The most delicious cold dish of cowpeas with sesame sauce and minced garlic! Method: Wash the fresh and tender cowpeas, cook them in a boiling water pot and steamer, take them out and let them cool of course. Mix sesame paste with salt, vinegar, light soy sauce, cold boiled water and evenly add minced garlic. Stir, pour the adjusted garlic and sesame sauce on the cowpeas cut like knives, and a plate of delicious garlic and sesame sauce mixed with cold cowpeas is ready! The method of cold cowpeas is actually very simple. First, blanch the cowpeas in boiling water. In order to maintain the green color of the cowpeas, you can add a little salt and a small amount of cooking oil to the boiling water. After the blanched cowpeas are picked up, they can be stung with cold water to make the taste of the cowpeas crisper.

When boiling the oil, you must pay attention to the fact that the peppercorns should be put into the pot at the same time as the cooking oil. The peppercorns should be fried over a slow fire until they become fragrant and then taken out. The peppercorns should be fried until they are very cooked. If the oil is boiled, there will be an astringent smell. Finally, place the cowpeas, minced garlic, and dried chili peppers in a high-temperature vessel, pour boiling oil over them, add salt, fresh soy sauce, and rice vinegar, stir well, and serve. The most traditional way to mix cowpea is to mix it with ginger water. The taste characteristics are: strong ginger flavor, salty and sour flavor, fresh and not greasy. Seasoning raw materials: salt, sweet potato starch, light soy sauce, vinegar, chicken essence, fresh soup, sesame oil. Basic principles of seasoning: table salt determines the basic salt taste.

Sweet potato starch reflects the aroma of ginger and highlights the main taste; soy sauce enhances freshness, color and aroma, helps to enhance the salty taste and dissolves salt and chicken essence; on the basis of salty taste, vinegar is emphasized , highlighting the taste of ginger and vinegar; chicken essence enhances the fresh aroma; sesame oil enhances the freshness and flavor, and improves fatness; fresh soup helps enhance the fresh aroma, dissolves salt and chicken essence, and extracts ginger water to improve the color of the sauce. Seasoning method: First soak the sweet potato starch in fresh soup and vinegar for a certain period of time, add salt, light soy sauce, and chicken essence and mix evenly, then add sesame oil and serve. Application: Ginger water has a refreshing taste and can be paired with other flavors. It is most suitable to use in summer and late spring and early autumn, and it is better to have a drink.

Traditional Chinese medicine believes that cowpea is neutral in nature, pungent in taste, and returns to the spleen, stomach, and heart meridians. It has the effect of strengthening the spleen and kidneys, and can help with frequent urination, urgency, frequent spermatorrhea and some multifunctional obstetric and gynecological diseases. The vitamin B21 contained in cowpea can maintain normal digestive system metabolism and gastrointestinal peristalsis, inhibit alkaline phosphatase activity, help digestion, and increase appetite. Cowpeas often contain vitamin C, which can promote the production of antigens and enhance the body's antiviral effect. Cowpea unsaturated fatty acids can promote insulin secretion and participate in glycolysis, making it an ideal food for patients with diabetes.