A few years ago, the peas were boiled into mud and pressed in a carved wooden mold, and they became gadgets. Kittens, dogs, rabbits and pigs bought them, and children played and ate them.
It is said that dried peas and new peas are all cooked when vegetables are eaten. It is timely to add a little diced ham or chopped chicken to fresh vegetables, but it is very good, even vegetarian stewed peas are extremely delicious. Cooked peas should not be cooked for a long time, and the soup will be gray and opaque.
In recent years, eating Dutch peas has risen in China. I have eaten Dutch beans in Xiamen. It is best to be broad and tender. Some pieces of Dutch beans should be added to the soup and rice noodles in Xiamen. Eating Dutch beans in Beijing is all shipped from the south. I saw them growing in the fields in the suburbs of Xiamen. Small red flowers and bright green leaves are lovely.
Pea tender head My hometown is called pea head, but the word pea is pronounced as An. Yunnan is called pea tip and Sichuan is called pea top. My hometown is generally fried with oil and salt. Yunnan and Sichuan add it to the noodle soup, which is called gone with the wind or green. Don’t add pea seedlings, which is called gone with the wind, how green and heavy red it is. Eat more pea seedlings and peppers, eat hairy belly hot pot, and promote a large plate of peas in the thick soup after rinsing all kinds of meat.
Peas can be painted. I once saw Qian Shunju’s album painting in Shandong. It is peas. I can’t forget Qian Shunju’s painting. The color is charming but not vulgar. The pen is slightly thinner and chic. I have seen a picture of Japanese bamboo and phoenix. The color of pea mosaic is more beautiful than Qian Shunju’s, but I don’t know why a long ochre snake was painted in front of peas. Is it true that Japanese people think snakes are also beautiful?
May 7, 1999
soybean
Bean leaves can be eaten as a dish in ancient times. It must be made into soup. No one has eaten them since then. I have never heard of anyone eating bean leaves and fried bean leaves and bean leaf soup.
In our summer, every family has to eat fried edamame with green pepper several times. In the Mid-Autumn Festival, we cook edamame with shell. My father will cook a kind of edamame with peeled green pepper. It is different to cook it with soy sauce and sugar. The cooked soup of waiting beans is spread in the sieve to dry the half-dried edamame and wrinkle it into a small pot of wine. It is wonderful to cook it for a few days at a time.
Boiled edamame in brine in Beijing bistro is a well-cooked pub. It seems that it tastes better if you cut the pods off and eat them than if you put them on a plate.
Toona sinensis bean is very good. Toona sinensis tender head is slightly scalded in water, drained, chopped and cut with salt. Soybeans are cooked with salt, and the Toona sinensis is shaken well and stored in a glass bottle for food every other day.
Beijingers pay attention to more than a dozen dishes when eating Zhajiang Noodles, such as shredded cucumber, radish and green garlic, and a pinch of edamame or diced green beans. No grocery store buys minced meat, fried sauce and green beans, which bring out the best in each other.
Beijing people stir-fry sesame tofu with a few green beans to sprout a little.
Thirty years ago, Daoxiang Village in Beijing sold smoked green beans with good tea. This kind of beans may not be smoked, but they may be boiled with a little fennel and dried into skin, which is slightly wrinkled, soft and hard. Now it is gone. I think it is because of work that smoked green beans are very cheap.
I don’t know how Jiangyin powder salt beans can make soybeans grow so big and long, but half an inch of salt fried beans don’t shrink, and the color is white and crisp, so they become fine powder when chewed. Therefore, the taste of powder salt beans is far better than that of peanuts. It is a good match for eating powder salt beans and drinking white wine. At that time, I didn’t know how to drink. I sat in the repair room to drink water and eat beans on Sunday, and read Li Qingzhao’s Xin Qiji’s ci. It was a special taste. I studied in Jiangyin Nanjing for two years, and most of them passed away in this way
Daoxiang Village, Gui Xiang Village, Suzhai and other places used to sell bamboo shoots, soybeans, dried bamboo shoots, chopped and boiled with soy sauce and sugar. Now it is rare.
Give a little care to the cadres of the seventeenth grade in the three-year natural disaster. Send a few pounds of soybeans and a pound of sugar every month. Call them sugar bean cadres. I cook bamboo shoots with bean method. Put a little dried bamboo shoots. I dried the mushrooms in Zhangjiakou dam. I made them at home and gave them back to people. I sent them to Huang Yongyu for Yong Yuer. I ate them. In my diary, I wrote that soybeans are not delicious, but Wang Bobo can make them delicious. Wang Bobo is great.
Stir-fried soybean sprouts should be cooked in sweet and sour.
The soup with bean sprouts is very fresh. The soup with bean sprouts is fresh in Su Zhai Temple in South China. An old man ate Su Zhai in a temple. He suspected that there was a shrimp bag in the soup. He ran to the kitchen to check and saw a pot of bean sprouts and mushrooms in a big pot. The soup with bean sprouts and sour mustard porridge was very good. This taste was puzzled by northerners.
Soybean’s greatest contribution to the people of China is that it can make bean curd. Without bean curd, people in China will be short of a large piece of life, and the chef of Shangni vegetarian restaurant will be out of the question. Vegetarian dishes except mushrooms, mushrooms, golden mushrooms, winter bamboo shoots and bamboo shoots mainly rely on bean curd bean curd, which is a bean variety. We should write another article on bean curd.
May 1, 1999
mung bean
Mung beans are the heaviest in grain, and a sack of mung beans is 270 Jin, which cannot be carried by non-strong labor.
Mung bean is cool. Drinking mung bean soup, mung bean porridge and mung bean rice in summer can dispel summer heat.
The biggest way of mung bean is to be a fan. It seems that it is a specialty of China. The common way of eating noodles is that overseas Chinese love to eat fans in soup. This will probably cause them to think about their hometown. Every year, a large number of fans will be shipped to all parts of Southeast Asia. Overseas Chinese are called Longkou fine powder. Most of them are called Shandong powder. My relative is a Malaysian overseas Chinese from Fujian. When I eat at her house, she will put two things in any soup. People in southern Jiangsu like to eat oily tofu. Line powder is a snack, but bean curd is soaked in flat-pointed soup with mushrooms. Lunch has been digested. After dinner, it’s not time to eat a bowl of bean curd vermicelli. It’s quite good. The first dish of Zhenjiang Pavilion Senlong is silver beef vermicelli. I wonder if this is Zhenjiang cuisine. Silver beef vermicelli must be pure mung bean, otherwise it will be easy to burn. I once made a vermicelli in my own home, and it was probably mixed with something else. After frying, it became a ball of black charcoal. The ant tree was a fried vermicelli with minced Sichuan cuisine. The food of a troupe was not well done. The actor had a great opinion. The head of the troupe went deep into the canteen to visit and saw the menu
In a Dream of Red Mansions, You Sanjie said, "Let’s eat noodles with clear water, I’ll see" or "Let’s eat noodles with clear water in mutton soup" means "I didn’t eat my head". What does this sentence mean? I’m not too white yet, but noodles are the main points of meat soup, vegetable soup and noodles. I haven’t eaten noodles that much.
Bean jelly has always been mung beans, but now pure mung beans are mostly miscellaneous beans, while large pieces of bean jelly are sweet potato powder.
Bean jelly North Sichuan bean jelly is best. The color of bean jelly is Huangchuan North bean jelly. When you eat a lot of oil peppers, you should pee in your mouth.
Guangdong people love to eat mung bean paste. A Cantonese sweet shop near Jinbi Road in the south end of Kunyi Road sells mung bean paste sesame paste sweet potato syrup. Mung bean paste sesame paste is delicious, but sweet potato syrup is not very interesting.
Mung bean cake Kunji Qingxiang Suzhou Caizhizhai is the best with heavy oil and roses. Beijing mung bean cake is dry and choking when it is not oiled. I have cholecystitis for a while and I bought a box of oil. My granddaughter loves it and ate a few pieces at once. I think it is incomprehensible.
May 11, 1999
kidney bean
People in Beijing say that lentils from our area are wide lentils. Zheng Banqiao wrote a couplet about a spring rain gourd ladle full of autumn wind lentils. This couplet refers to this kind of lentils. It is fair to have enough food and clothing. Poor people will not grow vegetables in the courtyard. Lentils have purple flowers and white flowers. There are two kinds of purple flowers with less white flowers. In Zheng Banqiao’s eyes, lentils are probably purple lentils with purple beans, and their skin color is also slightly purple. Lentils are light green. They taste almost the same. Only medicine can make white lentils medicinal. Different lentils can be picked at any time when they bloom in early autumn. Banqiao said that the autumn wind gives people the feeling that it is already late autumn. The painter painted the bean curd and painted a weaver. This is a season. Everything runs out in the summer, and it is cool in the moonlight. Listening to the weaver rustling its feathers in the lentil rack, Beijing planted red bean curd, which is red bean and deep purple. This red lentil seems to be eaten and watched by no one. I think this lentil is not always red and has no purple flowers and white flowers.
People in Beijing usually say that lentils are called green beans. I didn’t grow Beijing lentils in my hometown now. Several kinds of lentils are generally called lentil stands, and one kind is called stick lentils, beans, small round sticks, and lentils are literally contradictory. It’s like a stick being called flat, and one kind of beans is wide and tender, and it’s called stuffy beans. I think it’s a misunderstanding that Beijing people eat lentils, but it’s not cooked, stir-fried with cold salad or braised lentils. It’s quite good to stew lentils, cook them with water, turn them over and then stuffy them
I ate a plate of fried lentils in a hotel on the top of Mount Tai. It’s very tender to eat lentils all my life. It’s especially rare to eat lentils on the top of Mount Tai.
May 1, 1999
kidney bean
I have been eating kidney beans in Kunming for several years. Several people in The National SouthWest Associated University canteen often eat vegetables and stir-fry pig blood. Yunnan is called Wangchao Lianbaihua, that is, Beijing cabbage, sea cabbage, Zhangjiakou pimple, and white-gray konjac tofu is cooked almost every day. We bought kidney beans when we cooked them with salt. Because it is very cheap, we eat red and white kidney beans in Kunming.
In the past, kidney bean porridge was sold in a small restaurant in Beijing. The porridge juice was very sticky and it seemed to be sticky.
Like pea yellow, kidney bean rolls are also court snacks. White kidney beans are boiled into sand and put into sugar rolls. They used to be sold in Yilantang Teahouse in Beihai, but I don’t know if they have yet.
When I visited Bazaar in Urumqi, I saw that white kidney beans were as big as the top of my thumb. I really wanted to buy some, but I wanted to take a pack of kidney beans thousands of miles away and go back to Beijing to be nervous.
May 1, 1999
red bean
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