The Dragon Boat Festival is one of the four traditional festivals in mainland China. One of the important symbols of the festival is that there are special foods, in addition to eating zongzi and dragon boat racing, there is also the custom of eating "five reds". Depending on the region, the "five reds" are also different, as long as you can make up the five reds. Here are 5 ingredients that are also a seasonal dish in summer.
So what kind of "five reds" do you eat? No matter what it is, remember to eat it, and wish everyone a safe and healthy Dragon Boat Festival!
1. Red amaranth
Recommended recipe: Red amaranth
I have always liked to eat red amaranth, the original taste, the taste is sweet, you can wash a little more at one time, because it shrinks when it is fried haha, and most vegetables are the same. Without further ado, let's take a look at how to make red amaranth, and make sure that you will be able to disc
Ingredients: red amaranth, 3-4 garlic cloves, millet pepper, salt, chicken essence
Method:
1. Remove the roots of the red amaranth and wash it well
2. Heat oil in a frying pan, pour in minced garlic and millet pepper after the oil is hot (those who don't like spicy can leave it out)
3. After stir-frying the garlic fragrance, pour in the red amaranth and stir-fry, then add a little salt and chicken essence to taste, and the delicious red amaranth is ready
2. Carrots
Recommended recipe: Roasted lamb chops with carrots
Ingredients: 500 grams of lamb chops, 2 carrots, 2 onions, 10 grams of ginger, 5 cloves of garlic, 1 garlic sprout, 2 grams of cinnamon, 2 grams of nutmeg, 2 bay leaves, 5-6 dried red peppers, 10 grams of rock sugar, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of bean paste, a pinch of salt
Method:
1. Add enough water to a large pot, add the lamb chops, heat over high heat until the water boils, and skim off the foam. Remove the lamb chops, rinse them with cold water and drain them for later use.
2. Add a little cooking oil to the pot, put in the lamb chops after the oil is hot, fry the lamb chops on both sides over medium heat until golden brown, then take out and set aside, and keep the oil in the pan.
3. In the same pot, using the remaining oil, add the crushed ginger and garlic and dried red pepper first, and fry over low heat to bring out the fragrance. Then add the onion cubes and garlic sprouts and continue to stir-fry until the onion is translucent.
4. Put the fried lamb chops back into the pot, add the bean paste, light soy sauce, dark soy sauce and cooking wine, and stir-fry quickly to make the lamb chops evenly colored. Then add enough hot water to cover the lamb chops. Add cinnamon, nutmeg, bay leaves and rock sugar, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 40 minutes.
5. After simmering for 40 minutes, open the lid, put the chopped carrot pieces into the pot, and continue to simmer for 20 minutes until the carrots are soft and flavorful.
6. After the carrots are stewed, turn to high heat to reduce the juice and thicken the remaining soup in the pot. When collecting the juice, keep turning the ingredients in the pan to prevent them from sticking. Finally, add a little salt to taste according to personal taste, stir-fry evenly and then serve on a plate.
3. Tomatoes
Recommended recipe: Basil tomato mushrooms
Fresh basil with tomatoes and mushrooms is a simple Mediterranean-inspired dish inspired by scrambled eggs with tomatoes.
Ingredients: 300 grams of mushrooms, 300 grams of tomatoes, 2 cloves of garlic, 1 small handful of fresh basil, appropriate amount of olive oil, appropriate amount of sugar, appropriate amount of salt, a little black pepper, 2 small tomatoes (garnish/saved)
Method:
1. Wash the mushrooms and cut them in half. Blanch the tomatoes in hot water and peel them and chop them. Finely chop the garlic and fresh basil.
2. Pour an appropriate amount of olive oil into the pot, after the oil is hot, pour the mushrooms and stir-fry over high heat until the surface is slightly charred, and then put out for later use.
3. Continue to pour an appropriate amount of olive oil into the pot, add the tomatoes, and stir-fry over medium heat until they melt. Add an appropriate amount of sugar (to neutralize the acid of the tomato), salt and black pepper to taste.
4. Finally, add the fried mushrooms, chopped garlic and fresh basil, stir-fry until the aroma of garlic and basil emerges. Garnish with sliced cherry tomatoes.
Fourth, prawns
Recommended recipe: Butter black pepper prawns
Try the buttery black pepper prawns that are delicious even in the shell, it's easy to make! Hong Kong-style taste, take a bite, and leave a fragrant taste on your lips and teeth. The rich black pepper juice, wrapped in crispy shrimp shells, and the milky buttery flavor, the skin is crispy and the meat is tender, so fragrant that even the shell is eaten, and everyone praises it on the table!
Ingredients: Prawns, 2 tablespoons of chopped black pepper, 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice wine, 1 tablespoon of sugar, appropriate amount of water and salt
Method:
1. Clean the prawns, cut off the sharp parts of the shrimp whiskers and shrimp heads, and remove the shrimp line. Gently dry with a kitchen paper towel and set aside.
2. In a small bowl, add crushed black pepper, light soy sauce, oyster sauce, rice wine, sugar, a pinch of salt and an appropriate amount of water, mix well and set aside.
3. Put a piece of butter in a frying pan and melt over low heat. Spread the prawns in a pan and fry until browned and cooked through on both sides.
4. Cut the garlic cloves into minced pieces, add them to the pot, stir-fry them with the prawns, pour the seasoned sauce evenly on the prawns, and stir-fry them quickly.
5. When the prawns have completely absorbed the fragrance of the sauce, turn off the heat and serve on the plate. Sprinkle with some fresh chopped French incense for garnish.
5. Eggplant
Recommended recipe: Di San Xian
If you don't have an appetite in summer, you can try this low-oil version of the three fresh, healthy and simple.
Ingredients: potatoes, eggplant, green peppers, onion and garlic, cornstarch
Method:
1. Peel and cut the eggplant into pieces, soak it in salted water for 15 minutes (it is not easy to blacken, and it does not like to absorb oil), then dry the water, sprinkle with an appropriate amount of cornstarch (the taste is better), stir evenly and set aside
2. Peel the potatoes and cut them into cubes, and cut the green peppers into cubes for later use
3. Seasoning sauce: 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, appropriate amount of salt, 3-5 grams of sugar
4. Thin oil in a pot, stir-fry the potatoes until they are colored, remove and set aside. Then stir-fry the green peppers slightly and remove them for later use, and finally put in the eggplant, stir-fry until the eggplant is soft and rotten, and remove it for later use
5. Stir-fry the minced garlic and green onions in the bottom oil of the pot, pour in the juice, pour in the eggplant and potatoes and stir-fry, and finally add the green peppers and stir-fry evenly.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above 5 kinds of ingredients to share, have you learned, learned to try to make it at home,! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.