The cold of the spring in Zhaotong came fiercely, yesterday it was still sunny, and today it was cold and windy. Gentle drizzle, biting cold wind have brought people a melancholy and restless mood, for many people, in the weather can nourish the numb taste buds only steaming hot pot, but Xiaobian also wants to tell everyone not to forget the Zhaotong people love that a pot of ham and pea stew.
The local peas of Zhaotong have experienced a long cold winter, and when spring comes, they feel the temperature rising, as if they have saved the strength of a winter, and they have been strong enough, and these days are the time for a good harvest. The fluffy sandy soil of the plateau and the huge temperature difference between day and night make each pea emerald green and full, sweet and delicious, and it is not an exaggeration to say that it is the "honey" of spring.
"One food per season", peas are regular customers at the spring dinner table of Zhaotong people, and there are many kinds of methods, but the most indispensable is ham and pea stew! Bean stew is easy to say, but it is not easy to make, and if you want to be full of color and flavor, it is still very exquisite. Ham, peas, rice can not be ambiguous, rice should be steamed soft and hard moderately, meat should be selected pink color, there are fat and lean ham meat, peas not to mention, to choose fresh and full beans. When it is ready, open the hot pot, put the cut ham meat into the iron pot and fry the salty ham oil, then pour the beans into the pot and spread it out, add a small amount of water and then spoon the rice into the pot and press it tightly, then pour a small amount of water along the edge of the pot, and finally use a pot that is a little smaller than the iron pot to buckle on the rice, and you can cook the rice.
Braised rice is a "stewed" word, in the process of braising rice can not be uncovered to explore, can only listen by ear, according to experience to grasp the heat, if the sound of water in the pot gradually disappears, the simmered oil soup will be stirring, then you can stop the fire, after the lid and then sprinkle the right amount of salt and mix well.
The freshly out of the pot of bean stew rice is shiny, the salty aroma of old ham, the fragrance of peas and rice are mixed together, emitting a rich aroma, coupled with cold cucumbers, pickled sauerkraut, folded ear roots, you can enjoy the mellow sweet, long aftertaste of bean stewed rice, a few bowls of rice under the belly, the boring mood is also swept away.
Source|Written by: Zang Qingyao Wang Shihan (intern) picture