Cowpeas in Cold Dressing
by Food Fun Vegetable House
Favorite
Difficulty
Normal
Time
30m
Serving
2
Yesterday, I just finished a piece of green bean roasted meat, which attracted a lot of boos from my friends. Isn't it just a simple green bean fried pork? As far as it is so tall, it seems to be delicious in the world. Gee, okay, that's it. Regardless of whether the ingredients are poor or low, suitable cooking methods can always cook delicious things on the earth.
I remember that when I was in the country, when the season for eating green beans was the season when another vegetable came on the market in large quantities, it is the protagonist of today-cowpea.
On the ridge in summer, the vegetable garden is full of kidney beans and cowpeas. These two dishes are simply common customers at the country dinner table. I still remember that cowpeas were fried and eaten when they were first introduced, and kimchi was made when they were eaten. In the end, the cowpeas were boiled in boiling water and dried to make dried cowpeas. Chongqing people like to make this kind of vegetable fresh. Stale taste. The dried cowpea has a special flavor after being exposed to sunlight and breeze.
But today, this cold cowpea is to restore the original taste of cowpea. There are no special ingredients, but with the help of the sweet and sour tomato and the garlic flavor, it adds a touch of flavor to the cowpea. The color of the finished dish is distinct, sweet and sour, and between the lips and teeth, it is like feeling the cool breeze coming oncoming in the countryside. It is refreshing and refreshing. "
I remember that when I was in the country, when the season for eating green beans was the season when another vegetable came on the market in large quantities, it is the protagonist of today-cowpea.
On the ridge in summer, the vegetable garden is full of kidney beans and cowpeas. These two dishes are simply common customers at the country dinner table. I still remember that cowpeas were fried and eaten when they were first introduced, and kimchi was made when they were eaten. In the end, the cowpeas were boiled in boiling water and dried to make dried cowpeas. Chongqing people like to make this kind of vegetable fresh. Stale taste. The dried cowpea has a special flavor after being exposed to sunlight and breeze.
But today, this cold cowpea is to restore the original taste of cowpea. There are no special ingredients, but with the help of the sweet and sour tomato and the garlic flavor, it adds a touch of flavor to the cowpea. The color of the finished dish is distinct, sweet and sour, and between the lips and teeth, it is like feeling the cool breeze coming oncoming in the countryside. It is refreshing and refreshing. "
