1, home cooking cowpea cake:

Cowpea clean, remove the worm's eye, into the pot of boiling water to boil until brown. The cowpeas should not be boiled for too long, the color becomes dark green immediately out, hot long will affect the taste, add a little oil in the pot of boiling water, the color is more beautiful.

Boiled cowpeas out, soaked in cold water to cool, so that you can maintain the color of cowpeas green. Wring out the water from the cowpeas and cut them into cubes, smaller ones are better! Wash and drain the meat, then slice and mince it! The meat should be medium fat and thin, when frying, the oil will come out, the cake will be more fragrant! The texture is better!

Put the cut bean section, minced meat, minced garlic, into a large bowl, add the right amount of salt, mix well, if the whole is dry, you can put a small amount of vegetable oil or add an egg, like to eat spicy, you can put a little chili powder to mix together! Pour a small amount of warm water into the flour, then add the beaten egg, use chopsticks to stir, so that the flour is in full contact with the water and egg, use your hands to feel the humidity of the flour, add a small amount of water if it's too dry, and continue to use chopsticks to stir, mixing all of the flour from the sides of the pan!

Then use your hands to mix the dough, and knead until it is smooth and not sticky. If it gets sticky, add a little more flour! If it's too dry, add a little more water! Once the kneading is complete, let it rest for about 10 minutes (if you have enough time, this pie can also be made into a whipped pie for a fluffier texture). Divide the kneaded dough into small doses, roll them out thinly and wrap the cowpea filling like a bun to make a bun! Close the mouth face down.

Place the wrapped buns on a panel and gently flatten them, don't press too hard to prevent the skin from breaking. Heat a pan and brush with a thin layer of oil. Place the pastry in the pan and brush the surface of the pancake with a thin layer of oil to lock in the moisture, so that the pancake will have a fluffier texture when it is fried. Cover and turn to low heat to fry, in the middle you can use a spatula to press the pancake, so that it fully touches the surface of the pan and evenly heated! The pancake is golden brown on both sides, and the dish is ready when it is moist and bubbling with oil! Usually 3-5 minutes out of the pan! I used an electric pie pan, if you don't have one, you can use a skillet to do the same thing.

2, thin skin stuffed cowpea cake:

200 grams of gluten flour, 100 grams of warm water, cowpeas, garlic.

Flour add water with chopsticks into flocculent, knead until three light (surface light, basin light, hand light), cover with plastic wrap to rise for 20 minutes, cowpeas blanched and cut.

Put oil in a pot, add garlic and burst incense. Pour into the cowpeas and stir fry, put the chili is more delicious, add salt, stir fry can be up. Make the dough into long strips and cut into small pieces, cover with plastic wrap, otherwise it will easily crust when exposed to air, roll out with a rolling pin, put in the cowpea filling and wrap and press. Place in a non-stick pan and use a silicone spatula to rub the cake and press it larger. Turn over and fry until both sides are golden brown.

3, spring rolls cowpea cake:

Long cowpeas at random, glutinous rice at random, the right amount of Cantonese sausage, mushrooms appropriate amount. A package of spring roll skin, various seasonings moderate. Soak the glutinous rice for more than 2 hours and steam it in a rice cooker. Soak the mushrooms and cut into cubes. Cut long cowpeas and sausage into cubes. Heat a little oil in a wok, sauté the sausage and mushrooms, add the cowpeas and stir-fry, then add the glutinous rice. Add soy sauce, oyster sauce, salt, pepper, sesame oil and chicken broth to taste and stir-fry well.

Take out of the pan and let it cool. Prepare a bowl of water, or flour paste. Add a spoonful of glutinous rice to the spring roll skin. Dip both sides in water and fold in half, then fold in half again. Sprinkle a little oil on the bottom of the pan and fry slowly over low heat until both sides are golden brown, charred and crispy.