As soon as April arrives, broad beans are competing to appear in BLACKPINK in the vegetable market. The green and plump broad bean clips are heavy and bulging, and they are very popular when you look at them. So there is a plate of seasonal dishes on the dinner table of ordinary people's homes, which is green and dripping, making people drool. I have a special feeling for broad beans since I was a child, because it is delicious on a plate and accompanies me through every spring. In my impression, it is the pure taste of spring. Whether it is its fresh turquoise or the pink and purple bean flower, it represents a kind of beauty, just like that fleeting youth.
In the early spring, when the weather is warm and cold, the bean curd has already bloomed in the fields, and clusters of fields are swaying against the spring breeze, just like little messengers, welcoming the arrival of spring. In the spring when a hundred flowers blossom, the bean flower blooms earlier, modest and low-key, just as Wang Shishen wrote in his poem: broad beans blossom and reflect the female mulberry, square stems and green leaves are fragrant, the wild powder in the field is unloved, and the east wind does not drive away the fragrance. However, if you look closely at the petals, the faint powder is rubbed into a thin layer of purple, and the black spots like black eyes are printed on the white petals, just like a small butterfly with its wings folded and stopped on the branches. I can't help but think of a children's song I learned when I was a child:
Silkworm, bean curd,
Rows and rows
Like butterflies flying in the fields,
Like butterflies flying in the fields,
...
When I was a child, besides playing in the fields, the most interesting thing was to find broad bean ears. Every time after school, several friends get together and go to the fields to look for broad bean ears, which are small leaves that look like cat ears and are mixed with green bean leaves and black-and-white and purple bean flowers. They are completely the same in color and texture as other leaves, so it is not easy to find them among the dense leaves. It is careful to spell, and it is better than eyesight. If we find it, it will be like finding a treasure, and we will dance happily. The lobules like ears will be carefully held in our hands and then sandwiched into textbooks, just like a precious treasure.
As soon as the bean flower is withered, the broad bean clip will gradually become full day after day, from thin as a little finger to slowly long and thick, and even become thicker than the thumb, standing upright in rows, getting thicker and fuller. At this time, stir-fried broad beans or garlic sprouts are picked. When this steaming green side dish is served, the dense aroma is full of the thick spring customs. These days, almost every family has a plate of green on the dining table, and it seems that they are not tired of eating it every day. Although this side dish of broad beans is delicious, it is very seasonal. It doesn't take long to serve, and it can last for a month at most. As soon as the time comes, the broad beans will shed their thin green coat and slowly put on hard shells. As a result, people have one more complaint in the tasting: "Alas, today's broad beans are a little hard to eat", "Ah! Eating broad beans is like spitting skin ","Broad beans are old and not delicious "... Even though everyone is still reluctant to part with this side dish, broad beans still have to bid farewell to the table of ordinary people and make a curtain call in early summer.
Just-aged broad beans can no longer be stir-fried side dishes on the table, but smart people always have a way to turn them into another delicacy-fennel beans. When I was a child, when I was reading Lu Xun's novel Kong Yiji, I first met fennel beans: Kong Yiji said to the cupboard, "Warm two bowls of wine and ask for a plate of fennel beans." That text, let us remember the pedantic and foolish acid scholar Kong Yiji, and let us remember "fennel beans" from now on. At that time, we were in an era of material poverty, so we were full of infinite reverie and longing for "fennel bean", and even when we read the text and read the word fennel bean, we could not help swallowing saliva. Later, I was lucky enough to go to Shaoxing, Mr. Lu Xun's hometown, and I brought back a big bag of fennel beans. Fennel beans are soft and fresh to chew, with strong fragrance, wrinkled skin and bluish yellow color. Bean meat is cooked but not rotten, soft and not rotten. It is full of saliva when chewed, fragrant, salty and fresh, with a slightly sweet aftertaste. This is a traditional food full of local characteristics. The word "fennel bean" alone is full of lush memories of our youth. Although we can't go back, we can't forget it.
When the broad bean clips are covered with hard black shells, broad beans begin to return to people's food baskets. At this time, the black shells can be easily removed with a gentle pinch, and then the broad bean petals are fried with sesame oil, sprinkled with salt, and transformed into crispy and delicious salted broad bean petals, which are golden in color. When you put them in your mouth, they are crunchy and crunchy, making them a snack for young and old Xian Yi. In the hot summer, when the heat is unbearable, perhaps the most timely thing is a bowl of porridge with a plate of salted broad bean petals, so ordinary and simple days can still be lively and fragrant.
in April, the world is full of colorful flowers, and the eyes are full of wheatgrass, which is dazzling. However, broad beans, with a vigorous green color, have brought infinite vitality, and also brought delicious food to the world. April wheatgrass, I love this touch of turquoise alone.