One year I went to Dali, Yunnan on business, and my friend invited me to eat a particularly delicious bean jelly. This bean jelly is dull in color and tastes a bit like mung bean jelly, but it is stronger than mung bean jelly, such as heart bean and brain bean. We like to eat chickpeas, cook pilaf, squeeze soybean milk, eat cold noodles, eat eggs, and cook porridge with chickpeas, which is especially popular among ethnic minorities. And vaguely with a chestnut fragrance. Some friends say this bean jelly is called chicken bean jelly. It's expensive in the local area, and it's not easy to eat pure food.
Chickpeas are also called peach beans. Boiled chickpeas are similar to beans, continuous and delicious. Because of its high protein and low calorie, it can be used as a snack for dinner decoration or meal addition, which is a good choice. I often eat it during my weight loss, and it is also one of the foods recommended by many unemployed internet celebrities. Chicken heart bean is a kind of bean widely used in our sight in recent years. Our family will often use various miscellaneous grains and beans as staple food in rotation, and chickpea is one of them. So, I know this kind of small beans very well. This time I will share with you what I have seen and heard. There will be several different styles of chickpeas.
During my internship in Mu Si Wood, one of the raw materials I often made was hummus. Once, the man at work was in a hurry to leave early and asked me to help him. In order not to put the wrong seasoning, he also brought a plate of hummus in the kitchen and put some biscuits in it for me to taste. I dipped a biscuit and ate it. It's salty and fragrant, different from anything I remember, but it's delicious.