Eggplant flavored cowpea

Eggplant flavored cowpea

Introduction:

Production steps:

Step 1: prepare appropriate amount of cowpea

Step 2: pick the cowpea into 5cm segments for standby

Step 3: put cowpea into brine, bring to a boil over high heat, blanch over low heat for 3 minutes, then use cool water for standby

Step 4: add a small amount of tomato pieces into the pot, add appropriate amount of water and boil for standby

Step 5: add the boiled cowpea and stir well

Step 6: add appropriate amount of water, stir fry until the cowpea is 8 times cooked, add appropriate amount of salt, chicken essence and sugar to taste, cook for 3 minutes, then remove

Step 7: sour, salty and delicious, the eggplant flavor cowpea is on the table

Materials required:

Cowpea: right amount

Tomato: moderate

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: 1. When the cowpea is blanched in light salt water, a few drops of salad oil can be properly dropped to make the color of the blanched cowpea green. 2. When the cowpea is fired, a small amount of tomato can make the color attractive, mainly because the taste of cowpea is sour and salty, not too single

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty