Don't fry the cowpeas anymore, mix them like this, they are crisp and refreshing, appetizing and ready to eat, it only takes 5 minutes

Crisp and refreshing cowpea salad

raw material

Fresh and tender cowpeas, ginger, garlic, millet spicy, white sugar, salt, sesame oil, white sesame seeds, white vinegar

method

1. The beans selected for the cold cowpea should be as tender as possible, clean the cowpeas, cut them into medium lengths, add an appropriate amount of water to the pot, put in a little salt, the addition of salt can make the color of the beans more green, not only to enhance the flavor but also to add color, salt is very important here, boil the cowpeas over high heat, cook for 3 minutes, remove and put them in cold water. This step is indispensable in order to make the cowpea taste more crisp.

2. Put the blanched cowpeas into a glass bowl, chop the garlic and ginger into minced pieces, chop the millet spicy, put the minced garlic, ginger and millet spicy all into the bowl, add a little salt, and mix the appropriate amount of sugar, chicken essence, white vinegar, white sesame seeds, sesame oil, etc.

Such a very simple cold cowpea is completed, the taste is very crisp, the millet spicy slightly spicy is just right, the faint garlic fragrance accompanied by the crispy cowpeas is not only rice, but also can be used as a "small snack" for additional meals, nutritious and slimming. When making cold cowpeas, you can make a little bit, put them in a crisper box, refrigerate and store them, you can store them for two or three days, and take a little out to eat them when you eat them.