After beginning of autumn, the weather gradually turned cold, and the stew should be arranged. In late summer and early autumn, cowpeas are cheap and fresh, and small potatoes are on the market. Buy them home and stew them with some skin. It tastes great.
The pepper that can be seen everywhere in the vegetable market has become the finishing touch of this dish, which can instantly upgrade the whole dish to several grades.
This dish is called cowpea pickles in the northeast. You may have heard of sauce potatoes, a Korean side dish, but I'm afraid fewer people know about cowpeas and pickles. Personally, I think it is actually an upgraded version of sauce potatoes, with cowpea, skin and pepper added, which makes the taste richer and more layered.
Sauce potatoes is a kind of pure sauce flavor, while cowpea pickles are fragrant as a whole, but each ingredient can still retain its own characteristics, such as the softness of potatoes, the sauce flavor and dry pot flavor of cowpea, and the meat flavor and fat but not greasy skin.
foodstuff
A handful of cowpea (about a catty), small potatoes 1 1 piece (like to eat more), 3 peppers, a small plate of pork skin (about 7 pieces), soy sauce, soy sauce, cooking oil, 4 slices of ginger and 3 pieces of green onion.
method of work
1, cowpea, small potato, pepper and skin are all washed to control water.
2. Dry the small potatoes with a kitchen paper towel, boil the oil from the pan, and when the oil temperature reaches 170 degrees (it is recommended to use an oil temperature thermometer), put the small potatoes in a small fire and fry them for 10 minutes until the skin is wrinkled, and you can smell the smell of potatoes.
3. Cut the cowpea into two sections (because it is relatively long, which is convenient for cooking and eating). Pour a spoonful of oil into the pot, add cowpea and fry until each one is evenly oiled, and the cowpea is a little soft.
4. Spread the skin evenly on the fried cowpea, put the fried potatoes, then add the pepper, ginger slices and green onions, pour in 1 stir-fry spoon for soy sauce, 4 stir-fry spoons for soy sauce, cover with high heat and turn to low heat, and simmer for 1 hour, so as not to stick to the pot.
5. After the time is up, collect the juice from the fire, don't completely dry it, and then you can enjoy the delicious food.
Tips
1, small potatoes should be yellowish and hard to touch, so fresh; Cowpea should be slightly hard and green.
2. When washing small potatoes, you can use a small brush to clean the surface. Don't peel them. The frying time must be enough, and it is necessary to wrinkle them, so that they taste good and prevent potatoes from being broken when stewing.
3. The skins I use are all cut from the skins I usually buy. You can also buy skins separately. If there is hair on the skin, it should be treated first, or it will not affect the taste. Besides, don't cut the skin too small.
4, this dish does not add water, it is through soy sauce, soy sauce and soy sauce probably do not pass the ingredients, because the ingredients themselves will also come out.
5. If you can't eat spicy food, it is also recommended to put pepper, because even if you put pepper, the whole dish is only slightly spicy, but it will be very fragrant. Just don't eat pepper. If you don't put it, the smell will be much worse.
6, put the whole pepper in, don't go to the seed.
7. Cowpea tastes a little chewy, like the taste of a dry pot dish, because it is placed at the bottom and is heated the most.
8, the skin can also be changed into pork belly (with skin recommended), if you don't like to eat fat, you can use plum meat.
My husband and I ate three meals of these ingredients, and we didn't eat much. If you haven't finished the leftovers like us, you can stir-fry them in a wok for a few times next time when it's hot, or steam them in a steamer for a few minutes, which is why they don't let the juice dry.
My mother-in-law cooked this dish for the first time. Although it looks dark, it tastes quite good when I eat it. I suggest you try it while it is still in season.
Whenever I eat this dish in winter, I always feel that cowpea is expensive and I am reluctant to buy it. After the season, potatoes are not fresh and taste worse.