Cowpea is a common green vegetable in summer. It is nutritious and contains more potassium, phosphorus and magnesium, which can supplement the minerals lost by human sweat. So I often cook cowpeas for my family after summer. The simplest and most refreshing thing is to fry cowpeas.
Stir-frying cowpea seems simple, but many people can't do it well. Cowpea was originally green, but the color turned yellow after frying, indicating that chlorophyll was lost and its nutritional value was reduced. Moreover, cowpea is not easy to taste, and the fried taste is very light and not delicious at all, so the simpler it is, the more skill it needs.
When cooking this dish, some people directly fry it, some people blanch it first, or fry it in oil, which is not very good.
The least recommended way is direct frying, because cowpeas are not easy to cook, frying for a long time and losing nutrients; However, blanching and short-time frying will still lose some nutrients, and fried cowpeas are very greasy and not conducive to digestion.
How should cowpea be fried? Today, I will share with you a method that can not only retain the nutrition of cowpea, but also taste crisp and tender, very tasty and especially delicious. Friends who can't fry cowpeas quickly learn to ensure that they are more delicious than those fried in restaurants, refreshing and not greasy, which is very suitable for eating in summer.
Fried cowpea
Prepare cooking oil, cowpea, garlic, dried Chili, soy sauce, salt and chicken essence.
working methods
Step 1: Wash cowpea with clear water, cut one section at each end, then cut it into long sections and soak it in light salt water 10 minute. Light salt water can sterilize and make cowpeas cleaner. After soaking, remove and drain.
Step 2, add a spoonful of cooking oil to the cowpea section, stir it evenly with chopsticks, and coat the cowpea surface with a layer of cooking oil.
Step 3, add a proper amount of water to the steamer, put the cowpea into the steamer after the water boils, and take it out after steaming for 5 minutes. Edible oil can prevent cowpea from losing water and chlorophyll, so it can keep green, and steaming will not lose nutrition.
Step 4: Cut the garlic into garlic slices, cut the dried pepper into sections, add appropriate amount of salt, soy sauce, chicken essence and sugar into a small bowl, and stir evenly with chopsticks. Cowpea is not delicious. If it is not easy to absorb the salt directly, it will be salty and weak, and the taste will be poor. Flavoring with fruit juice is easier to taste, more uniform and better in taste.
Step 5, add a proper amount of lard to the wok, melt it, add garlic slices and dried peppers, pour cowpeas into the wok after fragrance, and stir fry quickly for half a minute on high fire.
Step 6, pour the juice into a small bowl, continue to stir-fry for half a minute, turn off the fire and serve, and stir-fry the cowpea.
The chef has something to say.
Skills of frying cowpea
When frying cowpeas, you can't fry them directly, and it is not recommended to blanch or fry them. You should steam them in a pot.
Before steaming, it is very important to mix cowpea with some cooking oil, which is equivalent to a protective film, which can prevent cowpea from losing moisture and nutrition during steaming, so that cowpea will not change color, and it will be green no matter how fried.
Pay attention to three points when frying. Stir-fry with lard first, lard has good wrapping property, and it can wrap the seasoning on the surface of cowpea, making it easier to taste. Second, stir-fry by fire, shorten the stir-fry time and reduce the loss of nutrients. Third, seasoning with fruit juice makes the taste more uniform and easier to absorb. So you can fry delicious cowpeas.