「素食」成都特色小吃：素食版豆汤饭怎么做，其实只需要两步！！|【Vegan】Chengdu Style Bean Soup

Bean soup is a regional dish in Chengdu, Sichuan. Actually it takes quite a long time to prepare.
First of all, it needs a good broth, so I used dried kelp and shiitake mushrooms for vegetarian method. Traditionally, the bean soup is made with yellow peas, but this time, I happened to have chickpea in hand, so I used chickpea instead. It tastes delicious as well.

豆汤饭是四川成都的特色小吃，虽是简单的小吃，但制作时间却很长，首先需要长时间熬制一锅高汤，素食的做法我用干昆布和香菇代替，很快也能做出很鲜美的汤饭，我特地用了最近刚发芽的豌豆苗煮在里面，这次没有用耙豌豆制作，刚好我煮了鹰嘴豆就是用了它，炒香后也很浓香，用料简单却很回味！

Ingredients/材料:

熟鹰嘴豆 一杯 1 Cup Cooked Chickpeas
豌豆尖 一把 1 Handful of Pea Tips
糙米饭 一碗 1 bowl of Brown Rice
海盐 适量 Sea Salt to Your Taste
白胡椒粉 适量 White Pepper Powder

昆布香菇高汤（快速版）/Kombu and Shiitake Mushroom Stock (Quick Method)：
昆布 6*6cm Kombu (Dried Kelp)
小干香菇 2朵 2 Small Dried Shiitake Mushrooms
矿泉水 500ml Water

Tips:

1.米饭偏硬一点，可以用隔夜饭，下锅不要煮太久，不然就变成粥了。
1. The rice should be a little harder. You can use overnight rice Don't cook it in soup for too long, otherwise it will become the porridge.

2.鹰嘴豆炒香后能激发出特殊的豆香味。
2. Fried chickpea has a special bean fragrant.

3.高汤很重要，有调味料无法替代的自然鲜美，但不要太浓。
3. The stock is very important. There are natural and delicious flavors that cannot be replaced by seasonings, but it should not be too strong.

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