Sausages and cowpeas as appetizers and appetizers(kai wei zhu shi zeng jin shi yu de xiang chang jiang dou li )

Sausages and cowpeas as appetizers and appetizers

Introduction:

"Last year, my wife had a hundred yuan sausage processed. Because homemade sausage, no pigment, no additives. It's just that the color is not bright, but the taste is pure and delicious. Sausage is a very old meat preservation technology in food production, which has a long history in China. It is made by crushing animal meat into mud, then pouring it into a casing made of pig's large intestine, growing into a cylindrical tube, and then compressing, dehydrating and drying. Its taste is salty, sweet and spicy. Cowpea is an annual herb of Leguminosae. It is a common vegetable in summer and autumn. It is also known as Jiandou, Jiaodou, Changdou, etc. Cowpea is rich in nutrition, including protein, fat, sugar, crude fiber, calcium, phosphorus, iron, vitamins and so on. Traditional Chinese medicine believes that: cowpea is sweet and smooth, non-toxic and spicy, and has the effects of strengthening stomach, relieving thirst, tonifying kidney, generating essence, harmonizing five zang organs, regulating qi and benefiting qi. This dish is made by boiling or steaming sausages, slicing them, and then cooking them with diced cowpeas. The sausage is red, the cowpea is green, fresh, salty, fragrant and glutinous, and has the function of appetizing and improving appetite

Production steps:

Step 1: raw material picture.
@Gourmet world MeiShiChina.Com

Step 2: remove the two ends of cowpea and the worm eaten part, wash and drain the water, place on the chopping board, and cut into 0.5cm long grains.

Step 3: wash the pan and put it on medium heat, add 500g water, put in sausage, cook for 8 minutes and take out.

Step 4: then, put the steamed sausage on the chopping board and cut it into 0.5cm square dice with a knife.

Step 5: remove the roots of chives, wash them and cut them into small pieces; peel off the garlic, smash them with a knife and chop them into small pieces.
@Gourmet world MeiShiChina.Com

Step 6: wash the pan, put it on a high heat, add 400g water, bring to a boil, add cowpea, blanch until discolored, remove.

Step 7: then put it into clear water to cool, and drain the water for use.

Step 8: wash the pan, ladle in the vegetable oil, heat up, stir fry the sausages for a while, then cook the cooking wine.

Step 9: add onion powder, ginger powder and garlic powder, stir fry until fragrant.
@Gourmet world MeiShiChina.Com

Step 10: then, add the cowpeas and continue to stir fry.

Step 11: add refined salt, sugar and monosodium glutamate to make it salty and delicious.
@Gourmet world MeiShiChina.Com

Step 12: thicken with starch.

Step 13: drizzle with sesame oil, stir well, remove from the pan and serve.
@Gourmet world MeiShiChina.Com

Materials required:

Sausage: 2

Cowpea: 200g

Chives: 5g

Ginger: 3 G

Garlic: 5g

Starch: 5g

Vegetable oil: 20g

Sesame oil: 5g

Refined salt: 2G

Cooking wine: 5g

MSG: 1g

Attention: 1. Sausage had better be processed by itself, most of the products bought outside are added with additives and pigments. In addition to cooking, sausage can also be put into the electric cooker, and steamed together when cooking. 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, crisp and sweet. 3. Because the sausage is salty, the refined salt should be put less when cooking so as not to affect the quality of the finished dish. Preparation time: 10 minutes cooking time: 15 minutes

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Kai Wei Zhu Shi Zeng Jin Shi Yu De Xiang Chang Jiang Dou Li