Lentils are divided into white and purple. White lentils are commonly known as lentils. They are wide and thick, with white skin and white meat, full beans, rich and elegant. The clusters of white flowers held high on the top of the fence are like butterflies that are flapping their wings and flying. Wherever the vines climb, these white butterflies will fly to wherever they climb. Purple lentils are slender and full. When the purple butterflies bloom, they will be close to their heads and shoulders, yelling and clamoring.

No one is allowed. There are pods in front of them, but they continue to bloom in the back, and they keep driving into late autumn. The purple lentils are old, and the beans are shiny and attractive, and there are white marks like magpies' feathers. Therefore, purple lentils are also called magpies. Whether you are white lentils or purple lentils, after picking them from the fence, when cleaning them in the stove, you have to pinch and pull them off, tear off the bow string and the two tendons on the back of the bow, fold them into a few pieces, pick them a little in the water, and wait to put them into the pot.

The most common dish for lentils is stir-frying. Put oil in the pot, add large ingredients to fry the aroma, add slices of meat and stir-fry until it is raw, add ginger, garlic, soy sauce, and salt, depending on the color of the meat, stir-fry a few times with boiling water, add a little water, and simmer for a while, the slices of meat are fresh and fragrant, the lentils are soft and tough, and can keep the color green. When such dishes are served, almost all the chopsticks are copied to the lentils, and the only thing left in the bowl is the slices of meat.

The same is true for stir-frying lentils with ham meat, but it has a more unique flavor. When cooking beans, whether they are cowpeas or green beans, one of the most basic rules is that garlic must be used to improve freshness. In addition to adding chopped garlic cloves in the middle, it is best to add garlic cloves and stir-fry them slightly before leaving the pot. Cut the lentils into shreds in a diagonal manner, stir-fry them with green chili peppers and a certain amount of garlic cloves, and a little sesame paste. The green flavor of lentils on your fingertips will be fragrant and delicious in an instant. Roast pork belly is easier to cook. First, add dark soy sauce, sugar, and salt to color, and then add the lentils and garlic cloves blanched in boiling water, cover the pot and simmer until the sauce is finally collected.

The lentils stewed in this way are bright and full of oil fragrance, soaking soft and delicious, especially those full beans that bloom away from the pods, which are picked into your mouth one by one with chopsticks, which can make you savor the sweetness and softness that have been settled over the years.

The lentils that are too numerous to eat are boiled in boiling water, dried in the sun, put away their thoughts, and can be taken out at any time in the future. Two years ago, I went to western Anhui to attend a meeting. When I was sightseeing on a small island full of lentils flowers in the Huating Lake Reservoir, there was a large pot of dried lentils on the lunch table. The black and curly dried lentils were accompanied by bright red pepper flakes, which looked like a farm-style tranquility and quaintness... But I prefer the sunny taste in the dried lentils.

The most common one is steamed eggplant. The dark purple tender eggplant that is youthful and shiny, can’t put it down. Wash and cut it into slices, put it on the rice cooker and steam it directly. When the rice is cooked, the eggplant is cooked. When the rice is cooked, it is soft and soft. Carefully roll them into a slightly larger bowl, mix them in salt, garlic, vinegar, soy sauce, MSG, drizzle with small grind sesame oil, and suck it in your mouth. It is thoughtful and insignificant. It is really the first palatable side dish in summer. Amaranth is steamed in the pot and is cooked. It is scratched into the bowl and mixed with seasonings. It is also very considerate and tasty, but it leaves a pot of dyed deep red rouge rice, which makes you unable to bear to start.

The green bean rice is first boiled in a water pot, stir in salt, garlic, MSG, and a layer of minced meatballs like cherry on the top, put some lard, steamed on the rice pot, the oil is shining, and the meat and vegetables are matched lively and unique. If the green bean rice is covered with thin red ham slices or dough duck legs, after steaming it, just look at the appearance, there is a meaningful and worldly atmosphere.

Those old lentils and cowpeas that miss the season like outdated stars can also be steamed. Only by steaming and mixing good ingredients to enlighten them can these half-old women become more delicious again.

In fact, fresh vegetables can be steamed, and pickles can be steamed. Plum vegetable pork, snow vegetable, large intestine or pork belly, after two meals, it is steamed continuously on the rice cooker. The more steamed it, the more delicious it becomes. The more you steam it, the happier and lasting it. In farms, steaming soy sauce beans is both a special dish and a main dish in summer. Soy sauce beans are also called moldy beans, commonly known as "fermented black beans". On farms' stoves, they are often steamed with green or red pepper flakes, and the taste is very fresh. Scoop one or two spoons of soup and wash it on the rice, and it will peel a large bowl of rice like a wind and clouds.

There is also a common steamed dish in the countryside, which is to pick the chicken heads from the pond soak the stems, put them in the jar for several days, then put the pepper flakes and steam them so that they are soft and sucked. It is extremely refreshing and smooth. Small salted fish are steamed, and the stinky vegetables and tofu are also steamed. Between the steaming hot steam, there is an unchanging rural feeling. If you put a spoonful of stinky tofu in the steamed eggs, and the rice cooker is full of steam, steaming the eggs, and you can use chopsticks to directly pick them into the bowl. Now, when you recall it, it seems that it is the richest taste in the past years. One place of water and soil and the other place of steamed people, and the firewood stove pot in the farmhouse is originally big. Because of the many steamed dishes, you usually have a wooden lattice steaming rack that can steam several bowls of dishes at the same time. The bowl of steamed dishes is usually the most folk-like light brown pot with good breathability, also called a kiln pot.

If the character "Qing" is added before "steam", the nature will change, just like a person entering a city from a countryside, and his behavior and style are all upgraded, which is very different from the past.

For example, steamed sea bass, steamed white-mouthed mouth, and steamed mushroom chicken, because in addition to ginger, scallion, vinegar and sesame paste, you must also add enough rice wine and blend oil, add broth, and steam it in a cage, and cover a piece of freshly preserved vegetable leaves on the steamed vegetable bowl. After the steamed vegetable is cooked, the cabbage leaves are removed... This is like living alone in a well-decorated house and living in a countryside for a long time.

In the Chinese people's cooking skills, steaming seems to be the role of Qingyi. In order to attract diners, restaurants nowadays have let the greenyi's water cuffs bring out many flower heads. For example, steaming the raw materials, mix them with rice noodles and steam them; steam them by steaming them by buckles, putting the raw materials into various flower patterns and patterns in a special utensil; steaming them by steaming them by steaming them by steaming them with vegetable leaves, lotus leaves or cellophane; steaming them by steaming them in shape, first process the raw materials into fuzzy, mix seasonings, egg whites, starch or agar, etc., and steam them out of various shapes... There are also some slip steaming, paste steaming, fried steaming, etc.

The most traditional steamed dishes in the Jiangsu and Zhejiang restaurants are "steamed three fresh foods", but there are more than three kinds of tricks inside. Once I have eaten them, I remember that there are pig tail bones, meat skin, egg dumplings, salted chicken, meatballs, fish balls, etc.

When the crabs were fat that year, my friend in Shanghai led me to taste the steamed sea-style bamboo cage in a sky garden restaurant above the Da Guangming Cinema. It is said that the steamed vegetables here can lock the pure flavor and nutrition of the raw materials in a fragrant bamboo cage without leaking, and the taste is extremely elegant. What is more worth mentioning is that the steamed bamboo is woven with fresh bamboo strips. Once the bamboo fragrance is lost, they will be replaced with the Hsinchu cage to ensure the fragrance of the bamboo and the strong fragrance of the vegetables.

The steamed mushroom chicken nuggets and slurry frogs ordered by my friend feel that the essence of the ingredients is maximized. Steamed yellow croaker is also quite fresh, just steamed in an ordinary bowl and bamboo cage, but the amount is very solid. There is also a steamed croaker, which should be a perfect combination of home-cooked and elegant, which is a unique Shanghai. Anyone with a little knowledge of cooking knows that steaming is difficult to play tricks, and the ingredients must be fresh, just like what Shanghai people say, it is not easy to make batter.
Chapter completed!