Qiantang River 丨 Broad bean's tricks

Zhejiang News Client He Wanling 20,000+Reading

It has nothing to do with pictures and texts. According to visual China.

In Changshan, Zhejiang, in my hometown, the dialect is called Broad bean.

"Dream of Red Mansions" seventy -one times, Mother Jia 80 Daqing, hanging lanterns in the house, and opening the phoenix. Jia mother said to Sister Feng and Xun: "You two are here to help the two masters pick me for me.也积积寿，前儿你姊妹们和宝玉都拣了，如今也叫你们拣拣，别说我偏心。”饭毕，贾母又与喜鸾四姐儿一起，洗手，上香，捧过Come a liter of beans. The two aunts first read the Buddha, and then picked them in one by one. The next day was cooked, and it was fate in the cross street.

When I arrived at home in the evening, I sat alone on the balcony, did not pick broad beans, and only peeled with broad beans.

The mother said that the season of broad beans was ten yuan and fifteen pounds, and sold it with shells. It was pulled by people in the suburbs.

There are also broad beans, but everyone believes that the broad beans in the villagers are the most organic.

Sitting slowly peeling the broad beans, the broad bean shell is thick and strong, fat, rolling, like a thick and thick layer of winter quilt wrapped. Sleeping three broad bean babies in a fat bean pod, each baby is still covered with a thin quilt. When peeling, the "umbilical cord" at the top of the broad beans is still hanging in the pods. Black nail seal.

Yuan Mei's "Sui Garden Food List" wrote: "The tender of the new broad beans, stir -fry with pickled mustard. It is wonderful."

I eat with peeling.

Pick a tender little broad bean, peel off the green skin coat, and expose the bean paste green bean -green bean -green. The smell of raw broad beans is a bit soft, a bit crispy, a little juicy water flavor. In short, it is still the fragrance of the plant. At the moment of picking that moment, the Qi Qiyu is still good.

On the table is a changeable broad bean: green bean, broad bean egg flower soup, broad bean fried meat, and mixing a few grains of broad beans when baked potatoes.

"Summer, I want to eat broad beans." I said a spoonful of broad bean egg flower soup in my daughter's bowl.

Broad bean egg flowers, blue bean paste is emerald green, and the light egg flower is shrimp yellow. It looks fresh and refreshing, and it tastes refreshing, but my favorite is oily broad beans.

Broadwood is stewed in broad beans. Oil and stir -fry are the best. For this reason, I also bought a small casserole on the Internet. Stewed broad beans do not need to take off Qingyi. Slowly stew in oil and water, add cinnamon, add fragrance leaves, add fennel, add millet spicy, stewed until it is soft as sand, and stewed into a bag of broad beans.

The color of the oily broad beans is not as bright as stir -fry, but there is oil and water in the belly, and life is meaningful. Bite the broad bean skin with a small mouth, slipping, and sucking from the tenderness of tofu from the entrance of the hole. After sucking, I vomited.

I always love to eat these foods that cook until mud -like, like an old grandma, and the food that does not feel non -waste is the essence of heaven and earth.

When I was a kid, there were also broad beans into spiced beans, strange beans, dark brown, bean skin with beans, bean skin frying dry and hard, beans are crispy and crispy, and some salt grains were applied on it, gaga. With one sound, Wu Xiang is rich. When you encounter a few hards, you can get a lot of effort and chew slowly. Although it is troublesome to eat, it is the deepest snack when I was a kid.

Imagine that in the early summer, the green greenery, the sky is high, the sun is long, and the peony is vertical. It is a plate of blue plums to drink a glass of green plum wine and sniffing a rose incense.

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