Cowpea is a seasonal vegetable in summer. Many people prefer to eat cowpeas in peacetime, but anyone who has eaten cowpeas knows that cowpeas take a long time to cook thoroughly. If cowpea is eaten directly without frying, it will not only affect the taste of food, but also cause some adverse effects on health.
Cowpea contains high nutritional value, not only rich in vitamins and minerals, but also a lot of protein and folic acid. For people who prefer to eat cowpeas, cowpeas must be cooked thoroughly when cooking food. If it is not cooked, poisoning will occur, so everyone must be more patient when cooking.
Cowpea contains a lot of Gleditsia sinensis and phytoagglutinin, both of which can stimulate gastrointestinal mucosa and destroy normal hemolytic function and tissue cells. However, these two substances are afraid of high temperature, and they can be destroyed by heating them to a sufficient temperature when cooking cowpeas. But in the absence of adequate heating, poisoning will occur after eating by mistake, leading to abdominal pain, nausea, vomiting, diarrhea and other symptoms. There may also be severe numbness and hematemesis in the limbs.
If you want to prevent cowpea poisoning, then everyone must fry cowpea thoroughly before eating. If you fry cowpeas directly in the pot, the time may be longer. It is suggested that cowpea can be boiled in boiling water for a while before frying, and then put into the oil pan for frying after removing cold water. The best way to judge whether cowpea is ripe or not is to look at the color of cowpea changing from bright green to dark green, which doesn't taste like the original bean smell.