Cold cowpea is the simplest of all cowpea practices. First of all, prepare cowpea, salt, sugar, soy sauce, Jiang Mo, sesame oil, chicken essence, pepper powder, white sesame and so on. Secondly, blanch the cowpea for about 5 minutes, then drain and cut into sections for later use. Finally, oil, salt, sugar, soy sauce, sesame oil, chicken essence, pepper powder and all other auxiliary materials. Mix well and pour into the cowpea prepared in advance. This cold cowpea can be matched with different seasonings according to personal taste, so the taste will change.

2. Stir-fried cowpeas with vegetarian dishes

Vegetarian fried cowpea can also set off the taste of cowpea, and the method of vegetarian fried cowpea is also very simple. Firstly, prepare 500g cowpea, garlic, Chili powder, oil, salt and chicken essence. Secondly, the tendons of cowpea should be removed, and then the cowpea should be picked into thumb-shaped pieces, washed and drained. Finally, put the hot oil into the minced garlic wok, and immediately pour the cowpea into the wok and stir fry. You can put a little water when stir-frying to prevent the wok from burning; After the cowpea is boiled to seven layers, add Chili powder and chicken essence and serve.

3, pork fried cowpea

First, prepare 200 grams of thin pork belly, 400 grams of cowpea, 80 grams of garlic seedlings, a garlic and a green pepper. Second, the ingredients are cleaned, pork belly is shredded, peppers are chopped, garlic is diced, and garlic seedlings are cut into sections for later use. Third, pour a little oil into the pot, then add the pork belly and stir-fry the pork belly until golden brown. 4. Re-ignite the fire, pour in oil, stir-fry garlic sprouts and peppers, and after 3 minutes, put cowpeas into the pot; Stir-fry cowpea and garlic until 8 layers are cooked, then pour in pork. Fifth, stir the ingredients in the pot evenly, and then add the right amount of chicken essence, and the dish will be ready.