5 minutes is enough. Wash the cowpea horns, remove the bean tendons, add water to the pot, to be able to cover the amount of cowpea horns, add a little salt, sesame oil, boil (add boiling water or hot water is better, can save time). Put the picked string beans into the pot, the water needs to cover the cowpeas, keep the heat high and boil for about 5 minutes. Prepare a small pot of cool water, lift out the blanched cowpea corns and quickly put them into the cool water so that the color will be bright green and nice. After a few minutes, just fish out the cowpea corns that have passed through the cool water and drain.

Cowpeas are twining, herbaceous vines or suberect annual herbs 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 tip of inflorescence, often with fleshy dense glands between pedicels; calyx light green, campanulate, flag petals compressed-orbicular, winged petals slightly triangular, keeled petals slightly curved; ovary linear, hairy. Pods pendulous, erect or obliquely spreading, linear, slightly fleshy and swollen or firm, many-seeded; 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.