You need to blanch cowpeas when you fry them.

Because when you blanch and then stir-fry, the cowpea corns are easy to cook and are not prone to pinching; and after blanching, it takes very little time to stir-fry so that the cowpea corns do not turn dull yellow, but remain bright green and have a very nice color.

Cowpea is an annual twining, herbaceous vine or suberect herb, with a much-branched stem, taller plant, and more curved branches; the leaves are opposite and opposite, short-stalked, and suborbicular; the flowers are smaller, white, fragrant, and polygonal; the fruit is ribbed, globose, and blackish-brown; the seeds are smaller, falcate, and have a smooth epidermis; the flowering period is May-June; the fruiting period is July Fruiting period July-August. Li Shizhen's "Compendium of Materia Medica" of the Ming Dynasty explains the origin of the name "cowpea" by saying, "This bean is red in color, and the pods must be twinned." Therefore, it got its name.

Notes on Stir-Frying Cowpeas

1, Choose Fresh Cowpeas: Choose cowpeas that are bright green in color, crispy in texture, and free of insect pests and disease spots. Fresh cowpeas have better taste and more nutritional value.

2, fire mastery: stir frying cowpeas should be quickly stirred, do not let cowpeas long time contact with high temperature oil temperature, otherwise it is easy to paste the pan or frying burnt. It is recommended that the fire be turned up, hot pan and cool oil in the pan, and the stir-frying time should not be too long.

3, add the right amount of seasoning: when frying cowpeas, you can add the right amount of salt, chicken essence, minced garlic and other seasonings to enhance the taste and texture of cowpeas. But be careful not to add too much seasoning so as not to mask the flavor of the cowpeas themselves.

4, with reasonable: fried cowpeas can be stir-fried with other ingredients, such as meat, tofu and so on, which can make cowpeas more colorful and taste better.