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Introduction to the curing method of red oil cowpea! How can we make cowpeas fragrant?

Wash the cowpeas and cut them into sections. Put water in the pot, boil the water and add cowpeas to boil for about 5 minutes, you can add the right amount of salt. Remember not to lose the taste because it is soft and rotten. It has just been boiled and chewed with a soft and crisp taste. Remove the cowpeas, cool them in boiling water and drain for use. Peel the garlic and cut it finely. Cut the onions into chopped onions.

The curing method of red oil cowpea mainly includes preparation of food materials, treatment of cowpea, preparation of marinade, curing and storage and so on. First of all, you need to prepare fresh cowpeas and other necessary ingredients and seasonings. Usually include cowpea, salt, pepper, ginger, garlic, pepper and so on. Cowpeas should choose fresh moth-free ones, wash them clean, remove both ends, and cut into segments of appropriate length.

On the first night, boil the water, put the washed beans and long chili peppers into the boiling water, until the water is cold, remove the beans and chili peppers, dry the water, then cut the beans into small pieces, cut the chili peppers into small pieces, put them in a container, put some salt according to the quantity, and mix well. If it's hot, put it in the fresh-keeping area of the refrigerator. The next morning, put some oil in the pan to stir-fry a few times, you can eat sour and crispy beans.

Pay attention to the red oil, the oil temperature can not be too high, 80% hot, otherwise it is easy to fry chili noodles. The longer it takes to soak after frying, the more delicious it will be. It doesn't matter if the oil you make is not red, as long as it smells good enough. Some of the red oil outside is pigmented, and the food cooked by yourself is healthy. Make good red oil, filter out of the chili noodles do not lose, used for cooking is also very fragrant.

Red oil sour beans step: first wash the sour beans clean. Get the accessories ready. Chopped sour beans, chopped chili, chopped pork, garlic. Heat the pan, put oil, stir-fry pork, add garlic and chili, pour in beans and stir-fry, add a little salt. Pickling method of sour beans: 1 kilogram of cowpea, 200 grams of salt, two liters of water, about 10 grains of pepper, and 20 grams of high liquor.

The method of red oil cowpea, how to cook red oil cowpea, red oil cowpea

Wash the cowpeas, cut them into 2 cm long segments, boil them in a boiling water pan, remove them to cool, and put them on a plate. Peel the spring onions, remove the roots, wash and chop finely. In a clean bowl, add red oil, sesame oil, soy sauce, refined salt, monosodium glutamate, chopped onions, pour over cowpeas, mix well and serve.

Step 1: wash the carrots and cut them into strips about an inch long and as thick as cowpeas. Step 2: at the same time, wash the cowpeas and cook them in a pot, during which the chopped carrots will be boiled together. Step 3: remove the cooked cowpeas and immediately cool them in cold water. Step 4: cut the cooled cowpea into strips about an inch long. Step 5: prepare minced garlic.

Wash the cowpeas and cut them into sections. Put water in the pot, boil the water and add cowpeas to boil for about 5 minutes, you can add the right amount of salt. Remember not to lose the taste because it is soft and rotten. It has just been boiled and chewed with a soft and crisp taste. Remove the cowpeas, cool them in boiling water and drain for use. Peel the garlic and cut it finely. Cut the onions into chopped onions.

Cooking cowpeas: boil cowpeas with water in the pot, add cowpea water for 1-2 minutes, remove and cool water immediately to maintain the emerald green and crisp taste of cowpeas. Stir-fry sliced meat: add the right amount of cooking oil to the pan, heat the oil, put in the pickled sliced meat, quickly stir-fry until discolored, stir-fry until cut off and serve. Saute seasoning: leave the bottom oil in the pan, add dried chili, bean paste and minced garlic, stir-fry the red oil over low heat, be careful not to stir-fry.

How to make pickled cowpeas with red oil?

On the first night, boil the water, put the washed beans and long chili peppers into the boiling water, until the water is cold, remove the beans and chili peppers, dry the water, then cut the beans into small pieces, cut the chili peppers into small pieces, put them in a container, put some salt according to the quantity, and mix well. If it's hot, put it in the fresh-keeping area of the refrigerator. The next morning, put some oil in the pan to stir-fry a few times, you can eat sour and crispy beans.

The curing method of red oil cowpea mainly includes preparation of food materials, treatment of cowpea, preparation of marinade, curing and storage and so on. First of all, you need to prepare fresh cowpeas and other necessary ingredients and seasonings. Usually include cowpea, salt, pepper, ginger, garlic, pepper and so on. Cowpeas should choose fresh moth-free ones, wash them clean, remove both ends, and cut into segments of appropriate length.

Wash the cowpeas and cut them into sections. Put water in the pot, boil the water and add cowpeas to boil for about 5 minutes, you can add the right amount of salt. Remember not to lose the taste because it is soft and rotten. It has just been boiled and chewed with a soft and crisp taste. Remove the cowpeas, cool them in boiling water and drain for use. Peel the garlic and cut it finely. Cut the onions into chopped onions.

Cooking cowpeas: boil cowpeas with water in the pot, add cowpea water for 1-2 minutes, remove and cool water immediately to maintain the emerald green and crisp taste of cowpeas. Stir-fry sliced meat: add the right amount of cooking oil to the pan, heat the oil, put in the pickled sliced meat, quickly stir-fry until discolored, stir-fry until cut off and serve. Saute seasoning: leave the bottom oil in the pan, add dried chili, bean paste and minced garlic, stir-fry the red oil over low heat, be careful not to stir-fry.

Preparation materials: a bag of cowpeas, the right amount of beans, a piece of pork, five dry red wine peppers, four garlic. Shred pork, marinate with a small amount of salt, thirteen spices, soy sauce and cornflour for five minutes and set aside. Cut beans into small slices, slice garlic and dry red wine peppers. Set aside. Remove cowpeas and set aside. Add warm oil to the hot pot, first saute garlic, dry red wine pepper and pepper, then stir-fry shredded meat. After the shredded meat turns white, add the beans and continue to stir-fry.

Materials: ketchup 50g, Chaotian pepper 30g, cowpea 200g, salt, chicken essence, garlic, old smoking, blending oil, Yuanzhen sugar. The delicious practice of beans is as follows: cut the beans into small pieces and wash them. Cut the sharp pepper into small pieces, garlic and chopped onions. Wash the tomatoes. Cut the tomatoes into small pieces. Preheat the oil pan, pour in the tomatoes and chopped onion garlic, and pop out the tomato juice. Pour in the beans.

How to make stewed cowpeas fresh and tender?

Step 1: pinch off both ends of the cowpea, cut it into a palatable section, blanch the cowpea with boiling water, make sure the cowpea is cooked but remain crisp and tender, then supercool water and drain. Step 2: cut shredded onions, sliced ginger and sliced garlic. Step 3: pour the right amount of oil into the pan and add shredded onions, ginger and garlic to saute until hot. Step 4: put in the treated cowpeas, stir well, add appropriate amount of soy sauce, refined salt, and a small amount of water, bring to a boil and simmer over low heat.

Oil stew: add the right amount of salt, sugar and a small amount of soy sauce, stir well, cover the pot and simmer over low heat. In this way, cowpeas can be tasted slowly under the action of oil and seasoning, making them fresh and juicy. Juice collection: when the cowpea is soft and the soup is almost dry, open the lid of the pot and turn the heat to collect the juice, so that the seasoning on the surface of the cowpea is more rich and the soup is sticky.

Stew: according to the thickness and personal preference of cowpea, you can add a small amount of water or no water, cover the pot, simmer over medium heat for a few minutes, and let the cowpea boil until it dies. Juice collection: open the lid of the pot, turn the heat, stir-fry to make the water evaporate, until the soup is basically dry, the surface of cowpea is slightly crisp. Fresh: finally, add a little sugar and chicken essence or monosodium glutamate according to your taste, stir-fry quickly and then come out of the pot.