My mother brought beans grown in the vegetable garden from her hometown. Since there were only a few members in the family, I couldn’t finish them all at once, so I thought of eating them in different ways. I am clumsy, so apart from frying them, I really couldn’t do anything else. I have done it before, and there are only a few ways to do it in "Little Red Book". I thought about the "pain" of my grandma making beans before, so let's make it.
? Are you a little confused when you mention this name? The dialect in our hometown is called "Kuchu", and the people around the county call it "Kulei", whether it is "Kuchu" or "Kulei" "Bitterness and tiredness", I think they are all related to suffering. It must be a dish that is popular when life is difficult. I can't explain it to Chadu Niang. Zhadu Niang learned that there is no "suffering", only "kuti".
? Kulei is pronounced (ku: three tones, lei: softly) in Zhengding, Xinji, Zhaoxian, Gaocheng and other places in Shijiazhuang, Hebei, as well as Xingtai and Ju in southern Hebei A special snack in Lu, Guangzong, Pingxiang Nangong, Qinghe, Weixian, Handan, Wu'an, and other places, between staple food and vegetables.
This kind of food is still eaten by nostalgic people, but most people no longer eat it. Kuleicai has more noodles and less food, so people like to eat it when food is scarce. In the old days, poor people endured a lot of hardships and tiredness, while rich people endured hardships and tiredness just to be happy. People nowadays are nostalgic. Poor families in old China couldn't afford vegetables and didn't have enough staple food, so they often mixed sophora japonica, elm leaves, broomsticks, sweet potato leaves and stick noodles together to steam them. After taking them out of the pot, mix them with seasonings while they're hot, and they can serve as both a dish and As a staple food. The name Kulai is to show that this is a meal to remember the bitterness. Nowadays, there are elderly families and some specialty restaurants in Hebei who often suffer from hardship, but they often use potatoes, beans, fennel seedlings, etc. instead of wild vegetables. This food used to fill the poor's stomachs and survive famine. Nowadays, rich people eat food that moistens dryness and clears the stomach and intestines.
There is a reason for this name, and my guess is somewhat reliable. The name Kuchu is also the dialect in dialects.
When I was a child, my grandma and I lived a lot. Grandma was very skillful and made different "kuti" flavors in every season, especially in spring when everything is blooming. At most, grandma will make it once every few days. This time she will make sophora japonica, next time she will make elm leaves, and sometimes she will make broom seedlings, which are very satisfying to eat. In summer, there will be kuda and beans, in autumn, there will be carrot seedlings, and in winter, there will be less vegetables, but there will still be a shredded radish kule to satisfy your craving. Now, my life is better but I miss my old life very much, so I decided to make this dish by myself based on my memories.
? In the first step, I washed and chopped the beans and then controlled the water. Thinking that it must suit the child's taste, I cut another ham, but In order to attract children to eat more, it has always been my dream to let them eat more vegetables. I think the combination is perfect. Let’s start the second step of mixing the noodles. How much should we mix? Just watch and tell, add spoonful after spoonful, stir after spoonful, half a bowl went in, but I still don’t think the noodles are suitable. I can’t help but call my mother-in-law and ask her. My mother-in-law said you can’t have too much noodles, it’s too much. It tastes bad. This is less and there is no specific amount? You can only try it by groping, I'd rather use less than too much to affect the taste. The third step is to put the pot on the pot for steaming. First spread the drawer cloth and spread the mixed vegetables evenly. How long should it be steamed? I encountered a problem again, so I’d better post it on WeChat Moments and ask for help from the experts. I just posted it on Moments, and my friends all offered suggestions. Some said it would take 15 minutes, some said 20 minutes, and some said 25 minutes. Alas! Never mind it, I’d rather cook it than cook it, and I chose the maximum time of 25 minutes. So this improved version of beans and ham is finished and waiting to be cooked! I was full of anticipation and would look through the glass on the pot lid every few minutes. It was as if I was looking forward to my masterpiece. During this process, I prepared two small seasonings. One is scallion oil that children can eat. The method is very simple. Just heat the oil and sauté the chopped green onions. The other is my favorite garlic sauce. I have always used this ingredient when I was a child.
Perfect!
The time has finally arrived and dinner is ready! Bring out the long-awaited bitter dish, eh! Why is it different from what you imagined? It looks too wet. I controlled the water. What's going on? Is it possible that there are too few noodles? Let’s not look for reasons now, let’s try the taste. Well, it tastes good, but the texture is not very good. Grandma makes it dry and crispy, but I make it sticky. I still make excuses for myself. I am An improved version! Hehe, as long as you can eat it, it's better than throwing it away. My biggest advantage is that I am easy to feed and not picky about food. However, as soon as the meal was served, my husband was very considerate and kept praising how delicious it was. Since my husband was so cooperative, I will continue to work hard next time. Summarize the reasons for this failure and continue to improve next time. It seems that just talking on paper is not enough. We must find experience from real life.