Steamed cowpea
Overview
Cowpea, also known as carob, string beans, carob, and wakame. Long cowpeas are generally eaten as vegetables. They can be stir-fried or blanched and served cold. Li Shizhen said that this bean can be used for vegetables, fruits, and grains. It is the best for use and is the top grade among beans. For this dish, I steamed it. When I was a child, I grew up with my aunt and uncle. My aunt is from Shanxi and often cooks food from her hometown for us to eat. This dish is what my aunt often makes in the summer. At that time, she called this dish Polanzi (sound, I was young at that time, and I didn’t know which three words it was). When I was with my aunt, she treated me as if she were one of my own. In my heart, she is my mother. Now my aunt has been away from us for two years, and I miss her very much!
Tags
Ingredients
Steps
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Wash 1 handful of cowpeas and peel the garlic seeds
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Cut the cowpeas into small sections of about 1 cm, sprinkle with salt and mix well (I usually use sesame salt)
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Sprinkle in appropriate amount of flour and mix well so that the cowpeas are evenly coated in flour
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Place a damp cloth on the steamer basket, pour in the flour-coated cowpeas, spread them out, and steam over medium heat for 15 minutes
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When steaming the beans, mash the garlic seeds, add a little chili powder and sesame oil and mix well
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Put the steamed cowpeas into a large bowl, dice the ham, add minced garlic and oil and mix well
