How to make cowpea porridge

Cowpea, rice, mung bean, ground ginger, oil, salt

How to make cowpea porridge

1. Wash the rice and mung beans and let them dry. Wash the cowpeas and cut them into small pieces. Don't cut them too long.

2. Boil water first. After the water boils, add rice and mung beans, then add minced ginger and simmer on low heat.

3. When the porridge is 70% to 80% cooked, add cowpea, oil and appropriate amount of salt, stir with a spoon, and continue to cook until the porridge is thick.

Life Tips

1. If you are not used to eating ginger, you don’t have to put it in. However, adding some ginger powder to the porridge can enhance the flavor.

2. It is recommended not to use sugar instead of salt, otherwise the porridge will be salty.

3. There is no limit to the amount of oil. A little more oil will make the porridge smoother, but a little less is also fine.

4. My family likes to cook cowpeas until they are soft, which is also adjusted according to our own eating habits. This cowpea porridge is loved by people in Yangzhou in summer, and it ranks first with millet porridge (porridge made with barley flour). My family is no exception, and we are even more obsessed with it. First of all, the ordinary small soup pot is not enough for my family to drink. You can see from the picture below that this is cooked in an old-fashioned large rice cooker. Secondly, this pot of porridge is the staple food for my family of three from noon to night. Note that I am talking about from noon to night. During this period, at any time, you may be unable to help but fill a bowl. I am better. I save the bowl and scoop it directly into my mouth with a spoon. The golden match of this porridge is roast chicken with edamame rice. I recommend you try this Yang-style eating method.