Every year from late autumn to early spring, the fields of Chuanxi Bazi are verdant and verdant, especially the petite turquoise pea seedlings, once the frost falls, it seems that they can't wait, and they rush to grow wildly overnight, especially the pea bumps, as soon as they emerge, the value rises, and they have to sell for three or five pieces. Pea tip is very interesting, is the green vegetable baby in the autumn and winter of Sichuan Bazi, compared with the red and white radish, fat round winter melon, green cabbage head, child buds, crisp lettuce, pea tip is simply beautiful, well-behaved, fresh and tender little family jasper. As the saying goes, old cows eat tender grass, but pea bumps are loved by everyone. Especially the men and women of Chengdu's diet, when it comes to talking about eating peas, they are very sensational and very demagogic.
"Pea bump", that is, the tip of the pea seedling that is two inches long. When Chengdu people talk about pea tips, they must pronounce "tip" as "peak-child", and it is full of emotion and vigor. This green, crisp, fragrant, tender grass does have a rare appearance and unique quality, which can make Chengdu people proud: soft pulp leaves? Too slippery, spinach? Astringent, cabbage? Dull, the lettuce tip is also good, but it has a bit of bitterness. Only this pea bump, both tender and crisp and fragrant, in addition to oil refreshing, can be fried can be made into soup, put a few roots under the strip, immediately improve the quality of the bowl of noodles, pea bump hot pot, that is more Chengdu woman Ba Xin Ba liver favorite.
More importantly, in the impression of Chengdu people, out of the West Sichuan Dam, it seems that it is difficult to see the pea peak. In chengdu people in other places, the pea peak has simply become a nostalgia that often makes people depressed and unhappy. As soon as I swung up the pea peak in Sichuan, it was really like a pea peak dangling in the wind. In the field, there is no substitute for the pea peak. Under the infection of Chengdu people, after hard work, Beijingers finally developed their own pea peak, calling it "bean seedlings". Chengdu people ran to take a look, that only laughed to death Oh! As fine as a silver wire noodle, where is the pea peak, not even a leaf leaf, just two buds of small petals, but also TaoShen laboriously took a wooden box to pack the soil to cultivate, it is simply a nest of rotten grass, quite a waste of INTELLIGENCE and expression.
Chuanxi dam peas are everywhere
Chengdu people not only think that peas are cheap and delicious, and they are the best in green vegetables, but also show the wisdom of Chengdu people and the pursuit of taste by Chengdu people. Pinching off the tip of the sprout of a long pea is completely transforming decay into magic. From time to time, people from outside the city say that you Sichuan people actually pinched that pea seedling to eat, which is really strange, what is so delicious? As soon as his voice fell, the four or five men and women around him all puffed up their eyes and rose up with him: You are a mountain pig that can't eat chaff and bran! It can be seen that the food customs and characteristics of the Shu people's "still taste" have been continued and passed on through three meals a day.
It is said that before the 1980s, whenever a pea sprout spat out a tender tip, the government sent people to carefully pick it, carefully package it, and send it to Zhongnanhai and Diaoyutai on a plane, and then distributed it to the central leaders of Sichuan. At that time, Sichuan people had to go to Beijing on business, and they definitely could not forget to bring a large bag of pea tips to the department leaders; to visit relatives and friends in Beijing, pea tips were even more treasures that could not be sought. At that time, at Chengdu North Railway Station and Shuangliu Airport, it was not difficult to see large frames and small frames, large bags and small bags, stuffed with pea tips, green vegetable heads, leeks and other specialties of Chuanxi Damzi, and transported to the capital one by one.
The pea that just popped up
Goddess of green vegetables
The peas of the small family jasper are very beautiful, crisp and tender, and the taste is good, which can be regarded as the "goddess" of the wonderful age among seasonal green vegetables. Therefore, the pursuit of simple eating, the real taste. The length is nothing more than a lard with a little hair salt, stir-frying, a few seconds to start the pot; in addition, it is hot to eat, the so-called hot eating is to cook soup, but many people do not understand that the pea tip can only be 'hot' and not 'boiled'. If the red does not say white, the pea tip is pressed into the open soup water, just like a thin skin white tender, just out of the mother's baby girl thrown into the fresh soup water, the result is instantly scalded, this kind of eating is both cruel and local.
The best way to eat the pea tip is to put the washed pea tip into the bowl, press it lightly, put some hairy salt, mix in the hot chicken soup (earth chicken Oh), the fresh aroma of the local chicken soup and the tender and crisp fragrance of the pea tip are extremely harmonious, the soup is refreshing, incomparable; on the contrary, it is mixed with boiling water, that is, it is completely clear soup, the pea tip is immersed in a clear bottom of the water, turquoise like jade, such as sinking fish and falling geese, mellow and true taste. In this case, if you add some salt or dipping sauce, it is really the saying "take off your pants and fart, it is superfluous". Of course, the pea hot pot is another matter, which is the favorite of the ladies' hearts. But the hot pea tip is also very careful, a clip into the soup pot can not be cooked for a long time away from the chopsticks, two or three seconds can be, which makes it not lose its tenderness and crispness.
Stir-fried peas
Noodles like to put some green leafy vegetables, especially for women. In the noodle restaurant, you often hear the greetings of "boss, Aoshiha" and "boss, add more vegetable leaves". Especially the noodles without chili red oil, such as clear soup noodles, sea noodles, three fresh noodles, stewed chicken noodles, etc., are more like the quality and taste of pea bumps; of course, eating spicy noodles with red oil, pea tips also have the taste effect of 'finishing', especially Dan Dan noodles, or eating sour and spicy noodles, if there are not a few pea bumps at the bottom of the bowl, it is absolutely not authentic. Similarly, peas with noodles, you can not boil a lot of water into the pot of noodles. Old diners generally put a few sticks in each bowl of noodle bowls with a good base, and then mix in the soup or pick in the noodles, so that they are more soothingly hot and half cooked, which is the best. The petite turquoise and unremarkable pea bump vividly shows the 'performance art' of Sichuan people in their pursuit of eating, as well as the worship and respect for ecological ingredients. <b> </b>
Seafood gold noodles
Chinese Sichuan cuisine culture people "A Hundred Years of Sichuan Cuisine Legend" and "Roadside Sichuan Cuisine History" author Xiangdong
January 2017 in Chengdu