1 Should cowpeas be boiled before cooking

It is best to boil cowpeas before cooking and then pass them through cold water.

Cowpeas cooked in water before frying can shorten the cooking time later, the texture of the fried cowpeas is a little softer and the flavor is a little better. If you don't boil the cowpeas and fry them directly, the texture will be hard. If you boil the cowpeas and then fry them in cold water, the color of the cowpeas will remain green and the appearance of the fried cowpeas will make you feel more appetizing.

2 Cowpeas boiled in water for how long

Generally boiled in water for about five minutes.

When boiling, boil the water in the pot, put cowpeas, cook until the color of the bean skin changes, and then cook for five minutes is almost the same, the cooking time is too short, cowpeas will have a fishy smell, bad taste, and easy to eat poisoning, cooking time is too long is also not good, it is easy to lead to the loss of texture of the bean horn is soft, and the color will become yellow and unsightly.

3 Cowpeas do not cook will be poisoned

Cowpeas do not cook is with some toxicity.

Cowpea contains a small amount of phytohaemagglutinin and saponin, cowpea is not cooked, phytohaemagglutinin will destroy the red blood cells, resulting in agglutination of red blood cells, coagulation reaction, and saponin will be on the mucous membrane of the digestive tract of the human irritation, resulting in the digestive tract of the localized swelling and congestion, serious cause of hemorrhagic inflammation of the digestive tract.

4 Can you be poisoned by eating uncooked cowpeas

Not necessarily.

The content of phytohaemagglutinin and saponin in cowpea is not very high, and the heat stability of these two substances is poor, and after heating, they will be destroyed partly, so the toxins in cowpea will become less, plus the human liver itself has a detoxification effect, and the amount of toxins ingested is not a lot of it, the phenomenon of food poisoning will not occur.