abcdefg Posted April 28, 2014 at 08:52 AM Report Share Posted April 28, 2014 at 08:52 AM We have had a warm spring with the start of an early summer (daytime highs in the upper 20’s.) This has apparently produced a bumper crop of outdoor tomatoes. We get two main kinds here, one grown in plastic tents 塑料大棚 and these are often picked green for commercial distribution to supermarkets and such. Then there is a “home garden” variety, grown outside 露天 allowed to ripen most of the way on the vine and sold in small clusters. The latter don’t travel as well, but are full of flavor. I’m guessing that lots of the “home garden” type have all gotten ripe at about the same time, since they have flooded the market and prices are down. I can buy a kilogram for 5 Yuan, without even bargaining. Consequently, I’ve been using lots of them. Today I bought some long green runner beans 四季豆 and made them with tomatoes in a hearty vegetable salad. I dunk the tomatoes in boiling water long enough to loosen the skin, then immerse them in cold water until they are cool enough to handle. Slip off the skin and cut them up coarsely. Boiled the beans separately al dente then combined everything with minced garlic 大蒜 and shallot. Tossed with salt, ground red pepper (after all this is Yunnan) and light soy sauce 酱油, old vinegar 老陈醋 and fragrant freshly-ground sesame oil 着麻油. Today I added some cilantro, just because I had it on hand. They call it 香菜 here. Makes the basis of a good warm-weather meal. Or I suppose it can be a side dish in a meal featuring meat. --------------------------- Edit to ask: Does anyone know the word for these hard Chinese shallots? I always just point at them when buying. A single vendor will typically carry garlic, shallot, and ginger; just those three items. 4 Quote Link to comment Share on other sites More sharing options...
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