Black bean leafy vegetables

Planting beans in the mountains is afraid of rare seedlings, and the family is hard to complain about hunger. Transport and rent chaff, take a crock, and store vegetables for tasting huo and Wei. The new valley appeared on the scene, and it was completely white. In the early stage, the beans hurt Britain, and in the later stage, the leaves became yellow. I am a young woman, and the grass is buried in the morning clothes. Carry each other or three or five,-a basket of narration. The eaves are not dyed baskets, and the more strange and cold. Pick up the green fields and stroke the fingers. Pingchou hears jokes, but the fence falls. Husband firewood drinks mountains like water, cooking even the sky pays for candles. Chinese women sharpen their knives and cut fine leaves, and the head of the stream bathes in the eaves. Chatting with an urn, tasting soup and seeking death. When I was in Dili, it was vulgar and difficult for the people to eat. Xin's duty officer is clear, and he has a rest with the common people. Dumplings on the plate are rich in vegetable roots, and they are full of fragrant dishes. This is a poem written by Li Zhengyuan in Qing Dynasty, which describes the retting of bean sprouts. Delicate and vivid description of the tense scene of peasant cooking, expressing deep feelings for the local customs and customs of hometown. Black bean leaf vegetable is a pickled vegetable often eaten by farmers in Pingding County in the old days. In the old society, there was a legend that "half a field, half a water and nine mountains are divided, and bran food is half a year." Bran, that is, chaff, the dish here refers to sauerkraut cooked with black bean leaves. It is said that there was a custom of eating bean leaves as early as in Jin Xiangong. Every autumn, the people in Pingding area begin to prepare for the winter every year. First, the green leaves of bean branches are collected, naturally dried in a ventilated place, and then cut into filaments. Then soak it thoroughly with boiling water, then cool it with cold water, put it into a big basket, press a big board on the dish, put stones on the board, and squeeze the water out of the bean leaves. Put the squeezed bean green leaves into an urn and tamp them, then press a big stone. Finally, add water and rice soup for retting. Pickled bean leaf vegetables can be used not only for cooking, but also for cooking with soup, and also have medicinal values such as cooling down the fire, quenching thirst and diminishing inflammation. Pingding people who work in other places always mention whether they have black bean leafy vegetables when they return home. No matter where you go, whenever you mention black bean leafy vegetables, you will tell you about this unique pickle with relish.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)