Ingredients for making dried stir-fried cowpea horn
The delicious steps of stir-frying cowpea horn
1. Add starch, cooking wine and salt into the meat stuffing, mix well and marinate for about 20 minutes.
2. Wash the cowpea horn and remove the silk at both ends.
3. Break into 6-7 cm segments.
4. put water in the pot and add a spoonful of salt.
5. Blanch the beans. When the color turns green, take them out and drain them for later use.
6. Chop onion, ginger and garlic.
7. Cut the dried Chili into small pieces.
8. Put a little more oil in the wok, which is twice as much as that of cooking.
9. Put less beans and fry them slowly.
10. Fry into tiger skin and take it out.
1 1. Add the beans, fry them once and drain the oil for later use.
12. Leave the bottom oil in the pan, slide in the meat and stir fry.
13. Stir-fry evenly and take it out after discoloration.
14. put oil in the pot, add pepper and pepper, and slowly burn the taste.
15. Add dried red pepper and stir-fry slowly.
16. Add chopped onion, ginger and garlic and stir-fry until fragrant.
17. Add the meat.
18. Add the beans and stir fry.
19. Add a spoonful of soy sauce.
20. Add half a spoonful of soy sauce.
2 1. Add half a spoonful of cooking wine.
22. Add some sugar.
23. Stir-fry the dried juice, and then add salt to the pan.
Nutritional analysis of cowpea
1. Cowpea provides high-quality protein that is easy to digest and absorb, and proper amount of carbohydrates, vitamins and trace elements, which can supplement the body's signature nutrients.
2. B vitamins contained in cowpea can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinesterase activity, help digestion and increase appetite.
3. Vitamin C contained in cowpea can promote the synthesis of antibodies and improve the antiviral effect of the body.
4. The phospholipid of cowpea can promote insulin secretion and participate in glucose metabolism, which is an ideal food for diabetic patients.
Do you want to blanch the fried cowpea horn?
Put some salt in the beans when they are over water, and it will be easier to cook them if they are fried again, so they won't be raw, because salt is more delicious when they are over water, especially the green beans, which have some toxins themselves, and can only be eaten when they are fried to maturity. Oh, healthy! But I don't know much about water, so I just copy it and fry it for more time!
In addition, it is best to blanch in advance, add a little less vinegar when blanching, remember not to forget after blanching, and quickly supercool the water, so that the fried beans are green.
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