Chapter 50 pea bump color desire

Pea Dian is a special delicacy of Sichuan people. I have traveled to many places, but I have never encountered it.This time I went to Qinghai, but I felt something new. People in Sichuan eat pea dian, which is the tender sprout of pea seedlings. It is called pea dian, which should mean the tip of the pea.The green shoots are crisp and tender, and the two or three inch long sprouts are piled up to attract my eyes.When I knew that they ate peas, I felt an inexplicable excitement in my heart. In the countryside of Hunan, there are not many ways to eat peas.The pea seedlings grow very lush, and the tender green leaves are often the target of bees and butterflies in spring. The pink pea flowers gently open their lips, like a butterfly that has stopped.They mainly eat peas. When they are tender, they eat peas together. When they are older, they only eat peas.Other leaves and seedlings are fed to pigs and cattle as fodder.

In Qili Town, Dunhuang City, Gansu Province, there is also a group of people who eat peas.This starts with their lineage: In the 1950s, Qinghai developed oil fields in Golmud and Huatugou, mobilizing people from all over the country to carry out mining.The number of Sichuan people who come to Qinghai Oilfield is the largest. They come to Qinghai and live on the mountains at an altitude of 2,700 meters. The climate is dry, the land is desertified, and the green plants are scarce.People from Sichuan planted the peas they brought with them at the entrance of their caves for cooking soup. In the 1990s, Qinghai Oilfield experienced great development. In order to accommodate retired oil workers and improve the living environment of working workers, a new oil city living community was built in Qili Town, which is only 1,700 meters above sea level.Qili Town is also full of deserts. Although a modern oil city has been built, green is still a very lacking color here. In autumn and winter, there is only yellow sand in front of you.In winter in Qili Town, oil workers eat more kimchi, and it is difficult to buy fresh vegetables. Most of the vegetables have to be shipped from Sichuan, and green vegetables are common peas and celery leaves.

There are many ways to eat peas, and there are different ways to eat them in different places.People from Sichuan fled to Shaanxi and invented pea boiled noodles.Boil the peas in boiling water until the peas are cooked into a green paste, then put the cooked noodles into the pea paste, which looks green and full of appetite.Locally in Sichuan, it is mostly eaten as soup. Boil water and scald the peas in it. The soup is fresh and sweet.In Qinghai Oilfield, everyone likes to fry the peas. It is smooth, sweet, crisp and tender. The peas are dyed green and bright with oil, which is very beautiful and tempting for diners.

I eat Pea Dian because it is fresh and delicious, and I want to explore the taste and taste it. Pea bumps, only eat the tips of the shoots.The tips of the buds are tender and crisp when you pinch them with your fingers, and the pinch makes a soft and crisp sound.Peas must be eaten tender to have a refreshing, crisp, and fresh taste. If you eat both old and tender, the taste will be lost when you eat it, leaving behind crude fiber and astringent taste.Soak the pinched buds in cold water for a period of time, then gently scrub, remove, rinse with water, and drain.You need to use green oil to fry peas. The oil needs to be boiled first, and the fire should be high. Stir-fry for a few minutes. The peas are sweet and crisp, and the taste is tender and delicious.When the peas are fried green, less salt should be added to fully reveal its lightness. The salty taste is too heavy, the sweetness will be lost, and the crispness will be gone.Taste it while it is still hot. Fresh peas have a fragrance and sweetness. The faint fragrance is very attractive to diners. Eating one bud and one leaf feels smooth, and the tender leaves slip directly into the stomach with slippery fluid.It is not advisable to eat too much Pea Dian, which will easily leave a feeling of astringency in the mouth, and it is not suitable to eat after a meal, as the leaves will lose their color and taste.

Eating Pea Dian, I think it is the taste of the pinnacle of taste, and it is also a comprehensive investigation of diners' experience.I'm not a taste eater. As a food lover, I write down some sporadic feelings and leave a cornerstone of taste for other diners.