Braised cowpea

Stewed cowpea in oil

Raw materials for stewing cowpea in oil

Cowpea 300g; scallion 1 root; ginger 1 small piece; garlic 3 petals

Ingredients for stewed cowpea:

30 g edible oil, 1 tbsp soy sauce (30 g), 1 tbsp refined salt (3 G), 1 / 2 tbsp sugar (1.5 g)

Steps of stewing cowpea in oil

1. Pinch off two ends of cowpea, then cut into sections, scald them thoroughly with boiling water, take them out, cool them with cold water and drain water; shred green onion, slice ginger and garlic; 2;

2. Put oil in the pot, heat it up, add onion, ginger and garlic, stir fry cowpea, add soy sauce, refined salt and water, bring to a boil over high heat, and then simmer over low heat until the soup is dry;

3. When the cowpea is nearly soft, add a little sugar and simmer for 2-3 minutes. The soup is thick.

Characteristics of stewed cowpea

Cowpeas are soft and have a strong taste.

Attention should be paid to when making stewed cowpea

A little sesame oil will taste better when it comes out of the pot.

Braised cowpea

Material Science:

300g cowpea, 1 scallion, 1 small piece of ginger, 3 cloves of garlic,

Seasoning:

30 g edible oil, 1 tbsp soy sauce, 1 tbsp refined salt, 1 / 2 tbsp sugar,

Method:

1. Pinch off two ends of cowpea, then cut it into sections, scald it thoroughly with boiling water, take it out, cool it with cold water, and drain the water,

2. Shred green onion, slice ginger and garlic,

3. Put oil in the pot, heat it up, add onion, ginger and garlic, stir fry cowpea, add soy sauce, refined salt and water, bring to a boil over high heat, then simmer over low heat until the soup is dry,

4. When the cowpea is nearly soft, add a little sugar and simmer for 2-3 minutes. The soup is thick.

characteristic:

Cowpeas are soft and have a strong taste.

Chef one touch:

A little sesame oil will taste better when it comes out of the pot.

Longitude: 104.06573486

Latitude: 30.65946198