Chinese Food
Fresh mixed cowpea
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Cowpeas are the vegetables of summer. The meat is fat, crispy and tender. It can also be cold mixed or pickled after being scalded. The pods are long and tubular. They are crispy and soft. Li Shizhen said that this bean can be used for vegetables, fruits and grains. It's the best one in the bean reserve.. Cowpea is rich in nutritional value. Fresh and tender pods also contain vitamin C and ascorbic acid. The protein content of cowpea is 2-3 times higher than tomato, the sugar content is 1 times higher than cucumber, the calcium content is 4 times higher than pumpkin, and the vitamin content is 4-6 times higher than winter melon. Such nutritious vegetables must be eaten more in summer. Let's share a simple and delicious salad sauce with cowpeas. -
Cooking ingredients
Cooking Steps
Step1:Prepare a handful of fresh cowpeas and a garlic. Pinch the head and tail of cowpea. Peel the garlic and wash it for use.
Step2:I chose two flavors of chubby salad sauce as seasoning. I don't need all the others. Isn't it particularly convenient.
Step3:After boiling the water in the pot, put the cleaned cowpeas into the pot.
Step4:Soak the cooked cowpeas in cold boiled water to keep them green and crisp.
Step5:Cut the cowpeas into sections and put them on the plate after controlling the water content. Cut the garlic into pieces and sprinkle them.
Step6:According to personal taste, you can put some chopped peppers, sprinkle a little salt, squeeze two bags of sauce, mix well and then eat it. Isn't it very simple? It tastes great.
Cooking tips:1. Cowpeas should be cooked first and then cut. 2. Don't refuel because the salad juice itself contains oil. 3. You can also mix the sauce with olive oil, soy sauce, vinegar and pepper. There are skills in making delicious dishes.
