2, put oil in the pot, when the oil is hot, pour in the cowpeas.
3, stir fry the cowpeas until cooked, pour in the garlic cloves can start.
Cowpea is an annual twining, herbaceous vine or suberect herb of the family Fabaceae, genus Cowpea. Sometimes the tips are twining. Stem subglabrous. Leaves pinnately compound; stipules lanceolate, wired; leaflets ovate-rhombic, apex acute, glabrous. Racemes axillary, long pedicellate; flowers clustered at apices of inflorescences, often with fleshy dense glands between pedicels; calyx light green, campanulate, flag petals compressed-orbicular, pteropetalous slightly triangular, keel petals slightly curved; ovary linear, hairy. Pods pendulous, erect or obliquely spreading, linear, slightly fleshy and swollen or firm, with many seeds; seeds long elliptic or cylindrical or slightly reniform, yellowish-white, dark-red, or other colors. blooms and fruits from May to August.
Cowpea originated in tropical Africa and is widely cultivated in China. Cowpea is a dryland crop plant that grows in fertile soils that are deep, loose, and retain fertilizer and water.
Cowpeas provide high quality proteins that are easily digested and absorbed, moderate amounts of carbohydrates and a variety of vitamins and trace elements to supplement the body's nutrients. The young pods and grains of cowpea are flavorful and can be eaten in a variety of ways, such as stir-fried, boiled, stewed, mixed and stuffed. The young pods can be stir-fried or mixed with cold, and they can also be used to process pickled, frozen, dried and preserved vegetables, and processed into canned food. The dried seeds can also be cooked porridge, rice, sauce and flour.