Cowpea, also known as green beans, is one of the vegetables commonly eaten in the south and is deeply loved by people. There are many ways to cook cowpea. Do you want to learn? Nutritional value of cowpeaBeans, also known as cowpeas, are vegetables that are abundant in summer. They contain various vitamins and minerals. The tender pods are fleshy and crisp when fried. They can also be blanched and served cold or pickled. The pods are long and tubular, crisp and soft. There are two common types: white beans and green beans. Green beans are sweet, light, and slightly warm in nature. They belong to the spleen and stomach meridians. They can eliminate dampness without being too dry, and strengthen the spleen without being greasy. They are commonly used for spleen deficiency and dampness. They have the effects of harmonizing the internal organs, restoring the spirit, invigorating qi and strengthening the spleen, eliminating heat and dampness, and promoting diuresis and reducing swelling. They are mainly used to treat spleen deficiency and dampness, poor appetite and loose stools, dampness and turbidity, and excessive vaginal discharge in women. They can also be used for symptoms such as summer dampness and injury, vomiting, diarrhea, and cramps. Adding a little salt and salad oil when blanching beans can make the beans greener and more tender. The beans must be blanched thoroughly to prevent poisoning. After blanching, cool the beans to make them crisper. 1. Cowpea provides high-quality protein that is easy to digest and absorb, an appropriate amount of carbohydrates, and a variety of vitamins, trace elements, etc., which can supplement the body's signature nutrients. 2. The B vitamins contained in cowpeas can maintain normal digestive gland secretion and gastrointestinal motility, inhibit cholinesterase activity, help digestion and increase appetite. 3. The vitamin C contained in cowpea can promote the synthesis of antibodies and enhance the body's antiviral effect. 4. The phospholipids in cowpea can promote insulin secretion and participate in sugar metabolism, making it an ideal food for diabetics. How to cook cowpeaCold Cowpea and Fungus Ingredients: Cowpea and Fungus Accessories: sugar, vinegar, sesame oil Production steps 1. Wash the cowpeas and cut into inch-long pieces; 2. Soak the fungus in water in advance, remove the roots and clean it, and chop the garlic into fine pieces for later use; 3. Put a pot on fire, put an appropriate amount of water in the pot, add a teaspoon of salt, boil it, put the cleaned fungus and cowpea in it and blanch for about 5 minutes, until the cowpea is cooked, remove it and drain the water; 4. Add salt, sugar, vinegar, minced garlic and sesame oil, mix well and serve. Tips: 1. Personally, I think it is best to use apple cider vinegar or white vinegar, rice vinegar is also OK, and when eating dumplings or noodles, it is better to use aged vinegar for seasoning, of course, except for the famous dish "spinach and peanuts with aged vinegar". Haha, boiled bone meat, elbow meat, etc., are also good to eat with aged vinegar. 2. Adding salt when blanching cowpeas is to keep the cowpeas green. Otherwise, if the heat is not controlled well, it will turn yellow and look ugly. Chinese people pay attention to "color, fragrance and taste". If the color is not good, it will affect people's appetite. 3. The garlic can be chopped earlier. It is said that the longer the garlic is exposed to the air after being cut, the more nutritious it will be. However, if the time is too long and the garlic becomes dry, it is not good either.Stir-fried pork with beans Ingredients: 1/2 pound of beans ), 4 ounces of lean pork , 5 cloves of garlic Seasoning: 4 tablespoons of oil, 1/3 tablespoon of salt, 1/3 tablespoon of soy sauce , 1/3 tablespoon of chicken stock Marinade: 1/2 tablespoon of soy sauce, 1 tablespoon of cornstarch , 1/5 tablespoon of chicken stock practice1. Wash the beans, remove the heads and tails, break them into sections (about 1 finger long); flatten the garlic, peel it, and chop it into garlic paste. 2. Wash the pork, cut it into slices, add 1/2 tablespoon of soy sauce, 1 tablespoon of cornstarch and 1/5 tablespoon of chicken essence, mix well and marinate for 5 minutes. 3. Add 2 tablespoons of oil into the pan and heat it up, sauté the minced garlic, add the marinated lean meat and stir-fry until the meat turns white, then remove from the pan. 4. Continue to add 2 tablespoons of sauce and heat it up, add 1/3 tablespoon of salt and minced garlic to sauté until fragrant, pour the beans into the pot and stir-fry over high heat for 5 minutes, adding 2 tablespoons of water to prevent them from burning. 5. Put the pork into the pan and stir-fry for about 1 minute. Add 1/3 tablespoon of soy sauce, 1/3 tablespoon of chicken stock and 1 tablespoon of water, and stir-fry a few more times. Tips 1. Beans contain saponin toxins and phytohemagglutinin toxins. Eating unripe beans can easily lead to poisoning. Therefore, the beans should be fully heated and stir-fried before consumption. 2. To judge whether the beans are cooked, the bean stems in the pot become wilted from stiff, the color changes from bright green to dark green, and there is no bean smell when you eat them. 3. Blanch the beans in boiling water for 1 to 2 minutes, remove them from the water, sprinkle some salt on them, and stir-fry them in a pan. This is also one of the ways to keep the beans bright green.Braised Bean Noodles Ingredients: 150g beans , 250g fresh noodles , 5 cloves of garlic , 1 scallion, 30ml soy sauce , 8g sugar, 8g salt, 20ml sesame oil Method 1. Wash the beans, tear off the stems at both ends, and break them into 4-5 cm long segments. Smash the garlic and chop it slightly, and chop the green onions for later use; 2. Add appropriate amount of oil to the pan and heat it to 40% hot, add chopped green onion and half of the chopped garlic and stir-fry until fragrant, then add beans and stir-fry evenly; 3. Continue to stir-fry for half a minute, then add soy sauce, sugar and salt, mix well, pour water to cover the surface of the beans, then cover and simmer over medium heat until the soup boils, carefully pour the soup into a soup bowl for later use; 4. Turn the heat down to minimum, use a spatula to spread the beans evenly on the bottom of the pot, add the fresh noodles twice, and spread them evenly on top of the beans. Pour a layer of the soup on top of each layer of noodles; 5. Cover the pot and simmer over medium-low heat until the water in the pot is almost dry. Finally, use chopsticks to mix the noodles and beans, sprinkle with the remaining minced garlic, drizzle with sesame oil and mix well.Tips: It is best to buy chewy fresh noodles, which will taste better after being stewed. Do not cook the noodles in advance or use dried noodles, as they will easily become mushy in the pot. After adding water to the beans, simmer for a little longer. If the beans still feel a little hard at the end, you can add a little more water. The premise is to make sure that the beans are fully mature, otherwise it is easy to get food poisoning. Friends who have no experience can try a few times with lentils and potatoes, or blanch the beans in advance; The amount of soup you pour in determines the softness of the noodles. I personally prefer softer noodles, which are easier to digest. The leftover noodles will not become hard after being reheated, and the taste is still good. Finally, sprinkle with minced raw garlic and add sesame oil to add the finishing touch, it is best not to omit it. Even if you make braised noodles with other vegetables, it will be just as delicious. Just chop the garlic slightly, don't chop it too finely, otherwise the minced garlic added before will easily become mushy, and the raw garlic at the end will have no taste and aroma; Braised noodles are cooked by using steam to cook noodles and beans, so you must keep the heat low. During the stewing process, pay attention to the remaining soup and turn the pot from time to time so that the surrounding noodles can absorb the soup and ensure that the noodles are evenly cooked.Benefits of eating cowpeaLegume vegetables mainly include lentils, beans, peas, cowpeas, etc. Most people only know that they contain more high-quality protein and unsaturated fatty acids (good fats), and that their mineral and vitamin content is also higher than other vegetables, but they don’t know that they also have important medicinal value. According to traditional Chinese medicine, beans and vegetables are generally neutral in nature and have the effect of removing dampness and tonifying the spleen, which is especially suitable for people with weak spleen and stomach. However, depending on the type, their therapeutic effects are also different. It is mostly eaten in summer and autumn. It can have a certain therapeutic effect on symptoms such as loss of appetite, diarrhea, vomiting, and leucorrhea in women caused by weak spleen and stomach. Diabetic patients often feel dry mouth and tongue due to weak spleen and stomach. It is best to eat more lentils. Women can fry lentils into powder, 6-12 grams each time, and take it with glutinous rice wine or warm water to relieve the symptoms of excessive leucorrhea. Sweet in taste and warm in nature, it warms the spleen and stomach, relieves qi, benefits the kidneys, and replenishes vital energy. It is suitable for treating symptoms such as qi stagnation, hiccups, chest discomfort, and back pain. Young sword beans are not only delicious when cooked or made into pickles, but also have a warming and tonic effect; old sword beans are the best for treating hiccups. This is what we call long beans. In addition to its spleen and stomach functions, the most important thing is that it can nourish the kidneys. Li Shizhen once praised it for its 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 a person's 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, using an appropriate amount of raw cowpeas, chewing them carefully and swallowing them can have a certain relief effect. Peas are sweet and neutral in nature. Eating them regularly can replenish qi and promote urination. They are suitable for symptoms such as poor appetite and abdominal distension caused by weak spleen and stomach. Eating them can also help breastfeeding women increase milk production. Although cowpeas are delicious, you should never eat uncooked cowpeas because they are somewhat toxic. |
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