Chickpea originated in West Asia and is now widely planted in more than 40 countries in the world, as well as Xinjiang, Gansu, Inner Mongolia, Qinghai, Shaanxi and other regions in China. Among them, Rem County in Xinjiang has the largest planting amount, which is called "Muleinuo Hu chickpea" in Uygur language. It is very popular in western food and has high nutritional value: its pure protein content is as high as 28%, fat 5%, carbohydrate 6 1% and fiber 4-6%. Chickpea contains 10 kinds of amino acids, 8 of which are essential for human body.
Chickpeas are actually quite common. Basically, it is sold in supermarkets around us, but it may be placed in a small corner and not eaten often. We didn't notice them. In particular, Uighurs have a special feeling for chickpeas, which are called "glutinous calling" and eat in a variety of ways, from staple food to snacks. Especially when there are guests at home.
Put the cooked chickpeas into a cooking machine, add white sesame paste, coriander powder, salt and black pepper, and beat them into paste. Pour into a bowl and sprinkle with sweet red pepper powder. Pea has a well-developed root system, and the main root depth can reach two meters, which is very drought-tolerant. At the same time, there are nodules on the roots, which have strong nitrogen fixation ability. 50 kilograms of pure nitrogen can be fixed per hectare, and winter crops such as wheat can be interplanted. The main crops did not reduce production, but increased the income of chickpeas.
Soak chickpeas in clear water for one hour, and then wash them for later use. Cut the old duck over one year old into pieces, not too big. Prepare some ginger slices and a proper amount of medlar. First, blanch the old duck, put it in a pot and blanch it with cold water.