Last year, my wife was ingenious and hired someone to process sausages worth about 100 yuan. Because homemade sausages do not add colors or additives. It's just that the color is not bright, but the taste is pure and delicious.
Sausage is a very ancient meat preservation technology for food production and has a long history of making in my country. It is made by grinding animal meat into mud, pouring it into casings made of pig intestines, growing into cylindrical tubes, and then undergoing processes such as compression, dehydration and drying. Its tastes are salty, sweet and spicy. Cowpea belongs to the annual herb of the genus Legumina. It is a common vegetable in summer and autumn. It is also known as bean, carob, long bean, etc. Cowpea is rich in nutrients, containing protein, fat, sugar, crude fiber, calcium, phosphorus, iron, vitamins, etc. Traditional Chinese medicine believes that cowpea is sweet and flat in nature and is not poisonous. It has the effects of strengthening the stomach, stopping thirst, nourishing the kidney, nourishing the essence, regulating the five internal organs, regulating qi and replenishing qi. This dish is made by cooking or steaming the sausage, slicing it, and then putting it into a pan with chopped cowpeas. After being cooked, the sausage is red in color, the cowpeas are green, fresh and salty, and has the effect of appetizing, helping to eat and enhancing appetite.
Sausage and cowpea slices
By KaleighStark
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Sausage and cowpea slices
1
Picture of raw materials.@ MeiShiChina.Com
2
Remove both ends and the most-eaten parts of the cowpeas, wash them and drain them, place them on a chopping board, and cut them into 0.5 cm long grains.
3
Wash the pan and place it on medium heat, add 500 grams of water, add the sausage, cook for 8 minutes, and then remove.
4
Then, place the steamed sausage on a chopping board and cut it into dices 0.5 cm square with a knife.
5
Remove the roots of the chives, wash them, and cut them into minced garlic; peel off the garlic, beat them into minced garlic.@ MeiShiChina.Com
6
Wash the pan and place it on high heat, add 400 grams of water to boil, add cowpea grains, blanch until they change color and break, and remove.
7
Then put it in clear water to soak and cool, drain the water for later use.
8
Wash the pan, scoop in the vegetable oil and heat it up, add the sausage grains and stir-fry for a while, then add the cooking wine.
9
Then add shredded green onion, shredded ginger, and shredded garlic, stir-fry until the aroma is fragrant.@ MeiShiChina.Com
10
Then, add the cowpea kernels and continue to stir fry.
11
Add refined salt, white sugar, and monosodium glutamate to mix the salty flavor.@ MeiShiChina.Com
12
and thicken with water starch.
13
Drizzle with sesame oil, stir fry well, remove from the pan and serve.@ MeiShiChina.ComSausage and cowpea slices Make Tips
1. It is best to process sausages yourself, and most of the sausages bought outside are added with additives and colors. In addition to being cooked, sausages can also be put into rice cookers and steamed together while cooking. 2. When blanching cowpeas in a boiling water pot, do not take too long. It usually takes 2 minutes. It is best to drop two drops of oil in the water and add some refined salt to keep the cowpeas green and crisp and sweet. 3. Because sausages are salty, less refined salt should be added when cooking to avoid being too salty and affecting the quality of the finished dish. Preparation time: 10 minutes Cooking time: 15 minutes