Cowpea with sesame paste

Cowpea with sesame paste

Introduction:

"Beans provide easy to digest and absorb high-quality protein, appropriate amount of carbohydrates and a variety of vitamins, trace elements, etc., which can supplement the body's signature nutrients. Cowpea vitamin B1 can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinesterase activity, help digestion and increase appetite. Vitamin C in cowpea can promote the synthesis of antibody and improve the antiviral effect. Cowpea phospholipid can promote insulin secretion and participate in glucose metabolism. It is an ideal food for diabetics. Traditional Chinese medicine believes that cowpea has the effect of invigorating spleen and kidney, and has auxiliary effect on frequent urination, spermatorrhea and some gynecological functional diseases

Production steps:

Step 1: wash cowpea and cut into large sections.

Step 2: chop the garlic and set aside.

Step 3: add water to the pan, bring to a boil, add cowpeas and cook for 2 minutes.

Step 4: fish directly into cold water.

Step 5: add sesame paste, sesame oil, vinegar, salt and monosodium glutamate, and stir evenly to form the sauce.

Step 6: control the water content of cowpea, add chopped garlic and pour in the juice.

Materials required:

Cowpea: 200g

Garlic: 3

Sesame paste: 20g

Salt: 2G

Vinegar: 5g

Sesame oil: appropriate amount

MSG: 1g

Note: cook cowpea for a while when blanching. Blanch water directly into cold water, this will maintain the crisp cowpea

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light