Soy Sauce, Chives and Oily Cowpea

Name: Soy Sauce, Chives and Oily Cowpea
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g cowpea; 1/2 a teaspoon salt; 2 tbsp Vinegar; 1 tbsp Sugar; 2 tbsp Tempeh and Mushroom Sauce; 1 Green onions; 1/2 a small bowl oil

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

No cowpea is not summer.
Summer is hot and has no appetite. Cold dishes have become the mainstay of the family. Of course, cowpea is an indispensable type of cold dishes. Cowpeas can be prepared according to your favorite taste. Today, my method is to add scallion oil and tempeh mushroom sauce, which is definitely an artifact of the meal.

Ingredients

400g Cowpea
1/2 a teaspoon Salt

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2 tbsp Vinegar
1 tbsp Sugar

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2 tbsp Tempeh And Mushroom Sauce
1 Green Onions
1/2 a small bowl Oil

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Soy Sauce, Chives and Oily Cowpea

1. Ready to wash the cowpea

2. I used tempeh mushroom sauce and green onions for the main seasoning

3. Boil water in a boiling pot, boil the cowpeas in blanching water, add the cowpeas and boil until the water is boiled, and simmer for about 3 minutes.

4. The cooked cowpea is too cold and cut into sections

5. Cut the green onion and green onion leaves into sections and separate them into sections

6. Put 2 tablespoons of vinegar in the cowpea section

7. 1 tablespoon sugar

8. 1/2 teaspoon salt

9. 3 tablespoons shiitake and black bean sauce

10. Mix well and let stand,

11. Put oil in the wok, add the chopped green onion and heat

12. See that the green onion is fried until it's a little curly

13. After frying until the green onion turns slightly burnt

14. Put 2 tablespoons of scallion oil into the mixed cowpea

15. Just mix well

Tips:
Add salt according to the amount of cowpea and tempeh so that it is not overly salty.
Scallion oil can be fried a little more at a time, and it is delicious to eat with noodles.