When frying cowpeas, don't blanch the water anymore, the chef teaches you a trick, the cowpeas do not change color, nutrition and taste
Hello everyone, thank you for reading the article I shared, this time I want to say to you: "When frying cowpeas, don't blanch the water anymore, the chef teaches you a trick, the cowpeas do not change color, nutrition and taste!""
Cowpea is a common green vegetable in summer, rich in nutrients, containing more potassium, phosphorus, magnesium, etc., can supplement the human body sweating loss of minerals, so after summer I often make cowpea to eat for my family, the simplest and most refreshing is fried cowpeas.
Sautéing cowpeas seems simple, but many people do not do it well. Cowpea was originally green and oily, but after frying, the color turned yellow, indicating that chlorophyll was lost and the nutritional value was reduced. And cowpea is not easy to taste, fried out of the taste is dull, not delicious at all, so the simpler the more you need skills.
When making this dish, some people directly fry, others blanch water first, or fry it in oil, the method is not very good.
The most undesirable thing to do is to fry directly, because cowpeas are not easy to cook, need to be fried for a long time, nutrients are lost; and blanching water, fried although the time of frying is short, but still lose some nutrients, and fried cowpeas are very greasy, not conducive to digestion.
How should cowpeas be fried? Today I would like to share with you a method that not only preserves the nutrition of cowpea, but also has a crisp and tender taste, very tasteful, and especially delicious. Friends who can't fry cowpeas learn to learn quickly, guaranteed to be more delicious than the restaurant fried, refreshing and not greasy, very suitable for summer eating.
Sauté the cowpea
Prepare cooking oil, cowpeas, garlic, dried chili peppers, soy sauce, salt and chicken essence.
【Directions】
First, rinse the cowpea with water, cut off one section at both ends, then cut into long sections and soak in lightly salted water for 10 minutes. Light brine can kill bacteria, make the cowpeas cleaner, soak well and drain the water.
In the second step, add a spoonful of cooking oil to the cowpea segment, stir well with chopsticks, and wrap the surface of the cowpea with a layer of cooking oil.
Step 3: Add an appropriate amount of water to the steamer, put the cowpea into the steamer after the water boils, steam on high heat for 5 minutes and then take it out. Cooking oil can prevent cowpea from losing water and chlorophyll, which can maintain the emerald green color, and the steaming method will not lose nutrients.
Step 4: Cut the garlic into slices, cut the dried chili pepper into sections, add salt, soy sauce, chicken essence and sugar to a small bowl, and stir well with chopsticks. Cowpea is not easy to taste, if the direct sprinkling of salt is not easy to absorb, there will be a salty piece of light situation, the taste is very poor. Seasoning with a sauce makes it easier to taste, and it is more uniform and tastes better.
Step 5: Add an appropriate amount of lard to the wok, add the garlic slices and dried chili peppers to the frying pan after burning, pour the cowpeas after the aroma comes out, and stir-fry quickly for half a minute on high heat.
Step 6: Pour the sauce into a small bowl, continue to stir-fry for half a minute, turn off the heat and put it out, and the sautéed cowpeas will be ready.
【The head chef has something to say】
Tips for sautéing cowpeas
When frying cowpeas, it is not possible to fry directly, nor is it recommended to blanch water and fry, but should be put into a pot to steam.
Before steaming, there is a step that is very critical, that is, let the cowpea mix some edible oil, edible oil is equivalent to a protective film, can prevent the loss of water and nutrients during the steaming process, cowpea will not change color, how to fry are green and oily.
When frying, pay attention to 3 points, one is to fry with lard, the wrapping of lard is good, you can wrap the spices on the surface of the cowpea, it is easier to taste. The second is to fry with high heat to shorten the frying time and reduce the loss of nutrients. The third is to season with the sauce, the taste is more uniform, and it is easier to absorb. This allows you to fry beautiful and delicious cowpeas.
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