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When it is hot enough to have no appetite, fry a plate of sour cowpeas, with white porridge, full of blood resurrection!
In the summer, I remember the most longing for the bits and pieces of my childhood life at home. At that time, although I was poor, I was really happy. When I was a child, I had fewer opportunities to eat meat, but many times some meat was better than meat in my eyes. For example, mom pickled sour cowpeas. This is the favorite food every summer, summer evenings, the family generally drink porridge, with sour cowpeas, really can eat several bowls.
Now that I have grown up, I have my own little home. I also make my own sour cowpeas, but I can't always make the taste of my mother. After a long time, I figured out that it was not that I couldn't do it well, but that the ingredients themselves were wrong. The cowpeas that my mother planted herself were pickled in the cornfield with tender and fine ones. And I bought it myself, although I also picked tender and fine, but it really is not the taste of home. So, at this time of year, I would ask my mother to prepare me a large bucket of sour cowpeas.
【Mom brand sour cowpea】
Main ingredients: salted cowpeas, green peppers, garlic
Here's how:
Take some of the soaked salted cowpea and rinse off with clean water. Finely chop the green peppers and pat the garlic to set aside.
Wash the salted cowpea into sections, depending on personal preference, can be short or long. I usually cut about 5 centimeters, so that I can clip it up with chopsticks, when I was a child, I used a spoon to dig bibimbap and mix porridge directly to eat.
In a frying pan, pour the garlic in and stir-fry until fragrant.
Pour the salted cowpea in and stir-fry over high heat until moisture dries quickly.
Finally, pour in the chopped green peppers and stir-fry a few times to get out of the pan. During the period, you can add a little sesame oil into it, so that the salted cowpea is not eaten at one meal, and the next meal will not change color, and it has always been a yellow and brilliant appearance. Nice and delicious!
This is really a rice artifact, and in my eyes it is better than big fish and big meat. In my house, I need pickles all year round, probably when I was a child, I was used to eating, and now even if I can buy all kinds of pickles that can't be eaten outside, I still like to make my own, salty cow horn, dried radish and the like.
Sour cowpea is the most delicious dish in the summer, simple stir-fry, save time and effort!