Chinese Food
Mixed cowpea
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Cowpeas are our common vegetables. They can be bought almost all year round. It is rich in nutrition, rich in various vitamins and niacin. It can not only strengthen the spleen and appetizer, but also benefit the kidney and Qi. Cowpeas are usually fried or chopped with stuffing. In fact, the taste of cold sauce is better. Usually, when we make cold dishes, we need to blanch the ingredients. That is, put the cut ingredients into boiling water and heat them to half cooked or fully cooked. Drain the water before further cooking or seasoning. It can be said that it is an indispensable process to make cold dishes and deal with the meat with fishy smell. But the cold cowpea I made today is not blanched with water, but with oil. As the name implies, hot oil is used instead of hot water to treat food materials. Cowpeas are characterized by oil preference. If they are not cooked thoroughly, they will be poisonous. They are not easy to taste. If they are cooked or fried for a long time, they will be soft and rotten and lose their taste. Therefore, blanching with oil not only saves time, but also is more fragrant than blanching with water. But it should be fresh, not greasy. Taste
Cooking ingredients
Cooking Steps
Step1:Rinse the cowpea. Finish the top. Cut it into one knuckle.
Step2:A quick way to peel the garlic is to put the garlic on the chopping board. Press it with the back of the knife. Pull the garlic and it will fall off completely.
Step3:Then chop the garlic with a knife and put it in a small bowl for later use.
Step4:Heat a little vegetable oil to about 150 degrees, that is, 50% heat. Pour in the cut cowpeas. Blanch them until they are fully cooked. Remove them immediately.
Step5:Rinse with cold boiled water. Then drain the water.
Step6:Mix the cowpeas with salt and soy sauce. Pour into the plate.
Step7:Pile the garlic and pepper on the cowpea. Heat the vegetable oil which has just been boiled with oil. Pour 1 spoon on it. It will make a creaking noise. The house is full of fragrance. Mix well with chopsticks and you can eat it.
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. Cold boiled water can remove the excess grease, and ensure the green color and the crispness of the taste. Oil blanching takes less time than water blanching. Control the time. When you see the cowpea surface blistering and wilting, the color becomes darker, you need to take it out immediately. If you are not sure whether it is well done or not, you can take one and taste it. There is no bean smell. If it is not astringent, it is well done. 2. This method is not only suitable for cowpeas, but also delicious for cold garlic moss. You may try it. There are skills in making delicious dishes.
