How to burn cowpeas
Recently, cowpea, as a nutritious vegetable, has become a hot topic on major social platforms and food forums. Many netizens are discussing how to cook cowpeas until they are soft and delicious, especially the tips and precautions for different cooking methods. This article will combine the popular discussions on the Internet in the past 10 days to give you a detailed introduction to the method of burning cowpeas, and attach structured data for reference.
1. Common methods of burning cowpeas
Based on discussions among netizens and suggestions from chefs, here are several common ways to burn cowpeas:
| method | steps | Things to note |
|---|---|---|
| boiling method | 1. Wash and cut cowpeas into sections 2. Add salt to boiling water and cook for 10-15 minutes 3. Remove and drain | Do not cook for too long, otherwise nutrients will be lost |
| pressure cooker method | 1. Wash the cowpeas and put them in the pressure cooker 2. Add water to cover the cowpeas 3. Cook on high pressure for 5-8 minutes | Pay attention to the amount of water to avoid burning it dry |
| stewing method | 1. Stir-fry the cowpeas until they change color. 2. Add water and simmer for 20 minutes 3. Collect the juice and season it | The heat should be low to avoid burning the pot |
2. Key techniques for burning cowpeas
1.preprocessing: After washing the cowpeas, you can soak them in salt water for 10 minutes to remove residual pesticides and soften the fibers.
2.Cut length: It is recommended to cut it into 3-5 cm sections, as it will not burn easily if it is too long.
3.Fire control: Stir-fry quickly over high heat and then simmer over low heat is the key to making the cowpeas soft and tender.
4.Seasoning timing: Salt and other seasonings should be added after the cowpeas are basically soft. Adding salt too early will cause the cowpeas to become hard.
3. Ranking of the most popular cowpea recipes on the Internet
Based on the search data and discussion popularity on social platforms in the past 10 days, the following popular cowpea recipes have been compiled:
| Ranking | Practice name | heat index | Main features |
|---|---|---|---|
| 1 | Braised cowpeas | 9.2 | Rich sauce, soft and delicious |
| 2 | Cowpea braised pork ribs | 8.7 | A combination of meat and vegetables, rich in nutrients |
| 3 | Hot and sour cowpeas | 8.5 | An appetizing meal, refreshing and relieving greasiness |
| 4 | Stir-fried minced pork with cowpeas | 8.3 | Home-cooked quick dishes, versatile and delicious |
| 5 | Cold Cowpeas | 7.9 | Refreshing and delicious, retaining crispness |
4. Nutritional value of burnt cowpeas
Cowpea is rich in protein, carbohydrates, vitamins and minerals. After proper cooking, its nutritional value changes as follows:
| Nutritional information | Raw cowpea (per 100g) | Cooked cowpeas (per 100g) |
|---|---|---|
| protein | 2.9g | 2.5g |
| dietary fiber | 2.3g | 2.1g |
| Vitamin C | 19mg | 12mg |
| Potassium | 145mg | 130mg |
5. Frequently Asked Questions from Netizens
1.Why don't my cowpeas cook well?
It may be because the cowpeas are too old or the heat is not enough. It is recommended to choose tender cowpeas or extend the cooking time.
2.Do you need to peel the roasted cowpeas?
Generally not required. Cowpea skins are rich in dietary fiber, and peeling them will result in loss of nutrients.
3.How to tell if cowpeas are burnt?
Just use chopsticks to pinch it lightly, or it won't taste raw.
4.How long can burnt cowpeas be kept?
Store in the refrigerator for 2-3 days and in the freezer for 1 month. It is recommended to consume it as soon as possible to ensure the taste.
6. Expert advice
Nutritionists recommend that although cowpeas taste better after being burnt, they should not be overcooked. The best state is soft but not rotten, which not only ensures digestion and absorption, but also retains more nutrients. For people with weak digestive function, the cowpeas can be burned more rotten; for healthy people, it is recommended to retain a certain degree of toughness.
Tips from cooking experts: When roasting cowpeas, you can add a small amount of edible alkali (about 1/4 teaspoon) to help speed up the softening of cowpeas, but some vitamins will be lost, so you need to weigh the use.
I hope that through the introduction in this article, you can master the skills of cooking cowpeas just right and enjoy this nutritious and delicious home-cooked dish.
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