Home-made cowpea

Sweet and sour cowpea is a must for summer appetizers. Speaking of the cooking method "Xian", it is commonly used in Ningbo cuisine. Onion Xianhe crucian carp, Xian Jiacai, Xiandou are common practices in the family when they were young. After the fire is boiled, it is changed to a low heat to dry the soup, and finally adding rock sugar to make the soup thick and easy to eat.

Sweet and sour cowpea is a must for summer appetizers. Speaking of the cooking method "Xian", it is commonly used in Ningbo cuisine. Onion Xianhe crucian carp, Xian Jiacai, Xiandou are common practices in the family when they were young. After the fire is boiled, it is changed to a low heat to dry the soup, and finally adding rock sugar to make the soup thick and easy to eat.

Material

cowpea The right amount
water 50ml
Sooty 30ml
vinegar 30ml
salt The right amount
crystal sugar The right amount

Pick up cowpea into a length of about 5cm, wash and drain the water

Heat up the oil pan and pour the cowpea until the oil is hot. Make sure to sauté repeatedly until the surface of the cowpea starts to wrinkle

Add old soy sauce, vinegar and proper amount of water, cover the pot and replace with low heat (also can be understood as smoldering)

Leave on for about 15-20 minutes to observe the coloring of the cowpea and the soup in the pot. If it is too dry, add the appropriate amount of water again; if there is soup, add a small amount of salt and rock sugar. Stir fry repeatedly after adding rock sugar to avoid sticking to the pan

Once the soup has thickened, start cooking

Leave a Reply

Your email address will not be published. Required fields are marked *