First of all, pay attention to selecting good cowpeas: choose cowpeas that are picked on the same day, light green in color, long, straight, well-proportioned pods, not white or soft, and with no exposed seeds.

Method:

Put water equal to 8 times the weight of the pods in a pot, heat it to boil, add 1g of edible soda per 8kg of water to keep it green, and then pour the pods into the boiling water In the process, turn the pods several times to allow the pods to be heated evenly. The blanching process generally lasts for 3-5 minutes, as long as the pods are ripe but not rotten. If the blanching time is too short, the color of the pods will turn black after drying. If the blanching time is too long, , the pods will become sticky, which will affect the quality. Quickly spread the blanched cowpeas on the bamboo sieve and straighten them while they are soft. Where conditions permit, cold air can be blown horizontally to speed up cooling, and then dried or sun-dried.