Cowpeas (scientific name Vigna unguiculata) are commonly known as carob beans, ginger beans, banded beans, and hanging peas. Cowpeas are categorized into two types: long cowpeas and rice cowpeas, which belong to the legume family. Cowpea is an annual plant of the legume family. The stems are dwarf, semi-trailing and trailing. Southern cultivation is mainly trailing, dwarf is second

Cowpea provides high quality protein that is easy to digest and absorb, moderate amount of carbohydrates and a variety of vitamins and trace elements, etc., which can replenish the nutrients of the organism. The young pods and grains of cowpea are flavorful and can be eaten in a variety of ways, such as stir-fried, boiled, stewed, mixed and stuffed. The young pods can be fried and mixed with cold food, and they can also be used for processing pickled, frozen, dried and preserved vegetables, and canned food. The dried seeds can also be used to cook porridge, rice, sauce and flour.

Ingredients: cowpeas, vegetable oil, dried red pepper, salt, onion, ginger, garlic

Practice: 1. Ingredients 2. cowpeas, cleaned, cut into 3 cm segments 3. shallots cut onion, garlic, sliced garlic, garlic, chopped 4. frying pan into the oil is hot, into the onion, ginger, garlic, red pepper incense 5. into the cowpeas stir-frying until browned 6. add salt, drizzle a little water, stir-frying for 3 to 4 minutes to cowpeas are cooked through, served on a plate