Has the effects of harmonizing middle warmer, invigorating qi, invigorating stomach and kidney, regulating five internal organs, beauty beauty, nourishing yin, quenching thirst, relieving vomiting and diarrhea, and removing toxic substances.
Indications: Vomiting, dysentery, frequent urination, etc.
Dried beancurd contains a lot of plant fiber, which also has a laxative effect.
The seed or pod of cowpea, a leguminous herb. Also known as Mi Dou, kidney bean, long bean, nepotism bean and pulp bean. It is cultivated in most parts of our country. Harvest mature pods in autumn, remove pod shells and collect seeds for later use; Or pick immature pods for fresh use in summer and autumn. Cowpea leaves have the function of clearing away heat and toxic materials.
It's very sweet and plain. It can strengthen the spleen, stimulate appetite, promote diuresis and eliminate dampness.
Reference contains protein, fat, starch, phosphorus, calcium, iron and vitamin B 1. B2, nicotinic acid and other ingredients.
Loose stool for treat spleen and stomach weakness and anorexia; Women with spleen deficiency or damp-heat turbid urine are not conducive to urination.
Usage: decoct soup, cook food or stir-fry meat.
Soup with cowpea and water spinach: 200g cowpea (tender pod) and 250g water spinach, decocted in water. You can also eat it with cooking oil, salt, etc.
This recipe has obvious effects of invigorating spleen, promoting diuresis and inducing diuresis. Can be used for treating spleen deficiency with excessive dampness, excessive leucorrhea, or dysuria due to damp heat. Cowpea is rich in vitamins B, C and protein, which can calm the nerves, regulate the digestive system and eliminate the fullness of the chest and diaphragm. Can be used for preventing and treating acute gastroenteritis, vomiting and diarrhea. Has the effects of quenching thirst, invigorating spleen, tonifying kidney, stopping diarrhea, benefiting qi and promoting fluid production. Cowpea provides high-quality protein that is easy to digest and absorb, as well as proper amount of carbohydrates, vitamins and trace elements, which can supplement the signature nutrients of human body. B vitamins contained in cowpea can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinesterase activity, help digestion and stimulate appetite. Vitamin C contained in cowpea can promote the synthesis of antibodies and improve the antiviral effect of the body. The phospholipid of cowpea can promote insulin secretion and participate in glucose metabolism, which is an ideal food for diabetic patients. Nutrients include vitamin A, vitamin B 1, vitamin B2 and vitamin C, minerals include iron, magnesium, manganese, phosphorus and potassium, and protein and folic acid.
Applicable to the general population can eat. Especially suitable for patients with diabetes, kidney deficiency, frequent urination, nocturnal emission and some gynecological functional diseases; People suffering from qi stagnation should be careful to eat cowpeas; Cowpea should be cooked and eaten. Immature beans can easily lead to diarrhea and poisoning.
Appropriate amount of cowpea should be given in the medicated diet, chewed and swallowed or taken with cold boiled water to treat food retention, abdominal distension and fever. Cowpea soup: Gan 100g, decocted in water, used to treat diabetes and polyuria. Cowpea porridge: cowpea 100g, japonica rice 150g, salt and monosodium glutamate. Wash cowpea and soak it in water for later use. Wash the japonica rice, put it in a pot, add cowpea and enough water, first boil it with strong fire, then cook it with slow fire until the cowpea and japonica rice are cooked. Can be eaten with refined salt and monosodium glutamate. Cowpea stewed chicken: cowpea 100g, rattan 30g, chicken 100g, cooking wine, onion, ginger, salt and monosodium glutamate. Wash the chicken, cut it into small pieces, then wash the cowpea and rattan, cut it into pieces, put it in a pot with the chicken, and add human water, cooking wine, onion, ginger slices, refined salt, etc. Boil with strong fire first, then use slow fire. When the chicken and cowpea are cooked, add chicken essence to taste (monosodium glutamate is also acceptable). major constituent
Seeds contain a lot of starch, fatty oil, protein, nicotinic acid and vitamin B 1. B2 Fresh and tender cowpea contains C)22 mg ascorbic acid (vitamin C).
Medicinal function
Millet is a vine, the stem is more than ten feet long, and the other vine is shorter. The fruit is a long cylindrical pod. You can eat the leaves when they are tender.
The seeds are kidney-shaped, the tender pods can be eaten as vegetables, and the raw ones can have diarrhea. There are red and white flowers.
Li Mingzhizhen's Compendium of Materia Medica Gu San Cowpea: "Cowpea is planted everywhere in March and April, one vine is long and the other vine is short." "Cowpea will droop in pairs when it blooms and bears pods, which means learning."
Commonly known as: long beans, long beans, beans, cowpeas.
Synonyms: (Shanwei area), Yang Jiao, beans (compilation of medicinal forests), Dou Xian, beans, rice beans, kidney beans, long beans, Undaria pinnatifida, kidney beans, dwarf beans, kidney beans (description of main leguminous plants in China) and plasma beans (compilation of Guizhou folk prescriptions). Ancient names: Jiang Dou, Shibadao (Heilongjiang area) and Daidou (Fujian area).
Seed source: the seed of cowpea, a leguminous plant.
Origin: Widely cultivated all over the country.
Note: Cowpea belongs to Leguminosae and is one of the oldest vegetable crops in the world. Cowpea seeds are kidney-shaped after being cooked, and have many colors such as black, white, red, purple and brown. Cowpea is mainly produced in Shanxi, Shandong, Shaanxi and other places in China.
Gan, Ping. ① "Southern Yunnan Materia Medica": "Taste is flat." 2 Outline: "Sweet, salty, flat and non-toxic." 3 "Materia Medica from the New": "Sweet and flat." Meridian enters spleen and kidney. ① "Ying Ben Cao": "Entering the Taiyin Meridian to Divide Qi." 2 "Materia Medica Seeking Truth": "Into the kidney into the stomach."
Strengthening spleen and tonifying kidney. Treat spleen and stomach weakness, diarrhea, vomiting, thirst quenching, nocturnal emission, leucorrhea, white turbidity and frequent urination. Herbal Medicine in Southern Yunnan: "Treat spleen and soil weakness, stimulate appetite and strengthen the spleen." Compendium of Materia Medica: "Regulating middle energizer, benefiting kidney and stomach, harmonizing five internal organs, regulating camp and health, and generating essence. Quench thirst, stop vomiting, stop dysentery, diuretic, and detoxify rats. " Materia Medica starts from the new: "promoting blood circulation to reduce swelling, clearing away heat and detoxifying." "Outline of Medical Forest": "Nourishing the heart and purging the kidney, infiltrating water and water, reducing turbidity and clearing up." Sichuan Chinese medicine records: "Nourishing yin and tonifying kidney, strengthening spleen and stomach, resolving food stagnation. Treat kidney deficiency and indigestion, abdominal distension, leucorrhea and white turbidity, and nocturnal emission. " The poison of rats and snakes can be treated by invigorating qi, tonifying kidney and stomach, regulating five internal organs, caring skin, producing sperm to quench thirst, treating dysentery and stopping frequent urination.
dosage
Oral administration: boiling soup and porridge, used as stuffing for sticky cakes and bean bags in the north; In the south, it is mostly used for cooking, which can be fried, cold salad, fried with auxiliary materials such as green pepper, and can also be used as seasoning for various soups and powdered foods.
It can be dried in the sun, and is mostly used as dried vegetables in the north. It can be fried with meat or made into hot and sour soup separately. Cowpea is sweet, light and slightly warm, belonging to the spleen and stomach meridian; Eliminating dampness without dryness, strengthening the spleen without stagnation, is often used for spleen deficiency and dampness resistance; Has the effects of harmonizing viscera, tranquilizing mind, invigorating qi and spleen, removing summer heat and dampness, inducing diuresis and reducing swelling; Indications: Spleen deficiency and dampness, eating less loose stool, dark and turbid betting, and excessive leucorrhea in women. It can also be used for treating summer-heat-dampness injury, vomiting and diarrhea, and muscle movement.
Cowpea is flat, sweet and salty, and belongs to the spleen and stomach meridian;
Has effects in regulating middle energizer, invigorating qi, invigorating stomach, tonifying kidney, regulating five internal organs, caring skin, nourishing body, nourishing essence, and quenching thirst.
Indications: Vomiting, dysentery and frequent urination. Raw cowpea contains two harmful substances: hemolysin and toxic protein. Eating raw cowpeas or undercooked cowpeas is easy to cause poisoning. When people eat raw cowpea, its toxin has a strong stimulating effect on gastrointestinal tract, ranging from abdominal discomfort to vomiting and diarrhea, especially in children. Therefore, cowpea should be fully heated and cooked or stir-fried, or heated for more than 10 minute, so as to ensure that cowpea is thoroughly cooked and harmful substances will be decomposed into non-toxic substances.
Cowpea eggplant
Raw materials cowpea and eggplant.
Practice peeled eggplant, washed and cut into sections, cowpea cut into sections, blanched and cooled for later use. Add onion and ginger to wok, add base oil, stir-fry, add eggplant and cowpea, add soup, add salt, monosodium glutamate, chicken powder and a little soy sauce, and cook until it is rotten.
Shredded pork with cowpea
The raw materials are cowpea, shredded pork and garlic.
Cut the meat into filaments. The butcher who sells meat cuts meat because his knife is fast. Add salt, soy sauce and starch and marinate for ten minutes. When making shredded pork, it is generally better to marinate it to remove the fishy smell. Treat cowpea, remove part of the head of cowpea, and then cut it into sections, as long as you like. Then soak in water for half an hour. Put the base oil in the pot, heat the oil, pour in the marinated shredded pork, stir-fry for one minute, and put it away for use. Put the base oil in the pot, heat the oil, add some dried peppers, fry the shredded ginger for 10 second, and then pour in the washed cowpeas. Stir fry for one minute, add some salt and minced garlic, and stir fry for another two minutes. Then pour the spare shredded pork and fry for 30 seconds, and put some water in the pot. Cover the pot, add some salt, and monosodium glutamate can be served. It's a simple dish, and it's quite suitable for summer. When to add salt or water is up to everyone. Sometimes cooking is really not too rigid.
Fish-flavored cowpea raw material 350g, pepper 1g, dried pepper 2g, ginger 10g, onion 15g, garlic 25g, chopped pepper 30g, sugar 3g, salt 2g, soy sauce 20mL, vinegar 15mL, sesame oil 5mL.
Methods Fish sauce: Mix Jiang Mo, minced garlic, chopped green onion, chopped pepper, sugar, soy sauce, vinegar, sesame oil and beef powder. Pinch off both ends of cowpea, the main raw material, and wash it. Cut the cowpea into inches. Boil cowpea in a pot and break it. Take it out and put it in cold water. After cooling, take it out and drain it. Cool the oil in the hot pot. When the oil is hot, add pepper and dried Chili, stir-fry and take it out. Add cowpea and yellow wine and stir-fry until 89% mature. Pour into the fish-flavored sauce and stir-fry to taste. Salt is adjusted according to taste.
Stir and mix cowpea raw materials cowpea, garlic, onion, cooked white sesame, dried pepper, salt and monosodium glutamate.
Practice wash cowpeas and cut them into lengths of about 5 cm. Garlic and onion are minced, and dried peppers are cut into small pieces for use. Boil water in a pot, put a little salt and cooking oil in the water (this will make the color brighter), add cowpea and blanch it for 3 minutes, then immediately soak it in clear water after taking it out and let it cool. Take out cowpea, cut into pieces, season with salt and monosodium glutamate, put it in a plate, add chopped green onion, minced garlic and pepper in turn, pour it into the plate with boiling oil, and finally sprinkle with cooked white sesame seeds. The oil poured in must be hot, so that the onion, garlic and pepper can be fragrant. ) dried bean curd roasted meat
Raw materials: 500g of pork belly, 80g of sweet, 4 grains of aniseed, onion 1 root, ginger 1 root, rock sugar15g, soy sauce10ml, soy sauce10ml, and a proper amount of salt.
Practice pork belly cut into small pieces, blanched in boiling water for 2 minutes, then fished out, washed with clear water and drained; Soak the bean curd in warm water for 2 hours, then rinse it with water and cut it into small pieces (optional length); Don't put oil in the pot, heat it on low heat. Put the cooked pork belly in a pot and stir-fry until the meat changes color. Add oil and stir-fry. Pour the oil out No, the pork belly will be filled. Pour a little oil into the pot and heat it on low heat. Add rock sugar and stir until it melts and turns brown, that is, caramel color; Pour in the fried meat and stir-fry until the meat changes color; Pour enough boiled water, light soy sauce, dark soy sauce, scallion and ginger slices, and simmer for about 1 hour after the fire is boiled; 1 hour later, add beans, stir well, continue to stew for about 20 minutes, stir a few times in the middle to make the beans taste even, and add appropriate amount of salt according to the taste. Sesame cowpea
Ingredients: cowpea, pepper, ginger, garlic, sesame oil, sugar, soy sauce and balsamic vinegar.
Practice: pick the old stems of cowpea, cut into small pieces, cut the small peppers into sections, boil the water, pour the cowpea sections and pepper sections, and add a little corn oil and salt for about 3-4 minutes; Chop ginger and garlic into fine paste, add appropriate amount of sugar, soy sauce and balsamic vinegar, heat 1 tablespoon sesame oil and pour it into a bowl to become seasoning; Take out the blanched cowpea, soak it in ice water until it is cool, take out and drain; Mix the seasoning with cowpea and pepper. Cowpea in ginger sauce
Ingredients: 200g cowpea, 40g ginger, 25g sesame oil, a little salt, a little chicken essence and a little vinegar.
The practice is to remove the old tendons from the tender cowpea, wash and drain it, and cut it into long sections of about 4cm; Add a little salt and oil to the boiling water and cook the cowpea until it is cooked. Don't cover it when cooking, take it out and drain it for later use. Rub ginger into mud with tools, or beat it into mud with a blender; Mix cowpea with ginger sauce and seasoning, and serve on a plate. Fried pork with cowpea
Practice Wash cowpea, cut it into long sections of about 3cm, blanch it with hot water to remove the beany smell, remove it and put it in cold water for cooling, remove and control the moisture, slice tenderloin for later use, pour in a small amount of soy sauce (soy sauce) and half an egg white, add a small amount of starch, grab it evenly, taste it, wash and shred onion and ginger for later use, and pour oil in a hot pot for later use until the oil temperature is 5. Stir-fry the tenderloin until it changes color, then stir-fry the onion, shredded ginger and pepper powder, then stir-fry the cowpea with high fire, add a little salt and soy sauce, and continue to stir-fry until the cowpea becomes soft. At this time, you can get a hint: after the tenderloin is evenly tasted with starch, egg white and soy sauce, the fried tenderloin will be smooth and delicious. Friends who like chicken essence or monosodium glutamate can add it. I don't like it, but I don't like it. This is just my personal preference. Pepper powder can be replaced with pepper particles, and the taste will not change much. Food lovers who like soup and bibimbap can add a little more oil or water, and bibimbap will be fine ~! Sesame cowpea
Ingredients: 250g cowpea, garlic, sesame paste, sesame oil, salt, sugar, chicken essence, vinegar and Chili oil.
Practice wash cowpea, remove both ends and cut into inches. Put water in the pot. After the water is boiled, put a little salt and oil in the pot. Put the cowpea in and blanch it until it turns green. Take it out immediately and immerse it in ice water prepared in advance. Take a bowl, add sesame paste, add sesame oil of that year, and simmer into paste. Add salt, sugar, chicken essence, vinegar and Chili oil. Put cowpea in the sauce, add chopped garlic and stir well. Garlic cowpea with sesame sauce
250g cowpea and mashed garlic are used as raw materials. Sesame oil, sesame paste, umami chicken essence, vinegar, salt.
Practice wash cowpea, remove both ends and cut into inches. Put water in the pot. When the water boils, add cowpeas and blanch until the color is green. Take out the baked cowpea and cool it with cold water. Drain the water and put it on a plate. Add a proper amount of sesame paste diluted with sesame oil, which is extremely fresh, and mix well with vinegar, salt and chicken essence. Cowpea bitter gourd
Ingredients: bitter gourd 300g, cowpea 30g, five mushrooms, salt, sugar, wine and monosodium glutamate.
Practice bitter gourd cut on both sides, remove the pulp and slice; Chop cowpea; Soak mushrooms in water, remove stems and shred. Heat a wok, add oil, saute cowpeas and mushrooms, add bitter gourd and stir fry, add salt, sugar and wine, and add monosodium glutamate. Doujiao braised noodles
Ingredients: handmade noodles, beans. Ingredients: garlic, onion, pork belly, soy sauce.
Practice pork belly cut into thin slices; After cleaning the beans, tear off the stems at both ends and break them into 4-5 cm long segments; Peel garlic, pat it flat and chop it slightly, and cut red pepper into pieces obliquely after pedicle removal; Cut raw onion into chopped green onion for later use; Add a proper amount of oil to the pot and heat it to 40%. Add chopped green onion and half minced garlic and stir-fry, then add pork belly slices and stir-fry with soy sauce, soy sauce, sugar and salt, and then pour in beans and stir-fry evenly. Pour clear water on the surface of the beans, then cover them, simmer over medium heat until the soup boils, and spread the noodles evenly on the beans; Cover the pot and simmer over medium-low heat. Open it after 5 minutes and pick it up with chopsticks. Turn the noodles over to make them taste even. Cover the pot and continue to stew until the water in the pot is almost dry. Sprinkle the remaining garlic powder, pepper slices and chopped green onion, sprinkle with pepper oil or sesame oil and mix well. Fried cowpea
400 grams of tender cowpea, 40 grams of broken rice bud, Shaoxing wine 1 tablespoon, 2 tablespoons of soy sauce, salt, monosodium glutamate and sesame oil.
Features: green color, fresh and salty, refreshing. Fry in a pan, not too long and not too dry, with wrinkled skin as the degree.
Practice: Wash cowpea and cut it into 3 cm sections for later use. Wash the wok, put it on high fire, add oil and heat it to 70%, add cowpeas, fry until the skin is wrinkled, take it out and drain the oil for later use. Leave a proper amount of oil in the pot, add soy sauce for color enhancement, add cowpea and stir-fry until dry, add salt and sprouts and stir-fry until fragrant, then add Shaoxing wine, sesame oil and monosodium glutamate and stir-fry evenly. Pick up the pot and put it on the plate. Cowpea porridge
Ingredients: 1 handful of millet and 2 ounces of old cowpea.
Eating in summer can quench thirst, and it is very fragrant, and it can also meet the nutritional needs of the body.
Practice choose old cowpea, wash it, and cut it into two to three centimeters long by hand for later use. Put the porridge pot on the stove, add 1.5 kg of water, bring to a boil, add the washed millet and cowpea, uncover the lid, and cook the porridge over medium heat until cooked. Steamed cowpea
The raw materials are slightly older cowpea, flour, cooking oil, salt, garlic paste, waste oil and millet vinegar.
Features: Suitable for summer use. The color is delicious. Very refreshing.
Practice: Wash cowpea and cut it into 3cm sections for later use. Drain the water, pour in proper amount of cooking oil, a little salt and thirteen spices, and stir well, then sprinkle some flour and stir well. After the water is boiled, put it in a steamer and steam it to 10 minute. After taking out the pot, put it in a plate or basin. When it is slightly cold, add appropriate amount of mashed garlic, ground oil and vinegar. Mix well and serve. Zhixiang cowpea
Raw materials:
250g cowpea, 2 cloves of garlic.
Seasoning:
Sesame paste, sesame oil, salt, sugar, chicken essence, vinegar and Chili oil are all suitable.