The roasted corn is fried with minced meat, and then the vermicelli and leek are added, which is soft and delicious and has a long aftertaste. Every autumn, winter and December is the season to make mung beans and roast whole grains. At this time, the whole grains baked are not easy to deteriorate and taste delicious. At present, there are many specialized households in Los Angeles, Beiluo, Liu Lu and Wang Gao. They start production on August 15 every year, and it will take at least half a year in Tomb-Sweeping Day next year.
There is a story about harrowing grain in Shouguang. "According to legend, when Qi Huangong was young, he was captured by Shouguang, hungry and cold. It happened that an old woman was carrying a basket and gave him a mass of green tofu-like food. After eating, Qi Huangong felt unusually awake. Many years later, Qi Huangong recalled this incident and missed the delicious food, but no one around him could do it. Later, he went to Shouguang to taste this dish and praised it. " Zhang Wei said.
Another is that I used to live in poverty, and I lacked food in the cold winter, and mung beans were stored for a long time. After autumn, spinach is stored in the vegetable cellar and can be eaten until winter. Smart Shouguang people put these two kinds of green ingredients together and made this dish that can be fried. Add minced meat, and you can also entertain friends and family during the New Year.
Practice of harrowing grain with mung beans:
Soak the first-grade mung beans, add spinach or green radish, put them in a stone mill and grind them together, then save them into balls and steam them in a pot. Green is very beautiful, and it is a real "green" food. How to eat is mainly pork fried, lard fried, leek fried and so on. Pay special attention not to put too much water when cooking, so that the cooked rice is soft, waxy and delicious, with a long aftertaste.