Cowpea roll

Cowpea roll

Introduction:

Production steps:

Step 1: prepare appropriate amount of cowpea, wash and set aside

Step 2: add water to the pot, add appropriate amount of salt, boil over high heat and set aside

Step 3: blanch cowpeas in a pot

Step 4: blanch the cowpeas in cold water

Step 5: put the cowpea roll into the pan and fry it slightly

Step 6: mix salt, chicken essence and sugar with proper amount of water to make juice and set aside

Step 7: pour the seasoning sauce into a pan, bring to a boil over high heat and simmer over low heat until the cowpeas are cooked. Then turn off the heat and put on a plate

Materials required:

Cowpea: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Precautions: 1. Tender cowpea is preferred for cowpea. 2. Cowpea can be blanched in the pot first, which can make the cowpea green and easy to shape when it is rolled. 3. The time for cowpea to be put into the pan should not be too long, because the cowpea has been blanched, it is easy to be cooked, and the color of cowpea roll is not green enough, which affects the color of dishes

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh