The steps are as follows:
1, buy some fresh cowpeas, not too thick or too small, well-proportioned, difficult to pinch with your hands, this kind is fresher. Cowpea needs a lot of chemical fertilizer for its growth and development, so when you go home, you can't just rinse it with clear water, put it in a basin, add a spoonful of salt and a spoonful of edible alkali, mix well and soak it 10min.
2, edible salt, edible soda ash, can remove germs and pesticide residues on the surface of cowpea, very clean. Take out the cooked cowpea, rinse it with clear water and drain it. 3. Take out the pot, pour in a proper amount of water, add a spoonful of salt and a spoonful of oil, pour in cowpea, cook for 3 minutes, and take it out after cooking. It's too cold to use cold water, so take it out and dry it.
4. Cut the cowpea from beginning to end, obliquely break it into two sections, cut it into appropriate long sections, and pour it into the plate for later use. Chop the ginger slices, chop the garlic cloves, cut the millet peppers into rings, dry cut the peppers into strips, and prepare some peppers.
5. Put the garlic paste and ginger foam on the cowpea, pour the appropriate oil into the pot, add a handful of pepper and dried pepper segments, stir-fry them with slow fire and pour them on the minced onion and ginger to arouse the fragrance.
6, add the right amount of salt, sugar, soy sauce, balsamic vinegar, pepper oil, sesame oil, monosodium glutamate, mix well and serve. Eating spicy and delicious, salty and crisp, especially appetizing.
7. This behavior is not spicy. If it is particularly spicy, you can add some oil pepper.
Prepare cowpea, peanut butter, edible salt, soy sauce, balsamic vinegar, sesame oil, garlic cloves, millet pepper and cooked sesame seeds in advance.
The steps are as follows:
1, the cowpea is picked and cleaned in the same way, soaked in edible salt and edible soda ash, then washed and cut into development segments.
2. Boil the boiling water in the pot. After the water is boiled, add a spoonful of salt and a spoonful of oil, pour small pieces of cowpea, cook for 3 minutes, take it out and pour it into cold water. It's too cold, so it tastes crisp and won't turn yellow. Take out the cowpea, drain it and put it on a plate.
3. Chop the garlic cloves, cut the millet pepper into circles, and pour in some boiled oil. After the fragrance comes out, add appropriate amount of soy sauce and balsamic vinegar and mix well.
4. Take another bowl, add 2 tablespoons of peanut butter and 1 tablespoon of sesame oil, stir it into fine peanut butter with a spoon, pour in the fried seasoning juice and mix well, and finally pour it on the capital.
Summary of skills 1, cowpea should be soaked in salt and edible alkali, which can remove pesticide residues and make it safer to eat.
2, cowpea should be boiled in boiling water, and salt and cooking oil should be added when cooking, which can make cowpea taste in advance and keep green. In addition, it should be too cold after blanching, so that cowpeas will not change color and taste more brittle.