Practice 1: Prepare raw materials, 250g cowpea, minced garlic, vinegar, sesame oil, salt and monosodium glutamate.
1, remove the root of cowpea, wash it, and cut it into inches. Peel the garlic, wash it and chop it into minced garlic for later use.
2, the pot ignition, add the right amount of water in the pot to boil. Pour in cowpea, cover the pot and cook for 5 ~ 8 minutes, then take it out with a colander and drain it.
3. Pour cowpea into the dish, add shredded green pepper and minced garlic, add soy sauce, vinegar, sugar, refined salt, monosodium glutamate and sesame oil, and mix well to serve. This dish is low in fat and rich in cellulose, which is beneficial to lowering blood fat and blood pressure. In addition, eating cowpea can also treat vomiting, burping and other discomfort. When children suffer from indigestion and flatulence, it can play a certain role in relieving them by using a proper amount of raw cowpea and swallowing it after chewing it carefully. However, this dish is more suitable for eating in summer, but it is also ok in winter.
Practice 2: cowpea, sugar, chicken essence, garlic, small red pepper, salt, Zhenjiang balsamic vinegar, spicy oil and sesame oil.
1, pick two ends of cowpea, wash and cut into sections of about 4 cm;
2. Boil a pot of water, put the chopped cowpea into the pot and cook it, then pour it out and drain it;
3. Take a larger container and put the cooked cowpea with filtered water into it;
4. Add salt, a little sugar, a proper amount of chicken essence, garlic and chopped small red pepper (you can add some white cooked sesame seeds if you don't eat spicy food).
5, the right amount of Zhenjiang balsamic vinegar is fully mixed, then add the right amount of sesame oil, a little spicy oil, mix well and serve.
Method 3: 500g of cowpea, 0/5g of dried pepper, 3g of garlic seed 1 5g, 3g of refined salt, 2g of monosodium glutamate, 0g of pepper1g, 5g of Lee Kum Kee steamed fish black bean oil10g, and 5g of chives (minced).
1, wash cowpea, tear off the tendons, cut into 4cm long pieces, fry them in an oil pan with 50% heat until the skin is wrinkled and cooked, and then take out and control the oil for later use. ...
Edible value of cold cowpea
Cowpea can satisfy hunger, and it has good effects of regulating middle energizer, invigorating stomach and kidney, regulating five internal organs, regulating face and nourishing body, generating essence, quenching thirst, vomiting and diarrhea, and detoxicating. Indications: Vomiting, dysentery, frequent urination, etc. Dried beans contain a lot of plant fiber, and also have the effect of relaxing bowels.
Seeds or pods of cowpea, a leguminous herb. Also known as rice beans, kidney beans, long beans, nepotism beans and pulp beans. It is cultivated in most parts of our country. Harvesting mature pods in autumn, removing pod shells and collecting seeds for later use; Or pick immature pods in summer and autumn for fresh use. Cowpea leaves have the function of clearing away heat and toxic materials. Cold cowpea can strengthen the stomach and kidney, contains protein which is easy to digest and absorb, and also contains various vitamins and trace elements, etc. The phospholipid contained in it can promote insulin secretion and is an ideal food for diabetics.
However, when the cowpea is cold, netizens should remember to cook the raw cowpea thoroughly first, because the raw cowpea contains two substances harmful to human body: hemolysin and toxic protein. Eating raw cowpeas or uncooked cowpeas is easy to cause poisoning. When people eat raw cowpea, its toxin has a strong stimulating effect on gastrointestinal tract, ranging from abdominal discomfort to vomiting and diarrhea, especially in children. Therefore, it is necessary to fully cook or stir-fry the cowpea, or heat it for 10 minutes or more with a sharp fire to ensure that the cowpea is cooked thoroughly, and the harmful substances will be decomposed into non-toxic substances.
Suitable crowd for cold cowpea
Cowpea belongs to leguminous plants and is one of the oldest vegetable crops in the world. Cowpea seeds are kidney-shaped when cooked, and have various colors such as black, white, red, purple and brown. Cowpea is mainly produced in Shanxi, Shandong, Shaanxi and other places in China. Cowpea is suitable for the general population. It is especially suitable for patients with diabetes, kidney deficiency, frequent micturition, nocturnal emission and some gynecological functional diseases. The phospholipid of cowpea can promote insulin secretion and participate in glucose metabolism, which is an ideal food for diabetic patients. Those who suffer from stagnation of qi should eat cowpeas carefully; Cowpea should be cooked and eaten thoroughly, and immature beans can easily lead to diarrhea and poisoning.
The method of cowpea is actually very simple. Besides cold salad, we can also use it to make soup, porridge and stuffing for sticky cakes and bean buns in the north. In the south, it is mostly used for cooking, which can be stir-fried, cold-mixed, fried with auxiliary materials such as green pepper, and also used as seasoning for all kinds of soup and powder foods. Cowpea can also be dried in the sun, and it is mostly used as dried vegetables in the north. It can be fried with meat or made into hot and sour soup alone.
In a word, cowpea is a very nutritious leguminous plant, and the method of cooking it is actually very simple. If there are patients with diabetes around you, you can recommend it to them, because this plant has a good effect on diabetics, so you might as well try it. Other netizens who are allergic to legumes should pay attention. Before eating, it is best to ask the local doctor if it is suitable to eat cowpea.
The efficacy of cold cowpea
Cowpea is rich in vitamins B, C and plant protein, which can calm people's minds, regulate digestive system and eliminate fullness of chest and diaphragm. Can prevent and treat acute gastroenteritis, vomiting and diarrhea. It has the effects of quenching thirst, invigorating spleen, tonifying kidney, relieving diarrhea, benefiting qi and promoting fluid production. Cowpea has a lot of effects, which can mainly treat middle-aged qi, tonify kidney and stomach, regulate the five internal organs, maintain beauty, produce essence, quench thirst, treat vomiting and dysentery, stop frequent urination, and relieve the poison of rats and snakes.
Cowpea provides high-quality protein which is easy to digest and absorb, and proper amount of carbohydrates, vitamins and trace elements, which can supplement the famous nutrients needed by human body functions. B vitamins contained in cowpea can maintain normal digestive gland secretion and gastrointestinal peristalsis, which can help digestion and stimulate appetite. Vitamin c contained in cowpea can promote the synthesis of antibodies and improve the antiviral effect of the body. The phospholipid of cowpea can promote insulin secretion and participate in glucose metabolism, which is an ideal food for diabetics.
To sum up, cowpea has many functions. Besides diabetics, most people are also suitable for eating. Now it is winter, netizens and friends may wish to try to make cowpea by themselves to increase their nutrition.
How to make cold cowpea delicious?
Cold dishes are easy to make, and cold cowpea is no exception. First of all, we need to prepare the main ingredients: cowpea 500g, auxiliary materials: sesame oil, salt, pepper oil, sesame oil, ginger, garlic, red and Zhejiang vinegar, sugar and chicken powder. Then, we can make it cold. The way to mix cowpea with vinegar is roughly as follows:
1 Prepare ingredients: appropriate amount of cowpea and ginger and garlic.
5. Add salt, sugar, sesame oil, chicken essence, Chili oil, pepper oil, ginger and garlic and mix well.
Tip: When making cowpea cold, netizens should remember to cook raw cowpea thoroughly first, because raw cowpea contains two substances harmful to human body: hemolysin and toxic protein. Eating raw cowpeas or uncooked cowpeas is easy to cause poisoning.