Dry bean roast

Dry beans, Chongqing dialect refers not only to a dish, but also to a man who is very thin, like lightning. Since I was a kid and I was often called a soybeans, I'm glad my parents gave me the skills to eat it, and now I'm more reckless and fearless, because I'm not fat. Every summer, when the beans are on the market in large quantities, the mother always boils the insatiable beans, then drys them naturally in the air, and the straight beans are plagued by the sun and the wind, giving up the pride of the past and becoming much gentler. Fresh beans can make a lot of food, meat and potatoes, fried rice, garlic, red fever, and everything is cooked. But it tastes like dry beans. After natural baptism and manual processing, the dry beans have an additional taste that is unique to the sedimentation of time, which, like the gravy, makes people feel the smell of time melting in their mouths. Every time I get dry beans, Mom likes to burn. So you can taste the beans even in winter. Dry beans absorb the essence of meat, full of odour and oil, and the key to cooking is to eat with five flowers, soft and salty. The dry soybean meat made today has been slightly glorified on the basis of traditional practices. Instead of a full plate of dry beans, it's better to be full of flowers, entangled in love, and to make people feel sorry. It's not just beautiful, it's delicious. If someone comes, bring a plate of soybeans, you're one piece, I'm one piece, I'm one piece, I'm so unhappy, I'll show you the background. And when the tea doesn't taste good, you can make yourself something like this。