The efficacy and cooking methods of cowpea

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 cowpea

Beans, 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 cowpea

Cold 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.

   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

1. 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.

  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

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.

Benefits of eating cowpea

Legume 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.