If you want dried cowpea to be delicious, it is wrong to directly dry it. Do 2 more steps, it will dry quickly, and it will not be bad for a year.
There are many kinds of vegetables on the market in summer, and beans are one of them. Summer is the season when a large number of beans are on the market. The supply exceeds demand throughout the summer. The beans mature quickly in summer, and many vegetable farmers only sell them on the street for a few cents a pound. , friends who like to eat beans will take advantage of this time to buy some to go home;
The beans bought home can be fried and eaten directly, or made into stuffing for dumplings, or made into sour beans, but the storage time of sour beans is limited. In order to eat the beans for a long time, they can be dried and dried. After that, we used to call it "dry bean curd". After the dried cowpea is completely dehydrated, it can be stored for a long time. It will not be damaged if stored properly for a year. It is most suitable for stewing meat in winter;
Many friends also dry cowpea beans, but it is difficult to dry the beans when drying, and even if they are dried, they are prone to mold. There are two important points for the long-term dried cowpea. The first point is to blanch the beans. It is difficult to dry the beans directly. It must be blanched first. After the beans are boiled, the beans can be dried quickly. Because the outer skin of the beans is dry and hard, it is difficult for water to penetrate. After blanching, the surface of the beans becomes soft, and the water can seep out better, so that the drying will be faster.
The second point is the weather for drying. When making dried cowpeas, it depends on the weather. At least 3 sunny days are guaranteed. There can be no rainy days in the middle. , it is easy to mold after drying, which is also the main reason why many friends find that dried cowpea is moldy after being stored for a period of time;
As long as you master the above two skills, you can make high-quality dried cowpea at home, and friends who like it can try it!
[raw materials] 4 catties of fresh beans, a little salt;
【The practice of dried cowpea】
Prepare the required raw materials first. The beans will shrink a lot after drying. Those who like to eat dried cowpeas can prepare a little more beans;
Choose the tender beans, but also choose them. Do not want those with insect eyes, yellow in color, and soft to the touch;
Wash the prepared beans in a large basin. After cleaning, put them in a large basin, add an appropriate amount of salt, and soak for 10 minutes to remove the pesticide residues on the surface of the beans;
After the beans are cleaned and soaked, cut off both ends of the beans. The stems on the top of the beans are relatively hard and should be cut off. After processing, you can blanch them;
Boil the water in the pot, add a tablespoon of salt, put in the prepared beans, if one pot cannot boil, blanch the water in batches, put the beans in after the water boils, wait for the water to boil again, and cook for 1 minute, At this time, the color of the beans has turned green, but it is not completely cooked, it is almost 6 minutes cooked, and it can be taken out of the pot at this time. After it is out of the pot, remove the beans and put them in cold water to cool;
After it cools down, take out the beans and hang them on a hanger. If the floor is high and you are afraid of being blown off by the wind, you can fold it in half and wrap it around the hanger. You can also hang it on the dumpling curtain and put it in the sun. Let it dry for 2-3 days under the sun, and remember to turn it over if it is on the dumpling curtain;
Dry until there is no moisture, the color of the beans is slightly black, and when it is completely dry, the dried cowpeas are ready;
The dried cowpeas can be bundled together and stored in a fresh-keeping bag. The bags can be put into several sets. The air in the bag can be squeezed out as much as possible. The storage environment should be kept as dry as possible, so that it can be stored for a long time It will not be bad for a year;
Sun-dried cowpeas will produce a natural aromatic substance, so the dried cowpeas will taste more fragrant than those without drying, and the sun-dried cowpeas will taste more chewy;
Summary of the practice of dried cowpea:
1. The beans must be completely dried and dried before they can be sealed and stored;
2. When you want to eat dried cowpea, you must soak it in cold water for a few hours before, and soak the dried cowpea until soft before cooking. If it can't be hard, just cook it directly, and the taste of direct cooking will be very bad;