It is the main ingredient in Asian cuisine, delicious and nutritious. Try to experiment and try out the recipes of dishes with vigna in your own kitchen. Legumes of this variety will compete with meat in terms of the amount of protein contained. Vegetable proteins are easily and completely absorbed, help strengthen the body. They eat it both fresh, boiled, fried, and canned.
Vigna is most often found in recipes with these five products:
The ingredient is added to lobio, a vegetable stew, fried in a batter of egg, flour and cheese. The dish quickly satisfies hunger, looks interesting and unusual. Long beans are added to the first dishes. Vegetable soups with thin green pods look original and have a pleasant taste. Legumes are ideal for making light summer salads. Vigna is often frozen in order to enjoy its delicate taste and delicate aroma in the winter season. It is used for cooking casseroles and pies with vegetable filling, omelets for Sunday family breakfast. It is combined with seafood and creamy sauces.