Home flavor: cowpea-

Home flavor: cowpea-

Introduction:

"This dish is from my hometown. My hometown is Yingcheng, Hubei Province. Every summer, a large number of cowpeas come on the market. People buy several jin of cowpeas and make this delicious dish after simple processing. Because the cowpea skin is very hard, not easy to taste, after blanching with water and sun drying these two processes can put out the taste of cowpea, and will be easy to taste a lot. Now let's give you a detailed introduction to the production process of this dish, as shown in the picture above. "

Production steps:

Step 1: prepare ingredients, wash cowpeas and set aside. To make the cowpea, you should choose the green cowpea, which tastes better.

Step 2: bring the water to a boil and prepare to cook the cowpeas.

Step 3: when the water is boiling, add the cowpea. Turn the cowpea over with a spatula or chopsticks to make it heated evenly.

Step 4: blanch the cowpea in water for a while, turn it into a slightly deep emerald green, then pick it up and put it into a sieve to drain the water.

Step 5: after the cowpea is dried, hang it on the clothes rack and bask in the sun. It's sunny in summer, so you don't need to be exposed to the sun.

Step 6: sun until it turns slightly yellowish brown

Step 7: and cowpea skin slightly wrinkled, you can take down ready to fry.

Step 8: rinse the cowpea, cut it into one inch long pieces, shred the red pepper, chop the garlic and set aside. I also put a little minced meat to fry this time, so I can see the meat in the finished product picture and forgot to shoot it.

Step 9: stir fry the ingredients in a hot pan and cool the oil. Of course, fry the meat first. After the minced meat is cut, marinate it with ginger, garlic and a little soy sauce, and then stir fry it. The delicious cowpea is ready.

Step 10: let's take another detail. It looks good. You can do the same

Materials required:

Cowpea: 500g

Green and red pepper: 60g

Minced meat: a little

Garlic: a little

Jiang: a little

Salt: right amount

Soy sauce: moderate

Pepper: right amount

MSG: right amount

Note: 1. Cowpeas must choose the kind of emerald green, there are several kinds of cowpeas on the market, the kind of white and red skin meat, thick skin is not easy to rot, so it is not good to use to do fishing cowpeas. 2. After the cowpea is scalded, the residual pesticide on the surface of cowpea is scalded, and the fresh and sweet taste of cowpea is put forward, which can kill two birds with one stone. When you do it according to the method I said, you will know that the taste of this dish is much sweeter than that of stir fried fresh cowpeas. I believe you will fall in love with him

Production difficulty: simple

Process: others

Production time: one day

Taste: Original