Fried cowpea with minced meat in winter vegetables
1. ooh meat stuffing: protein, salt, pepper and chicken essence, a little cooking wine and cooking oil, and marinate evenly 15 minutes for later use.
2. Wash cowpea and cut into granules.
Step 3 blanch with salt water
4. When the oil temperature is 60% hot, the minced meat will change color. Stir-fry the winter vegetables in medium heat, then turn to high fire and stir-fry the cowpeas slightly.
5. Because the winter vegetable bag is salty, you don't need to put salt, but you can add some chicken essence according to your taste.
Tips
1. When I was a child, I often ate fried minced meat with soaked cowpeas, which was an artifact with porridge. This is basically an improved version of cowpea fried minced meat. The pickled cowpea has high salt content, and the salted sprouts are used here to replace the salt, which adds more flavor.
2. Beans can choose gluten-free beans in addition to long cowpea.
3. Pickled vegetables in small packages can be selected from winter vegetables, sprouts, pickled mustard tuber and olive vegetables.
4. If you want the minced meat to be smooth and tender, put an extra protein to stir the minced meat in one direction until the minced meat becomes dense.