Shrimp with cowpea and corn

Shrimp with cowpea and corn

Introduction:

"When it's hot, people's appetite is poor. There's a kind of vegetable that is really humble, but it can improve their appetite. That's cowpea, ha ha! Cowpea contains a kind of vitamin B, can promote intestinal peristalsis, so it has the effect of enhancing appetite. I believe that this cool, crisp, tender and smooth cowpea mixed with corn shrimp, you will love it this summer! (based on CCTV's diet every day, issue 208, 2011)

Production steps:

Step 1: prepare materials;

Step 2: add salt, oil and a little baking soda into the water, blanch the cowpea, stir it in cold water, and set aside;

Step 3: cut the carrot into strips and blanch; peel off the corn kernels;

Step 4: heat the oil in the frying pan, add minced ginger, minced green onion and sea rice;

Step 5: stir fry until fragrant, pour in corn kernels, stir well and add a little sugar to make it fresh;

Step 6: add minced garlic, salt, sugar and soy sauce to the cowpea for seasoning;

The seventh step: put the sesame paste in the small bowl, open it with vinegar and mix it in the cowpea.

Step 8: finally put in the cool corn shrimp, stir well.

Step 9: cool, crisp and smooth.

Materials required:

Corn: one

Cowpea: 100g

Haimi: 50g

Carrot: one

Jiang: one piece

Garlic: 6 cloves

Onion: one

Sesame paste: right amount

Salt: right amount

Vinegar: right amount

Sugar: right amount

Soy sauce: right amount

Baking soda: moderate

Note: 1. When blanching cowpea, add baking soda, not only can make cowpea more green, inhibit the outflow of chlorophyll, but also can skillfully remove the bitter taste of cowpea. 2. After the cowpea is blanched, stir it in cold water immediately. Don't let it ripen. Only in this way can the cowpea have crisp taste. If there's ice at home, it's better to get it out. 

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy