Eggplant flavored cowpea
Introduction:
Production steps:
Step 1: prepare appropriate amount of cowpea
Step 2: pick the cowpea into 5cm segments for standby
Step 3: put cowpea into brine, bring to a boil over high heat, blanch over low heat for 3 minutes, then use cool water for standby
Step 4: add a small amount of tomato pieces into the pot, add appropriate amount of water and boil for standby
Step 5: add the boiled cowpea and stir well
Step 6: add appropriate amount of water, stir fry until the cowpea is 8 times cooked, add appropriate amount of salt, chicken essence and sugar to taste, cook for 3 minutes, then remove
Step 7: sour, salty and delicious, the eggplant flavor cowpea is on the table
Materials required:
Cowpea: right amount
Tomato: moderate
Salt: right amount
Chicken essence: appropriate amount
Sugar: right amount
Note: 1. When the cowpea is blanched in light salt water, a few drops of salad oil can be properly dropped to make the color of the blanched cowpea green. 2. When the cowpea is fired, a small amount of tomato can make the color attractive, mainly because the taste of cowpea is sour and salty, not too single
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: sour and salty
Chinese PinYin : Qie Wei Jiang Dou
Eggplant flavored cowpea
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