Garlic tomatoes poured with cowpeas
By AlexisMayer
Cowpeas are fresh, salty and refreshing, coupled with the uniqueness of ketchup and the richness of garlic, they have a unique flavor. Whether it is a small cold dish on the summer table or a small dish with wine in a food stall, it is a good choice.
Recipe Recommendations
- cowpea 200 grams
- tomato three
- garlic three-petaled
- peanut oil appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
Steps for Garlic tomatoes poured with cowpeas
1
Prepare the required materials.
2
Wash the cowpeas and break them into sections.
3
Blanch cowpeas in boiling water.
4
Add the tomatoes and remove them together to cool.
5
Peel off the tomatoes.
6
Drain the scalded cowpeas and set aside.
7
Chop the garlic into a paste.
8
Slice tomato.
9
Put a small amount of peanut oil in the pan, add the tomatoes and stir fry.
10
Heat the tomatoes over low heat and press them into a puree, then add appropriate amount of salt, season with chicken essence, and serve.
11
Put cowpeas in a bowl, add salt, soy sauce, chicken essence, and sesame oil, stir until taste.
12
Put cowpeas into a plate, pour ketchup on top, and add mashed garlic.Garlic tomatoes poured with cowpeas Make Tips
1. If you don't like the strong garlic flavor, you can put it in and heat it with tomatoes before eating it and you won't feel exciting. 2. When cutting tomatoes, cut off the blue color on the inside pedicles, so that the taste and color are better. 3. Cowpeas must be broken by hand to facilitate removal of the tendons on both sides and make it taste better.