In Jiangsu area, there is a custom of eating this kind of food, which is usually cooked with rice, indicating that eating healthy and the grain is abundant. Broad beans are recorded in the ancient book "Agricultural Books": "The first of a hundred grains can be used to cook food and replace rice to satisfy hunger." This is related to the local environment, because it is saline-alkali land, that is, the soil contains saline-alkali, so either broad beans or cotton are planted in the field. In May every year, when broad beans are ripe, many people eat them as vegetables and meals.

Why do you want to eat broad beans in long summer?

After the long summer, it is the season when green broad beans are on the market. In Jiangsu, many people will cook broad beans and rice in one pot, which is called "broad bean rice".

In Wang Zhen's "Agricultural Book", broad beans are said to be "the first of the hundred grains, which can be eaten when cooked, instead of rice to satisfy hunger". In the rural areas of northern Jiangsu. Most of the fields there are salty fields (the soil contains saline-alkali soil, which evolved from the yellow sea beach), and the fields are planted with either broad beans or cotton. In May every year, when broad beans are ripe, many people use them as food and rice. In cities, broad beans are often eaten as side dishes.

Broad beans are soft and crisp, with waxy sand, soft and greasy, and delicious. Whether eaten as a side dish or as a "snack food", there are many ways to eat it. Su Beiren has a soft spot for broad beans. In the season when fresh broad beans are on the market, they are often used to stir-fry pickles and burn shredded bamboo shoots soup. On the Dragon Boat Festival, some people cook glutinous rice with broad beans and wrap it in jiaozi. Whenever green beans are on the market, they like to invite three or five friends to enjoy the feast of broad beans.

How to eat broad beans in long summer

The first course of this broad bean feast is orchid beans. The so-called "orchid beans" means fried broad beans. Because the shell of the fried broad bean is slightly open, the oily watercress inside is exposed, which looks like an orchid, hence the name. The taste of orchid beans is crisp, crisp and fragrant. Before frying, the broad beans with full particles, uniform size and intact should be washed with clear water to remove impurities. Then rinse with clear water and peel off the whole broad bean 1/3. Lazy people can cut a hole in broad beans with a knife. After draining water, put it in a pot and fry it until the water is fully evaporated and the color is slightly yellow. Take it out, drain the oil and cool it, and sprinkle some salt according to the taste. Orchid beans are best for drinking. Sip a little wine and chew two orchids, and you will feel like entering the orchid garden.

Then try frying green beans. Peel off the pods of fresh broad beans, boil them in boiling water for two minutes, take them out and drain them; Heat a wok, put oil in it, stir-fry some shallots, then pour in broad beans and stir-fry until the bean skin is wrinkled, add some salt and stir-fry; Finally, add a little water and stew for a few minutes, and then take out the pot after the water is completely drained. Others use wild vegetables as ingredients instead of leeks, and the taste is also very good. Stir-fried broad beans are green and tender, full of pastoral flavor and delicious, realizing freshness and simplicity in the field.

Then taste spiced beans. The practice of spiced beans is not complicated. Wash and dry the broad beans with skin, and pour them into the pot. Add star anise, pepper, spiced powder, salt and other seasonings, add water to drown broad beans, and raise them with one finger; Bring the fire to a boil, and simmer until it is crisp and rotten. I like spiced beans best. I often string cooked spiced beans around my neck and eat them slowly. The fennel beans written by Mr. Lu Xun, that is, spiced beans, are liked by both ordinary people and literati.

Finally, please drink watercress soup. Sauerkraut is the best accessory of douban soup. Green broad beans can be peeled and washed, pickled vegetables washed, cut into short silk with a knife and squeezed properly; Heat the wok to 50% heat, add shredded sauerkraut, stir-fry broad bean petals, add water and salt, and cook sour. When the watercress blooms, take it out of the wok and spoon it into the soup basin. Add chopped green onion, pepper and monosodium glutamate. Douban soup is very refreshing and appetizing.

How to choose broad beans

1, look at the color: the color of broad beans is emerald green, and the brighter the color, the better. In order to avoid artificial dyeing, you should breathe through your mouth and knead with your hands to see if there is any fading.

2, look at the shape: the shape of broad beans is oblate. When we choose, we should also look at whether the broad beans are full and round, and the fuller the better.

3. Pinch by hand: Pinch by hand. Good broad beans should be hard and not pinched. Second-class broad beans are soft, and this kind of broad beans is not delicious.

What other foods are there in the long summer?

1. Taste the three fresh foods: they are all based on the combination of seasonal health foods in various places, mainly including "ground three fresh", "tree three fresh" and "water three fresh". The three fresh plants are broad bean, amaranth and cucumber, or amaranth, broad bean and garlic sprout. Three fresh trees include cherry, loquat and apricot, or plum, apricot and cherry. The three kinds of fresh water are conch, puffer fish and shad, or shad, shad and yellow croaker.

2. Seven teas: It's hot in summer. Drinking tea helps to quench thirst and regulate body balance. On the festival day, some families will ask for tea from each family, cook it and drink it together. Longjing and green tea are common.

3. Long Summer Eggs: At this time of year, children hang cooked chicken, duck and goose eggs on their chests. It is said that it can avoid summer and heatstroke. The main method is to put the eggs in water and cook them, and add salt and tea. , especially delicious.