1 piece of cowpea; half a carrot; 5 cloves of garlic; very fresh soy sauce; appropriate amount of balsamic vinegar; appropriate amount of sugar; appropriate amount of chili oil; appropriate amount of pepper oil; appropriate amount of white sesame; appropriate amount of pepper;
Method: 1. Pick and wash cowpeas;
2. Peel the carrots, wash and cut into shreds, add appropriate amount of water to the wok, blanch the carrots for about 1 minute, remove the cold water and control the moisture; when blanching, put a little salt in it and drip a little oil to keep it The vividness of the ingredients.
3. Cut the cowpea in the middle, or you can cut it into small pieces directly, and then blanch it in boiling water. I like to blanch the whole root without losing nutrition. Boil in a pot of boiling water until the cowpea is almost cooked, remove the cold water, and then remove the net water
4. Cut the cowpea into sections, put it in a basin, and add shredded carrots
5. Peel the garlic, wash it, smash it with a knife, and chop into minced garlic. Add salt, sugar, balsamic vinegar, soy sauce, pepper, white sesame seeds
6. Pour in minced garlic, pepper oil, chili oil
7. Mix well
1. When blanching cowpeas, add two drops of oil and a little salt to the water to keep the green beans.
2. The cowpea corners should be blanched, otherwise it is easy to be poisoned.