The practice of red vinegar cowpeas, how to make red vinegar cowpeas, red vinegar cowpeas

Ingredients. Cowpea.

Amount. Accessories.

Big red Zhejiang vinegar. Amount.

Chili oil. Amount.

Sichuan pepper oil. Amount.

Garlic. Amount. Salt. Amount.

Sesame oil. Amount.

Slightly spicy. Taste. Boil. Craft.

Ten minutes. Take.

Simple. Difficulty.

Steps to prepare red vinegar cowpeas.

Steps to prepare red vinegar cowpeas: 1 1 Prepare the ingredients: appropriate amount of cowpeas and ginger and garlic.

Steps for making red vinegar cowpeas: 2 2 Take a pot of boiling water, wait for the water to boil and add a little salt in it.

Steps of red vinegar cowpeas: 3 3 Then blanch the cowpeas in the water, take them out of the cold water, and then drain the water for later use.

Steps for making red vinegar cowpeas: 4 4 Cut the prepared ginger and garlic into minced pieces (ginger and garlic are more delicious.)

Steps of red vinegar cowpea: 5 5 Add salt, sugar, sesame oil, chicken essence, chili oil, pepper oil, ginger and garlic and stir well.

Steps to make red vinegar cowpeas: 6 6 Finally, add the red Zhejiang vinegar, which is the highlight of this dish!

Ingredient breakdown. 500g of cowpeas

Oil to taste. Salt 2 g

2 slices of ginger. 2 cloves of garlic.

10g fresh soy sauce

Dark soy sauce 7g, oyster sauce 5g

A spoonful of sugar. 1 star anise.

Vinegar 3g salty and fresh taste.

Burning process. One hour is time-consuming.

Easy difficulty. The steps to prepare braised cowpeas.

Prepare the ingredients: cowpeas and garlic.

Wash the cowpeas and pick them into small pieces, peel and crush the garlic, 2 slices of ginger, 1 star anise.

Heat the oil over medium heat and add the ginger, garlic and star anise and stir-fry until fragrant.

Then pour in the cowpeas and add the salt.

Oyster sauce, fresh soy sauce, dark soy sauce.

A spoonful of sugar, stir-fry for a moment.

Pour in water, the amount of water is not more than 1 2 cowpeas, cover the pot, and simmer for 25 to 30 minutes on medium-low heat (you can turn it over during this period).

Finally, reduce the soup to a thick thickness over high heat.

Served on a plate, it is very flavorful, and it is delicious both hot and cold!

1. 500 grams of pork belly, 150 grams of dried cowpeas, a little salad oil, 4 grams of salt, 2 grams of chicken essence, 4 green onions, 5 slices of ginger, an appropriate amount of cooking wine, and an appropriate amount of sugar.

2. Method: Pour a small amount of salad oil into a cold pan. Put two tablespoons of sugar and heat it over a fire.

Keep the heat low and stir constantly with a spatula until the sugar in the pan begins to melt slowly. Continue stirring until all the sugar is melted. Stir while heating on low heat, at this time the sugar liquid in the pot begins to boil and bubble, and the foam is getting bigger and bigger.

3. Continue to stir the brightener, the sugar bubbles slowly become smaller, and when they gradually disappear, immediately pour in the ingredients that need to be sugar-colored, and keep stir-frying until the sugar color is evenly wrapped on the surface of the ingredients, showing a beautiful bright red.

4. Cut the pork belly into pieces, rinse continuously with water until there is no blood, drain and set aside. Dried cowpea (please click: microwave dried cowpea) cut into sections, ginger slices, green onion into sections.

5. When the sugar is fried in a pan until the edge of the sugar foam is fine and gradually disappears, pour in the drained pork belly pieces, keep the heat and stir-fry until the sugar color is completely wrapped on the surface of the meat pieces.

6. Turn the heat to high, put cooking wine and a little dark soy sauce and stir-fry evenly, turn off the heat, take a casserole, pour in a little cooking oil after heating, and stir-fry the ginger slices and green onions.

7. Pour the pork belly in the wok into the casserole, heat the boiling water until the meat is submerged, add a teaspoon of sugar and a small amount of salt.

8. Cook over high heat, turn to low heat and simmer for half an hour, open the lid, and add homemade cowpea curd (if it is the kind of dry cowpea sold outside, you need to soak it in advance to soften it before use).

9. Continue to simmer on low heat for about half an hour until the soup gradually decreases, open the lid and turn to medium-high heat, add chicken essence and stir-fry continuously until the soup thickens.

Ingredient breakdown.

500g of cowpeas

Appropriate amount of oil and salt 2g

2 slices of ginger and 2 cloves of garlic.

10g fresh soy sauce

Dark soy sauce 7g, oyster sauce 5g

1 spoonful of sugar star anise.

Vinegar 3g salty and fresh taste.

The firing process takes one hour.

Easy difficulty. The steps to prepare braised cowpeas.

1Prepare the ingredients: cowpeas and garlic.

2 cowpeas are washed and picked into small pieces, the garlic is peeled and crushed, 2 slices of ginger, 1 star anise and 3 oil pans, heat the oil over medium heat, add ginger slices, garlic, star anise and stir-fry until fragrant 4 Then pour in the cowpeas and add salt.

5Oyster sauce, fresh soy sauce, dark soy sauce.

6 A spoonful of sugar, stir-fry for a while.

7. Pour in water, the amount of water is not over 1 2 cowpeas, cover the pot, and cook over medium-low heat for 25 to 30 minutes (you can turn it over during this period).

8. Finally, reduce the soup to a thick thickness over high heat.

9Serve on a plate, very flavorful, hot and cold delicious!

Preparation of braised cowpeas.

1.Prepare the ingredients: cowpeas and garlic.

2.Wash the cowpeas and pick them into small pieces, peel and crush the garlic, 2 slices of ginger, 1 star anise 3Heat the oil over medium heat and add ginger, garlic and star anise and stir-fry until fragrantThen pour in the cowpeas and add the salt.

5.Oyster sauce, fresh soy sauce, dark soy sauce.

6.A spoonful of sugar, stir-fry for a moment.

7.Pour in water, the amount of water is not more than 1 2 cowpeas, cover the pot, and simmer for 25 to 30 minutes on medium-low heat (you can turn it over during this period).

8.Finally, the soup can be thickened on high heat, and it can be served on a plate, which is very flavorful, and it is delicious both hot and cold!

Ingredients. Beans : 200

Accessories. Oil: Appropriate amount of manuscript posture.

Salt: to taste.

MSG : 2 specific steps.

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The first brother took a step.

1.Cut the red beans into sections.

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Step 2. 2.Wash it well. Envy and respect.

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Step 3. 3.Put the beans in the pan and stir-fry.

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Step 4. 4.Add seasoning.

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Step 5. 5.After frying, it is ready to eat.

The recipe for stir-fried shredded pork with cowpeas is simple, but it is a delicious home-cooked dish. Do you want to know how to make the best fried shredded pork with cowpeas? Below I will introduce the many different methods of stir-fried shredded pork with cowpeas in detail below for friends' reference.

I hope everyone can make delicious and delicious stir-fried shredded pork with cowpeas.

Method 1: Cowpeas, shredded meat, a few garlic. Cut the meat into thin strips, add salt, soy sauce and cooking wine and marinate for 10 minutes.

If you make shredded meat, it is generally better to marinate it to remove the fishiness. Remove some of the cowpea heads, wash them, and then cut them into sections, as long as you like. Put the bottom oil in the pot, heat the oil, add ginger slices and stir-fry until fragrant, pour in the marinated shredded meat and stir-fry for one minute, then you can put it up and set aside.

Put the bottom oil in the pan, heat the oil, add some shredded ginger, burst the garlic for 10 seconds, and then pour in the washed cowpeas. Stir-fry for 2 minutes, then add the shredded meat and stir-fry for 30 seconds. Finally, add a little salt, and the MSG is ready to cook.

Method 2: Cut the cowpeas into small pieces of one centimeter and boil them in boiling water; Bake the garlic and ginger foam in a hot oil pan to bring out the fragrance, stir-fry the meat foam, stir-fry the boiled cowpeas and diced red pepper under the meat foam change color, add an appropriate amount of cooking wine and salt, stir-fry for a while, add some chicken essence to thicken the pot and put it on the plate.

Method 3: Cowpeas, olive vegetables, and minced meat. Cut the cowpeas into small cubes, pass them in boiling water for a while, and set aside; Stir-fry the minced meat in a pan and serve; Fry the cowpeas in an oil pan, then cover the pot and cook for a while, when it is almost ready, pour in the minced meat, olive vegetables, stir-fry over high heat, add salt, and serve out the monosodium glutamate.

Method 4: A handful of fresh cowpeas, a red pepper, a small piece of pork belly, a little green onion, ginger and garlic, soy sauce, monosodium glutamate, and sugar. Wash the cowpeas and cut them into about one inch square segments, cut the top of the pork belly into shreds, cut the red pepper into shreds, mince the green onions, ginger and garlic and set aside; When the oil is hot in the pot, pour in the shredded meat and turn to medium heat, bake the shredded meat until the butter oozes out at the corners, drop two drops of soy sauce, put in minced green onion and ginger and stir-fry until fragrant, pour in cowpeas, red pepper shreds, turn to high heat and stir-fry, put salt, sugar, swirl a little water, turn to medium heat, cover the pot and simmer for a while, when the water will be dry, turn to high heat, put minced garlic, monosodium glutamate, and collect the juice out of the pot.

Ingredients: Lean meat: red (green) cowpeas.

Adjuncts: ginger, garlic, and pepper according to personal taste.

Sichuan pepper with a little starch.

Cooking wine five-spice powder.

The steps of stir-frying meat with red cowpeas.

1.Pick the cowpeas and wash them! Cut the meat, add cooking wine, allspice powder and starch, grasp well, set aside to marinate, mince ginger, garlic and chili pepper and set aside.

2.Heat the pot and add the cowpeas to dry fry like this (this stir-fry is to remove some of the moisture of the cowpeas, and when you fry it with the meat later, it will be better to taste and better to that crispy feeling!). I think it's more delicious than the water) stir-fry until the cowpeas change color and become a little soft).

3.Hot pan cold oil When the oil temperature begins to smoke, put in Sichuan pepper (when frying meat, the oil temperature should be high, so that the fried meat is tender), when you smell the fragrance of Sichuan pepper, put in the cut meat and stir-fry quickly so as not to stick to the pan When the meat changes color, add ginger, garlic and chili pepper After stir-frying the fragrance, put in cowpeas (after adding cowpeas, you should keep turning so that it is more delicious when heated evenly) When the cowpeas become soft and slightly charred, add salt and get out of the pot (slightly charred because the taste is very good, there is a unique taste of cowpeas, just like the feeling of dry stir-frying).