Chinese Food
Mixed cowpea and rosemary
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Cowpeas are not only delicious in summer, but also delicious in winter. Its taste is crisp and tender, rich in nutrition and various methods. Many methods, such as poaching, steaming, vegetarian cooking and fried meat, are well received by everyone. The cold mixed cowpea can not only retain the nutrients in cowpea to the maximum extent, but also be a feast on vision and taste. So this winter, eat a cold cowpea to relieve the greasiness of big fish and meat. Cowpea is rich in food fiber. It is easy to feel full. It will absorb excess fat and discharge it together. Accelerate metabolism, consume body fat, prevent and reduce fat accumulation. Rich in copper. Copper is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system, immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs.
Cooking ingredients
Cooking Steps
Step1:Wash and cut cowpea, garlic, red rice and peppe
Step2:Cowpeas are boiled and boiled, then fished out. Over cold wate
Step3:Pour the raw soy sauce, sesame oil, sugar, vinegar and salt into the sesame paste respectively. Mix well to make the sauce
Step4:Pour the sauce into a small half bowl of water in several times. Mix well. Mix into the sauce
Step5:Pour the sauce on the cowpeas. Sprinkle with garlic and red rice pepper. Finish with cold cowpeas.
Cooking tips:1. Don't blanch cowpeas for too long to make them soft and refreshing. 2. To select high quality cowpeas, we should select cowpeas with long length, uniform size, thick and thin, full, bright color and luster. There are skills in making delicious dishes.
