Ning style roasted cowpea is actually that simple
Ning style roasted cowpeas or roasted vegetables have always been a popular cold dish in restaurants in Shanghai~A few days ago, I made some ~ several babies have come to ask about the practice ~ just give me a post~This dish is not complicated ~ it requires patience and time ~ another key is that cowpeas must be fried thoroughly ~ the soup must be dried~Let's start now~
Step 1 . Soak fresh cowpeas, wash and drain~
Step 2 . Tie a knot~
Step 3 . Knot is for convenience of cooking ~ because cowpeas are not cut ~ hot pot cold oil ~ stir fry cowpeas~
Step 4 . Stir fry constantly until cowpeas are wrinkled and golden~
Step 5 . If you can't see the green, you can put the sauce~
Step 6 . Add raw and old soy sauce in half ~ then add Shanxi vinegar and a small amount of water~
Step 7 . After the big fire boils, you can cover the pot and change the small fire to stew slowly~
Step 8 . About an hour~
Step 9 . At this time, the soup is almost finished ~ cowpeas have shrunk by half ~ you can put sugar ~ then change it to high fire ~ high fire juice is finished ~ this dish is best eaten when it is cold~
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