StirFried Sour Long Beans and Minced Pork Made Simple
Hi, heavy taste lovers look here! The rich sour taste of minced pickled cowpeas and the salty and fragrant minced meat taste are an irresistible temptation for you. That strong taste impact is like a carnival on the taste buds. Every bite can satisfy your pursuit of heavy taste and make you unable to stop.
How long does it take for pickled cowpeas to ferment
The fermentation time of pickled cowpeas is usually 3 to 7 days.
In terms of temperature, when it is 25℃ - 35℃, it is suitable for fermentation and can be completed in 3 to 4 days. When it is lower than 20℃, the microbial activity is reduced and it takes 5 to 7 days. When it is lower than 10℃, the fermentation is slow or even stops.
In terms of cowpea quality, fresh and tender cowpeas without pests and diseases have a loose structure and can be fermented well in 3 to 5 days. Older cowpeas with more fiber are more difficult to ferment and may take 5 to 7 days.
The salt proportion also has an impact. Adding 50 to 80 grams of salt per 1000 grams of cowpeas can make the fermentation normal. If there is less salt, the fermentation is fast but it is easy to deteriorate. If there is more salt, it will inhibit microorganisms and make the fermentation extend to more than 7 days.
The tightness of the container is also crucial. A well-sealed pickling jar and the like can create an anaerobic environment and is conducive to fermentation and can be completed in 3 to 5 days. Poor tightness allows oxygen to enter, which is not conducive to the growth of lactic acid bacteria and may take 7 days. It will also affect the color and taste.
Ingredients and substitutes
To make this minced pickled cowpeas dish, you need to prepare the following materials:
Main ingredients
Pickled cowpeas: Its unique sour taste is the key to the dish and gives it a unique flavor.
Streaky pork: Provides meaty fragrance and appropriate amount of oil to make the taste rich.
Accessories
Ginger: Effectively removes fishy smell and adds fragrance.
Garlic: The strong garlic fragrance makes the dish more attractive.
Green onion: Gives the dish scallion fragrance and enhances the overall flavor.
Seasonings
Chopped chili peppers: Brings spiciness and a different flavor.
Light soy sauce: Enhances freshness.
Dark soy sauce: Used to adjust the color.
Cooking wine: Removes fishy smell and relieves greasiness.
Salt: Controls saltiness.
Oil: Used for cooking.
Substitutes
If there are no pickled cowpeas, they can be replaced by other pickled sour vegetables, but the flavor will change.
Streaky pork can be replaced by beef with both fat and lean, but the taste and texture are different.
Ginger can be replaced by ginger powder, but the fragrance concentration will be reduced.
If garlic is replaced by garlic powder, the intensity of garlic fragrance will be weakened.
Chopped chili peppers can be replaced by minced chili peppers mixed with salt and a little sugar. The taste is different.
Tips for Success
Ingredient preparation
Pickled cowpeas should be washed and cut into small cubes of 0.5 centimeters square to ensure uniform size, which is beneficial for stir-frying and absorbing flavors. Streaky pork must be washed thoroughly and chopped into moderately fine minced meat to avoid affecting the taste if the minced meat is too coarse or too fine.
Cooking sequence
First, heat the oil. Put minced meat and stir-fry over medium heat. After it changes color and emits meaty fragrance, add light soy sauce and dark soy sauce and stir-fry evenly and then take it out. Then add oil again. Put minced ginger, minced garlic, chopped green onions and chopped chili peppers and quickly stir-fry to bring out the fragrance. Then pour in pickled cowpeas. After stir-frying pickled cowpeas for about 2 minutes, add cooking wine. Finally, pour in the fried minced meat.
Key to seasoning
The amount of salt should be accurate. 2.5 grams is the appropriate standard for the saltiness of this dish. You can taste and adjust slightly before taking it out of the pot. The ratio of light soy sauce to dark soy sauce should be appropriate. 15 milliliters of light soy sauce enhances freshness and 5 milliliters of dark soy sauce adjusts the color. 10 milliliters of cooking wine can effectively remove fishy smell. Add it after stir-frying pickled cowpeas to make it fully effective and ensure the flavor of the dish.
INGREDIENTS
Main Ingredients
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·200g pickled cowpeas
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·150g streaky pork
Accessories
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·10g ginger
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·10g garlic
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·10g green onion
Seasonings
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·30g chopped chili peppers
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·15ml light soy sauce
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·5ml dark soy sauce
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·10ml cooking wine
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·2.5g salt
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·50ml oil
COOKING STEP
Step 1
Wash pickled cowpeas and cut them into small cubes of 0.5 centimeters square. Wash streaky pork and chop it into minced meat. Cut 10g of ginger into minced pieces, 10g of garlic into minced pieces and 10g of green onion into chopped pieces.
Step 2
Pour 30ml of oil into the pot. After the oil is hot, put minced meat and stir-fry over medium heat for about 1 minute until the minced meat changes color. Add 15ml of light soy sauce and 5ml of dark soy sauce and stir-fry evenly and then take it out.
Step 3
Pour 25ml of oil into the pot again. Put 10g of minced ginger, 10g of minced garlic and 10g of chopped green onions and stir-fry until fragrant. Add 30g of chopped chili peppers and stir-fry.
Step 4
Pour in 200g of pickled cowpeas and stir-fry for 2 minutes, constantly stirring during this period.
Step 5
Add 10ml of cooking wine and then pour in the previously fried minced meat and stir evenly.
Step 6
Add 2.5g of salt and stir for a while. After the flavors are blended, take it out of the pot and plate it.
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Should pickled cowpeas or minced meat be stir-fried first
Generally, minced meat is stir-fried first. The minced meat needs to be fully stir-fried in hot oil until it changes color to release the meaty aroma and grease. This process can bring the texture and flavor of minced meat to the best state. If pickled cowpeas are stir-fried first and then minced meat, the juice seeping out from pickled cowpeas may affect the stir-frying effect of minced meat. For example, it may cause minced meat to be difficult to disperse and stick to the pan. Moreover, stir-frying minced meat first and then taking it out for later use. When it is mixed and stir-fried with pickled cowpeas later, the integrity and aroma of minced meat can be ensured, making it better blend with pickled cowpeas, thus making the whole dish have a richer taste and more even flavor.
Serving Suggestions
Recommended pairings
Staple foods: Minced meat with pickled cowpeas is an excellent side dish. Pairing with white rice is a classic combination. The soft and sweet white rice can neutralize the sourness of pickled cowpeas and the greasiness of minced meat. With every bite, you can feel rich layers.
Porridge: Eating with white porridge is also very good. The lightness of white porridge can highlight the salty and delicious taste of minced meat with pickled cowpeas. Especially at breakfast or dinner, this combination is refreshing and satisfying. Porridges like millet porridge and rice porridge can all form delicious meals with minced meat with pickled cowpeas.
Eating suggestions
In terms of temperature: After the minced meat with pickled cowpeas is out of the pan, let it cool for a while. Eating it in a warm state is the best. At this time, you can taste the aroma of the ingredients without affecting the taste due to being too hot.
Portion control: The portion to be made can be determined according to personal appetite and the number of people eating. If it is used as a family dish, generally making it according to the recipe for 2-3 people is fine. If it is for a gathering of many people, the portion can be appropriately increased.
FAQs:
It is a common variety. The pods are slender and emerald green, with tender texture, moderate fiber, and crisp taste. It has high yield and is affordable, and is easy to obtain. After pickling, it has a sour, crisp and tender taste. When paired with minced meat, it can absorb the aroma and increase the layering of the dish.
Bushless cowpeas.
The plant is short. The pods are short, round, relatively thick, dark green, and have a smooth surface. The flesh is thick and has little fiber. The flesh is fresh and tender. After pickling, it is easier to absorb flavor. When made into pickled cowpeas, it has a soft and glutinous taste. When paired with minced meat, the tastes of the two blend with each other, making the dish have a more delicate and soft texture.
Snake gourd.
It is long and curved like a snake. The skin is smooth and has light green and white stripes or is all green. The flesh is thick and has a lot of fiber but still has crispness. After pickling, it has a unique appearance and can add novelty. When stir-fried and paired with minced meat, it has rich chewing texture and unique flavor.
Adding layers of spiciness: Chili peppers can bring a distinct spiciness to this dish. For people who like spicy food, this spiciness can interweave with the sourness of pickled cowpeas and the fragrance of minced meat to form richer taste layers. For example, adding an appropriate amount of dried chili flakes can release a rich dry spicy aroma during stir-frying. If fresh chili peppers, such as green peppers, are used, they can bring fresh spiciness and unique fresh pepper flavor.
Enhancing appetite: Chili peppers have the function of stimulating appetite. The capsaicin it contains can stimulate the taste buds and make the dish more attractive, making people have a bigger appetite when tasting. Especially when the appetite is poor, minced meat with pickled cowpeas with chili peppers will be more appetizing.
Enriching color: Whether chili peppers are red, green or other colors, they can add color to this dish and make the dish look more vivid and attractive, enhancing the overall visual effect and increasing the pleasure of dining.
Advantages: It heats evenly, can ensure that pickled cowpeas and minced meat are fully cooked and have good taste. It can also supplement trace amounts of iron. Disadvantages: It is easy to rust and needs to be cleaned and dried in time for maintenance. Moreover, it is relatively heavy. Using and cleaning it is not very convenient for people with little strength.
Stainless steel pan.
It is corrosion-resistant and not easy to rust. It is easy to clean and maintain, has a long service life, and is lightweight, durable, and versatile. However, its thermal conductivity is slightly poor. Heating may cause uneven temperature in some areas, but it has little impact on stir-frying.
Non-stick pan.
It has good non-stick performance. Ingredients are not easy to stick to the pan and it is easy to clean, which can keep the ingredients intact. There is less oil fume and makes the kitchen cleaner. But it is not suitable for high-temperature cooking. Excessive temperature will damage the coating, and the coating has a service life limit.
Enriching flavor.
Broad bean paste has a rich and mellow bean fragrance and unique fermented aroma. It can make the sourness of pickled cowpeas, the fragrance of minced meat and its bean paste aroma blend together, increasing the flavor layers, strengthening the overall taste and forming a unique flavor.
Adding color.
Broad bean paste is reddish-brown. When stir-fried, it can make the dish have a bright red color and enhance appetite. When people see the attractive color of the dish, they will often have a better appetite.
Convenient for seasoning.
Broad bean paste contains salt and various seasonings. When cooking, it can reduce the amount of salt and other seasonings. At the same time, it can quickly enhance the taste of the dish and make seasoning more convenient. It is very practical for people who are not good at grasping the amount of seasonings.
Increasing viscosity.
During stir-frying, the starch released by broad bean paste will make the soup thicker. This can better wrap the ingredients, make pickled cowpeas and minced meat have a more mellow taste, enhance the texture of the dish. With every bite, people can feel the rich and mellow taste, enriching the dining experience of diners.
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