White rice porridge with what the most flavorful vegetables, for Beijing, with fried potherb mustard, pimple silk is the most delicious; for the South I can not generalize the whole, I'll be my family often eat a few kinds of vegetables to share it, it happens to be now winter, it is also the potherb mustard as a small dish of the season.

A porridge accompanied by small dishes soybean

Materials: soaked soybean bowl, anise three, a pinch of pepper, a piece of cinnamon, a little soy sauce, a little salt, a little onion

Making process:

1. dry soybeans soaked well in advance, the day is hot, you can be placed in the refrigerator to soak;

2. a few common flavors of seasoning: anise, pepper, cinnamon, dry red pepper, can also be used according to taste, but also can be used to make the food more flavorful, and can not be used to make the food more flavorful. red pepper, you can also adjust the variety and amount according to taste;

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

4. large fire to boil, turn the fire slowly cooing, true to the soup becomes smaller and thicker, and the surface of the beans can be obvious sauce, turn off the fire.

Cooking tips:

1. soybeans fully soaked, hot days put in the refrigerator to soak, soaked and rinsed twice repeatedly;

2. small fire slowly cook, until the sauce soup can be saturated with soybeans, the flavor is enough, if you just simply boiled, there is no more sauce flavor.

Two sauce cucumber

Materials: a pot of cucumbers after the fall, millet chili, a head of garlic, ginger, salt a spoon, a spoon of sugar, soy sauce, a little white wine, a little chili oil

1. cucumbers after the fall of the model is poor, but is still very tender, washed, drained;

2. first longitudinal slice into four or five, to see the inside, how tender; and cut into One or two centimeters of cucumber diced; cucumber diced into the pot, scoop a small spoon of salt, mix well and let stand for two hours, halfway can be tossed twice;

3. Garlic, ginger, millet chili cleaned and ready, the amount can be a little larger, the flavor is good, but also can play a role in the corrosion;

4. Garlic sliced, ginger sliced, millet chili cut a small section of the garlic in advance cut out the oxidization, more can release the nutrition;

5. cucumber pickle soup, hand clutching cucumber soup out more, so that the back of the pickled cucumber out of the special flavor, crisp;

6.

Pour a little sugar, the amount should not be too much, mainly to play the role of the flavor, freshness, so there is the amount of a tablespoon of it; pouring the amount of soy sauce, the best to submerge the cucumber diced, or flat; and finally poured a

1. cucumbers try to choose not have a big belly, the kind of juicy seed big, soft collapse of the taste is not good;

2. pickling more garlic slices of ginger, so that the next day can be eaten, otherwise to pickle at least 7 days in order to let the nitrite natural reduction;

3. the amount of soya sauce should not be less to pickle the cucumber diced appropriate, put in the jar, but also to have the opportunity to shake a few, so that all the cucumber is not a little bit, and the cucumber can not be used.

3. The amount of soy sauce should not be too small, so that the cucumber is not pickled. After putting the cucumber into the jar, it is necessary to shake the jar a few times, so that all the cucumbers can have a chance to soak in the soup; the remaining soup can be simmered and cooled down to continue to be used.