Hello everyone, thanks for reading the article I shared. What I want to tell you this time is: "Will cowpea change color when fried?" Teach you how to do it. It's not boiled but oily. It's light green and yellow. It's delicious! 』
Cowpea, commonly known as long bean, has high nutritional value. Eating cowpea has the functions of invigorating stomach and kidney, nourishing face and quenching thirst, so my family eats cowpea at least three times a week in dog days.
The simplest and most common method is to fry cowpeas, which seems simple, but it is not easy to fry them well. Fresh cowpeas are light green in color and crisp in taste, but when they are fried in a pot, they become discolored, green and yellow, and some even turn black, which makes people lose their appetite. Cowpea is thick, not easy to cook and not delicious. How to fry is also skillful.
Cooking is the most test of the chef's skills, and only experienced chefs can do it well. Stir-fried cowpea also requires "color, fragrance and taste".
In order to make cowpea easier to fry, it needs to be processed in advance. There are two common methods. The first is blanching, which is also the simplest and most commonly used method. It's much easier to boil cowpea in water first, and then fry cowpea, but once it's overcooked, it will taste soft but not crisp.
The second is to fry cowpeas with hot oil. The high temperature of the oil can make the cowpea completely cooked in half a minute, but even if the fried cowpea is drained, it tastes fatter than the uncooked cowpea. It is not suitable for eating in hot weather, and it costs more oil. What should I do to stir-fry cowpeas?
Today, I will share with you the skills of frying cowpeas. Mastered this method, cowpea cooked quickly, green but not yellow, and delicious.
Fried cowpea with vegetables
Prepare fresh cowpea, garlic, bean paste, oyster sauce, salt and cooking oil.
working methods
1. Pick and wash cowpea, pinch the head and remove the tail, and cut it into long sections with a knife. Prepare a basin of clear water, add a spoonful of salt, stir and dissolve, pour into cowpea section, soak for 20 minutes, remove and drain. Slice garlic for later use.
2. Heat a clean wok, pour in the cowpea section, add appropriate amount of salt, stir fry quickly for 2 minutes on medium heat, and then take out the wok when the cowpea becomes dark and there is no water.
3. Add appropriate amount of salt to the wok, add garlic slices, stir fry until fragrant, pour in the fried cowpea, pour in appropriate amount of water, stir fry quickly 1 min, add bean paste and oyster sauce, stir well, and serve. Vegetarian fried cowpea is ready.
Cowpea has been dry-fried with salt. When seasoning, you must put less salt, otherwise it will taste too salty. Add bean paste and oyster sauce, both of which are seasonings with high salt content. Don't put salt in the light taste, and decide whether to put salt after tasting the heavy taste. Eating less salt is healthier.
Why do cowpeas have to be fried first?
Cowpea is discolored because it loses chlorophyll, which is easily decomposed by enzymes.
Salt and high temperature can inactivate enzymes, avoid chlorophyll decomposition and keep cowpea green. At the same time, it can make cowpea lose water and absorb salt quickly, and it tastes crisp and delicious.
Pay attention when frying, and be sure to fry in the middle of the fire. The fire temperature is too high, and the water explodes before evaporation; The temperature of a small fire is too low, and the water becomes a pot of soup before it evaporates. Medium fire is the most suitable.
This method is quick and simple. You can fry cowpeas in three minutes. Friends who like cowpeas should learn quickly.