Home-cooked side dishes that you never get tired of eating, delicious and delicious

Homemade white-cut chicken

Ingredients: half a local chicken, a little chives, a little ginger, two spoons of cooking wine, a little minced garlic, one spicy millet, two spoons of light soy sauce, a little chili powder, half a spoon of salt.

Method:

1. Wash the chives, leave some chopped green onions, and tie the rest into green onion knots.

2. Wash the millet spicy and remove the stems and chop them into minced pieces.

3. Clean the chicken, add cooking wine, ginger slices, and green onion knots to the pot under cold water and cook over high heat for five minutes, change to low heat and cook for eight minutes, turn off the heat and soak for five minutes.

4. Put minced garlic, millet spicy, chopped green onion, chili powder, light soy sauce, salt, into a small bowl, add chicken soup and mix into water.

Beef balls and cabbage soup

Ingredients: a little beef balls, an appropriate amount of green cabbage, a little ginger, a little pepper, half a spoon of salt, and an appropriate amount of chicken broth.

Method:

1. Rinse and thaw the beef balls with water and cut them in half.

2. Wash the cabbage and cut it into small pieces.

3. Put the chicken broth in a casserole, add ginger slices to boil, skim off the chicken fat, add the beef balls and continue to boil.

4. Add the cabbage to a boil, add salt and pepper to taste.

Sautéed radish leaves

Ingredients: 500 grams of fresh tender radish vegetables, two red peppers, an appropriate amount of minced garlic, half a spoon of salt, an appropriate amount of lard.

Method:

1. Remove the old leaves and yellow leaves of the tender radish vegetables and clean them.

2. Boil the water in a pot, blanch the stems of the radish leaves for a few seconds, then blanch all the leaves in boiling water until the radish leaves are emerald green, take them out and soak them in cold water for a few hours.

3. Remove the radish leaves and wash them again, wring out the water and chop them into minced pieces.

4. Wash the red pepper, remove the stem, remove the seeds, and chop into minced pieces.

5. Heat the pot and fry the lard, add the minced garlic and chili pepper to stir the fragrance, then pour in the radish leaves and stir-fry evenly.

6. Add salt and a little water and stir-fry for two minutes.

Tips: Radish vegetables can also be soaked in water with a little salt for two or three days to become radish sauerkraut, which is also very crispy.

Scrambled eggs with tomatoes

Ingredients: 2 tomatoes, 3 eggs, a pinch of chives, a pinch of shredded ginger, half a spoon of salt, appropriate amount of cooking oil.

Method:

1. Wash the tomatoes, cut them with a cross knife at both ends, soak them in boiling water for 10 minutes, peel off the skin and cut them into small pieces.

2. Beat the eggs into a bowl, add a little salt, beat and set aside.

3. Wash the chives and chop the green onions.

4. Heat the pot and add oil, fry the egg liquid in the pan, and then use a spatula to cut it into small pieces.

5. Heat the pot again and add oil, add tomatoes to stir-fry the juice, add shredded ginger and egg pieces and stir-fry evenly.

6. Add a little water and simmer for two minutes, then add salt and chopped green onion and stir-fry evenly.