「素食」晚春蚕豆的绝妙做法，试过不后悔！|【Vegan】A Surprising Subtle Way to Cook Broad Bean

The broad bean of late spring, although aged, has a fuller flavor and a tender texture. Every year, as spring comes to an end, I cook several bags of it and freeze them for later enjoyment. I once accidentally used rice soup to make this dish, and the combination of the sweet rice soup and the broad bean paste turned out to be incredibly delicious. Paired with my homemade aged pickles, it’s especially appetizing with rice. Mastering a few small techniques makes it particularly tasty. Don’t miss out!
晚春的蚕豆虽变老了，滋味儿却变得更足口感更绵密，每年春天快过时我都会煮上几袋冷冻起来便于日后再品，偶然间用米汤炖煮的方式制作了这道菜，清甜的米汤融合蚕豆的豆沙竟如此鲜美，加上我自制的老酸菜还特别的下饭，掌握一些小技巧就会特别好吃，一定不要错过！

Ingredients/食材:
蚕豆 500g Broad Bean
干辣椒 5个 5 Dried Chili Peppers
朝天椒1个 One Tabasco Pepper
汉源花椒30粒 30 Hanyuan Sichuan Peppercorns
生姜6片 6 Slices of Ginger
米汤 600ml Rice soup

调味料/Seasonings：
盐 适量 Salt

TIPS：
1.The broad bean must be cooked until tender. The specific time depends on the maturity of the bean you buy. You can add more salt because it's hard to season them well.
蚕豆一定要先煮到绵密，具体时间根据自己买的老嫩程度决定，可以多加点盐，因为不易入味。
2.Be sure to slightly crush them with a spatula so that the oozing bean paste becomes richer and more flavorful.
一定要用锅铲稍微压碎，这样溢出部分豆沙会更浓郁更入味
3.If you don’t have rice soup, you can use an appropriate amount of water as a substitute.
没有米汤用适量水代替亦可

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