Cowpea in garlic sauce(suan zhi jiang dou jie )

Cowpea in garlic sauce

Introduction:

"There are so many cowpea horns in summer. I can't finish them every day. I went to the vegetable market the day before yesterday and went back to the supermarket. When I saw that the cowpea horn was better and better, I bought it three times (one time was the amount of a meal). I had to eat it for three days Oh, MAIGA! The day before yesterday's smokeless barbecue; yesterday's double hemp with cowpeas; today's how to do ah, can't repeat the same old tune. The simpler the better. Make mashed garlic and cowpeas. Blanch the water and dip it in the sauce. As simple as you want! Sauce method: 3 garlic cloves mashed garlic, add a small spoon of honey. 3 teaspoons vinegar, stir well. Because I want to have a light taste today, that's how to make the sauce. You can make sauce according to your own taste when you make it. "

Production steps:

Step 1: preparation: 400g cowpea horn, half bitter gourd. Cut the cowpea horn at the waist; cut the balsam pear half in circles.

Step 2: peel 3 garlic cloves, add 3 grams of salt and pound into mashed garlic.

Step 3: add 1 teaspoon honey (about 5g) and 3 teaspoons vinegar (about 10g) to mashed garlic. Stir well and set aside.

Step 4: boil water, put a little salt in the water, drop a few drops of cooking oil, and start blanching cowpeas. Cowpea horn must be blanched and fished out. The unripe cowpea horn is easy to cause food poisoning! Cowpea horn blanch cooked, fished out cold water, now blanch balsam pear, balsam pear is easy to cook, can not cook too long, cook too long will melt.

Step 5: the cowpea horn and balsam pear have been fished out. Now let's do some detailed work. Put the cowpea horn through the bitter gourd circle, and then put it back in a knot, just like this.

Step 6: the smallest two balsam pear circles are not circles any more. The hole is too small to wear and hang there.

Step 7: dip the beans in the sauce.

Step 8: ha ha, put another one

Step 9: 100 grams of rice, a large plate of bean curd, light sauce, open to eat.

Materials required:

Cowpea: 400g

Balsam pear: half

Garlic cloves: 3

Honey: 5g

Vinegar: 10g

Salt: 3 G

Note: vitamins: vitamin A, vitamin B1, vitamin B2, vitamin C minerals: iron, magnesium, manganese, phosphorus, potassium protein folic acid per 100 grams of beans, 47 calories, 0 grams of fat, 0 mg of cholesterol, 4 mg of sodium (0% daily intake), 8 grams of carbohydrates (2% daily intake) and 3 grams of protein (5% daily intake). The daily intake of vitamin A, iron, vitamin C and calcium in beans is 17%, 2%, 31% and 5%, respectively. (the daily intake data is based on the year 2000, and it needs to be based on the daily caloric intake of individuals. )

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Suan Zhi Jiang Dou Jie