I bet it's not croton
Probably close. The raw material of fennel beans eaten by Mr. Kong Lao is not mung beans, red beans or adzuki beans.
Soybean [what]
Eagle bean [thinking]
Broad beans. It's hard and it hurts my teeth! It can be seen that Teacher Kong has good teeth!
It should be fried black beans. It tastes good. It's just fart.
When it comes to fennel, I think of Kong Yiji's four ways of writing. This name is widely known for Mr. Lu Xun's short stories. But I seldom eat it in Beijing for many years. Some people thought it was peas or edamame before, but people often think of flowering beans as fennel beans.
For some reason, fennel beans are rarely sold in many shops in Beijing. Sometimes I have to go to Zhejiang restaurant to taste new things. Because I like it, I also pay special attention to the practice of fennel beans. Now I am lucky enough to get one: choose the best dried broad beans and cook them in boiling water for 15 minutes without covering; Cooked and fished out, immediately poured with cold water, so that the cooked broad beans were suddenly wrinkled by cold, then put them in a pot and stir-fry with sugar, salt, fennel and dried vegetable powder. The finished fennel bean is blue and white; The hidden medicinal fragrance melts in the mouth, with the sweetness in the brine; When chewing, it is tough but not hard, and it has a lonely taste. Perhaps this may be the authentic fennel bean written by Lu Xun, and it is not known whether it comes from Xianheng Hotel. But at least we know that fennel beans are made from broad beans.
Interestingly, the pronunciation of fennel in Beijing sometimes scares you. They generally read meat instead of Hui, especially when it comes to fennel wrapped in jiaozi. When I asked Beijingers why they read hun, they couldn't explain why, only that it was because of habit.
Boiled beans with fennel
Anise beans are made from broad beans. It should be a famous snack.
Anise bean was originally a special local snacks in Shaoxing, Zhejiang. The main ingredients are broad beans and eggplant, and the auxiliary materials are star anise, cinnamon and salt. Fennel beans are fragrant and salty, with a slightly sweet aftertaste.
Because it is cheap, economical and practical, it has gradually become the "wine blank" of urban and rural hotels in the four seasons.
It should be a kind of big mung bean seed, right? Beans are much bigger than soybeans and are pure green. We also often plant some on the edge of the ridge, harvest them after autumn and cook them with peanuts. Add pepper, fennel, ginger, star anise and other seasonings. I wonder if the fennel beans written by Lu Xun are green beans?
Broad beans, fennel, salt and spices are cooked together, and the northeast is generally fried, strange beans! ! It's quite big.