The solid wood tray is covered with white gauze, and the white gauze is wrapped in yellow and delicious pea flour. A slender bean flour knife, put down evenly and then lifted upwards, quickly waving, bean flour has been cut into a silky shape, slender but continuous, such bean flour is good, pure taste.
Put the prepared bean flour neatly in a bowl, add one or two spoonfuls of sweet and sour Shimomura wheat bran vinegar, sprinkle with green coriander, salt, monosodium glutamate, garlic, pepper oil, sesame oil, soy sauce, floating oil, peanut minced, and finally add some fire-roasted meat or bacon, mix well. A smooth and energetic basket, a cool and refreshing, absorbing the essence of various spices of bean flour sour and spicy appetizers, mixing out a unique local flavor, in the taste buds of the good memories that are suitable for all ages and praised by everyone.
If you want to ask the wanderers who are out and about what kind of food they miss most in their hometown, most of them will include pea flour in the list of "worried" foods. It is true that Baoshan pea flour, in addition to its good taste, is also very close to the people, and it can be said that it is one of the popular delicacies that the people generally love. It's not just the hot summer that favors it, but the satisfaction of 365 days, when I think of it, I often buy it and eat it in my mouth.
Passed down from generation to generation, Baoshan's authentic pea flour follows the traditional handmade practices of the ancestors, pure natural green food, no additives. The main raw material used is ordinary peas, the method is simple and meticulous, but the eating method is unique among the public, and all kinds of appropriate collocations have achieved the wonderful taste of pea flour: sweet in the sour, spicy with hemp, fragrant after the fragrance.
Tender, rounded, plump dried peas can be soaked in water in advance on the first day. After boiling, add water in the refiner to beat the pulp water and pea residue, leaving the pulp water to stand still and precipitate, and the pea residue can be used to feed livestock. The pea flour under this method can best retain the original taste of the pea, and the pea flour made has its own natural sweetness. Another method is to grind the dried peas into a powder on the mill, and then add cold water to open the powder, and pinch all the small knots in the powder. Pea powder and hydration into concentrated slurry water, the color is pure yellow and bright, like a large basin of yellow milk, the slurry water is poured into the gauze to filter, gauze filters out the okara, and the filtered slurry water is standing and precipitating.
The thick starch in the slurry water lies on the bottom of the basin, and the upper layer of clear slurry water is beaten up and put into the pot with a scoop, and the wooden stick is constantly stirred, and the heat is properly grasped. The enthusiasm in the pot gradually rises, and when the slurry water is boiling, pour in the pea starch that has previously precipitated in the lower layer and continue to stir rapidly. As soon as the water rolling in the pot meets the pea starch, it immediately becomes viscous. As the simmering heats evenly, the thin bean flour in the pot gradually takes shape, and immediately sprinkles some crystal salt. Thin bean flour is also one of everyone's favorite foods, mixed with rice noodles or fritters, mixed with condiments, it is happy and cozy. Scoop the thin bean flour in the tray and basin, let it cool naturally and quietly, you can get the shape of the dried bean flour we often eat, and a small piece of dried bean flour is particularly mellow and flavorful when put into the mouth.
Regarding the way to eat pea flour, people generally favor cold mixing, and there are many side dishes for cold mixing. Bean flour mixed with rice noodles, mixed with cold noodles, mixed with fire-fired meat, mixed with large roasts, mixed with five-plus tips, mixed with water pickles, mixed with shredded lettuce, mixed with bacon, mixed with bean sprouts and leeks, mixed with flour, etc. In addition to cold mixing, pea flour has many other ways to eat, each with its own flavor, which is reverie.
Fried bean flour, crispy on the outside and tender on the inside, full of crispness. Beat the bean flour into small pieces, without adding any seasoning, directly into the sesame oil pot and fry, the oil temperature stimulates the skin of the pea flour, makes it expand, and then penetrates into the bean flour to ripen. Slowly, the water in the bean flour evaporated, leaving the most essential part, the bean flour became smaller and more deflated, the color became more and more golden and dazzling, and the taste became more and more fragrant. The crust is crunchy, the inside is moist, and the salt is light, which makes people want to eat more.
Risotto bean flour, simple to prepare, the taste is superior. Cut the bean flour into pieces, shredded ginger, green onion, dried chili peppers in sesame oil, stir-fry the bean flour pieces, and when the aroma is filled, order the appropriate amount of watercress sauce. Suddenly, the sauce is qin, the bean flour is fragrant, the red and yellow are intertwined, and the rice is extraordinarily served.
The love of pea flour is unreservedly expressed in various forms, in various fancy ways of eating, and in various praises. "The weather is hot haha, go, eat a bowl of bean flour together" "When I was in the field, the most important thing I wanted was to eat a bowl of Baoshan bean flour mixed with fire-fired meat" "Today I bought some dried bean flour on the street and came back, mixed with five plus sharp in the afternoon to eat."
Whether it is the New Year's Festival or the ordinary years, bean flour occupies a certain position in the hearts and minds of the people in the hometown, and it is unshakable. It is the nostalgic memory of Baoshan written into the taste buds, the deep affection carved into the heart, and the smoothness of the lips and teeth; It was a piece of water and soil, a taste, a round and slippery pea, a pair of industrious craftsmen, and a piece of love for his hometown.
As, the beauty of the encounter, pea flour for you.
Source: Baoshan Daily Dong Xuefei
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Editor: Jiang Yonghua
Editor-in-Charge: Yang Qingzong
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