How to make cowpea and tofu delicious, and how to make cowpea delicious?

Ingredients: 500g tofu, 300g cowpea;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of chicken essence, a little onion, appropriate amount of sesame oil.

Cowpea roasted tofu.

Tofu cut into 2 cm, centimeter rectangular, cowpea cut into inches, onion into cubes.

Make a pot of water. <>

Blanch the cowpeas and scoop them up.

Blanch the tofu in boiling water.

Stir-fry the chopped onion in a pan of hot oil.

Slowly push in the blanched tofu.

Put a pinch of salt. <>

Put an appropriate amount of water to blanch the tofu.

Add the cowpeas and simmer for a while.

When the water is almost dry, add an appropriate amount of light soy sauce.

Season with salt.

A pinch of chicken bouillon. <>

Drizzle with sesame oil.

Tips: 1 Blanch the cowpeas to remove the fishy smell of the cowpeas.

2 Blanch the tofu and stew it should not be scattered.

3 Blanched tofu has moisture, slowly push it into the oil pan to prevent splashing.

Material. Leftover egg fried rice, eggs, oil.

Method. 1. Crack the eggs into the leftover fried rice and stir well. (The amount of eggs added depends on the amount of leftovers, one large egg is enough for a medium-sized bowl of leftovers).

2. Add a little oil to the pan, the fire should be small, add an appropriate amount of fried rice, flatten it with a stir-fry spatula, and wait until the bottom of the noodles is shaped into a pot, and when the rice is connected together, you can turn it over, and wait for both sides to be slightly charred and then out of the pot.

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. Great Ottoshi.

3. Remove from the pot and dismantle the objects and 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, and then put it into the cowpea home and fry it to roll!

Cowpeas are the best to make dry fried beans, and the only way to do it is to stir-fry beef with beans and mix cowpeas.

Dry-fried beans. Original number of ingredients: 1 kg of long beans, a spoonful of Sichuan pepper, a spoonful of sesame pepper, a spoonful of dried chili pepper, minced garlic, minced ginger, a few chopped green onions, 2 taels of meat filling, a spoonful of starch, two spoons of cooking wine, light soy sauce, dark soy sauce, sugar, salt.

Method: 1. Wash the beans, remove the silk at both ends, and break them into centimeter segments.

2. Pour water into the pot, add a spoonful of salt, boil, put in the beans and blanch them, after the color turns dark green, take them out and drain the water for later use.

3. Put a little more oil in the frying pan, twice as much as the usual stir-frying, put less beans and slowly fry them into tiger skins over low heat, remove them, and then put in the beans to fry and drain the oil in turn.

4. Put starch, cooking wine, salt and salt into the meat filling, mix well, marinate for 20 minutes, and set aside.

5. Leave the bottom oil in the pot, slide it into the meat filling and stir-fry evenly and change color before removing it.

6. Put oil in the pot, put in the pepper, slowly burn the flavor of the peppercorns, add the dried red pepper, stir-fry slowly, add the green onion, garlic, ginger crush, stir-fry the fragrance, put in the meat filling and beans, stir-fry, add a spoonful of light soy sauce, half a spoon of dark soy sauce, half a spoon of cooking wine, a few sugars, stir-fry the dry juice, add salt and remove from the pot.

When buying beans, it is generally better to have uniform thickness of bean strips, bright color, transparent and shiny, and full grains, while beans with cracks, wrinkled skin, too thin and no seeds, and insect marks on the epidermis are not suitable for buying.

Cowpea is a vegetable we often eat, in a variety of practices in the spring, my favorite is fried cowpea, the crispy outside and tender taste inside, the mellow aroma taste, is really the more you eat the more fragrant, the more you eat, the more you can't stop. Let me share with you this fragrant fried cowpea.

1. Choose tender cowpeas for good taste, and after cleaning, change the knife and cut them into small pieces about 4 cm long for later use.

2. Find a larger bowl, pour the same amount of flour and starch into it, add an appropriate amount of salt, chicken essence, chili powder, five-spice powder and white sesame seeds, beat 2 eggs into it, and then add a small amount of water and stir into a thicker batter.

3. Pour in the chopped cowpeas and stir a few more times so that each cowpea can be evenly coated with batter.

4. Heat the oil to 6 and change the heat to low heat, and put the cowpeas wrapped in batter into the oil pan one by one and fry them.

5. Fry the cowpeas until they are a little golden, first start the pot, heat the oil to ten percent hot, and then pour the cowpeas into the crack to fry again, turn more, so that each cowpea can be evenly heated, and you can get out of the pot in about 20 seconds.

Sesame sauce tossed with cowpeas.

Ingredients: cowpea, sesame paste, sugar, refined salt, garlic paste, sesame oil.

Method: Tear off the old tendons of cowpeas, wash them, put them in a pot of boiling water and blanch them, put them in cold boiled water to cool, drain them, cut them into thin slices obliquely, and put them on a plate. Take a small bowl, add garlic, sesame paste, sugar, refined salt, sesame oil and mix evenly, pour on the cowpea slices, and mix well when eating.

Pickled pepper tossed with cowpeas.

Ingredients: cowpea, red pickled pepper, ginger, garlic, green onion, vinegar, sesame oil, light soy sauce, chili oil, sugar.

Method: Wash the cowpeas and cut them into sections. Put water in the pot and bring to a boil, add the cowpeas to cook, remove and drain, add sesame oil, mix well and let cool for later use.

Chop the pickled peppers finely, mince the ginger with the garlic and place them together in a heat-resistant bowl; Finely chopped green onions. Put oil in a pot and boil until it is 80% hot, then pour it into a bowl; Then add salt, sugar, chicken powder, chili oil, vinegar, chopped green onion and mix well to make a sauce, and pour the sauce into the cooked cowpeas to cool.

Pickled cowpeas. Raw materials: cow permeable beans, new and old mixed refined brine, refined salt, brown sugar, dried chili, white wine, Sichuan pepper, spice bag (containing star anise, white mushroom, Sichuan pepper, etc.).

Method: Choose fresh and tender cowpeas (pods, not loose) washed, marinated with refined salt, pepper, and white wine for 12 hours, and then remove the water attached to dry. Mix the new and old mixture of refined salt water, brown sugar, dried chili pepper and white wine into the jar, put in the cowpea and spice bag, jam it with a slice, cover the altar cover, pour cold boiled water on the edge of the altar, and soak it for 3 to 5 days.

Beans are an annual vegetable of the genus Cowpea in the family Fabaceae of the order Rosaceae. Also known as cowpea, long cowpea, with beans. Rich in protein, carotene, high nutritional value, good taste and noisy, it is one of the popular vegetables widely cultivated in northern China, and its popularity ranks first among all kinds of vegetables.

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