Cowpea Delicacy that Keeps Pace with The Times-yuxiang Cowpea Rings
1.
Raw material picture.
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2.
Pick off both ends of the cowpea and the moth-eaten part, wash and drain the water and set aside.
3.
Remove the roots of the chives, wash, and cut into fines; peel the ginger and chop into fines; peel off the garlic, smash with a knife, and chop into minced garlic; cut the dried red pepper into small pieces with scissors.
4.
Wash the pot and put it on high heat, add 400 grams of water to a boil, add the whole cowpea.
5.
When it is blanched until it becomes discolored, and when it becomes soft, remove the cowpeas.
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6.
Too cold in cold water. Drain the water.
7.
Then take one, tie a knot first, and then pass the two ends of the cowpea through the cowpea knot a few times to make a cowpea ring.
8.
After all the pieces are wound into a circle, set aside.
9.
Wash the wok, put it on high heat, scoop in vegetable oil and cook until it is 60% hot.
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10.
Put in the cowpea ring and fry until the skin becomes wilted (should keep the green color).
11.
Immediately remove the cowpea rings and drain the oil for later use.
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12.
Leave 5 grams of vegetable oil in the original pot, add dried chili, minced ginger, minced garlic, and chopped green onion to stir up the aroma.
13.
Then, add the fresh soup and bring to a boil.
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14.
Add soy sauce, refined salt, and sugar to taste.
15.
Add the fried cowpea rings to a boil, then simmer for about 4 minutes on low heat.
16.
When the cowpea rings are soft, add monosodium glutamate and vinegar to taste, and thicken the soup with water starch.
17.
Sprinkle with sesame oil, and serve neatly.
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18.
A photo of the finished dish of Yuxiang Cowpea Rings.
Tips:
1. Choose fresh cowpeas, and remove both ends and moth-eaten parts.
2. When the cowpeas are blanched in a pot of boiling water, do not take too long. Generally, it takes 2 minutes. It is best to put two drops of oil in the water and add some refined salt to keep the cowpea green in color.
3. Put more onion, ginger, minced garlic, like spicy, you can also add some dried chili, pickled pepper, etc.
Preparation time: 15 minutes
Cooking time: 10 minutes
