Pickled Chickpeas

Overview

Search and follow the public account Tianluo on WeChat, tianluo-guniang, and I will play around in the kitchen and enjoy delicious food! Welcome to share everything to your circle of friends! If you have any cooperation and reprint needs, please leave a message directly in the background or at the end of the article ~ I have been extremely depressed recently, probably because I have put on weight because of a little pressure... (Okay, but the fact is that I have insisted on eating late every night and one! Must! Eat! Five! Spend! Meat!... Hey, it is my own fault. I have gained 6 pounds more than I did during the Chinese New Year. I can only comfort those pigs, cattle, sheep, chickens, ducks and geese who died because of me. They died well...) Then, it was said that if you want to get rich, you must first build roads, and if you want to be thin, you must eat more vegetarian food, so I officially made a big decision to be vegetarian for a while (my poor execution ability in this aspect of eating... I guess it is still terrible... I may have another meal of braised pork tonight...) But! After all, you have to have a good start~ So during the Qingming holiday, I went to Lingshan in Wuxi with a bunch of gourmet foodies to eat some vegetarian food quietly (but I was still overweight when I came back! It really wasn’t just because of how much I ate...) In fact, it's quite pitiful for the monks and laymen. They can't eat meat. They feel bland and tasteless just thinking about it. The key problem is that if you only eat grass, the source of protein is a big problem... Therefore, God (generally speaking, everyone with different faiths can substitute) said: There must be beans, so there is a saying that eating beans grows flesh, so that the monks did not starve to extinction in the long river of history... I've been verbose for a long time, but it seems that I really missed everyone recently. This little thing that looks a bit like a pea is called a chickpea because it has a long point when it is dry, which is a bit like a plague mask in the Middle Ages. Although it’s not very beautiful, it is said to have an astonishingly high protein content, and what’s even better is that it tastes amazing! The first time I ate it was in Xinjiang's pilaf, so when I returned to Shanghai, I used my free time on weekends to search like crazy near the Minhang School in the wilderness, and I actually found it~ It's not expensive, 8-10 yuan per pound, and it's more delicious than that~

Tags

• cold dishes
• home cooking
• chickpeas
• liquor
• pickled pepper
• salt

Ingredients

Steps

1. 1 These are chickpeas that don’t look good. Shanghai’s water content is high, so they still look chubby. Those from Xinjiang are the real ones. They look bad. I believe they are just pebbles

   

2. 2 The skin of chickpeas is relatively thick, so it should be fully soaked in warm water at least one day in advance

   

3. 3 Then throw it into the rice cooker and cook. It is better to have a pressure cooker

   

4. 4 Choose an appropriate amount of pickled peppers and add a little drinking water or liquor

   

5. 5 Take out the chickpeas that are cooked until they are very glutinous and soft, and run them through cold water several times

   

6. 6 Then add the pickled pepper water to the chickpeas, add a spoonful of salt, and put it in the refrigerator overnight!