The advent of the sting is like blowing the horn of spring, and all things are awakened from the state of dormant collection, and are rejuvenated and vigorous in the warm sun and rain of spring. So from this time of year on, the scenery changes almost every year, and this is the magic of nature. Of course, not only can you see spring from the scenery around you, but there is also one place that can best highlight the colors of spring, that is, the vegetable market, where the smoke of spring is the strongest, and the breath of spring also flows here.

Spring bamboo shoots, shepherd's cabbage, toon, pea tips...... These spring vegetables are fresh one by one, becoming the "hot goods" in the vegetable market in this season, and the characteristics of Chinese people who love to eat and understand how to eat are also vividly expressed here, everyone is a foodie in this season, and can find the freshest ingredients in this season most accurately, which is a summary of people's experience over the years, and also a deep understanding of nature.

It is known as the "first bean of spring", the emerald green and full, like "emeralds" scattered in the vegetable field, people even if there is a long queue, they have to take it home, it is broad bean. For many people, the broad bean represents the symbol of spring, which has long been a memory on the tip of the tongue, and whenever this time comes, the familiar taste will come to mind.

Broad bean is one of the earliest legume crops cultivated and eaten by humans, and its original name was "Hu Dou", which is an exotic bean that followed Zhang Qian. Even so, its edible history in China has spanned thousands of years. In the "Compendium of Materia Medica", the origin of its name "broad bean" is explained, "Hu bean." The bean is like an old silkworm, hence the name", and people's understanding and research on it are getting deeper and deeper.

In modern times, people call it the "bean of wisdom" because studies have found that it contains a large number of amino acids, phospholipids, as well as calcium, zinc, manganese and other components that are beneficial to the brain and nervous tissue. At the same time, it contains vitamin C, vitamin E, vitamin K, folic acid, flavonoids and other extremely rich nutrients, which help to clear away heat and fire, dilute water and dispel dampness, strengthen the spleen and stomach, strengthen muscles and bones, prevent constipation, protect cardiovascular system, etc. It is a bean that combines a variety of excellent qualities. Therefore, eating it in the spring is a manifestation of the great wisdom of not eating from time to time.

One clears heat, two dispels dampness, three laxatives, four strengthens muscles and bones, eat quickly in 3 months, and stir-fry is particularly delicious. Stir-fried beans are the most common way to eat broad beans, and they can be paired with many ingredients. Let's share with you a combination, put it together with sauerkraut, white mushrooms, every ingredient in it is delicious, so that a stir-fried plate is served on the table, and this spring is complete. Let's take a look at the specific method~

1. Yuan Mei, a "great gourmet" in the Qing Dynasty, once said in "Suiyuan Food List" that it is best to eat broad beans in spring. Therefore, eating broad beans is about freshness, and try to buy and eat as much as possible, which is the respect for it. Peel them out of the beans one by one. The outer film is also peeled off, and then rinsed twice with water to wash away the astringent smell on the surface.

2. White mushrooms are also known for their freshness, prepare four or five here, first scrub them twice with warm water, then dry them and cut them into large slices.

3. In the practice of spring freshness, add some sauerkraut, as if increasing the delicious background color, no more, a little bit can play the finishing touch, wash with water, then dry and chop, and prepare some garlic and millet pepper.

4. In contrast, lard is more exciting than vegetable oil to stimulate the freshness of broad beans, prepare a little pork belly here and cut it into small pieces.

5. Heat the bottom of the pot first, pour the diced meat inside, pull it for a while, the fat will be precipitated in the roasting, then pour the white mushrooms inside, use the fat to fry, and in about two minutes, its umami will be fried.

6. The protagonist can get out of the pot, fry it with white mushrooms for one minute, then cover and simmer for about three minutes, so that both are thoroughly cooked.

7. Finally, pour all the ingredients inside, including sauerkraut, randomly cook a little salt, a little sugar, and continue to fry quickly, so that all kinds of umami mixtures burst out, and you can put them on the plate.

3 Broad beans are on the market, today I shared with you the content about broad beans and how to eat, don't miss it, don't let down the taste of this season. This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. Everyone is welcome to like, collect and retweet! Thank you for your support!