Cowpea food keeping pace with the times(yu shi ju jin de jiang dou mei shi yu xiang jiang dou quan )

Cowpea food keeping pace with the times

Introduction:

Cowpea is an annual twining herb of Leguminosae. It is one of the common vegetables in summer and autumn. It is also known as Jiandou, Jiaodou, Changdou, etc. Because of its green color, plump pods, delicious taste and high nutritional value, it is loved by the majority of consumers. It is also known as "meat food in vegetables". As long as the brain is active, any raw material can draw inferences from one instance and create more delicious food. The fish flavored cowpea ring is just that. In this dish, cowpeas are boiled in boiling water to soften, then tied, put into cowpea rings, fried in oil, and cooked with green onion, ginger, garlic and other seasonings. After being cooked, it has beautiful appearance, dark red color, tender quality, fresh taste, strong fish flavor, sour, hot, sweet and salty

Production steps:

Step 1: raw material picture.
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Step 2: remove both ends of cowpea and worm eaten part, wash and drain water for use.

Step 3: remove the roots of chives, wash and cut into powder; ginger peeled and cut into powder; garlic peeled, chopped with a knife, chopped into garlic powder; red pepper cut into small pieces with scissors.

Step 4: wash the pan, put it on a high heat, add 400 grams of water and bring to a boil, then add the whole cowpea.

Step 5: blanch until discolored and broken, soften and remove cowpea.
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Step 6: subcool in cold water. Drain the water.

Step 7: take one and tie a knot first, then put the two ends of the cowpea through the knot for several circles to form a cowpea ring.

Step 8: put it all in a circle and set it up for use.

Step 9: wash the frying pan, put it on a high fire, ladle in the vegetable oil and heat it to 60%.
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Step 10: put in cowpea ring and deep fry until the skin wilts (keep green).

Step 11: remove cowpea ring immediately and drain oil.
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Step 12: leave 5 grams of vegetable oil in the original pot, put in the dried pepper section, ginger, garlic, onion, stir up the flavor.

Step 13: then add the soup and bring to a boil.
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Step 14: add soy sauce, refined salt and sugar to taste.

Step 15: put in the fried cowpea ring and bring to a boil. Simmer for 4 minutes.

Step 16: when the cowpea ring is soft, add monosodium glutamate and vinegar to taste, and thicken it with starch.

Step 17: drizzle with sesame oil, take out the pot and put it on the plate.
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Step 18: photos of fish flavored cowpea ring.

Materials required:

Fresh cowpea: 250g

Fresh soup: 100g

Starch: 5g

Dried pepper: 10g

Chives: 10g

Ginger: 5g

Garlic: 5g

Refined salt: 2G

Soy sauce: 10g

Vinegar: 5g

Sugar: 2G

MSG: 1g

Sesame oil: 5g

Vegetable oil: 400g (about 35g)

Note: 1. Select fresh cowpea, remove both ends and worm eaten parts. 2. Don't blanch cowpeas in boiling water for too long. Generally 2 minutes, it is best to drop two drops of oil in the water, add some refined salt, so as to keep the color of cowpea green. 3. Put more onion, ginger and garlic powder, like to eat spicy, you can also add some dry pepper, pickled pepper powder, etc. Preparation time: 15 minutes cooking time: 10 minutes

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Shi Ju Jin De Jiang Dou Mei Shi Yu Xiang Jiang Dou Quan