Cowpea Corn is called "vegetable cowpea" in our area, and some people call it "long bean horn". Cowpeas can be cold, fried, or dried and stored for eating. Today I'm going to share with you a farmhouse recipe for steamed cowpeas, which is delicious, so try it when you have time!

Main ingredient: 200g of old cowpea horn

Accessories: 1g of flour, 1g of salt, 15g of garlic, 1g of chicken broth, 2 tablespoons of sesame oil

1. Pinch off both ends of the cowpea horn and wash it well

2. Cut the cowpea horn into 2cm long pieces, add the right amount of flour and mix well, so that each piece of the horn is coated with flour

3. Steamer sitting on the water, the water boiled, the wet cage cloth spread on the grates of the steamer, the beans evenly spread into the steam drawer, large fire on the steam to medium fire steam for ten minutes

4. Adjustment of the garlic sauce (garlic mortar with a moderate amount of salt pounded into garlic, add two small spoons of cold boiled water, vinegar a small spoon, a small amount of chicken essence, drops of great sesame oil, stir evenly can be)

5. Ten minutes of the time arrived, the steamed cowpea horns removed into the pot, with chopsticks plucked scattered, the seasoning juice into the pot, stir evenly can