There are only a few days left! Have you eaten this year's spring vegetables?

Author: Fluent

After the Waking of Insects, peach blossoms are about to bloom, and spring vegetables are growing vigorously. The fragrance of spring leeks, tender spring bamboo shoots, fresh Chinese toon, and glutinous broad beans are the main characters for diners in Shanghai, Jiangsu, Zhejiang, and Anhui to satisfy their "spring cravings". Due to the weather, the concentrated time for spring vegetables to be put on the market this year has been delayed. However, after this wave of rain, the season of spring vegetables will gradually pass, so hurry up and seize the few remaining opportunities to eat all the spring vegetables you have not tasted!

Among the above-mentioned spring vegetables, my favorite is the fresh and tender broad beans. There was a hot topic on Weibo, #Broad beans are like Chinese cabbage in the north in winter# . Buy more during the season, peel them into beans and freeze them, and the flavor of the broad beans can be extended to the next six months.

Broad beans have different ways of being eaten, from tender to old. My favorite is the most fragrant scallion oil broad beans, while the more time-honored way is to stir-fry with pickles. Yuan Mei included a description of a way to cook broad beans in Suiyuan Food List: "The tender new broad beans are stir-fried with pickled mustard greens, which is very delicious. They are best eaten as soon as they are picked." As the temperature gradually rises, the tender broad beans slowly turn into old broad beans, and are no longer suitable for stir-frying. Their best fate is to make fried bean paste or the Shaoxing side dish "fennel beans" in Lu Xun's Kong Yiji.

Broad beans are popular in spring, not only for their soft, sweet taste, but also for their high nutritional value. Broad beans are high in protein and cholesterol-free, and are rich in minerals and vitamins, so they once became one of the most popular beans in spring. However, some people are allergic to broad beans, or have congenital "favism", so these people need to be very careful when eating broad beans.

In the past, every spring, the elderly in the family would buy a lot of broad beans, then peel the beans and freeze them in small packages, so that they can enjoy the delicious broad beans in other seasons. Especially the crispy, soft and fragrant pickled bean paste is the favorite of the elderly in the family. Let's try this delicious dish together in today's micro-diet therapy~

Pickled Vegetable and Bean Paste

Materials

250g broad beans, a handful of pickled mustard greens, dried shrimp (or a little scallop)

Method

▲Peel the broad beans and wash them clean

▲ Heat the pan, add oil, and fry broad beans until fragrant

▲Add water, cover the pot, and cook the beans

▲After cooking, turn on low heat and crush the broad beans with a spatula

▲After crushing the broad beans, some grains can be left. Stir-fry for a while and then turn off the heat.

▲ Heat another pan and fry the snow vegetable until fragrant

▲Add the soaked dried shrimps with the shrimp threads removed and a little soy sauce

▲Add the chopped bean curd and stir-fry

▲Add the water used to soak the dried shrimps and stir well

▲Add salt and white pepper to taste and serve

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