Mashed garlic and cowpea(suan ni jiang dou )

Mashed garlic and cowpea

Introduction:

"This mashed garlic cowpea is my favorite dish in summer. When I was a child, there was a small plot of land in front of my grandmother's house. My grandmother planted all kinds of fruits and vegetables. This cowpea is sure to be planted and can eat for a whole summer. Maybe it was from then on that I fell in love with cowpea eaters. This method is also taught by Grandma: first stir the garlic paste, then stir the cowpea thoroughly in the dry pot, and then add water to cook the cowpea. Because cowpeas must be cooked thoroughly before they can be eaten. If they are boiled in water alone, the moisture will be too heavy and the taste will not be very good. If the cowpeas are stir fried thoroughly in a dry pan and then boiled thoroughly with water, they will still retain the unique sweet aroma of cowpeas, as well as the fried garlic paste, which is particularly tasty. "

Production steps:

Step 1: wash cowpeas and soak them in rice water.

Step 2: wash clean and cut into small pieces.

Step 3: Chop garlic into mashed garlic.

Step 4: heat the oil in a pan and pour in the mashed garlic.

Step 5: stir fried garlic.

Step 6: pour in the cowpeas.

Step 7: stir in a dry pan until the cowpeas turn green

Step 8: add appropriate amount of water.

Step 9: cover the pot and cook until the cowpeas are well done. Add the seasoning.

Step 10: stir fry evenly, remove from the pot and put in the basin.

Materials required:

Cowpea: 300g

Oil: right amount

Salt: right amount

Garlic: right amount

Note: cowpeas must be cooked thoroughly before eating.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Suan Ni Jiang Dou