Cowpea Stuffed Meat

Name: Cowpea Stuffed Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 pieces cowpea; 100g Pork filling; 2s Fresh shiitake mushrooms; 1 tbsp Soy sauce; 1 tbsp Fuel consumption; 1g salt; 1 tsp Sugar; 1 tsp Cooking Wine; 1g pepper; 1 shallot; a little Chopped carrot

by Mom Nini

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Cowpea Cowpea is flat in nature, sweet and salty, and returns to the spleen and stomach meridian; it has the effects of regulating the qi, invigorating the stomach and invigorating the kidney, harmonizing the five internal organs, regulating the skin and body, producing the essence, and quenching thirst. It is one of the common vegetables on the table of many people

Cowpea Stuffed Meat

1. Add 20 grams of minced green onion, half a tablespoon of light soy sauce, sugar, chicken essence, pepper, salt and a small spoon of oil to the meat and beat it up.

2. Cut the shiitake mushrooms into fine pieces, add them to the meat filling, and continue to beat them into a sticky filling.

3. Add a few drops of oil to a pot of boiling water, pick and wash the cowpea, put it into the pot and blanch it softly

4. Fish out too cold.

5. Take a bean, tie a knot from one end, and then roll it up along the knot

6. The minced meat is reunited in the palm of the hand and stuffed with beans.

7. After the water in the pot is boiled, steam the pot for 10 minutes;

8. Scallions, carrots, chopped into finely minced pieces

9. Pour the steamed juice into a wok, add oyster sauce, chopped green onions and carrots and a little water to boil, add a little starch to make the juice

10. Just pour it on the steamed yongdou carob.

Tips:
1: Carob is better to choose finer and seedless
2: Add some salt oil when blanching the beans to make the beans green;
3: The beans are blanched softer and better knotted.