Broad beans, also known as beans, Japanese beans and fingered citron beans, are annual leguminous plants with white or light purple corollas with black spots. There have been many opinions about the origin of the name of broad bean: Wang Zhen, an agronomist in the Yuan Dynasty, said in his agricultural book: "Silkworms are ripe, hence the name"; Li Shizhen, a famous medical scientist in the Ming Dynasty, said in "Edible Materia Medica": "Pods are like old silkworms, hence the name."

Omnivorous fragment 16: old bean

Interplanting beans in mulberry fields is an ancient farming method, which is the same from Jiangnan to Bashu. When I went to Qiu Lai in summer, the stems and pods of broad beans were all brown. When I put them away in the ground and dried them, they were round old beans with a light brown and dark brown shell.

Known as the "soul of Sichuan cuisine", Sichuan Pixian watercress, in addition to real estate Erjing pepper as sauce, is the main ingredient, followed by Hu watercress. The production method of this kind of bean paste, such as fermentation, mildew growth, drying and tumbling, is said to be quite scary.

My grandmother saw it once in the country, and when she got home, she never ate bean paste or her own cooking again. When I was a teenager, I splashed a spoonful of red bean paste on a bowl of white rice. I could dig with relish and point the bowl to the sky. I couldn't figure it out, but I was afraid to think about how the red bean paste was made. When you eat meat and enjoy it, you have to consider the cruelty of animals when they are killed. Probably cruel to people and animals.

There are also many ways to make old beans. Hours, there are homemade "sand beans" in the countryside during the New Year. In a large wok, the beans are buried in the sand and fried, so that the heat transfer is uniform and will not be fried. Fried beans will split a small mouth by themselves, which is easy to peel and crisp to eat. The children grabbed a handful of sand peas, stuffed them in their pockets and ran out of the door. Soon, they will walk half a street with a group of friends.

Of course, dried beans can be fried without sand, but the name of the direct fried bean is changed to "iron bean". It takes some time for this kind of beans to be peeled and eaten, but grinding their teeth for a long time is another taste. It is because of this bean that my childhood playmate lost a small front tooth, so I think the word "iron" is really accurate.

Another product in Chongqing is also made of beans, called "strange beans". It is fried with beans wrapped in a layer of sauce. The inside is crispy and golden, but the taste is all in the paste outside the beans, hemp, spicy, fragrant, crisp, sweet and salty. Crispy, sweet and salty mouth is well known, but it is also common. The wonderful thing is that hemp and spicy are the second hand. The more you eat, the hotter you get. The more you eat, the more numb you become. You pee in your mouth, but your hands don't stop.

When I left my hometown as a child, what I miss most is this strange beany smell. When I was in Urumqi, a comrade-in-arms came home with a bag, which was in the coat pocket of the Serbian army and walked on the snowy road of the military compound under the carp mountain. It itches when you walk. Take off your gloves, take them out and hold them, and send them to your mouth one by one. Your fingers are frozen stiff. Eating while walking made my mouth sigh and spit out clouds of white fog. In front of me, there is a vast land, Woods, roofs and roads. I still remember the smell and scenery today.

Stir-fried beans, there are also "orchid beans" and "jade belt beans" in Jiangnan, and their names are all interesting. Orchid beans are easy to understand, probably referring to watercress-like orchids fried after water is made. Jade belt beans took a lot of brains. Look carefully at the circle of brown bean skin left on the bean waist, and you will understand that it really takes a lot of effort, but the taste is actually flat.

Or Xinjiang is simply called "fried soybeans". Dabancheng's "fried soybeans" are the most famous. Many garlic cloves are fried in oil and then sprinkled with salt. It's really fragrant and crisp. Throw a few pills at the entrance, which are crisp and strong. I'm really sorry if I don't look up and float to white. This is a good accompaniment wine, which I haven't drunk for many years.

Besides frying, there is another cooking method. Fennel is the most famous among boiled beans, and this reputation has a lot to do with a novel. When Kong Yiji arrived at the store, ... he said to the cupboard, "Heat two bowls of wine and have a plate of fennel. It will release money for nine projects. "Lu's word" Pai "is really impressive.

Fennel beans are made by soaking cowpeas in water and just sprouting, that is, adding fennel, cinnamon, salt and other seasonings, slowly cooking with low fire, and taking out the pot after the water is dry. Its color is dark brown, the bean skin is slightly wrinkled, the entrance is soft and chewy, and the fragrance is sweet. It is also a perfect match with Shaoxing flower carving with small mouth. It would have been nice to sit on a bench in Shaoxing Xianheng Hotel. It's just that there are few beans in that dish, and there is always a saying in my ear, "Not much, not much! how much is it? Not much ",the bottom of my heart secretly smile.

Shaoxing people call Hu Douluo bean. Then I went to Ninghai and Sanmen in eastern Zhejiang, only to find Japanese beans. After careful questioning, I told another story. When Qi Jiguang was ordered to fight against the Japanese aggressors, the imperial court rewarded him with his head. It was inconvenient for soldiers to March with his head, so he went to Houying first to exchange Japanese heads for broad beans, and then rewarded him with points. Think of the little devil's head as mustard beans. The name is heroic, so I wrote it down.