I love four season beans. It's famous. Everyone knows it. Only few of them know how much i like to eat。
But i know it well. Let's just say that i can eat three meals a day, and i'm not tired of eating it, and i don't need any other food。
I can't even say their names. That's not why i'm excited. I can see it every day. It's nothing。
Indeed, it is short, fat and thin, wide and splendor... It is difficult to make it clear. Well, i've come to think of some common names, like mud beans, cat-eye beans, legless beans... There are, of course, old bean varieties in which bean rice is swollen, and “back-to-back beans” which are twitched, but which eats and eats。
“my home-grown beans”, when i met it a few years later, don't give me a name. This may not be the case in the market for food elsewhere, but it must have a local name. Anyway, the first time i bought it, i pointed at it and asked how much "old beans" was a pound, and the shopkeeper was a woman, better than me, and she was only a little short, and she immediately reflected it: yes, old beans, $5 a pound. Although it's not fresh, i just called it two pounds. Later, another nice guy in the booth asked me why you bought these four season beans? It's too big to buy. I thought, "it's okay. I didn't eat much before. I didn't think it was bad."
Instead, he went home with the gravy, and the fat gravy mixed with the thin gravy, so that the beans could taste. What about luxury so as to make up for the old debt, it's a different taste, and it's a bit of a problem to eat in the mouth。
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In fact, i am not a stubborn man who can't listen. Who told me to start touching the beans from the moment i was a child and to create an irreplaceable taste for it
I remember deeply that every spring, in the country's home, the family split a place to plant four season beans. It's a long way from home, and i don't know if the "rules" of the early years are still in place
And in my village, the great new greens of spring, the rich four seasons of beans, i played a considerable part. It would be confusing if one of them had not grown four seasons of beans in a given year; if one of the “farmers” could not manage the seasons of planting beans, it would be even more shameful. I remember deeply that just after the winter, a winter of scavenging cattle dung in the raisins was pouring into the vegetable garden and applying it as a bottom fertilizer to the depths of the earth. This has also made it possible to grow in the four seasons without fear, and it is no wonder that the beans have been rounded up and rounded up as if they had not stopped。
How can your four-season beans be so generous? It's been a long time since we've had our land, and your four-season beans are still hanging on green leaves..
Whenever the neighbours speak of this praise to their parents, their faces are filled with joy. Then why don't you pick some and eat some
It's embarrassing to laugh at those who want to praise it: how embarrassing it is... Their hands, by the way, are already busy on four seasons of bean vines。
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The experience of planting, although passed on to friends and neighbours without reservation, is simple enough to lay the bottom with enough farm fat before planting, but our four-season bean is still alive. They've learned how to set up with a tree or a bamboo; and the distance of the four seasons of beans, they've done it as they did it; and it's not working。
No one understood that, and i learned it from a different angle. When the soldiers came to the army and spoke to their friends on the lake, they said that their home had suffered from some malnutrition due to the lack of fertile land。
So, "nurrent" makes me open. The land of our vegetable garden is so dark, it's two or three cents a year for growing four seasons of beans, but it's going down to a dozen times the amount of rotting grass and shit, and it's making me look like a gold star. That doesn't count. Mother's strangling time, she's touching the moisture in the earth. How can four seasons of bean vines not be rewarded for such labor
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I don't know if it's because of the shortage of food, or if it's because our four season beans happen to be of great use, or if it's the kind of instinct that i've had in mind since i was born, or if it's coming up in the middle of the season, and i don't really hate it。
That was the kind of four-season beans that i saw for the first time in the field, and that i had bought with a strong heart, without listening to one another。
When i was a kid, i didn't get too bad about the band. Sometimes it swallows with fresh rice, some of it comes out and is put on the table。
Now, in detail, most of the “loves” that have been going on now have been “difficult” because of the lack of meat for a long time. A year-old pig's net, tops a hundred pounds. The eight-member family would last for a year, with few other food mixes, and of course it would have to be dried up。
So every time we cook the beans at home, we're all very excited, not because of how much meat we can get out to eat, but because of the fragrance that stops the mouth. In fact, when it's real, the meat is just a “tea”, and the four seasons of beans and soup with pig oil are what we expect。
Living mothers often indoctrinated us with thin water. As a result, they have also been passively accepted in our hearts. That is, to eat with the sour bean of the stew and with the soup that can't be poured out, and to cook with the pork bones once, to rinse them, and then next time with some larvae, to cook with the beans
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There's a lot of memories about the four-season beans, and i remember some, but they're all fragmented, but i don't forget them。
When i was in junior high school, there was not enough steamed rice in the midday casks, and a lot of coarse grains, sour sauce, corn paste, and fine four-season beans could help to adjust the taste. We, the inexperienced students of the class, can plant the beans and give them to the students' canteens, which are soybean in their hearts, no one can imagine how hard it is to swallow them; i was sent to see them as an emissary of my family, and it was only then that they knew that they had finished the house, that they could not offer me the best food, and that they had prepared “oil salt” to eat. I see from their less natural faces their full apology, and i don't know if it's the first time that i've ever tasted the salt of rice, but it's fresh, and my home's steamed, special buns, with four beans as their main object, and with onions and blues, and so on, make every time i live in his country, i'm snuffed
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The whole life, which has changed completely, can be bought anywhere in sichuan, and the four-season beans in the meat have long lost their single function of hunger。
I have also reached the middle age, gradually defusing my body functions, or, more or less, preventing meat intake, and my relatives, far from home, still mail dry meat every year。
Good thing that four-season beans contain coarse fibre to prevent intestine cancer, and i'm going to prove my commitment to the four-season beans. So the four seasons of beans that are stewed in the gravy are still my favorite。
Of course, the multiplicity of varieties gives me ample choice。
