1. Eating cowpea in summer is beneficial for adjuvant treatment of diseases, and cowpea can be used for adjuvant treatment of various diseases of human body. Sweet and non-toxic, it can enter the spleen and stomach meridian, strengthen the spleen and tonify the kidney, and can be used for frequent urination and edema, as well as the adjuvant treatment of some gynecological diseases. In addition, it can also treat and prevent dyspepsia and abdominal distension caused by spleen and stomach weakness and male nocturnal emission.
2. Eating cowpea in summer is beneficial to supplement vitamins. Cowpea is a green vegetable with special vitamins. It is rich in vitamin C, vitamin B-I and vitamin A. After people eat this food, they can not only improve their disease resistance, but also protect their eyes and prevent vision degradation. In addition, it also contains vitamin B 1, also known as riboflavin, which plays an important role in maintaining human skin health. After the human body absorbs abundant vitamin B, it can effectively prevent skin inflammation, itching, tinea and other symptoms.
3. Delicious and healthy production methods: cowpea balls, cowpea, salt, alkaline flour, ordinary flour, minced garlic, thirteen spices, Chili powder, edible oil, extremely fresh taste and balsamic vinegar. Wash the cowpea first, pat it with a knife and cut it into pieces like this. Then put it in a bowl, add some salt, rub it evenly with your hands and add a little alkali. Alkali is added to make the steamed finished product more colorful, and then continue to rub. After kneading thoroughly, add proper amount of flour in several times and keep stirring. After kneading into a ball like this, we began to make steamed buns. Grab a small ball of noodles and rub it repeatedly in your hand, then poke a hole like this with your other hand and rub it again. Now, let's boil a pot of water, put a steaming tray on it and spread a layer of cage cloth. Each nest should be one finger wide, covered and steamed for ten minutes. Ten minutes later, the steamed bread will be ready. Let's cut them all out. Next, we prepare chutney. First, chop up the garlic and put it in a bowl. Then, add the right amount of salt, thirteen spices and Chili noodles. Then, raise the oil temperature to 70% and pour the oil. Then, add a proper amount of delicious and fragrant vinegar and stir well. The wowotou made in this way is green, soft and fragrant, and it is especially delicious when dipped in the prepared juice. It's too delicious to stop. The more you eat, the more fragrant you get.
4. Stir-fry cowpeas. Cowpeas are well preserved and will not go bad after a long time. When we make this fried cowpea, we can make the cowpea crispy outside and tender inside, which is especially delicious. When frying cowpeas, we just need to wrap a layer of paste on the outer layer. The method of making batter is actually very simple. If we add a little egg, flour and starch, it will be easy to paste cowpeas, and the fried cowpeas will not be burnt. Then when the oil temperature rises, we put the cowpea wrapped in batter in it, so that the cowpea can be shaped quickly, so that the cowpea can be cooked thoroughly, and then dipped in a little Chili powder and cumin powder, which tastes as delicious as barbecue.