Noodles with Cowpea Meat Sauce

Name: Noodles with Cowpea Meat Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Hand-rolled noodles; 100g cowpea; 100g Pork filling; 10ml Rice wine (cooking wine); 10ml Yipin Fresh Soy Sauce; Some Shimizu; Some Cool boiled water; Some Edible oil (bottom oil); Some salt; 10g ginger; 10g garlic; 15g Dry starch

by Dark blue millet porridge

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Cowpea (scientific name Vigna unguiculata), commonly known as carob, ginger bean, with beans, hanging beans. Cowpeas are divided into long cowpea and rice cowpea, belonging to legumes. Cowpea is an annual plant in the leguminous family. There are three types of stems: dwarf, half-vine and vine. Cultivation in the south is dominated by vines, followed by dwarf. An annual twining herbaceous plant of the family Papilionaceae, with 3 leaflets, terminal leaflets diamond-ovate, 5-13 cm long, 4-7 cm wide, sharply pointed at the top, nearly round or broadly cuneate at the base, glabrous on both sides, laterally growing The leaflets are obliquely ovate; the stipules are ovate, about 1 cm long, and the implantation point extends down to a short distance. The calyx is campanulate, glabrous; the corolla is lavender, about 2 cm long, and the upper part of the style has light yellow hairs. The pods are linear, drooping, and grow up to 40 cm in length. Flower and fruit period from June to September.

Noodles with Cowpea Meat Sauce

1. Prepare the materials

2. Cut the cowpea into small cubes, and chop the ginger and garlic into mince, set aside

3. Dry starch and appropriate amount of water to thicken

4. Induction cooker hot pot set 800 watts fire heating pot, put oil in the pot, when the oil temperature is 60% hot, add the minced meat and stir fry for 2 minutes

5. Add minced ginger and garlic and stir fry for 1 minute

6. Add rice wine and stir fry

7. Add the diced cowpea and stir fry for 5 minutes

8. After the cowpea is completely discolored and soft, add a pint of fresh soy sauce and stir fry

9. According to your taste, add the right amount of table salt

10. Pour the water starch into the pot, stir fry, boil, and it’s ready

11. After the water is boiled, add 2 grams of table salt (anti-sticking), then put the hand-rolled noodles into the pot and boil on high heat

12. After the high heat is boiled, turn off the heat in 3 minutes

13. Put the boiled noodles into cool boiled water and pass the water twice to wash off the mucus on the surface of the noodles. Put a portion of noodles on a plate, scoop an appropriate amount of cowpea minced meat sauce, mix well, and serve

Tips:
Water starch can be thinned according to your own preferences, and the seasoning in the recipe can be increased or decreased according to your own preferences!