Dried cowpeas, which must be eaten in winter, are oily but not greasy, soft and glutinous, a little chewy, and super rice

There are many ways to do dried cowpea, stewed meat, soup, stewed pig's trotters, etc., the most common thing in winter is stewed meat, but my family loves this kind - fried bacon with dried cowpea, fried cowpea is soft and glutinous with a little chewy, salty and fragrant, plus the unique fragrance of bacon, this taste is simply amazing, can let you eat several more bowls of rice, at this time many friends will ask, cowpea dried is so hard, how can you stir-fry it?

Dried cowpea is relatively hard, if it is used for stir-frying like me, then it is a skill to want the dried cowpea to be soft and chewy, many friends will choose to blanch, but I don't recommend that it takes a long time to make the dried cowpea soft by blanching, at least about 15 minutes of blanching, a longer time will lead to the loss of the fragrance and umami of the dried cowpea, so generally I use the following 2 skills, the first is soaking, dehydrated vegetables have to be soaked in advance, and dried cowpea is no exception, It needs to be soaked in clean water for 5 hours in advance, and the dried cowpeas are completely soaked and soaked softly;

The second technique is to simmer the dried cowpea separately after stir-frying, heat the oil in the pot, first put the bacon into it and stir-fry, stir-fry the aroma of the bacon and the oil inside, and then put the bacon out after stir-frying, and then add the ingredients and dried cowpea to stir-fry, add water to stew, if the bacon is not served out and stewed directly, the stewing time will lose its original fragrance for too long, and the fat in the meat has been stir-fried out of a part, and it will not be greasy to eat later. After it is served, it is very suitable to stir-fry and stew dried cowpeas, which absorb the aroma and fat of bacon, and taste soft and delicious;

As long as you master the above 2 skills, the fried bacon made with dried cowpea is the rice killer in winter, the taste is very good, salty, fragrant, soft and glutinous and flavorful, friends who like it can try it!

【Ingredients】Dried cowpeas, bacon, millet spicy, ginger, garlic, garlic sprouts;

【How to stir-fry bacon with dried cowpeas】

1. The main raw materials of fried bacon and bacon are dried cowpea and bacon, and the quantity is prepared according to your own needs;

2. Dried cowpeas are cut into segments with scissors and soaked in water, the soaking speed will be faster when cut into segments, generally need to be soaked 3-5 hours in advance, and they must be completely soaked before cooking;

3. Bacon can be soy sauce meat or pork belly, cut into thin slices, and separate fat and lean;

4. Prepare some more ingredients, cut the millet into rings, slice or shred ginger, peel the garlic after flattening, and cut the garlic seedlings into sections;

5. Drain the soaked cowpeas and set aside;

6. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into the heat, put in the fat bacon, stir-fry for a while, stir-fry the excess fat inside, and then continue to stir-fry after the fat and thin, stir-fry until it changes color, and set aside from the pot;

7. Add ingredients other than garlic sprouts to the pot, stir-fry to bring out the fragrance, add dried cowpeas, continue to stir-fry, stir-fry for about 1 minute, add an appropriate amount of water, start seasoning, a little light soy sauce and sugar to enhance freshness, bacon is salty, salt can be left out, avoid being too salty, boil over high heat, turn to low heat and simmer for 15 minutes, so that the fragrance of dried cowpea will be integrated into the soup;

8. Simmer until the water is obviously less, when it is about to be boiled dry, add bacon, stir-fry evenly, and simmer for 1 minute until the water becomes dry, so that the taste of the two ingredients can be better blended together;

9. After the water is dry, only the grease remains, add the garlic sprouts, stir evenly, and remove from the pot;

10. The salty and fragrant cowpea dried fried bacon is completed, oily but not greasy, soft and glutinous with a little chewy, this dish must be accompanied by rice, especially under rice,

Summary of the practice of dried cowpeas:

1. It is recommended to choose bacon with fat and thin, not too thin, too thin is not suitable for stir-frying with dried cowpeas, because dried cowpeas are more oil-absorbing, and fried with a little more oil is more delicious;

2. It is okay to use pork belly without bacon;