Fermented cowpea

Fermented cowpea

Introduction:

"Today to a good-looking and delicious, the practice of super simple rotten juice version of cowpeas, cowpeas eat crisp, green color, really attractive."

Production steps:

Step 1: raw materials are ready;

Step 2: soak cowpea horn in brine for 20 minutes to remove pesticide;

Step 3: wash cowpea and cut into equal length;

Step 4: press Sufu into mud with a spoon, chop garlic into foam, and cut spicy millet into thin circles;

Step 5: bring to a boil with proper amount of water, add 1 tbsp salt and a little cooking oil, add cowpea and cook;

Step 6: take out the cold boiled water and code the tray (if it's cold, you can eat cold water only);

Step 7: heat some oil in the pot, stir fry garlic foam and millet pepper with a small fire;

Step 8: then pour in the rotten milk and continue to stir fry the fragrance;

Step 9: add appropriate amount of salt according to the taste and mix well;

Step 10: pour the rotten milk into the cowpea.

Step 11: finished product

Materials required:

Cowpea: 250g

Mother red oil Sufu: 3 yuan

Sufu juice: 1 tbsp

Garlic: 3 cloves

Xiaomilia: 3

Salt: right amount

Note: 1, add salt and a little oil in the water, can make cowpea keep green color after blanching; 2, want to eat crisp cowpea, blanching time does not have to be too long, broken can, blanching water into ice water after blanching effect is better, but in winter we still had cool water can be; 3, if you think light, you can add other seasonings in the sauce.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy