Sweet and sour cowpea(tang cu jiang dou )

Sweet and sour cowpea

Introduction:

Production steps:

Step 1: prepare the material, wash the cowpea, remove the head and tail, and fold it into small pieces by hand.

Step 2: prepare the seasoning.

Step 3: pour oil into the pan, add minced garlic and dried pepper and stir fry until fragrant.

Step 4: pour in cowpeas and stir fry.

Step 5: pour in the cooking wine.

Step 6: pour in 2 tbsp straw mushroom sauce.

Step 7: pour in 2 teaspoons of the first course of fresh soy sauce.

Step 8: pour in 2 teaspoons of rice vinegar.

Step 9: add a handful of rock sugar.

Step 10: cover and cook over high heat for a few minutes.

Step 11: open the lid and stir fry. Turn up the dried cowpeas and cook them over medium heat.

Step 12: cook until the juice is collected.

Materials required:

Cowpea: right amount

Garlic: right amount

Dry pepper: right amount

Salad oil: right amount

Cooking wine: moderate

Volvariella volvacea: right amount

Toudao fresh soy sauce: appropriate amount

Rice vinegar: right amount

Rock sugar: right amount

Note: 1. When cooking cowpea, do not add water, use seasoning instead of water. 2. Cook the cowpeas until they are dry. 3. It is more healthy to use rock sugar instead of white sugar. Rock sugar has the effect of generating body fluid and moistening lung, clearing away heat and toxin, relieving cough and resolving phlegm, promoting diuresis and reducing turbidity. It can be used to treat anorexia, lung dry cough, asthma, dry mouth, sore throat, hypertension and other diseases. 4. Eating vinegar and garlic in summer can sterilize, reduce the incidence of diseases and stimulate the appetite.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Jiang Dou