Tools/Materials: 400g cowpea, 2 tablespoons sesame paste, 2 millet peppers, 1 tablespoon sesame oil, 3 cloves of salt, garlic 1 tablespoon.

1. Pick two ends of cowpea, wash them, and then cut the cowpea into sections. Boil the pot with water, add a little salt, add cowpea blanching water, boil the water for about 5 minutes, and remove the beans.

2. After the cowpea is taken out, it is quickly put into cold water to cool, and the cowpea will soon cool down. Take out the cowpea and drain for later use. After blanching the cowpea, immediately put it in cold water to cool it, so that the crispy taste of the cowpea can be maintained and the color will not turn yellow.

3. Chop garlic, cut millet into Chili rings and prepare sesame sauce.

4. Mix sesame paste evenly first, scoop two spoonfuls of sesame paste into the bowl, add 1 spoonful of sesame oil, stir evenly in one direction, then pour warm water several times, and stir sesame paste continuously in one direction with chopsticks. At first, the sesame paste will become thick and caked, and then warm water will be poured in several times to fully mix the sesame paste, warm water and sesame oil until the sesame paste is stirred to be as thick as yogurt. Add salt and soy sauce and mix well. Sesame sauce is ready.

5. Add minced garlic and half millet spicy to sesame sauce and stir well.

6. Put the cowpea in a large bowl, add the prepared sesame paste, stir well with chopsticks, put it in a plate, and sprinkle the remaining half of the millet spicy. A plate of delicious cold cowpea is ready.