Cowpea in sesame paste
Introduction:
"Sesame paste cowpea" my family seldom eat it (Sichuan people love it, everyone knows it, ~ (≥ ▽≤) / ~), once in a while, I feel very good. "
Production steps:
Step 1: remove the cowpea tendons from the head and tail, wash and set aside; cut the cowpea into sections of the same length;
Step 2: pour proper amount of water, salt and vegetable oil into the skillet and bring to a boil; put cowpea into the skillet and blanch;
Step 3: when the cowpea is blanched to a green color, it can be fished out; prepare a pot of cold boiled cowpea, and then fish out the blanched cowpea and soak it in the cold boiled cowpea;
Step 4: drain the cowpea and put it on the plate;
Step 5: peel the garlic, wash it, and chop it for use;
Step 6: Sprinkle garlic on cowpea;
Step 7: in an empty bowl, add proper amount of soy sauce, soy sauce, sesame paste, salt, chicken essence and sugar;
Step 8: stir the seasoning evenly;
Step 9: pour the seasoning on the cowpea.
Materials required:
Cowpea: 220g
Salt: 1 teaspoon
Fine granulated sugar: 3G
Soy sauce: 1 teaspoon
Soy sauce: 1 teaspoon
Chicken essence: 1 teaspoon
Garlic: 3 cloves
Sesame paste: 2 spoons
Note: 1, cowpea with salt, oil boiled water, and then cool, can maintain the green color of cowpea;
Production difficulty: ordinary
Process: mixing
Production time: 10 minutes
Taste: Maotai flavor
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