Cowpea is commonly known as carob, ginger bean, belt bean, hanging bean carob, cowpea tender pods and bean grains taste delicious, edible methods are diverse, can be fried, boiled, stewed, mixed, stuffed, filling and so on. Tender bean pods can be fried, can also be cold mixed, in addition to the processing of pickling, quick-freezing, drying, preserving vegetables, processing into canned, etc., we often eat capers are made of cowpea Oh! Today, let's take a look at some delicious home-cooked recipes for cowpeas
Cowpea small archives
Cowpeas, also known as carob, ginger beans, striped beans, hanging beans. Cowpea is divided into two kinds: long cowpea and rice cowpea, which belong to the legume family. Cowpea is an annual plant of the legume family. Cowpea requires high temperature, strong heat resistance, growth temperature of 20-25 ° C, in the summer above 35 ° C high temperature can still normal pods, do not fall flowers, but not frost resistant, in 10 ° C for a long time low temperature, growth is inhibited.
Cowpea originated in tropical Africa and is widely cultivated in China. Cowpea is a dryland plant that grows in fertile soils with deep, loose, fertile and water retention.
Cowpea is one of the delicacies on people's tables, which can not only tone the face and nourish the body, but also have the effect of strengthening the stomach and tonifying the kidneys.
Cowpea is a homely practice
Dried sautéed beans
Ingredients: 1 pound of beans, dried chili peppers, more garlic
steps:
1, the four seasons of beans washed, go to the two ends, tear off the tendons, and then drain the water, must be dry, otherwise there will be oil splashing out when frying the beans, very dangerous.
2: Put a little more oil in the pan, fry the beans on high heat, about 3 or 4 minutes, fry until the skin is slightly wrinkled, then fish out and put it, drip off the oil. Unripe beans can cause food poisoning, so be sure to blow them through when frying.
3, after fishing out the beans, put the excess oil in the pot, put it into a bowl, leave some bottom oil in the pot, pour the oil into the dried chili, garlic, ginger and stir-fry. Cut the dried chili peppers into small pieces beforehand and pat the garlic head with a knife.
4, pour in the fished out of the four seasons beans, add a little soy sauce, put sugar, salt, chicken essence (chicken essence is not recommended to eat more), stir-fry evenly can be ~ ~.
Tempeh eggplant fried beans
Ingredients: 150 grams of long eggplant, 100 grams of beans, red pepper, tempeh, garlic, pepper, oil and salt
1. Prepare all raw materials;
2: Cover the eggplant cut into thin strips and put it in the microwave on high heat for 2 minutes;
3, put the beans into the boiling water with a little salt and a few drops of oil and blanch;
4, after the water is boiled again, fish out the beans and drain;
5、 Add red pepper, garlic cloves, tempeh and appropriate amount of oil in the pot;
6: Stir-fry slowly over low heat to add the prepared eggplant and beans;
7. Stir-fry together and add salt and pepper to taste;
8: Stir-fry well and put into a bowl.
Steamed beans
Ingredients: 80 grams of minced pork, 10 beans, salt, oil, a little cooking wine, 2 tablespoons of soy sauce, a little oyster sauce, 1 green onion, 1 pickled pepper, a little starch
1, the main ingredients, green onion, pickled pepper chopped;
2, minced meat first add some oil and mix well;
3, add 1 tablespoon of soy sauce, a little cooking wine and salt to stir;
4: Add water to the pot and bring some salt and oil to a boil, add carob and blanch;
5, then beat the beans into knots, stuffed with meat filling; after the water in the pot is boiled, steam for 10 minutes;
6, after steaming, pour the steamed juice into a small pot, add oil, soy sauce, oyster sauce, minced green onion and minced pickled pepper, mix well, add a little starch and bring to a boil;
7: Drizzle on steamed stuffed beans.
Tips
Add a little salt oil when blanching beans to keep it more emerald green;
Carob blanched soft some better knots.
Four seasons beans back to the pot meat
Ingredients: 300 grams of pork belly, 300 grams of seasonal beans, garlic, ginger slices, Pixian bean paste, peppercorns, cooking wine, red pepper, sugar, oil, salt
method
1: Put the pork belly in hot water, add a few slices of ginger, peppercorns and cooking wine, bring to a boil on high heat, turn to low heat;
2, the pork belly cooked to eight or nine layers of cooked, with chopsticks easy to tie down can be fished out and cool, let the cold pork belly cut into thin slices for later;
3, boil the pot of water, put in the appropriate amount of salt and a few drops of oil, under the four seasons of beans to cook, cook until seven or eight minutes cooked;
4. Prepare other raw materials;
5, hot pan cold oil, under the watercress sauce sautéed, sautéed out of the red oil, then add red pepper and garlic cloves stir-fry together;
6: Stir-fry the pork belly slices after the aroma, continue to stir-fry until the pork belly is slightly charred; add the freshly cooked beans and continue to stir-fry; then add a small amount of sugar and salt and stir-fry evenly; put into the plate.
1. Pork belly is cooked in advance until it is eight or nine times ripe, and ginger slices, peppercorns and cooking wine are added to help remove fishiness; if the chopsticks are easy to insert, it means that it is OK;
2. Add salt and a few drops of oil to blanch the beans to maintain the emerald green color of the beans, remember to cook for a long time, because the beans are not ripe and easy to be poisoned;
Coconut pesto pepper four season beans
Ingredients: a handful of beans, a few garlic heads, a chili pepper, coconut oil, salt, black pepper
1: Wash the beans first, remove the head and tail and cut them into a suitable size for later.
2: Chop the garlic and chili peppers and set aside, boil the water with a little salt and blanch the beans and set aside.
3: Add minced garlic and pepper to coconut oil, and season with a little salt and black pepper.
4、Drizzle with special "coconut garlic pepper oil"
5: Mix the beans well and serve.