Always black when fried cowpeas? It's not right to fry or blanch directly, teach you a trick, the cowpeas are green and crisp

Today I would like to share with you a delicious dish of [fried cowpeas with bacon], which is particularly delicious.

Prepare fresh cowpeas, bacon, salt, light soy sauce, garlic, ginger, sugar, chili peppers, etc.

【Directions】

The first step is to rinse the cowpeas with water, soak them in lightly salted water for 10 minutes, cut off one section at each end after removing them, and then cut them into 5 cm long sections.

Step 2: Add a spoonful of salt to the cowpea segments, mix well with your hands, and marinate for 10 minutes. Gently squeeze out the excess water, add an appropriate amount of cooking oil and mix well. Salted can kill the excess water of the cowpeas, which is easier to fry, and allows the cowpeas to taste in advance, and wraps them in cooking oil to maintain their green color and not turn black. This step is important, and many people don't get it right.

Step 3: Add an appropriate amount of salt, light soy sauce, oyster sauce, sugar, and chicken essence to a small bowl, and stir well with chopsticks.

Step 4: Cut the garlic into garlic slices and the ginger into shredded ginger. Cook the bacon in the pot for 20 minutes, remove it when it can be pierced with chopsticks, and cut it into thin slices.

The fifth step, do not put oil in the wok, pour in the bacon slices, stir-fry over low heat for a few minutes, fry the fat of the bacon, when the bacon becomes transparent, add garlic slices, ginger shreds, and fry the fragrance.

Step 6: Pour in the cowpea section, turn to high heat and stir-fry quickly for 1 minute, pour the juice into a small bowl when the color becomes darker, continue to stir-fry for half a minute, turn off the heat and remove from the pot.

【What the chef has to say】

When stir-frying cowpeas, if you want to keep the color green and the texture crisp and tender, be sure to marinate them with salt and then coat them with a layer of cooking oil. The purpose of oiling is to lock in moisture and prevent oxidation of the cowpeas so that the color does not turn black.