Ingredients: 2 kg of fresh pea pods, 7 strips of shrimp back oil.

50g of onion ginger oil, 50g of chicken oil and cooking wine10g, 5g of monosodium glutamate and Jiang Shui10g, 5g of salt, 20g of ginger slices, 20g of onion segments and 50g of chicken soup150g.

Practice (1) Peeling peas, washing, controlling water and drying.

(2) Stir-fry the spoon with high fire, put 50g of clear water, add 5g of chopped green onion, Jiang Mo, cooking wine and salt1g. After the soup is boiled, put the prawn oil in a boiling water spoon and cook it, then take it out.

(3) Temper the frying spoon, add chicken oil, add salt 4g, hairy Jiang Shui, monosodium glutamate, cooking wine 10g, onion and ginger oil, also add shrimp oil and peas, simmer the soup with medium fire, and pour chicken oil.

It was once a palace-style dish with fresh and fragrant characteristics. Return to vegetarian menu

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Steamed meat with pea powder

Raw materials:

One catty of pork belly, four ounces of fresh peas, two spoonfuls of soy sauce, one spoonful of watercress, three onions, two spoonfuls of fermented glutinous rice juice, a small piece of brown sugar, one or two pieces of spicy steamed pork rice noodles (sold in supermarkets, but fragrant), salt and monosodium glutamate.

Exercise:

1. Cut the pork into thick slices and grab the brown sugar evenly (chop). In another bowl, add Jiang Mo, chopped onion, soy sauce, mashed potato juice, salt, monosodium glutamate and watercress, and stir well.

2. After half an hour, put the meat slices into the steamed rice noodles (two spoonfuls are reserved) and mix well so that each piece of meat is covered with steamed meat powder. If it feels too dry, you can add some water appropriately.

3. Stick the skin of the meat slices on the bottom of the bowl and fold them flat one by one in the bowl. Then put the fresh peas, the right amount of salt and the remaining two spoonfuls of steamed rice noodles into a bowl with mixed meat and mix well.

4. Put the mixed peas on the meat.

5. Steam in a boiling water steamer for one hour until the meat is soft.

6. Take out the steaming bowl and buckle it on the bowl. Turn the steamed meat upside down and put it on a plate to eat.

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Sweet and sour peas

Food ingredients

500g peas, peanut oil100g, Jiang Mo10g, sugar15g, a little soy sauce and rice vinegar10g. Corn starch 25g.

Gourmet practice

1. Wash peas, mix well with dried corn starch, and fry in 70% hot oil;

2. Stir-fry with a spoon on the fire, add white sugar, rice vinegar, ginger slices, soy sauce and a little water, stir-fry into tender sugar juice, add fried peas, turn over and wrap the sugar juice evenly, and let it cool out of the pot.

Gourmet special

Sweet and sour slightly salty.

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ondine

Production process:

1, add a little water to agar and heat to melt.

2. Chop the fresh peas and filter them into pea paste with a metal mesh.

3. After the hot pan is oiled and lubricated, stir-fry the pea sauce, gradually add sugar, stir-fry until it is thick and piled up, add agar water to stir-fry, pour it into a dish with plastic wrap, scrape it flat, cover it with plastic wrap, and put it in the refrigerator for cold storage and shaping. Cut it into small pieces when eating.

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Pea jelly

Raw materials: 500g of old peas, appropriate amount of green plums, appropriate amount of sugar 1000g, appropriate amount of cherries, appropriate amount of agar 15g, and appropriate amount of sweet-scented osmanthus brine.

Methods: 1. Wash peas, simmer in clear water, peel them with a fine sieve, and leave sand for later use.

2. After the wok fires, add 1000g of water, sweet-scented osmanthus brine, sugar and agar, and simmer on low fire until all the raw materials are dissolved. Put half of the agarose juice into a container, add the pea sauce and stir well, then pour it into a porcelain dish, chop up the plum and cherry with a knife and sprinkle it on it, then quickly pour the other half of the agar juice into the porcelain dish, cool it and put it in the refrigerator.

3. Take it out when eating and cut it into diamond-shaped pieces with a knife.

Features: The cake is light yellow, transparent, soft and sweet.

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Straw mushroom pea

Straw mushroom pea

Raw materials: raw materials:

250g of fresh straw mushroom, 50g of fresh pea150g, 50g of sesame oil, salt, monosodium glutamate, vegetarian soup, wet starch and ginger juice.

Method: (1) Wash the mushrooms, blanch them in boiling water, take them out, put them in cold water and cut them into cubes. Wash and drain peas. (2) Heat a wok, add sesame oil, diced straw mushroom, cooked ginger juice and stir-fry for a while, pour peas, add refined salt and monosodium glutamate, thicken wet starch, and pour sesame oil and stir-fry to serve.

Features: fresh and delicious, tonifying deficiency and clearing fire.

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Mushroom peas

Mushroom peas

Raw materials: raw materials:

Water-soaked mushrooms 150g, peas 50g, clean winter bamboo shoots 50g, tofu 100g, bean sprout soup, yellow wine, chopped green onion, ginger powder, refined salt, wet starch and vegetable oil.

Method: (1) Remove the stems of the mushrooms, wash them, squeeze out the water, add refined salt, monosodium glutamate and sesame oil, marinate for a while, grind the tofu into mud, put it in a bowl, peel the peas, grind them into mud, wash the winter bamboo shoots and cut them into powder.

(2) Put pea sauce, minced winter bamboo shoots, chopped green onion and Jiang Mo into bean curd, add yellow wine, monosodium glutamate and refined salt, mix well, steam the mushrooms, put them in a cage for about 20 minutes, and put them on a plate.

(3) Heat the wok, add oil, add chopped green onion and Jiang Mo, add bean sprout soup, add yellow wine, refined salt and monosodium glutamate, boil, skim the floating foam, thicken with wet starch, pour sesame oil, and pour the cooked juice on the mushrooms.

Features: fragrant and delicious, benefiting qi and neutralizing, diuresis and detoxification.

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Thick pea soup

Materials:

White bread 1 slice, onion 1 slice, potato 1 slice, frozen pea 1 packet (300g), instant soup powder 1/4 teaspoon, 225ml of water, cream 1 teaspoon, etc.

Exercise:

1. Dice the bread. Peel the onion and cut it into onion rings. Peel the potatoes and cut them into pieces. Take out 2 tablespoons of peas and set them aside.

2. Boil the potato pieces, peas, water and instant soup powder in a deep pot. Cover and simmer 10- 15 minutes until the soup is soft. Meanwhile, bake the croutons in a dry non-stick pan, then add onion rings and cream, season with salt and pepper, stir over medium heat and fry until crisp and yellow. Then pick up the pot and put it aside.

3. Add French fresh cheese to the soup and stir with Dorobou. Season with salt, pepper and oregano leaf powder. At this point, mix 2 tablespoons of peas previously reserved into the soup. Put the soup in the soup bowl. Finally, sprinkle crispy croutons and shallots on the soup.

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Fried peas

Fried peas with vegetables

Its cuisine is Zhejiang cuisine.

Characterized by bright color, fresh and refreshing, pleasant smell.

raw material

Ingredients: 200 grams of pea horn. Accessories: vegetarian ham 25g, water-soaked mushrooms 25g, cooked bamboo shoots 25g, wet starch 15g, sesame oil 10g, cooked vegetable oil 20g, refined salt 2g, cooking wine 15g and monosodium glutamate1.5g.

manufacturing process

Boil the peas with boiling water, it's too cold. Vegetarian ham, mushrooms and bamboo shoots are all diced for use. Heat the wok on the fire, add 25g of vegetable oil, slightly add peas, add mushrooms, diced bamboo shoots, cooking wine, refined salt and boiled water 150g, until the soup is concentrated to 2/3. Add diced vegetarian ham, monosodium glutamate, wet starch and sesame oil, and serve.

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Pea porridge

Recipe Name "China Yishou Recipe" Longevity Recipe (III) Healthy Spleen and Stomach Longevity-Pea Porridge

Other cuisines belonging to this cuisine

Types of healthy recipes

Basic characteristics: invigorating spleen and regulating stomach.

The basic materials are 250g of peas, 75g of white sugar and brown sugar, 5g of osmanthus fragrans and 5g of sugar roses.

Method: Wash the peas, put them in a pot, add water 1000g, boil them on high fire, skim off the floating foam, and cook them on low fire until they are crisp and rotten; Sugar osmanthus and sugar rose are made into juice with cold boiled water respectively; When eating, first put white sugar and brown sugar in a bowl, add pea porridge, add a little osmanthus juice and rose juice, and stir well.

Efficacy: spleen and stomach.

Usage: Take it regularly.

Application: Suitable for patients with weakness of spleen and stomach and loss of appetite.

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Shredded chicken with peas

Shredded chicken with peas

Its cuisine is Fujian cuisine.

trait

raw material

200g of chicken breast, 50g of peas, 50g of oil1500g, 30g of egg white, 25g of cooking wine, 2g of salt, 5g of monosodium glutamate, 30g of sugar, 60g of water starch and 500g of soup.

manufacturing process

① Shred chicken, add egg white and starch into the bowl and mix well. Blanch the peas; 2 scoop the oil until the oil is 30% to 40% hot, and then pour it out; ③ Put the cooking wine, soup, salt, sugar, chicken essence, peas and monosodium glutamate into a spoon, boil it, skim off the foam, thicken it and put it into a bowl.

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Bamboo shoots and peas

Bamboo shoots and peas

Its cuisine is Zhejiang cuisine.

Features peas are bright green, fresh and tender, and delicious in spring.

raw material

Material:150g bamboo shoots: 50g tender pea meat. Accessories: salt 1.5g monosodium glutamate 2.5g, wet starch 5g, cooked chicken oil 15g, cooked lard 20g.

manufacturing process

Blanch peas in boiling water and then drain them in cold water. Dice bamboo shoots and blanch them in boiling water. Heat a wok over medium heat, add lard, peas and diced bamboo shoots, stir-fry slightly, add 50g of water, bring to a boil, thicken with salt, monosodium glutamate and wet starch, pour in chicken oil, and take off.