Sauted cowpeas in soy sauce(er jiang bao jiang dou )

Sauted cowpeas in soy sauce

Introduction:

Production steps:

Step 1: wash the cowpea and drain it. Turn it over in a pot of boiling water. Lift it up immediately. It can't last long.

Step 2: buy two bottles of sauce, one bottle of Sha Cha sauce and one bottle of beef sauce in the supermarket.

Step 3: stir fry the two sauces in an iron pot, and the proportion will be adjusted according to your taste. The Shacha sauce is not spicy, and the yeshanjiao beef sauce is spicy. You should eat spicy, 1:1, a little bit spicy, 3:1.

Step 4: stir fry the 2 sauces for a while, then put the cowpeas in and stir fry them together. The time should not be too long. After a long time, they will turn yellow and not crisp. Add sugar and salt according to taste.

Step 5: put the seasoning on and serve immediately. The cowpeas are crisp and green.

Materials required:

Cowpea: right amount

Sha Cha sauce: right amount

Beef sauce with wild pepper: right amount

Sugar: right amount

Salt: right amount

Note: first wash and drain cowpea, wait for the water to boil, pour it in and turn it over, lift it up immediately, the time can't be long, cowpea will be yellow and not crispy. Shacha sauce is not spicy, and yeshanjiao beef sauce is very spicy, which can be adjusted according to the taste. Because I'm from Suzhou, I like sweet or salty. I don't put salt in this dish, because the beef sauce is salty, so I put more sugar. The characteristics of this dish are sweet, spicy, crisp and green.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: medium spicy

Chinese PinYin : Er Jiang Bao Jiang Dou