Cowpea rice is the name of Chongqing dialect. Cowpea is long beans, a vegetable that is abundant in summer, rich in vitamins and plant protein; kong rice is similar to braised rice, but there is one more step to cook half-cooked rice. I have read many online recipes about rice, and have missed this critical step. The texture of the rice is completely different. This staple food is an authentic mother's dish, which is usually not eaten outside. When I came home this time, my mother made it for me a few times. The fried and braised cowpea was especially delicious and sweet. It was paired with crispy and fragrant rice. There was no need to cook any more. Hurry up and record the whole process of the mother cooking this meal, and you will have to do it yourself when you come back.
|Vigna (long beans)|
Pick the cowpea into 5cm long sections, wash them clean, and drain;
About 2 barrels of rice, wash and clean, pour into clean water and boil, about 6 minutes;
Remove and drain. At this time, the rice has not been cooked. The center of the rice is still hard. The rice is one grain at a time, which is crisp and non-sticky;
Pour the oil in a hot pot. When the temperature is about 70%, pour the drained cowpea and stir fry until the color of the cowpea changes from gray to green. Sprinkle with salt and monosodium glutamate. , Cover the pot, start to simmer the rice, adjust to a low heat, and bore for about 6 or 7 minutes;
Tilt the iron pan in four directions and heat them for about one minute respectively, so that the beans and rice in each part are fully cooked;
Stir-fry the rice and the cowpea and let go.