Haimi cowpea

Practice of sea rice cowpea:

Raw materials for making sea rice cowpea:

Cowpea 500g; Haimi 20g; scallion 1

Ingredients for making sea rice cowpea:

500g edible oil; (actual consumption 30g); 1 tsp sesame oil (3G); 2 tsp soup (6g); 2 tsp cooking wine (6g); 1 tsp refined salt (3G); 1 tsp monosodium glutamate (3G)

Processing steps of sea rice cowpea:

1. Wash cowpea and cut it into 5cm long sections; wash sea rice and soak it in warm water until soft; remove, drain and mince; chop green onion; 2;

2. Put oil in the pot and heat it to 60%. Deep fry cowpeas until the skin is wrinkled. Remove and drain the oil;

3. Leave the bottom oil in the pot, heat it up, stir fry shallot and sea rice, add cowpea to stir fry, add wine, salt, monosodium glutamate and broth, dry the juice with high fire, stir fry a few times, and pour in sesame oil.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of Haimi cowpea are as follows

It's salty, delicious, and delicious.

Attention should be paid to when making sea rice cowpea

When you stir fry cowpea, if you don't put soy sauce or less, the color of the dish will be more green.

Haimi cowpea

Haimi cowpea is a famous local traditional dish in Zhejiang Province.

Material Science

Cowpea 500g, Haimi 20g, scallion 1,

Seasoning

500g edible oil (actual consumption 30g), 1tsp sesame oil, 2tsp soup, 2tsp cooking wine, 1tsp refined salt, 1tsp monosodium glutamate,

practice

1. Wash cowpea and cut into 5cm long sections,

2. Wash the dried sea rice, soften it with warm water, drain and chop it,

3. Chopped green onion,

4. Put oil in the pan and heat it to 60%. Deep fry cowpeas until the skin is wrinkled. Remove and drain the oil,

5. Leave the bottom oil in the pot, heat it up, stir fry shallot and sea rice, add cowpea and stir fry, add wine, salt, monosodium glutamate and broth, dry the juice with high fire, stir fry a few times, and pour in sesame oil.

characteristic

Chef one touch:

When you stir fry cowpea, if you don't put soy sauce or less, the color of the dish will be more green.

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