How to make cold cowpeas, how to make cold cowpeas?

Here's how:1. Remove the tendons of cowpeas, pick and wash them, and pinch them for later use.

2. Boil water in a pot, drop a little oil after the water boils, and blanch the cowpeas.

3. Quickly put it in ice water.

4. Add all the seasonings to the sauce and mix well.

Health benefits. Cowpea: strengthens the spleen, relieves dampness, tonifies the kidney and fills the essence.

White sugar: rich in carbohydrates, invigorating blood circulation and removing blood stasis.

Sesame oil: improves blood circulation, delays aging, antioxidant.

Ingredients. A handful of cowpeas to restrain food.

Bell pepper to taste. Garlic 3 phase grams of food.

2 shallots are in the same vein.

3 scoops of light soy sauce. 1 tablespoon vinegar for food.

1 teaspoon of sugar.

A pinch of sesame oil.

Homemade chili oil at will.

Preparation of cold cowpea.

1.Prepare the required ingredients.

2.Wash the cowpeas and cut them into sections, boil the cowpeas under water and cook for one minute, scoop them up, and pass them through cold water for later use.

4.Put the sugar, light soy sauce, vinegar, sesame oil, and homemade chili oil in a bowl and mix well.

5.Pour the seasoned sauce evenly over the stacked cowpeas.

6.So it's ready to be served.

7.This one is an eggplant, and it can be like this.

8.This is asparagus, and it tastes very good.

A simple and delicious cowpea salad.

Coleslaw cowpea is a refreshing and delicious dishIn addition to being delicious, it has many benefits. Cowpea is rich in vitamin C, potassium, dietary fiber and other nutrients, which help protect the cardiovascular system, maintain intestinal health, lower cholesterol and control blood sugar. In addition, cowpeas contain a variety of antioxidants that help slow down aging and boost immunity.

Coleslaw not only retains these nutrients, but also increases appetite, promotes digestion and improves bad breath, making it a very healthy dish.

Bill of Materials:Ingredients:300g of cowpeasExcipients:

Chop 3 grams of pepper, 5ml of light soy sauce, 5ml of vinegar, 5g of salt, 5ml of sesame oil

1. Raw material diagram, cowpea tendon pick and wash.

2. Pinch section for standby.

3. Boil water in a pot.

4. After the water is boiled, drop a little oil and blanch the cowpeas.

5. Quickly put it in ice water.

6. Add all the seasonings to the sauce and mix them into a sauce.

7. Mix well and serve.

After blanching the cowpeas, quickly put them in ice and limb water to better maintain their green color.

The name of the cold dish is also called: cold cowpea

Ingredients:200 grams of cowpeas.

Excipients:5 grams of salt, 2 cloves of garlic, 1 piece of ginger, 1 tablespoon of spicy oil, 1 spicy millet, 2 tablespoons of light soy sauce, 6 grams of sugar.

Steps

1. Cut the cowpeas into sections and wash them with water.

2. Add three small bowls of water and 6 slices of ginger to the pot and start heating.

3. After the water is boiled, put in the cowpeas, and then boil again and remove them for later use.

4. Let's mince the ginger and garlic and set aside.

5. Next, add minced garlic and ginger, light soy sauce and oil to the spicy seeds, as well as the prepared salt and white handwriting sugar, and stir in the cowpeas.

6. After stirring well, sprinkle with millet spicy rings.

The delicious cold cowpea is ready, this potato dish looks very simple, but it is spicy and refreshing, and it is really deliciousAnd the nutritional value is also very rich:

Cowpea contains B vitamins that can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinease activity, help digestion, and also increase appetite. It also contains vitamin C, which can promote the synthesis of antibodies and improve the body's antiviral effect.

Cowpea salad with rattan pepper

Materials:

300 grams of cowpeas and 3 cloves of garlic.

2 tablespoons of light soy sauce and 1 tablespoon of vinegar to rejuvenate the year.

1 tablespoon of chili noodles 1 tablespoon of Sichuan pepper noodles.

10g rattan pepper 3 oranges.

1 tablespoon of essence of chickenMethod:Step 1

Pick the cowpeas into pieces and wash them.

Step 2

Bring water to a boil5-8 minutes

Step 3

Cook and remove.

Step 4

Garlic and green chilli minced.

Step 5

Add chili noodles, pepper noodles and chicken essence and mix well.

Step 6

Wash the rattan peppers.

Step 7

Heat the oil and fry it.

Step 8

The fried rattan pepper oil is very fragrant and drizzled in the seasoning.

Step 9

Cowpea with light soy sauce and vinegar.

Step 10Kato pepper sauce. <>

Step 11Mix well. <>

Hello! Cowpea salad].

Ingredients: 1/2 kg of cowpeas, garlic, millet spicy, salt, light soy sauce, sugar, soy sauce, hot oil, vinegar.

Method: 1. Wash the cowpeas and cut them into small pieces for later use.

2. Put the cowpeas in the pot and boil for 5-10 minutes.

3. Add 1 tablespoon of salt and cooking oil to the pot to keep the color of the cowpea green.

4. After cooking, remove the cold water once, which can make the cowpea taste crisp.

5. Mix the vinaigrette, chop the garlic and millet spicy, add vinegar, light soy sauce, sugar, soy sauce and hot oil, and stir well.

6. Put the cowpeas in a bowl, pour silver Zheng coarse on the vinaigrette, stir well and taste!

The sour and spicy and refreshing cold cowpeas are ready, especially the town of Feng, friends who like it quickly collect it and make it!

Materials:

Ingredients: 250 grams of cowpeas, minced garlic, vinegar, sesame oil, salt, appropriate amount of monosodium glutamate.

How to make the oshi-edama1. Wash the cowdling soybeans, cut them into 3 cm pieces, and put them in a bowl for later use.

2. Pour boiling water into a bowl with cowpeas, soak until the cowpeas have no raw taste, remove the cowpeas and put them on a plate.

3. Add minced garlic, vinegar, sesame oil, salt and monosodium glutamate and mix well.

Here's how:1. Remove the tendons of cowpeas, pick and wash them, and pinch them for later use.

2. Boil water in a pot, drop a little oil after the water boils, and blanch the cowpeas.

3. Quickly put it in ice water.

4. Add all the seasonings to the sauce and mix well.

<> the most classic way to mix cowpea is to mix ginger flavor, flavor characteristics: ginger flavor is rich, salty, sour and fragrant, refreshing and not greasy.

Seasoning ingredients: refined salt, ginger rice, soy sauce, vinegar, monosodium glutamate, fresh soup, sesame oil.

Seasoning principle: refined salt determines the basic saltiness; Ginger rice reflects the fragrance of ginger and highlights the main taste; Soy sauce enhances freshness, color, and flavor, assists in increasing saltiness, and dissolves refined salt and monosodium glutamate; Reuse vinegar on the basis of saltiness to highlight the taste of ginger vinegar; MSG increases umami; sesame oil increases flavor and pressure, increases lipid moisturizing; The fresh soup assists in increasing the umami taste, dissolving refined salt and monosodium glutamate, dissolving the ginger juice, and adjusting the color of the sauce.

Seasoning method: first soak ginger rice in fresh soup and vinegar for a certain time, add refined salt, soy sauce and monosodium glutamate and mix thoroughly, and then add sesame oil.

Application: Ginger ale has a refreshing flavor and can be combined with other flavors. It is best used in summer and late spring and early autumn, and is best served with wine.

1. Raw materials 1. Main ingredient: 250g of cowpeas

2. Seasoning accessories: 5g of refined salt, 20g of minced ginger, 2g of monosodium glutamate, 2g of soy sauce, 15g of vinegar, 50g of cold soup, 5g of sesame oil

2. Operating procedures.

1. Raw material primary processing and preliminary cooking.

Clean the cowpeas, blanch them quickly in boiling water with a little cooking oil (or edible alkali) in a pot, remove them and put them in cool boiled water to cool.

2. Knife processing and seasoning into dishes.

Take out the cool cowpeas, change the knife into 200px segments and place them neatly on the plate, put the minced ginger, soy sauce, monosodium glutamate, vinegar, cold soup, and sesame oil into a bowl and mix well to make ginger juice, and pour it on the cowpeas.

Third, the key points.

1. When blanching, add edible oil or edible alkali to maintain the color of the cowpea emerald green, and quickly blanch the water to avoid the cowpea from being cooked too soft, without a crisp and tender texture.

2. When preparing ginger ale, the taste of minced ginger must be reflected, the dish is light brown, and the color of the dish should be avoided from being too dark, which will affect the crispy color of the cowpea.

4. Scope of application:

Cold dishes for all levels of banquets are acceptable.

Fifth, the variety of changes.

Ginger spinach, ginger pork belly.

First of all, prepare cowpeas, millet spicy, oyster sauce, salt, chicken essence, vinegar, sesame oil, minced garlic, and dried chili peppers.

Clean and cut the cowpeas for later use;

Boil water in a pot and add an appropriate amount of salt and oil, so that the blanched cowpeas are very green and beautiful!

Blanch the cowpeas in cold water to cool down and set aside.

Put the cowpeas that control the dry moisture into the pot, add the prepared salt, oyster sauce, sesame oil, vinegar, chicken essence, sesame oil and stir well, and finally put in the dried chili pepper and minced garlic, splash the hot oil in the pot to stimulate the fragrance and then mix it!

First of all, put the cowpeas into the pot and blanch the water, then take out the cold water and wash and drain, then take a small bowl, pour in vinegar, light soy sauce, salt, sugar, sesame oil, chili noodles, garlic cloves and stir well, then pour on top of the cut cowpeas, pour hot oil on them, and the delicious cowpeas will be mixed cold.

The method of cold cowpea is to blanch the cowpeas in hot water, then put them in cold water to cool, and then prepare soy sauce, salt, monosodium glutamate and other seasonings and stir.

The first thing is to put the beans in the pot and blanch them again, then take them out and add their favorite ingredients to the pot, stir-fry evenly and stir evenly, which is very spicy and delicious, and it is also very flavorful.

Method 1 Ingredients: 250 grams of cowpeas, minced garlic, vinegar, sesame oil, salt, and appropriate amount of monosodium glutamate.

Steps: 1. Remove the roots of the cowpea and wash it, cut it into inch segments, peel and wash the garlic, chop it into minced garlic for later use;

2. Sit on the pot and light the fire, add an appropriate amount of water to boil, pour in the cowpeas, cover the pot and cook for 5 8 minutes, remove and drain with a colander;

3. Pour the cowpeas into a plate, add green and red pepper shreds and minced garlic, then add soy sauce, vinegar, sugar, refined salt, monosodium glutamate, sesame oil, mix well and serve.

Features: spicy in sour, spicy in sour, appetizing. Put it in the freezer and chill it a little, and it will feel even more refreshing.

Method 2 Raw materials: a handful of cowpeas (half a catty).

Excipients: 4 pieces of garlic, appropriate amount of salt, 2g of beef powder (or chicken essence monosodium glutamate), olive oil, appropriate amount of cooked peanuts.

Steps: 1. Remove both ends of the cowpea, wash and cut into small pieces;

2. Prepare an appropriate amount of water in the pot, boil, add cowpeas, sprinkle about 3g of salt and a few drops of olive oil, and cook until cooked;

3. Immediately remove the cooked cowpeas, rinse them under cold water until they are cool, and then skim off the water;

4. Add cold boiled water to the cowpeas again, drain the water, and do this process to ensure health and hygiene;

6. Then put on disposable gloves and gently grasp them to let them taste evenly;

7. Put an appropriate amount of olive oil in the pot and stir-fry the garlic cloves;

8. Pour the garlic oil on the cowpeas, pour them up and down several times, cool them, and refrigerate them for 2 hours before eating.

Wash and cut the cowpeas into sections, blanch the cowpeas in boiling water for two minutes, remove them, prepare some minced garlic and millet spicy, add seasonings and pour hot oil Pour the cooked cowpeas into the seasoning sauce and mix well.

Material Practices.

Wash the cowpeas, remove the head and tail and cut into sections, cut the red pepper into rings, mince the garlic, and cut the ginger into strips.

Boil water in a pot, add half of the shredded ginger, salt and oil, bring to a boil, add cowpeas and drain.

Add vinegar, minced garlic and salt to the cooked beans, mix well and put on a plate, and sprinkle with chili powder.

Heat the oil in a pan, add the other half of the ginger shreds, sauté until fragrant and pour over the paprika on a plate. Sprinkle with red pepper rings for garnish.

Steps for mixing cowpea cold vegetables:1. Break the cowpeas into about 5cm segments and wash them with water.

2. Pour water into the pot, after the water is hot, pour the cowpeas into the pot, add about 3g of salt and a few drops of cooking oil and blanch for 1 minute.

3. Remove the blanched cowpeas and put them in cold water.

4. Pour the chopped pepper, light soy sauce, vinegar, a little salt, sesame oil, etc. into a bowl and mix well.

5. Put the cowpeas on a plate and pour in the seasoning sauce to complete the production.

Materials:A handful of fresh cowpeas, salt, oil, chili paste, garlic cloves.

Method:1.Wash the cowpeas, put water in the pot, drop a few drops of oil, add a small amount of salt, and bring the water to a boil.

2.Put in the cowpeas, open the lid and cook over medium heat until the cowpeas are cooked, remove and soak in ice water to cool, remove the cowpeas, drain the water and cut into small pieces.

3.Put the cowpeas in a bowl, sprinkle with salt and chili sauce and mix well. Add oil to the pan, sauté the garlic cloves until fragrant, pour over the cowpeas and mix well, leave in the refrigerator for about 10 minutes before serving.

300g of cowpeas, 30g of garlic, 30g of sesame sauce, 30ml of vinegar.

Wash the beans, cut them into small pieces, blanch them in cold water, drain them and put them on a plate, and mince the garlic.

Add minced garlic, sesame juice, vinegar and wei Damei to the plate and stir well.

Article guide] Cowpea is rich in vitamin C and dietary fiber, and is a very good vegetable, but cold cowpea can well retain the original taste of cowpea, and the nutrients of cowpea, the following is what I have sorted out for you. The practice of cold cowpeas is for your reference and reference.

Preparation of cold cowpea one:

Prepare the raw materials, 250 grams of cowpeas, minced garlic, vinegar, sesame oil, salt, and monosodium glutamate.

1. Remove the roots of the cowpeas, wash them, and cut them into inch segments. Peel and wash the garlic, chop into minced garlic and set aside.

2. Remove from the pot and light the fire, add an appropriate amount of water to the pot and bring to a boil. Pour in the cowpeas, cover the pot and cook for 5 8 minutes, remove with a colander and drain.

3. Pour the cowpeas into a plate, add shredded red pepper and minced garlic, then add soy sauce, vinegar, sugar, refined salt, monosodium glutamate, sesame oil, mix well and serve. This dish is low-fat and rich in fiber, which is good for lowering blood lipids and blood pressure. In addition, eating more cowpeas can also cause discomfort such as vomiting and hiccups.

When children are eating and flatulent, use an appropriate amount of raw cowpeas, chew them carefully and swallow them, which can play a certain role in relieving them. However, this dish is more suitable for summer, but it is also okay in winter.

The second method of cold cowpea salad:

Cowpeas, sugar, chicken essence, minced garlic, small red pepper, salt, Zhenjiang balsamic vinegar, chili oil, sesame oil.

1. Remove the two ends of the cowpea and wash it and cut it into segments of about four centimeters;

2. Boil a pot of water, put the chopped cowpeas into the pot and cook, then pour out the cooled filtered water;

3. Take a large container and put the cooked cowpeas filtered with water;

4. Add salt, a little sugar, an appropriate amount of chicken essence, minced garlic and chopped red pepper (you can add some white cooked sesame seeds if you don't eat spicy).

5. Mix an appropriate amount of Zhenjiang balsamic vinegar well, then add an appropriate amount of sesame oil and a little chili oil, mix well and enjoy on a plate.

The method of cold cowpea three:

500 grams of cowpeas, 15 grams of dried chili peppers, 15 grams of garlic seeds, 3 grams of refined salt, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of Lee Kum Kee steamed fish soy sauce, 5 grams of chives (minced), appropriate amount of salad oil.

1. After washing the cowpeas, tear off the tendons, pick them into 4 cm long sections and fry them in a hot oil pan until the skin is wrinkled and ripe, remove the oil and set aside.

2. Leave the bottom oil in the pot, add the dried chili pepper segments and garlic seeds (chopped) to stir out the fragrance over low heat, and mix well with the fried cowpeas and various seasonings.

The practice of cold cowpea four:

Ingredients: cowpea, fungus, auxiliary materials: vinegar, sugar, refined salt, monosodium glutamate, sesame oil, minced garlic.

1. Remove the roots of the cowpeas, wash them, and cut them into inch segments. Peel and wash the garlic, chop into minced garlic and set aside.

2. Soak the fungus, remove the stem and cut into pieces.

3. Sit on the pot and light the fire, add an appropriate amount of water and bring to a boil. Add a spoonful of salt, pour in the cowpeas and fungus, cover the pot and cook for 5 minutes, remove and drain with a colander.

4. Pour the cowpeas and fungus into the plate, add minced garlic, then add vinegar, sugar, refined salt, monosodium glutamate, sesame oil, mix well and serve.