The first time I knew about the Lorraine Bean Flower, I was my old mother.
My mother was in Chongqing in the 1940s. The sky was low and the river was turbulent, the boat came to a dock and stopped, my grandmother took the fleeing aunt and mother off the boat, disembarked, and when they got off the boat, it was not the capital of Chongqing that they longed for, but a small township called Luo Moraine. Although the town is not large, it is very prosperous, full of snacks, some selling steamed buns, some selling soybean milk fritters. Burnt bread, oil money, roasted red amaranth, and sold happily. There are also special foods such as red amaranth, stranded sugar, spicy skewers, pomegranates, grapefruit, marshmallows, sugar knives, etc. People come and go, so it is not hot. Probably, because this is the water pier.
Due to poor harvests in the countryside, Grandma did not have any money on them. They stood by the old yellow oak tree next to the old town, and their mother could no longer walk. It was a small restaurant selling bean blossom rice, and it was lunchtime, and the small shop was in the hall. My mother, who was only a few years old, saw the rice with white flowers and the fragrant bean blossoms, and swallowed her saliva. Grandma was very angry and raised her slap to hit her. At this moment, the shopkeeper who wore a cardigan, a white veil on his head, and a loyal face persuaded his grandmother to move a long stool for his mother and son to sit down. When I heard that my grandmother was fleeing, the shop owner was very emotional, saying that it was not easy for a person to drag two babies, and immediately brought three bowls of hot bean blossoms and three bowls of rice for grandma to eat.
Mother said it was the most delicious meal she had ever eaten in the world. Rice is fragrant new rice, and vegetables are fragrant bean blossoms. "The bean blossoms are as white as snow, the cellar water is transparent and transparent to the bottom, and the ingredients dipped in the water are rice sticks and sea peppers, which are soft and trembling, but they are thick and thick, and they are delicious."
I remember listening to it at that time, I couldn't help but swallow, for a while, full of longing for the Lorraine Bean Flower, and at the same time, I was also full of respect for the owner of the loyal chivalrous ancient road hot sausage.
I only ate the long-awaited lomora bean blossom in the 1990s. I took the bus from the North Bus Station in the morning and arrived at noon. Compared with the main city, it looks relatively old, most of the houses are preserved in the last century, there are also a few old houses, carved wooden doors and windows, mahogany pillars, antique look. The road also seems old, in short, a bit quaint. After understanding, Luo Moraine is an ancient town with a history of more than 1,700 years, and the bean blossoms here definitely contain a thousand years of ancient charm. In order to eat the most authentic lorraine bean blossoms, I specially walked to the small shop near the yellow oak tree near the river at the mouth of the town. The shop here is simple, but the boss is no longer the chivalrous old man.
Here the bean blossoms are indeed distinctive, the bean blossoms are white, and the cellar water is yellow and clear to the bottom. The bean blossoms are elastic, paired with fresh rice peppers, and the taste is really one word, that is: cool! The old dry rice steamed with koshiki, one by one, will never touch each other. It is full of flavor and long when chewed. That, absolutely, can't be made with a rice cooker. Paired with a bowl of oily sparkling whitening, it is a perfect match for rice and wine. Rice and wine are served in old bowls of earthen bowls, chopsticks are thick and long bamboo chopsticks, there are really large bowls of drinking, and it is comfortable to eat meat in large pieces.
The owner of the shop is a big mother, capable, sharp hands and feet, and very talkative, fast talkative. She told me that bean blossoms look inconspicuous, but they are actually complicated to do. First, to select beans, you must choose new soybeans with full particles, preferably the year, and soak them in water. The second is grinding, which must be added to the stone mill with soaked soybeans and an appropriate amount of water. Then it is boiled, put the pushed pulp into the pot and boil, when a little roe is soaked, scoop it into the cloth pocket to remove the residue, and filter the soy milk in the tile jar. If you want to put salt brine (gypsum powder and water) immediately in winter, you have to wait a while before you go to the bile in summer.
Dotting bean blossoms is the key process of making bean blossoms. The salt brine is placed in a bowl with a small notch, and the salt brine is dripped downwards, and the long-handled rice spoon in the right hand is constantly planed from the bottom of the salt brine until the roe eyes in the tank are raised. Then scoop the soy milk from the clay pot to the iron pot, cook it on a low heat, the bean blossoms sink to the bottom of the pot, the cellar water floats to the pot surface, that is, put a half-circle of Nan bamboo slices between the bean blossoms and the iron pot at the bottom of the pot, grasp the two ends of the grate and move them back and forth, and then put the slices on both sides of the pot, and lift the spongy bean blossoms. The cellar water is heated at the bottom of the pot, and the bean blossoms are not raw in the pot and cannot be burned. Bean blossoms are done well, to be constantly boiling, bean blossoms, absolutely hot, so that the taste is good, eat to taste, but also authentic. Here we have to talk about the water. The truly delicious and squished bean blossoms are snow-white, and the cellar water is clear and yellow-green. Most of the bean blossom cellar water sold in the city today does not have a transparent color, why, of course, it is related to the water quality of today. It is said that the moraine bean flower of that year used pure well water. This is a digression.
After the bean blossoms are ready, put the seasonings such as chili oil, soy sauce, salt, monosodium glutamate, ginger, green onion, and coriander into a bowl, and the amount of spices is according to their taste. There are also two kinds of peppers in the Lorraine bean flower, one is the turquoise sea pepper, and the other is the red and shiny red oil sea pepper.
With the introduction of the landlady, I asked for two or two old wines, a roasted white, and after eating the meal of bean flower rice, I ate comfortably and sweated. Cheap, a few bucks, eat a drunken meal full!
I went to the town and turned around, here is indeed the hometown of bean blossoms, small town street, there are actually more than a dozen bean blossom restaurants. The shopkeepers, or young, middle-aged and elderly, or men and women, all look kind and greet customers kindly, as if the visitors are relatives. But most of the diners are familiar with customers, three or five friends gathered, or a family of old and young to meet, do not need to say hello, directly to the small shop where they are accustomed to eating.
There are also many varieties of bean blossoms here, including meat bean blossoms, river bean blossoms, and well water bean blossoms. Meat bean blossom is more famous for the bean blossom meat slices, white and tender bean blossoms, with tender and delicate meat slices, drizzled with spicy and fragrant ingredients, tender and refreshing, smooth and not greasy, under the rice with wine are suitable. There is also a kind of bean blossom called water floating. This bean blossom, very tender, very thin, very light, floats like a virgin on the yellow-green cellar water. To eat but test the technique, you need to slowly use chopsticks to put the bean blossoms together and press out the water to pick them up. Otherwise, there would only be a stare at the dried bean blossoms as smooth as snow and white water.
Eating bean flowers can not be separated from the ingredients, Luo Moraine bean flowers are absolutely distinctive, more than ten kinds of more than a dozen kinds. There are fragrant red oil peppers, pepper noodles, fresh peppers, garlic, ginger soup, cooked vegetable oil, sesame oil, fried peanut kernels, sautéed soybean grains, seasoning salt, monosodium glutamate, sesame paste, chives, coriander, soy sauce, vinegar, white wine, and so on.
I haven't been to Lorraine for a long time, but now you can still eat Lorraine bean blossoms in the main city. The shrewd Luo moraine people have opened Luo Moraine bean flower shops in the main city of Yuzhong, Yubei, Jiangbei, Nan'an and many other places. These restaurants not only sell unique lorraine bean blossoms, but also sell quite distinctive tamales, roasted white, braised fat sausages, and bean blossom derivatives of bean blossoms, bean blossom fish fillets, etc. It is said that the business effect is still good.
Just saw a few words, it is said bean blossom. Words: Rock water mill decoction, qiong pulp overflowing incense and brine. Like snow like salt and jade, better than the sheep's cream milk. The dish is dipped in red pepper and served with rice, and the delicious taste has been passed down through the ages. The Lorraine bean flower, which has been remembered by the old Chongqing people, blossoms throughout Chongqing.
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