Dragon Boat Festival holiday notice! Teach you 6 home-cooked dishes, which are delicious but not greasy, and all the family members love them.

In a few days, it is the Dragon Boat Festival, also known as "Duanyang Festival and Dragon Boat Festival", which is one of the four traditional festivals in China. Dragon Boat Festival is an auspicious day for dragons to fly in the sky, which has been highly valued since ancient times. Eating zongzi and dragon boat racing are the main customs of this day, with rich and colorful contents, active celebrations and happy food banquets.

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

The Dragon Boat Festival family banquet, if you have the conditions to go out to eat, in fact, in special times, it is better to cook it at home, use local materials, with simple steps, no extravagance and waste, and teach you six home-cooked dishes, which are delicious but not greasy and loved by your family.

1, prepare a broccoli, change the knife and cut it into small pieces, boil water in the pot, add half a spoonful of salt, add broccoli, blanch for about one minute, take it out and rinse again to control the moisture. Broccoli is easy to hide eggs, so it must be cleaned.

2. In addition, prepare a piece of fresh chicken breast, change the knife and cut it into small pieces, put it in a basin, add appropriate amount of yellow wine, black pepper, Chili powder and salt, mix well, marinate for a while, remove the taste and enhance the fragrance, and put Chili powder or not.

3. Heat the oil in the pot, pour the oil into the marinated chicken breast, stir-fry for a while, and stir-fry until it changes color. Don't cut the chicken breast into large pieces, in fact, it is easy to cook.

4. Pour in the broccoli and stir fry for one minute. Because the broccoli itself has been blanched, there is no need to stir fry with fire. Stir well and start seasoning.

5. Add 1 tbsp oyster sauce and 3 tbsp water and mix well. You don't need to put other condiments. The taste can be salty and light, with a little salt at most, and no heavy taste, including chicken essence, soy sauce and soy sauce.

6. After stirring evenly, you can go out of the pot. The chicken breast has been marinated in advance and has a certain salty taste. Coupled with fresh oyster sauce, this dish is tender and delicious, and it is a great home-cooked dish.

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

2. Soak the auricularia auricula in water for 2-3 hours. If you want to shorten the time, you can soak it in warm water, but don't use boiling water, otherwise it will burn the surface of the auricularia auricula and lose some nutrients. Cut the cucumber into sections and then slice it obliquely.

3. Boil the oil in the pot and pour the oil into the marinated shrimp. More oil than usual. Stir-fry over medium heat until it changes color, and then serve. At this time, the shrimp has changed color, but it is not completely cooked. You need to cook again later.

4. Beat 2 eggs into a bowl, add 1g salt to taste, stir evenly, pour the oil into the pot with hot oil, stir over medium heat until it is solidified, and stir evenly to take out the pot. Don't stir too hard, it will affect the taste.

5. Take the pan again, pour shredded onion and ginger into the oil and saute until fragrant, then pour in cucumber slices and black fungus, continue to stir fry for a while, first pour in shrimp, then add eggs, season with salt, and stir well.

6. A "Mushu Shrimp" is finished. This dish is tender and delicious, fragrant and delicious, fragrant but not greasy, and bright in color. I have an appetite when I look at it, and my family stutters without pressure.

1. Prepare a proper amount of yuba, put it in a pot and soak it in cold water for 4 hours. If you want to speed up, you can soak it in warm water, but don't use boiling water, it will burn the surface of yuba and lose some nutrients.

2. Boil the water in the pot, put the water into the soft yuba, blanch it for about one minute, remove it and rinse it with cold water, quickly cool it down, and then control the water to dry.

3, prepare a cucumber, peeled or not, according to their own situation, cucumber is suitable for raw food, more suitable for cold salad, can be soaked in light salt water for 20 minutes, which can effectively remove pesticide residues, put it in a plastic bag, pat it flat with a kitchen knife, and then chop it with a knife.

Boil the oil in the pot, there is more oil than usual. Add appropriate amount of Zanthoxylum bungeanum granules, stir-fry with medium and small fire, stir-fry the fragrance of Zanthoxylum bungeanum oil, remove and throw it away. Don't fry it too much.

5. Prepare an empty bowl, add Chili powder, white sesame seeds and minced garlic into the bowl, pour in Chili oil just now, and then add appropriate amount of soy sauce, salt, sugar, balsamic vinegar and sesame oil according to personal taste, and stir well to make the universal cold sauce.

6. Put yuba, cucumber and auricularia into the basin, pour in the prepared juice, stir well, then add peanuts and coriander, and a delicious cold salad is ready. It is crispy and delicious, appetizing and nutritious, and suitable for adults and children.

1. Prepare tenderloin. If the tenderloin is delicious, the fascia attached to the meat must be removed. Fresh meat is best. Change the knife and cut it into thin and even pieces, the thickness is almost the same as that of a dollar coin, about 2 mm thick.

2. Prepare a basin of clear water, add appropriate amount of potato starch, stir well and soak for 2 hours. After the starch water is completely precipitated, pour the clear water on it, leaving only the thick paste at the bottom, and use this to paste the meat slices.

3. Add salt and cooking wine to the meat slices, mix well and marinate for 10 minute. Time's up. Put the tenderloin slices into the batter, scoop in a spoonful of vegetable oil and keep out the water. The batter should not be too thin and will not stick.

4. Boil the oil. When the oil temperature is 60% hot, carefully add the meat slices and starch paste, and slowly fry them on medium and small fire. After frying until the color changes, take them out and raise the oil temperature. When the oil temperature is about 90% hot, fry for another 30 seconds. Sliced meat will be more brittle.

5. After re-frying, control the oil and take it out. The first frying until the shape changes color, and the second high-temperature frying can make the skin of the meat slices more brittle, cooked more evenly inside and tender outside. This step cannot be ignored.

6. Boil the oil, add 20g of white vinegar and 20g of white sugar, and the ratio of sugar to vinegar is 1: 1. Then add 3g of soy sauce and 2g of salt, cook until it becomes thick, and pour in carrots and shredded onion.

7. Pour in the fried tenderloin slices, add a handful of coriander, stir the sweet and sour juice, and wrap it evenly on the slices. After the juice is evenly wrapped, it can be taken out of the pot.

8. The pot-stewed meat made in this way is sweet and sour, crisp outside and tender inside, full of flavor, and the taste is not lost to the hotel. Once it is successful, it will be robbed as soon as it is served. Adults and children love it.

1. Beef tenderloin is the first choice for sauce beef. The meat is red with red and white tendons. It is most suitable for making beef with sauce. Soak in clear water for two hours. Remember to change the water in the middle, boil the water in the pot, add the beef in cold water, add the onion, ginger and cooking wine, cook for a few minutes, and skim off the foam.

2. In addition, prepare the ingredients of the sauce beef. Everyone has different tastes and practices, and the ingredients are different. Share a common formula, a handful of fennel, two star anise, a handful of pepper, four fragrant leaves, angelica dahurica, cardamom, galangal and tsaoko, wash and soak for 3 hours.

3. Boil the oil in the pot and add rock sugar, yellow rock sugar or white rock sugar when the oil is hot. Stir-fry slowly in medium and small fires, and master the heat. Pat gently with a spoon, stir-fry until it bubbles, stir-fry until it is brown, then add beef and stir-fry until it is the highest color.

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

5. Ordinary pot stews for one and a half hours, while pressure cooker takes a short time, which can be set to 35 to 40 minutes. The specific time depends on the size of the head. When the time comes, after venting, boil the pot and leave it overnight.

6. Don't hurry to cook beef with good sauce. Soak in the marinade for one night, and the beef will taste better. After cooling completely, the beef won't come apart easily. I sliced it directly the next day. There are tendons in the meat, and meat in the tendons. Tendons crisscross and have distinct layers.

1. Heat hot oil from the pan, add shredded pork, onion ginger and mushrooms, stir-fry until fragrant, add appropriate amount of boiling water and bring to a boil.

2. After the water is boiled, pour the processed Flammulina velutipes, shredded bean curd, auricularia auricula and carrot into the pot, add 3 tablespoons of balsamic vinegar, soy sauce 1 tablespoon, pepper powder, salt and monosodium glutamate, and pour half a bowl of water starch to thicken.

3. After the soup is thick, beat the eggs into a bowl, stir them into egg liquid, pour them into the soup, and add some coriander to make them fresh and tender.

4, the taste is sour and spicy, and the spicy taste mainly comes from pepper, so the seasoning must be put in place, otherwise it will not be that taste. This soup is delicious, sour and appetizing, and can be eaten with rice, which makes the stomach particularly comfortable.