I share some side dishes that I often eat. It's winter, and it's the season when wild vegetables are served as side dishes. A side dish with porridge and soy sauce.

Ingredients: a bowl of soaked soybeans, three star anises, a pinch of pepper, a piece of cinnamon, a little soy sauce, a little salt and a little chives.

Production process:

1. Dry soybeans are soaked in advance, and they can be soaked in the refrigerator in hot weather;

2. Common small seasonings: star anise, pepper, cinnamon and dried red pepper. The variety and dosage can also be adjusted according to taste;

3. Put the beans and seasonings into a small pot, sprinkle a little salt and pour a little soy sauce;

4. Bring the fire to a boil, and turn to a small fire and slurp slowly until the soup becomes smaller and thicker, and the bean noodles have obvious sauce. Turn off the heating.

Cooking skills:

1. Soak soybeans fully, soak them in the refrigerator in hot days, and wash them twice after soaking;

2. Cook slowly on low heat until the soy sauce soup can soak the soybeans, and the taste is enough. If it is simple cooking, there is no maotai flavor.

Two pickles

Ingredients: a pot of cucumber after autumn, some millet spicy, a head of garlic, a piece of ginger, a spoonful of salt, a spoonful of sugar, a little soy sauce, a little white wine and a little Chili oil.

1. The cucumber after autumn looks poor, but it is still fresh and tender, washed and drained;

2. Cut into four or five strips first, and see how tender it is inside; Then cut into one or two centimeters of diced cucumber; Put the diced cucumber into the pot, scoop a spoonful of salt, mix well and let stand for two hours, and turn it twice in the middle.

3. Garlic, ginger and millet are washed and prepared, and the amount can be larger, and the taste is good, which can play an antiseptic role;

4. Garlic slices, ginger slices, millet, spicy slices, garlic cut out in advance for oxidation, can better release nutrition;

5. Cucumber marinates the soup, so that the pickled cucumber is particularly tasty and crisp.

6.

Pour some sugar, not too much, mainly to refresh the taste, so a spoonful is enough; Pour in the right amount of soy sauce, preferably submerged in diced cucumber, or flat; Finally, pour a small glass of white wine, the dosage is about two, which plays an antiseptic role, and the alcohol will continue to volatilize, so don't worry about drunk driving;

7.

Mix all the ingredients evenly, and then put them in a jar with a lid for a day. If pickled for two or three days, the taste and taste will be better. If it's not spicy enough, sprinkle some Chili oil on it. Great!

1. Cucumber should be chosen as far as possible without a big belly, juicy and soft, and the taste is not good;

2. Put more garlic slices and ginger slices when curing, so that they can be eaten the next day, otherwise it will take at least 7 days to naturally reduce nitrite;

3. The amount of soy sauce should not be less, and it is appropriate to pickle diced cucumber. After putting it in the jar, shake it a few times to give all the diced cucumbers a chance to soak in the water; The remaining soup can be boiled, cooled and used continuously;

4. Use clean and oil-free spoons or chopsticks when clamping.

Sauté ed soybeans with potherb mustard.

Ingredients: a handful of wild vegetables and pickles, a bowl of soaked soybeans, appropriate amount of oil and a little chopped green onion.

1. potherb mustard is ready, you can pass the water first to remove excess salt;

2. Cut into pieces;

3. Soak the soybeans several hours in advance and drain the water;

4. Pour the oil in the wok, the oil is slightly more than usual, and the mustard tuber eats oil, and the oil is too little to taste the firewood; Stir-fry chopped green onion in a pot to give a fragrance;

5. Pour the soybeans into the pot and stir-fry for two or three minutes on low heat to make the chopped green onion fragrant;

6. Pour the mustard into the pot, mix it evenly with the soybeans, pour in half a bowl of water, cover it and simmer for a while until the soybeans are cooked.

Tips:

1. potherb mustard is salty, wash the whole root twice first; If it is cut and washed, it will lose its unique flavor;

2. Soybeans are raw, add water and stew for a while;

3. If you like spicy food, you can use a wok to dry red pepper; You can also use pepper wok; It tastes absolutely different.