What to eat during the Lantern Festival? Recommended health recipes for the Lantern Festival

　　Tomorrow (February 11) is the Lantern Festival. The dazzling array of Yuanxiao and glutinous rice balls not only symbolize festive family reunions, but also have health-preserving effects of keeping out the cold, replenishing the spleen and stomach, and replenishing lung energy. Of course, these are not staple foods. During this festival, staple foods must be delicious and nutritious. So what is good to eat during the Lantern Festival? Next, I will introduce several Lantern Festival health recipes for your reference.

　　What to eat during the Lantern Festival? Recommended health recipes for Lantern Festival

　　1. Squirrel fish

　　Ingredients: 1 yellow croaker (about 700 grams, grass carp or carp can be used), 25 grams of winter bamboo shoots, 25 grams of peas, 25 grams of starch, 125 grams of corn flour, 10 grams of ginger rice and scallion rice, 10 grams of cooking wine, 1000 grams of clear oil, 50 grams of sesame oil, 100 grams of white sugar, 50 grams of rice vinegar, 25 grams of soy sauce, and 5 grams of sugar.

　　practice:

　　1. Remove the scales and gills of the fish, clean the body, chop off the head, use a razor blade to open the backbone, remove the beams, and evenly separate the fish tails so that both fish have tails. Remove the bone spurs and wheat ears, and wash them thoroughly.

　　2. Cut the winter bamboo shoots into small cubes, blanch them in boiling water together with the peas and let cool.

　　3. Heat the frying spoon, add oil to heat, roll the fish in corn flour evenly, open the ears of wheat, lift the fish tail and slowly put it into the oil pan, fry until light yellow, take it out and put it in a plate.

　　4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, white sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, scallion rice, and ginger rice and fry until cooked. Thicken the gravy with water starch, drizzle with sesame oil, and pour the gravy on the fish.

　　2. Rice wine cooking egg

　　Ingredients: 1/2 box of Xiaogan rice wine, some wolfberry, 1 handful of flour, 1 egg.

　　practice:

　　1. Pour the rice wine into a cooking pot (avoid using an iron pot), pour in an appropriate amount of warm water, and bring to a slow boil over medium heat.

　　2. After boiling, pour in the wolfberry, slowly sprinkle the flour into the rice wine in a circular motion, and stir the rice wine clockwise with chopsticks while spreading.

　　3. Bring to a slow boil over low heat. Be sure to stir with chopsticks while cooking to prevent the flour from forming small lumps in the boiling water.

　　4. Beat in a whole egg and cook until the wine sauce becomes thicker, then turn off the heat.

　　3. Stir-fried oysters with ginger and green onion

　　Ingredients: 1 large piece of ginger, several green onions, 1 and a half pounds of oysters.

　　practice:

　　1. Cut the green onion into sections, pat the ginger into pieces, and wash the oysters with cornstarch.

　　2. Saute the ginger and half of the green onion in a hot pan. Heat the oysters in the pan over high heat, add wine, soy sauce, sugar, oyster sauce, and white pepper. Stir-fry quickly until the edges of the oysters are cooked and the body begins to shrink, then remove the oysters and remove them from the dish.

　　3. Continue to reduce the sauce to half a bowl over high heat, then add the remaining green onions and oysters and stir-fry the ingredients evenly before serving.

　　4. Fried meat with snow peas

　　Ingredients: 400 grams of snow peas, 250 grams of barbecued pork, 15 grams of vegetable oil, 2 grams of salt, 5 grams of rice wine.

　　practice:

　　1. Heat a pot with oil, put the roasted meat in the pot and saute until fragrant, scoop it up and set aside.

　　2. Use the remaining oil in the pot, put the beans in the pot, pour some boiling water, season with salt, wait until they are cooked, add the roasted meat and toss evenly, add some Shaoxing wine and serve.

　　5. White chopped chicken

　　Ingredients: 1 tender chicken (1.25kg), 5g coriander, 25g soy sauce, 10g sesame oil.

　　practice:

　　1. After slaughtering the fried chicken, scald it thoroughly with 80% hot water, remove the feathers and remove the internal organs, wash it and put it in a pot of boiling water (just enough to submerge the chicken). Soak it over low heat for about 1 hour (the water should not boil to prevent the chicken skin from breaking). Use a bamboo skewer to poke the chicken leg. If there is no blood, pick it up and let it cool naturally.

　　2. Cut the cooked fried chicken into two pieces from the back, then remove the two legs, then take a piece of chicken breast, cut it into 6.6 cm long and 1 cm wide strips, trim it into a knife surface and set it aside for later use.

　　3. After cutting another piece of chicken breast into pieces, put it in a basin with the trimmed minced chicken. Then cut the two chicken legs with a diagonal knife into 6.6 cm long and 1 cm wide strips, and arrange them neatly on both sides of the chicken pieces.

　　4. Then cover the chopped knife surface with a slight bridge shape. Top with cilantro. Divide the soy sauce into two small dishes, add sesame oil, and serve together with the white chopped chicken for dipping.