Popular Post abcdefg Posted July 11, 2017 at 11:00 AM Popular Post Report Share Posted July 11, 2017 at 11:00 AM These lovely beans are found all over China, but this particular variety is mostly found in Yunnan and neighboring Guizhou. Their local nickname is 猫眼豆, and they are actually the immature version of a type of soybeans 大豆。When boiled with seasonings they become a terrific summer appetizer or snack. Hadn't really planned to make them, but when I went to the wet market for other things yesterday, these were unavoidable, plentiful, and cheap. This is another of those vegetables that's very seasonal, with short availability: the young pods are ready to be picked 5 or 6 weeks after the plants flower. After that, it's too late. These were so fresh that some vendors even offered them with leaves and roots still attached. A far cry from what's available in the frozen food aisle of the supermarkets in my home town back in Texas. Let me show you one good way to cook them up at home. Not much trouble and tons of flavor. This was a little over two big handfuls of beans; the cost was 4 Yuan. Wash them well and even scrub the bean pods a bit with your fingers, a vegetable brush or a clean dishcloth. Let them soak a while in salted water while you get your spices ready. 洗干净，浸泡盐水。 Fennel seeds are at 6 o'clock on this spice palette, with dry red chilies at 7. Star anise at 10 o'clock and cassia bark at noon. Bay leaves at 2 and Sichuan peppercorns at 5. You can use a little more or less of any of them as desired. Put the spices into a pot of water and let them boil to release the flavors while you cut off both ends of the beans with a pair of scissors. This will let the seasonings enter the pod as they cook. Add a couple teaspoons of salt, a tablespoon of light soy sauce, and several drops of salad oil into the pot. (I used olive oil.) Put the beans in and turn the flame down to medium-low. Let them cook, uncovered for 10 to 15 minutes. Towards the end of that time, you will notice that some of the pods begin opening. Turn them off and let them cool down in the pot for another 10 to 15 minutes. Cooking time can be shorter if you like yours crunchy. Dredge them out and put them in a serving bowl. In restaurants they let them cool to room temperature or they even chill them. I never manage to wait that long, and actually prefer them warm. When you eat these 毛豆, don't eat the husk, just work the beans out with your fingers and teeth. It's not difficult. They go great with beer, especially if shared with friends at a wooden table outdoors in the evening. 5 Quote Link to comment Share on other sites More sharing options...
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