Bitter Hardship

Bitter Hardship

　　In the past, during the transition between spring and summer when food supplies were scarce, poor families had little vegetables or grain. So they would mix various wild greens with cornmeal, sorghum flour, or even wheat bran and rice bran, steam them, and use them to fill their stomachs. That’s how this dish got its name — “Bitter Hardship,” meaning both bitter and hard.

　　Nowadays, people’s living conditions have improved, and they enjoy a happy life. “Bitter Hardship” is no longer synonymous with suffering, nor is it just food to stave off hunger. To remember history and cherish today’s hard-won happy life, “Bitter Hardship” has been renamed as “Reflect on Hardship, Savor Sweetness” meal. In terms of preparation, refined grains are used in delicate ways, creating a delicious taste that is very popular, making it a traditional local specialty dish.

　　“Bitter Hardship” uses a wide range of ingredients and is simple to make. It serves a dual purpose — one dish provides both staple and vegetable, being both tasty and economical. That’s why many people love making and eating “Bitter Hardship.” For the dish, you can use vegetables or wild greens such as green beans, elm seeds, pagoda tree flowers, broomcorn sprouts, or crown daisy (when made with green beans, it’s also called “Green Bean Blossom”). To prepare it, you’ll need: vegetables, dry flour, salt, minced garlic, Sichuan peppercorns, cooking oil, sesame oil, and other seasonings. The method is as follows: First, wash the selected vegetables, cut them into small sections or strips, and marinate them with an appropriate amount of salt for about twenty minutes. The salt draws out the moisture from the vegetables, then drain them well. Add an appropriate amount of dry flour and stir until the vegetables are evenly coated with a layer of flour, forming distinct pieces (add the flour gradually; don’t add too much at once). Note that if you add too little flour, the “Bitter Hardship” will turn out sticky and unpleasant; if you add too much, it will be dry and tough. Once the ingredients are ready, line the steamer tray with a clean, damp cloth. Add water to the steamer pot, spread the coated vegetables evenly on the cloth, and steam. Once the water boils, steam for about another half hour until cooked. In a pan, heat some base oil, add Sichuan peppercorns to flavor the oil, and sauté minced garlic (you can also add chili or minced meat according to personal taste based on your preference). Don’t add too much salt, since it’s a staple dish, but if it’s too bland, it won’t have much flavor. Pour in the steamed “Bitter Hardship” and stir well. Now, a dish that is both delicious and nutritious is ready to serve.