(1) Purchasing materials.
Cowpea is 20 Jin. Choose green, crisp and tender, and don't have insect eyes, dense pits, pale colors and full seeds. Because cowpea is white and full of seeds, it proves that it is old and has tendons. If dried and cooked, it will bite the embedded teeth. You must be green.
(2) Washing water burns.
After you buy it, you should check all the roots while cleaning it, and pick out the bugs if you find them. Then boil water and pour two spoonfuls of salt. After the water boils, add cowpeas in batches and take them out for 3 minutes. The purpose of blanching is to inactivate cowpea, otherwise it will be difficult to dry and the taste and taste will not be very good.
(3) bask in the sun.
The scalded cowpea was exposed to the sun. I've been hanging here completely for a day and a night. I put it on the roof in the sun. At that time, one by one. When I went to the roof the next day, it was much less, thinking that sea urchin had spilled. Look carefully and there is no trace, only to know that cowpea has a huge moisture content and is seriously shrunk. 20 kg Jiangdou Gan is less than 2 kg, indicating that the moisture content is as high as 90%.
Related recipes
Braised pork belly with dried bean curd.
Prepare ingredients: pork belly, dried bean curd, pepper, dried pepper, star anise, Laoganma, ginger, cooking wine, salt, chicken essence, soy sauce, etc.
Cooking method:
1, first soak the dried bean curd in boiling water for about half an hour. If you soak in cold water, you need to extend the soaking time. Cut the dried bean curd into pieces after soaking! Note that beans must be soaked soft to be delicious!
2. Change the pork belly into small squares. Add some water to the pot, add ginger slices, pepper and cooking wine, cook the pork belly, and pour out the pork belly when the water boils again.
3. Add a little oil to the hot pot. When the oil is hot, add pork belly and stir-fry to get oil. Then add pepper, dried pepper, star anise, ginger and Laoganma and stir-fry until fragrant.
4. Pour in the soaked and cut dried bean curd, stir-fry it a little, and add the right amount of water (or broth), so there will be no five flowers in the water.
5. Add salt, chicken essence and cooking wine, bring to a boil with high fire and cook slowly with low fire. /kloc-after 0/5 minutes, turn to high heat and cook with soy sauce.
A home-cooked roast pork with dried bean curd is ready. It's a delicious meal.