Cowpea in sesame paste

Introduction:

"Sesame paste cowpea" my family seldom eat it (Sichuan people love it, everyone knows it, ~ (≥ ▽≤) / ~), once in a while, I feel very good. "

Production steps:

Step 1: remove the cowpea tendons from the head and tail, wash and set aside; cut the cowpea into sections of the same length;

Step 2: pour proper amount of water, salt and vegetable oil into the skillet and bring to a boil; put cowpea into the skillet and blanch;

Step 3: when the cowpea is blanched to a green color, it can be fished out; prepare a pot of cold boiled cowpea, and then fish out the blanched cowpea and soak it in the cold boiled cowpea;

Step 4: drain the cowpea and put it on the plate;

Step 5: peel the garlic, wash it, and chop it for use;

Step 6: Sprinkle garlic on cowpea;

Step 7: in an empty bowl, add proper amount of soy sauce, soy sauce, sesame paste, salt, chicken essence and sugar;

Step 8: stir the seasoning evenly;

Step 9: pour the seasoning on the cowpea.

Materials required:

Cowpea: 220g

Salt: 1 teaspoon

Fine granulated sugar: 3G

Soy sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Chicken essence: 1 teaspoon

Garlic: 3 cloves

Sesame paste: 2 spoons

Note: 1, cowpea with salt, oil boiled water, and then cool, can maintain the green color of cowpea;

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: Maotai flavor