Materials for Pickled Cowpeas: 500g cowpeas, 2 millet peppers, 1 piece of ginger, a little shredded red pepper.

Accessories: A. 500g of kimchi brine, 1 tbsp salt, 1 cup of mineral water, 2 dried chili peppers, 2 tbsp white wine, 3 tbsp brown sugar; B? 1 tsp green peppercorns.

Detailed instructions for soaking cowpeas:

1. Wash and dry cowpeas, ginger and chili peppers.

2. Wash the earthenware pickle altar, add 500g of pickle brine, 1 tbsp of salt, 1 cup of mineral water, 2 dried chili peppers, 2 tbsp of white wine, 3 tbsp of brown sugar to taste, then add 1 tbsp of cowpeas, ginger, millet peppercorns and green peppercorns, press down the grate to tighten it, put on the lid and mix the altar with enough water to soak for 3~5 days.

3. Take out the cowpeas, cut them into pieces, put them into a plate, and sprinkle red pepper julienne on them.

Soak cowpeas cowpeas how to choose: buy cowpeas, prefer to choose a large number of grains, arrangement of dense, crisp texture, no insect moth.

Select cowpeas that are moderately mature, rinse them with water, cut them into 6-8 cm pieces, scald them in 80-90 degree C hot water for 5-6 minutes, rinse and cool them immediately, and then put them into the refrigerator for freezing, which can keep cowpeas fresh for a long time.

Effects of soaking cowpeas: promotes gastric juice secretion.