Chinese Food
Make a delicious cowpea with Niang
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Meat filling into cowpeas. This is a kind of brewed vegetable. Brewed wine is not only wine. There are almost no dishes to brewed on the table. No vegetables to brewed. The original simple ingredients can do so.
Cooking ingredients
Cooking Steps
Step1:Cut off the head and tail of cowpea. Remove the seeds of red pepper and dice. Soak the mushroom and dice.
Step2:Add mushrooms, 1 tablespoon soy sauce, 1 / 2 spoon salt, 1 / 2 spoon sugar, 1 / 2 spoon flour and 1 / 2 spoon cooking wine to the minced meat. Marinate for half an hour.
Step3:Add a little salt and oil to the water. Boil the cowpea for 2 minutes. Remove the supercooled water and drain.
Step4:The cowpeas are circled. Knotted. The extra ones are cut off.
Step5:With meat.
Step6:Mix the sauce with half spoon of salt, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of raw powder and 50g of water.
Step7:Heat up the oil and fry the cowpeas until the meat changes color.
Step8:Pour the sauce, sprinkle the diced red pepper, cover and simmer for 3 minutes.
Cooking tips:1. The time for heating cowpeas should not be too long or too short. It's about 2 minutes. Otherwise, cowpeas are easy to break and can't make circles. 2. After the cowpea is scalded, it's cold water. It's easy to make cowpea rings. At the same time, it keeps the cowpea crisp. There are skills in making delicious dishes.
