How to fry cowpeas delicious, how to fry cowpeas delicious and simple

Stir-fried cowpeas with minced meat and cowpeas are delicious, and the method is as follows:1. Cut the pork into small cubes for later use, add a spoonful of light soy sauce, a spoonful of cooking wine, and a little bit of lake marinate for 5 minutes for later use.

2. Chop the green onion, garlic and millet spicy for later use, cook the cowpea with water, and cut it into small cubes for later use.

3. Put in the bottom oil, after the oil is hot, add the green onion, garlic, millet spicy, a spoonful of dark soy sauce and stir-fry for a while, then put it in the cowpea home and stir-fry!

First of all, what about the peas, you can wash the peas you bought and cut them into sections, and copy them in China. Then add oil to the pan, add, add. For meat and the like, add peas after the quarrel, and after the quarrel, add salt after about five or six minutes of argument, and it will be very delicious.

Cut the cowpea into segments or slices, put oil in the pot, add oil and fry until fragrant, add cowpeas and stir-fry, stir-fry until ripe and rotten, and then season and then get out of the pot.

Normally, the cowpeas are shredded, and then the meat is also shredded, put in oil and stir-fry.

Koto first pass it with boiling water, and then put it on a plate for later use. Put the oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, and then put the battle into the pot and stir-fry.

Stir-fried red beans can be eaten slightly with pork belly, to be a little more delicious, and then add some dried chilies.

How to fry it just to be delicious and fried just arrived, the key is to put some garlic in it and it feels very fragrant, and it goes well with rice.

This is more delicious, there are very high nutrients in it, plus his protein nutrition, so this is very rich, and delicious, so I especially like to eat, and then its taste and nutritional value are very good.

It is recommended that you still use the stewing method, so as to ensure that its nutrients are not destroyed.

You can make a vegetarian stir-fried cowpea. This dish is a home-cooked dish made with tender beans and eggs as the main ingredients, green and red pepper rice, coriander, garlic paste, red oil, starch, and flour as auxiliary ingredients. Regular food has the characteristics of strengthening the spleen and stomach.

Ingredients for vegetarian fried cowpeas:250 grams of tender beans, 20 grams of eggs, 20 grams of green and red pepper rice, a little minced coriander, 10 grams of garlic, 15 grams of red oil, 30 grams of starch and flour.

How to stir-fry cowpeas:

1. Cut the beans into 6 cm long sections, put them in a pot of boiling water with refined salt, and remove them until they are broken.

2. Put the flour and starch into a bowl and mix well, knock in the eggs, add an appropriate amount of water and a little salad oil to make an egg batter.

3. Put the pot on the heat, pour in the salad oil and burn until it is 70% hot, hang the beans evenly and the egg batter, put them into the pot one by one, fry them until the color is golden and cooked, and drain the oil out of the pot.

4. Put another pot on the heat, add red oil to heat, add garlic, green and red pepper rice and coriander and stir-fry until fragrant, finally pour in the beans, add refined salt and monosodium glutamate and stir well, and put it on a plate.

Edible value:

Cowpea has the effects of invigorating qi, strengthening the stomach and kidneys, and the five organs, regulating the beauty and body, generating essence, quenching thirst, vomiting and diarrhea, and detoxifying. Dried beans contain a lot of plant fiber, and they also have a laxative effect.

Cowpea is rich in vitamins B, C and vegetable protein, which can calm the mind, regulate the digestive system, and eliminate chest and diaphragm fullness. It can prevent and treat acute gastroenteritis, vomiting and diarrhea. It has the effect of quenching thirst and strengthening the spleen, tonifying the kidney and stopping diarrhea, and invigorating qi and rejuvenating the body.

Fried rotten meat cowpeas are better than teaching.

If this is the Qing Dynasty, then it is still more difficult to cook, you better use water first and cook it.

Stir-fried fragrant beans should be the one that is fried a little bit, and then it tastes better.

Stir-fried cowpeas are fried with shredded meat and some minced garlic to make the fried ginger beans more delicious.

The method of stir-frying red beans, first of all, this red bean can be fried until fragrant, and then put some chili peppers later, the taste will be better.

The steps of how to stir-fry cowpeas are as follows:Preparation: 300 grams of pork belly, a bundle of cowpeas, a small amount of chopped green onions, a small amount of minced garlic, a small amount of oyster sauce, a small amount of braised soy sauce, a small amount of salt, a small amount of chicken essence, a small amount of starch, plates, etc.

1. Cut the cowpeas into sections, blanch and drain.

2. Prepare the green onion and garlic and use it in a pot.

3. Cut the pork belly into shreds.

4. When the oil temperature reaches 8 hot, add the green onion and garlic, burst the fragrance, add the shredded meat, and stir-fry until the meat changes color.

5. Then add cowpeas, stir-fry well, and pour in about 2 tablespoons of braised soy sauce; Add salt to taste.

6. Add water and simmer for a while. Because the beans are blanched, there is no need for too much water. After the fire is boiled, change to a low heat to destroy the stew.

7. When the soup is at the bottom, add an appropriate amount of chicken essence. Mix the starch with water and pour it into the pan, then stir-fry to reduce the juice.

Foreword cowpea, commonly known as carob, ginger, and bean. There are two types of cowpeas: long cowpea and rice cowpea. Long cowpeas are generally eaten as vegetables, which can be stir-fried or blanched and dressed.

Rice cowpeas are generally eaten as grain to cook porridge and make bean paste filling. Cowpea provides high-quality protein that is easy to digest and absorb, and a moderate amount of carbohydrates, vitamins, trace elements, etc., can supplement the body's signature nutrients. Cowpea contains vitamin B1 to maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinesterase activity, can help digestion, and increase appetite.

Vitamin C contained in cowpea can promote the synthesis of antibodies and improve the body's antiviral effect.

Stir-fry cowpeas. Ingredients: 400 grams of cowpeas, 50 grams of pumpkin, 1 red pepper, and 120 grams of pork.

30 ml of auxiliary oil, 3 grams of salt, 10 ml of cooking wine, 2 grams of chicken essence, 10 ml of light soy sauce, 100 ml of broth, 20 grams of water starch, 20 grams of sweet noodle sauce, 10 grams of green onions, 5 grams of ginger and garlic.

1.Wash the pork first.

2.Finely chop and add the water starch to grasp well.

3.Wash the cowpeas and soak them in water for 10 minutes.

4.Cut into inch pieces.

5.Finely chop the green onion and ginger, and dice the pumpkin.

6. Mix the cooking wine, light soy sauce and sweet noodle sauce thoroughly.

7.Put oil in a pan and stir-fry with minced meat.

8. Finely chop the garlic and put the green onion and ginger together in the pot and stir-fry.

9.Pour in the sauce and stir-fry.

10.Add the cowpeas and stir-fry.

11.Add diced pumpkin and stir-fry evenly, add salt and stock and bring to a boil for 5 minutes.

12Add the red pepper and stir-fry evenly, and add the chicken essence to taste before cooking.

13.Serve on a plate and enjoy.

Trivia: Cowpea + mung bean: Cowpea and mung bean are boiled in the same soup, which has the effect of clearing heat and detoxifying, and is suitable for children's summer prickly heat, small boils and other diseases.

Cowpea + fungus: Cowpea has the functions of quenching thirst and strengthening the spleen, tonifying the kidney and stopping diarrhea, and invigorating qi and rejuvenating Jin; The fungus has the functions of nourishing qi, nourishing the stomach and moistening the lungs, cooling the blood, stopping bleeding and lowering lipids. Therefore, eating cowpea and fungus together has a preventive effect on hypertension, hyperlipidemia, diabetes, and cardiovascular disease.

Eating cowpea and fungus together can have the effect of tonifying the kidney, which is helpful for shengjin and qi, and also has the effect of lowering blood pressure and lipids, which is good for **.

Cowpea + winter melon: Cowpea and winter melon are eaten together, which has the effect of tonifying the kidney and reducing swelling, and has a certain effect on patients with nephritis, low back pain and edema. Cowpea and winter melon are eaten together, which can diuresis and reduce swelling, and has the effect of tonifying the kidney.

Cowpea + potato: The nutrients of cowpea can make people's minds calm, and can regulate the digestive system, and can also eliminate chest and diaphragm fullness, so the combination of cowpea and potatoes can not only prevent and treat acute gastroenteritis, but also prevent vomiting, diarrhea and other diseases. Cowpeas can be eaten with potatoes, which can have a refreshing effect and can also relieve gastrointestinal discomfort, such as vomiting and diarrhea.

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【Vegetarian fried cowpeas】

Prepare fresh cowpeas, garlic, bean paste, oyster sauce, salt, cooking oil.

Method] 1. Pick and wash the cowpeas, pinch the head and tail, and cut them into long sections with a knife. Prepare a basin of water, add a spoonful of salt to stir and dissolve, pour in the cowpea segment and soak for 20 minutes, remove and drain the water. Slice the garlic and set aside.

2. Heat a clean wok in a wok, pour in the cowpea segments, add an appropriate amount of salt, and stir-fry quickly over medium heat for 2 minutes, when the color of the cowpeas becomes darker and there is no moisture.

3. Add an appropriate amount of salt to the wok, add garlic slices, fry the fragrant, pour in the fried cowpeas, pour in some water, stir-fry quickly for 1 minute, add bean paste and oyster sauce and stir-fry evenly, and then serve on a plate. The vegetarian fried cowpeas are ready.

The cowpeas have been dry-fried with salt, so be sure to add less salt when seasoning, otherwise the taste will be too salty. Add bean paste and oyster sauce, all of which are seasonings with high salt content, don't put salt if the taste is light, and decide whether to put salt or not after tasting the heavy taste, and eat less salt is healthier.

Why do cowpeas have to be dry fried first?

The reason why cowpeas change color is because of the loss of chlorophyll, which is easily broken down by enzymes.

Both table salt and high temperature can inactivate the enzymes, prevent chlorophyll from breaking down, and maintain the tender green color of cowpeas. At the same time, it can also make cowpeas lose moisture quickly, absorb salt, and have a crisp and flavorful taste.

Be careful when stir-frying, be sure to fry over medium heat. The temperature of the fire is too high, and the water is fried before it evaporates; The temperature of the low heat is too low, and the water does not have time to evaporate to become a pot of soup, and it is most suitable to stir-fry over medium heat.

Here's how to fry cowpeas:Ingredients: 350 grams of cowpeas, 20 grams of corn oil, 30 grams of oyster sauce, 5 cloves of garlic, a little shredded ginger.

Steps: 1. Wash the cowpeas and cut them into about 1-inch segments.

2. Heat oil in a pot, stir-fry the ginger shreds until fragrant, and remove the ginger shreds.

3. Add the chopped garlic slices.

4. Add the cowpeas.

5. Stir-fry over high heat.

6. Add a little water after small yellow spots appear on the surface, cover the pot and simmer for about 3 minutes.

7. Remove the lid and stir-fry a few times.

8. Add the oyster sauce, reduce the heat, mix well and remove from the pan.

9. Serve on a plate.

Sausage fried cowpeas].

Prepare cowpeas, sausages, garlic, dried chilies, salt, sugar, light soy sauce, cooking oil, and chicken essence.

1. Buy a handful of fresh cowpeas, soak them in lightly salted water for 20 minutes, which can be disinfected and sterilized, remove pesticide residues, and then take them out and rinse them and cut them into 5 cm long sections.

2. Heat the wok, pour in the cowpea segments, stir-fry over high heat for half a minute, fry the water dry, add an appropriate amount of salt, and continue to stir-fry until the color turns dark green and then put out.

3. Cut some minced garlic and dried chili peppers, and cut the sausage into long strips. Heat the oil, add minced garlic and dried chili peppers and stir-fry until fragrant, pour in the sausage and stir-fry for a while, pour in the cowpea segments, add an appropriate amount of salt and light soy sauce to taste, and continue to stir-fry for 1 minute.

4. Add an appropriate amount of chicken essence and sugar, pour in an appropriate amount of water, quickly stir-fry evenly, then turn off the heat, and the sausage fried cowpeas are ready.

Stir-fried cowpeas. Ingredients: cowpeas, salt, oil, chicken essence, red pepper.

Method: 1. Wash the cowpeas, remove the knots before and after the cowpeas, pick them into sections, and start the oil pan;

2. Add cowpea segments, chili flakes and stir-fry;

3. Put in an appropriate amount of water;

4. Appropriate amount of salt;

5. An appropriate amount of chicken essence can be put on a plate after boiling.

2. Cowpeas are best picked by hand, which is the best way to retain nutrients.

3. It is best to put some chili peppers to enhance the flavor, and put a little more if you like to eat.

Preparation of dry sautéed beans.

1 Ingredients: 500g of long beans

2 Ingredients: 20g of dried chili pepper and Sichuan pepper (you can add more copper with spicy flavor) 5g of shredded ginger

3 Seasoning: salt, a little chicken essence.

4 Method: After washing and drying the long beans, break them into small pieces about one inch long, and cut the dried chili peppers into corresponding small pieces. Turn on the high heat, pour oil into the wok, pour in the beans and ginger shreds when the oil temperature is 60% hot, change color and put in peppercorns, dry chili peppers and keep stir-frying, at this time you must not stop, otherwise the ingredients will turn black!

When it is almost ripe, add salt and chicken essence and stir-fry, evenly remove from the pot and serve on a plate.

5 Tips: Be sure to fry the beans, taste them first when you think they are almost ripe, confirm the heat and then put the ingredients, if the beans are not fully cooked, eating them will cause poisoning!

Wait until the beans are almost ripe before putting the ingredients, otherwise frying the beans after putting them early will cause the ingredients to turn black.