vermicelli. Next, add a spoonful of salt and a little steamed fish sauce, stir well and sprinkle with chopped green onion.

Conclusion: The Dragon Boat Festival holiday in 2022 has been decided. Whether it is a family dinner or entertaining guests after the holiday, it is recommended to try the following 12 home cooking, which is simple, delicious and easy to cook, meaning that the family is prosperous and everything is lucky and smooth.

God bless you!