Stuffed Cowpeas with Meat

Name: Stuffed Cowpeas with Meat
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 pieces cowpea; a little carrot; 100g Tenderloin; 2 pcs garlic; 1 tablespoon Fuel consumption; a little ginger; a little corn starch; a little White pepper; 1 tablespoon Soy sauce; 1/2 a spoon Vinegar; a little Sugar; Some salt; 1 tablespoon sesame oil

by Soybean family

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

If you often eat cowpea, you will spend more time on the preparation, such as: cold dressing, steaming, stir-frying, stewing, making capers, etc. Usually, cold dressing and stir-frying are the simplest and fastest cooking methods. Occasionally Change to other cooking methods. The weather is hot recently and the appetites of the children are not particularly good. Usually two people eat at home, and they can’t finish cooking one dish, let alone cook a few more dishes. If you only cook one dish at a time, it looks special. Singleness, in order to solve this problem is to use a variety of ingredients to solve a dish, on the one hand, it solves the problem of leftovers, on the other hand, it also makes the food not so single, and at the same time it is more nutritious. Today, cowpea and minced meat are perfectly combined to make a home-cooked dish with all colors and flavors.

Stuffed Cowpeas with Meat

1. Prepare the ingredients

2. Wash tenderloin, garlic, and ginger separately, mince and put in a bowl

3. Add oil, half a spoon of light soy sauce, a little salt, cornstarch, white pepper, etc. to the meat filling and mix well

4. Let the cowpea boil in a pot of water and blanch it for about 1 to 2 minutes. After removing it, let it cool and drain the water

5. Carrots are peeled, washed, sliced, and placed on a plate

6. Knot the cowpeas one by one and roll them into circles

7. Put the flavored meat filling on the cowpea ring

8. Wait for the water in the steamer to boil and place the plate on

9. Cover the pot and steam on high heat for about 10 minutes to get out of the pot

10. A little oil, light soy sauce, sugar, vinegar, sesame oil mixed juice

11. Use a spoon to pour the adjusted juice onto the steamed cowpea mince

Tips:
1. When the cowpea is blanched, add a little salt and a few drops of oil to make the color of the cowpea more beautiful
2. Choose a thinner cowpea stuffed with meat. On the one hand, it is easier to taste, and on the other hand, it is also convenient to roll.
3. When blanching, the cowpea should be cooked thoroughly, otherwise it will break easily when rolled
4. The juice poured after steaming is blended according to your own taste
5. If you like heavy flavors, after the meat is cooked, do not steam it in the pot, just fry it, and then add the sauce to enhance the flavor.