Cowpea always blackens when fried? Direct frying, blanching water is not right, teach you a trick, cowpea emerald green and crisp
Hello everyone, thank you for reading the article I shared, this time I want to say to you: 'Always blacken when fried cowpeas?' Direct frying, blanching water is not right, teach you a trick, cowpea emerald green and crisp!'
Cowpea is a delicacy on the table of the people, summer is its big market season, fresh and cheap, high nutritional value, often eat can beautify the body, stomach and kidney function.
Fresh cowpeas are delicious and have many ways to eat them, but they can be mixed cold, stir-fried, stewed, and stuffed, all of which are very delicious. Cowpeas can also be dried into dried cowpeas or soaked into capers, each with its own flavor. In summer, the most common way to cook cowpeas is to sauté cowpeas, cold mix cowpeas, etc., which are tender and refreshing, especially delicious.
The method of sautéing cowpeas is simple, but when fried, cowpeas are easy to blacken, and the taste will become soft and not delicious.
We have eaten fried cowpeas in the restaurant, the color is green and oily, not black at all, and the taste is particularly crisp, what is the secret of the chef's fried cowpeas? Today I will share with you the skills of fried cowpeas.
When we are doing fried cowpeas, some people are cut and fried directly, not easy to fry, and it is easy to blacken; some people first blanch the cowpea in water, although the color is emerald green, but the taste becomes softer; there are also people who use hot oil to fry the cowpea, emerald green and crisp, but it is too greasy to eat, so these 3 methods are not good.
How to make cowpeas emerald green in color and crisp and tender in taste under the premise of ensuring nutrition? See how the chef does it.
Share a delicious dish of "Bacon Fried Cowpeas", which is particularly delicious.
Prepare fresh cowpeas, bacon, salt, soy sauce, garlic, ginger, sugar, chili peppers, etc.
【Directions】
In the first step, rinse the cowpeas with water, soak them in lightly salted water for 10 minutes, remove them and cut off one section at each end, and then cut into 5 cm long pieces.
The second step is to add a spoonful of salt to the cowpea segment, grasp and mix well by hand, and marinate for 10 minutes. Gently squeeze out excess water and mix well with an appropriate amount of cooking oil. Salted, can kill the excess water of the cowpea, easier to fry, and let the cowpea into the flavor in advance, wrapped in cooking oil can maintain the emerald green color, will not turn black. This step is important, and many people have not done it right.
Step 3: Add salt, soy sauce, oyster sauce, sugar, and chicken essence to a small bowl and stir well with chopsticks.
Step 4: Cut the garlic into slices and the ginger into shredded ginger. Cook the bacon for 20 minutes, remove it with chopsticks and cut into thin slices.
Step 5, the wok without oil, pour in the bacon slices, sauté for a few minutes, fry the bacon fat, when the bacon becomes transparent, garlic slices, ginger shreds, stir-fry the aroma.
Step 6: Pour in the cowpea segment, turn the heat to stir-fry quickly for 1 minute, when the color becomes darker, pour the sauce into a small bowl, continue to stir-fry for half a minute, turn off the heat and get out of the pot.
【The head chef has something to say】
When sautéing cowpeas, if you want to keep the color emerald green and the taste crisp and tender, you must marinate them with salt and wrap them in a layer of cooking oil. The purpose of the coating is to lock in moisture and prevent cowpea from being oxidized so that the color does not turn black.
Was this article useful to you? If you find it useful, please give me likes, comments, forwards, and followers, so that more people can learn the skills, and next time I will continue to share useful food knowledge with you.