Cowpea horn contains vitamin A, vitamin B1, vitamin B2, vitamin C, minerals, including iron, magnesium, manganese, phosphorus, potassium and so on, protein and folic acid, nutrients are very rich, a lot of people like to eat cowpea horn. However, it should be reminded that if the cowpea horn is not fried, it will be poisoned if you eat it. Why is that? Cowpea horn, like other legume vegetables, contains saponin and phytoalexin, which are strong irritants to the gastrointestinal mucosa and have a destructive and hemolytic effect on the cells, and in severe cases, hemorrhagic inflammation can occur. These two poisonous substances are not heat-resistant and can be destroyed by adequate heating. If the heating is not sufficient, it will cause poisoning, poisoning the patient may have epigastric pain, fullness, nausea, vomiting, diarrhea, etc., and in severe cases, there may be vomiting blood, numbness of the limbs and other symptoms.
The main method of preventing cowpea horn poisoning is to cook cowpea horn thoroughly before eating, using a large pot of processed beans more attention should be paid to stir-frying evenly, cooked and simmered through, so that the horn loses its original raw green color and soybean smell, is the key to prevent poisoning. Cowpea horn practice cowpea braised meat ingredients: 1 box of pork, 1 dried cowpea, half a large onion, 2 pieces of ginger, 3 star anise, 1 spoon of rock sugar. Seasonings: salt, soy sauce, soy sauce, cooking wine Practice: 1, the meat cleaned and cut into pieces, the pot sits in the water boiling drop a little wine, the meat blanch for 2-3 minutes until the bloody froth flooded, fish out of the warm water to rinse clean, dry water standby.
2, will dry cowpeas soften in advance, scrub clean and wringing cut into segments spare; onion diagonally cut into segments, ginger slices spare. 3, pan hot oil, will be pork blocks and ginger slices under the pan stir-frying over low heat, stirring to the meat out of the oil skin slightly caramelized golden when the pan. 4, with the pan stirred out of the lard, into the crushed rock sugar, open the slow fire stir-fry sugar color, to be the rock sugar dissolved pot bubbles, the meat blocks, shallots, star anise into the pan quickly stir fry, stir fry until the meat evenly wrapped on the sugar color, turn up the heat in turn sprayed into the wine, add soy sauce, soy sauce and stir fry well. 5,. Add enough boiling water to the pot at once (stock is better), the amount of water injected to slightly flat than the meat surface is good. Cooking pot over high heat and then turn to low heat with a lid to simmer. 6, slow fire after about 1 clock, take out the spices and throw away, put the cowpea segments, the pot of material stir fry evenly and continue to simmer with a lid; slow fire simmering to the meat through the flavor, and crispy and does not rot (about another 20 minutes), mix in the right amount of salt, turn to high heat to collect the thick juice to start the pot, attention to the pot to stir fry in order to make the meat hanging juice uniformly.