Cowpeas in Cold Dressing

Name: Cowpeas in Cold Dressing
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece cowpea; 2 cloves garlic; Some Vegetable oil; 1/2 a spoon salt; a little Soy sauce; a little Chopped chili

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Cowpea is a common vegetable we usually can buy almost all year round. It is rich in nutrients, rich in various vitamins and niacin, which not only invigorates the spleen and appetite, but also has the benefits of invigorating the kidney and qi. Cowpeas are usually fried and eaten, or chopped and stuffed with stuffed buns. In fact, cold dressing tastes better.

Usually, when we make cold dishes, we have to blanch the ingredients, that is, put the cut ingredients into boiling water and heat them to half-cooked or fully cooked, drain the water and then cook or season them further, which can be said to be cold dishes. An indispensable process for meat with a fishy smell. But the "cold cowpea" I made today is not blanched with water, but blanched with oil. As the name suggests, it uses hot oil instead of hot water to process the ingredients.

The characteristic of cowpea is that it is oily. If it is not fully cooked, it will be toxic and not easy to taste. It will become soft and lose its taste if it is cooked or fried for a long time. Therefore, blanching with oil not only saves time, but is more fragrant than blanched with water, but it should be refreshing, not greasy, crispy and ripe. There are some tips to pay attention to. Let's take a look.

Ingredients

1 piece Cowpea
2 cloves Garlic
Some Vegetable Oil
1/2 a spoon Salt
a little Soy Sauce
a little Chopped Chili

Cowpeas in Cold Dressing

1. Rinse the cowpeas, tidy the tops, and cut them to the length of a knuckle.

2. How to peel garlic quickly: Put the garlic on a cutting board, press it flat with the back of a knife, grab the garlic skin and pull it, the garlic skin can fall off.

3. Then chop the garlic with a knife and put it in a small bowl for later use.

4. Heat a little vegetable oil to about 150 degrees, which is 50% heat, pour in the cut cowpeas, blanch them until they are fully cooked, and remove them immediately

5. Rinse with cold boiled water, then drain the water.

6. Add appropriate amount of salt and light soy sauce to the cowpea, mix well, and pour it into the plate.

7. Pile the minced garlic and chili peppers on the cowpea, heat up the vegetable oil that has just been blanched, and pour 1 spoon on it. It will make a squeaking sound and smell the fragrance all over the house. Mix well with chopsticks and you can eat it.

Tips:
1. Showering with boiled water can remove excess oil and ensure the emerald green color and crispness of the taste. The oil blanching time is shorter than that of water blanching. You must control the time. When you see the surface of the cowpea bubbling and becoming wilted, the color becomes darker, you must remove it immediately. If you are not worried about the ripeness, you can take one and taste it. There is no beany taste, and it is ripe if it is not astringent.
2. This method is not only suitable for cowpea, but also delicious for cold dressing with garlic moss, so you might as well try it.