How to make cold cowpea salad

There are many ways to cook cold cowpeas. Here are some common cold cowpeas from different regions. They are delicious. You can try them:

Spicy and sour cowpea salad:

Remove the roots of the young cowpeas and clean them. Bring water to a boil, pour in the cowpeas, and cook for about one to three minutes (be careful not to cook them too short or too long, as they will still be raw if you cook them too short, and they will no longer be crispy and will affect the taste), then remove them, drain and cut them into dices (half-inch pieces). Pour the dices into a plate, add appropriate amounts of refined salt, minced ginger and minced garlic, mix well, then add appropriate amounts of soy sauce, vinegar, sugar, monosodium glutamate, sesame oil and chili oil, mix well and serve.

Zhejiang cold cowpea salad:

250g cowpea, minced garlic, vinegar, sesame oil, salt, and MSG. Remove the roots of the cowpea, clean it, and cut it into inch-long sections. Peel the garlic, clean it, and mince it for later use. Put a pot on the fire, add an appropriate amount of water and boil it. Pour in the cowpea, cover the pot and cook for 5 to 8 minutes, remove it with a colander and drain it. Pour the cowpea into a plate, add the green and red pepper shreds and minced garlic, then add the appropriate amount of soy sauce, vinegar, sugar, refined salt, MSG, and sesame oil, mix well and serve.

Chongqing cold cowpea salad:

Cowpea, ginger, salt, vinegar, sesame oil, monosodium glutamate, chili oil, soy sauce, and sugar. Remove the roots of the cowpea, clean it, and cut it into inch-long sections. Wash the ginger, chop it into minced ginger, and set aside. Put a pot on the fire, add a proper amount of water and boil it. Pour in the cowpea, cover the pot and cook for 5 to 8 minutes, remove it with a colander and drain it. Pour the cowpea into a plate, add the minced ginger, and then add soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame oil, and chili oil in appropriate amounts, mix well and serve.

Garlic Cowpea Salad:

First, clean the cowpeas and cut them into evenly sized pieces for a beautiful presentation. Bring water to a boil and put the cowpeas in to blanch (they can be taken out when it boils again). Add salt to the water to keep the cowpeas beautiful. Soak the cowpeas in cold water and drain them for later use. Take ginger and garlic. The amount of garlic should be about 2-3 times that of ginger. Grind them into a paste of ginger and garlic. Then add sesame oil to the paste. Just enough sesame oil to soak the ginger and garlic paste. Add salt and MSG. Mix well and pour on the arranged cowpeas.

Dried Shrimp and Cowpea Salad:

200g tender cowpea, 50g dried shrimp, 1 red pepper, 1 yellow pepper, 1 shallot, 1 small piece of ginger, 2 teaspoons sesame oil, 1 teaspoon balsamic vinegar, 1 teaspoon refined salt, 0.5 teaspoon MSG. Wash and cut the cowpea into sections, blanch thoroughly in boiling water, drain and place on a plate; wash and mince shallot and ginger; cut red and yellow peppers into shreds; wash and drain dried shrimp, place on the cowpea, add onion, ginger and seasoning, mix well, and drizzle with sesame oil.

Carrot and cowpea salad:

500g tender cowpea, 20g carrot and red pepper, a little cooking wine, MSG, salt, pepper oil, ginger juice. Remove the stems and tendons of the cowpea, wash and drain, and cut into 3cm long segments with a knife. Wash the carrot and red pepper and cut into shreds for later use. Put clean water in a soup pot, boil it, add the cowpea, remove it from the water after boiling, add ginger juice, cooking wine, MSG, salt, pepper oil and other seasonings while it is hot, then add the red pepper and carrot shreds, mix well and let it cool.

Tips for making cold cowpea salad:

When making cold-mixed cowpeas, it is best to choose the emerald green, shiny, plump, freshly picked fresh cowpeas. Such cowpeas have a crisper texture and fewer meridians, making them suitable for cold mixes.

After blanching, soak the cowpeas in ice water immediately, pick them up and store them in the refrigerator for 1 to 2 hours. It is best to tear off the old stems of the cowpeas after blanching, which will make the taste particularly crispy and refreshing. These are the secret tricks of great chefs! You can also put them in the freezer to chill them slightly before eating, which will make them taste better.

Tips:

Cowpeas, also known as long beans, have the functions of strengthening the spleen and stomach, and most importantly, they can nourish the kidneys. Li Shizhen once praised them for their ability to "regulate the middle qi, nourish the kidneys and strengthen the stomach, harmonize the five internal organs, regulate the Ying and Wei, and produce essence". The so-called "Ying and Wei" are the Ying and Wei Qi mentioned in traditional Chinese medicine. If they are adjusted well, the quality of sleep can be fully guaranteed. In addition, eating more cowpeas can also treat vomiting, hiccups and other discomforts. When children have food accumulation and bloating, eating an appropriate amount of raw cowpeas, chewing them carefully and swallowing them can have a certain relief effect.