Last Saturday, because of the typhoon, Hua Eat sister honestly stayed at home for a day.
The wind and rain outside the window were noisy, and I made a cup of tea and spread out a spare book in the house, but I was also happy
It's just that when it comes to the meal, it starts to worry, it's not realistic to go out to buy vegetables, what about calling takeout? Think about it or forget it, after all, the weather is so bad, or less to add some trouble to the takeaway brother.
I had no choice but to go to the refrigerator to rummage for "surplus grain", fortunately there was a handful of cowpeas and a few salted duck eggs lying there, which instantly reminded me of a cold mix secret recipe I learned on the Internet a while ago.
Cold cowpeas are home-cooked and not a great dish. Blanched cowpeas drizzled with soy sauce, balsamic vinegar, sesame oil... Mixing and blending is also in order, refreshing taste and beauty needless to say, it is not too much of a highlight.
But if you add tahini and salted duck eggs, that's a different story. The soft sandy stickiness of the salted egg yolk and the rich flavor of the tahini sauce suddenly become dazzling.
Saturday made a plate, by me and my roommate licked the plate like a fine light, think of such a good recipe to eat sister can not be left alone, this is not, rush to Monday on the non-stop sharing to everyone!
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recipe
Salted egg yolk sauce mixed with cowpeas
material
Cowpea 250g / 1 salted duck egg
4 cloves of garlic / 3 spicy millet sticks
seasoning
Tahini sauce 2 porcelain spoons / aged vinegar 1 porcelain spoon / light soy sauce Half porcelain spoon
Sesame oil 1 tsp / peppercorn oil to taste
▼ 1. Ingredients: Peel and mince the garlic, cut the millet into pepper rings and set aside.
Remove the yolk and egg white with a spoon and crush the salted duck egg and crush it with a fork.
Try to crush it as much as possible, and the graininess of the picture below is almost the same.
▼ 2. Blanched cowpeas: Add an appropriate amount of water to the pot, add a little cooking oil and salt.
When the water is boiling, add the cowpeas and blanch for 1-2 minutes.
When the time comes, fish out the cowpeas and soak them in ice water.
Then control the moisture and cut into short, evenly cut pieces, plate and set aside.
▼ 3. Stir in the sauce: Add minced garlic to the crushed salted egg yolks.
Season with 1 porcelain spoon of aged vinegar, 1/2 porcelain spoon of light soy sauce, 1 teaspoon of sesame oil and an appropriate amount of peppercorn oil.
Then pour in the tahini and stir all the ingredients well.
If the texture of the tahini you bought is relatively thick, you can add a little boiled water to dilute it in the bowl, almost in the following state.
▼ 4. Sauce: Drizzle the sauce on the cowpea and sprinkle it with millet pepper rings!
▼ 5. Enjoy: Stir the sauce and cowpea thoroughly as you eat.
The crispy beans are wrapped in a rich sauce and combined with the salted duck egg rustling, not to mention how delicious!
One bite down, the aroma of sesame sauce, the hemp of pepper oil, the spicy of millet pepper are completely intertwined, refreshing and under the rice, love love ~
The ingredients used in today's dish remind Hua Eating Sister of the Northeastern dish she shared with you in September last year - "Pork Rib Potato Stewed Bean Carob".
At that time, the flower eating sister also used cowpeas, and I remembered that there were quite a few northeastern friends in the message at that time, pointing out that when they made that stew, the beans used by their locals were short, not cowpeas. This reminds me that I just use today's dish to highlight the difference between the two kinds of beans.
Cowpea, the picture comes from the Internet
First of all, there is no doubt that cowpea is also a kind of carob, but it belongs to the long carob, usually ripe in the summer, with pods to eat, suitable for fresh stir-frying, cold mixing, but also suitable for pickling, such as many flour in the capers used this ingredient.
The short carob is actually what we usually call the "four seasons of beans", this kind of carob compared to cowpea in terms of picking period will be longer, in addition, the "size" is also relatively small, generally only about 10cm, is a third of cowpea. Short beans are also great for stir-frying and stewing, but if they are too old, they can only be eaten with pods peeled off.
Four seasons of beans, the picture comes from the Internet
All in all, cowpea and short beans belong to the carob, so it is not surprising if you hear someone directly call the cowpea as a carob, but the name varies from place to place.
Yes, I thought that there might be friends who asked what kind of salted duck eggs the flower used to eat the sister, simply share it directly with everyone, or the old friend of the flower eating sister, Uncle A Jiao!
How good their salted duck eggs are, you will know from the picture below.
Last year, it sold nearly 1,000 copies in just 2 days after its launch, and the follow-up feedback was too much to be good.
Ducks that grow up by the sea, when hungry, eat small shrimp and crabs in the sea, and when they are thirsty, they go to the mangroves to find wild berries, not only raising themselves to be slippery, but also producing duck eggs that are excellent.
The nutritional value is more than 3 times that of ordinary aquatic duck eggs, but the cholesterol is only half of it.
The picture on the left is the sea duck egg selected by Uncle A Jiao, and the picture on the right is an ordinary freshwater duck egg
Such high-quality ingredients, even if the taste of ordinary pickling methods is not bad, Uncle A Jiao chose to keep improving.
Only the fresh duck eggs from the first few days of life are pickled by experienced teachers, and the final roast plays a role in finishing touches. The grease in the egg yolk is forced out, the flavor is attractive, the egg white is not greasy, the saltiness is moderate, and the faint five-spice flavor can be tasted at the end.
Flower eating sister also bought a few boxes for her parents last year, and her father, who has always been picky, praised it and often brought porridge for breakfast. At present, sea duck eggs have also been sold in the two malls, friends who want to buy back or taste early, you can click on the following mini program to place an order!
Now buy not only the whole market from 69 yuan, but also use the coupon of 118-10 yuan!
Well, have you learned this endless flavor of cold cowpea today? How do you usually eat your salted duck eggs? Welcome to leave a message to share!
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