Name: Stuffed Cowpeas
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g Pork mash; 9 pieces Long cowpea; Some Blending oil; a little salt; 2 tablespoons Cooking Wine; 2 tablespoons Soy sauce; a little White pepper; 1 tablespoon Oyster sauce; 1/2 a spoon granulated sugar; 2 tablespoons Balsamic vinegar; A few drops sesame oil; a little chopped green onion; a little Minced garlic

Stuffed Cowpeas

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Today, my long cowpea and minced meat are not fried directly. Instead, we changed to a new method of stuffed cowpea. I heard that this is a special home-cooked dish from Shunde, Guangdong. The shape is very interesting. Shunde is rich in dace. In order to enjoy the fish and avoid the trouble of spiny, the locals often remove the bones of the dace and stuff it into cowpeas. We replaced the minced pork without the dace here, which is just as delicious! First put the long cowpea into the water and boil it softly, then weave it into a beautiful wreath, and then stuff it with pork filling. The meat and vegetable pairing is really good! "

Stuffed Cowpeas

1. Put the pork puree in a bowl, add cooking wine, salt, sugar, white pepper, light soy sauce, and chopped green onion.

2. Stir evenly in one direction.

3. For the cowpeas you bought back, choose the thinner ones, which are easy to cook and easy to make.

4. Boil water in a pot, put the cowpea in, add some salt and oil to the water.

5. After cooking for 2 minutes, remove the cowpeas and put them in cold water to rinse.

6. Take a cowpea, roll it up and weave it into a garland, and the excess can be cut off.

7. Take an appropriate amount of pork filling and fill in the middle part.

8. I made 9 stuffed cowpeas in total.

9. Take a small bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, minced garlic, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar, 2 tablespoons of balsamic vinegar and appropriate amount of water and mix well.

10. Add a little oil to the pan and fry the stuffed cowpea rolls face down.

11. Turn over and continue frying after the mashed pork has changed color.

12. Add the pouring sauce made in advance.

13. Cover the pot and cook for about 5 minutes over medium and low heat.

14. Put the stuffed cowpea out and serve on the plate, then drain the soup and pour the sesame oil on top of the vegetables evenly.

Tips:
Cowpea is rich in nutrition, and eating cowpea can supplement nutrition and strengthen the body. Cowpea must be cooked, because cowpea has hemolysin and toxic protein. These two substances are toxic and can only be destroyed when cooked. Raw cowpea can cause vomiting or diarrhea.