Long cowpeas, also known as beans, are a very common vegetable in life. When I was a child, my mother used to make it for me to eat, and my favorite was the dried cowpea. If you want to make this dish well, there is a very important trick, that is, do not put water when it is dry.
Long cowpea is very ordinary, but its nutritional value can not be underestimated. It contains a large amount of protein, fat, starch, rich in calcium ions, can supplement a variety of trace elements needed by the body. It can also enhance the strength of bones, improve the phenomenon of anemia, etc.
Ingredients: 500 grams of long cowpea, 30 grams of fried peanuts, bean paste, sugar, MSG to taste
1) Wash the long cowpea, cut off the hard stems at both ends, tear off the old fascia and cut into small pieces of the same length.
2) Put some more oil in the pan, wipe the cowpea clean and put it in. Sauté dry until shrunken, the surface tightens and wrinkles. This is a little bit longer and requires a little patience.
3) Add a small spoonful of bean paste and sugar to your taste and stir-fry. Sauté until the cowpea is flavored and turn off the heat. Finally, put the fried peanuts in and stir-fry slightly to serve.
Tips:
1) When sautéing cowpeas, be sure to have more oil and sauté thoroughly. It is best to sauté in an iron pot and bring on medium heat. If it is fried, it is difficult to achieve a soft texture.
2: I use fried peanuts, which contain spices such as chili peppers and peppercorns, so there is no need to add additional spices.
3: Do not put peanuts in advance, too early will be damp, lose the brittleness.
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