How to make eggplant and cowpea
In the past 10 days, hot topics on the Internet have mainly focused on healthy eating, home cooking methods, and cooking techniques for summer seasonal vegetables. Among them, eggplant and cowpea, as seasonal vegetables in summer, have become frequent guests on many family tables because of their rich nutrition and unique taste. This article will combine recent hot topics to introduce in detail several common methods of eggplant and cowpeas, and provide structured data for reference.
1. Nutritional value of eggplant and cowpea
Eggplant and cowpea are low-calorie, high-fiber vegetables, rich in a variety of vitamins and minerals. The following is a comparison of the nutritional content of the two:
| Nutritional information | Eggplant (per 100g) | Cowpea (per 100g) |
|---|---|---|
| heat | 25 calories | 30 calories |
| protein | 1.0g | 2.0 g |
| dietary fiber | 2.5g | 3.0g |
| Vitamin C | 8 mg | 20 mg |
| Potassium | 230 mg | 300 mg |
2. Common ways to make eggplant and cowpeas
1.Stir-fried minced pork with eggplant and cowpea
This is a classic home-cooked dish that's easy to make and delicious. The specific steps are as follows:
(1) Prepare ingredients: 200g eggplant, 200g cowpea, 100g minced pork, appropriate amount of minced garlic, 1 spoon of light soy sauce, and appropriate amount of salt.
(2) Wash the eggplant and cowpea and cut into sections. Soak the eggplant in salt water for 10 minutes to prevent oxidation.
(3) Heat the pan with cold oil, sauté the minced garlic until fragrant, add the minced pork and stir-fry until it changes color.
(4) Add eggplant and cowpea, stir-fry evenly, add light soy sauce and salt to taste.
(5) Stir-fry the vegetables until they become soft and serve.
2.Eggplant, Cowpea and Potato Stew
This dish has a soft texture and is suitable for the elderly and children. The specific steps are as follows:
(1) Prepare ingredients: 200g eggplant, 200g cowpea, 1 potato, appropriate amount of onion, ginger and garlic, 2 tablespoons of light soy sauce, and appropriate amount of salt.
(2) Wash and cut all vegetables into pieces and peel potatoes.
(3) Heat the pan with cold oil, sauté the onions, ginger and garlic, add the potato cubes and stir-fry.
(4) Add eggplant and cowpea, stir-fry evenly, add appropriate amount of water, and simmer for 15 minutes.
(5) Add light soy sauce and salt to taste, and serve after the juice is reduced.
3. Tips for cooking eggplant and cowpeas
1.Eggplant processing: Soak the eggplant in salt water after cutting it to prevent oxidation and blackening, and also remove some of the astringency.
2.Blanching of cowpeas: Cowpeas can be blanched before frying, which can shorten the cooking time and maintain the emerald green color.
3.Seasoning Tips: Eggplant and cowpea have a relatively bland taste, so you can add an appropriate amount of minced garlic, chili or bean paste to enhance the flavor.
4. Recently popular topics related to eggplant and cowpea
According to the entire network data in the past 10 days, the following are hot topics related to eggplant and cowpea:
| hot topics | Search volume (daily average) | Main platform |
|---|---|---|
| Eggplant and cowpea weight loss meal | 5000+ | Xiaohongshu, Douyin |
| Homemade recipes for eggplant and cowpeas | 8000+ | Baidu, Xiachian |
| Summer seasonal vegetable recommendations | 10000+ | Weibo and WeChat public accounts |
5. Summary
As a seasonal vegetable in summer, eggplant and cowpea are not only rich in nutrients, but also can be made in various ways. Whether stir-fried, stewed or served cold, you can make delicious dishes. I hope the introduction in this article can help you better master the cooking skills of eggplant and cowpea, and bring a healthy and delicious eating experience to your family.
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