The tender stems of peas, pods and green beans are popular anti-season vegetables. Dry peas are processed and finely ground. Using smooth round peas as raw materials, the seed coat, cotyledon and germ of peas were separated by a specific mechanical combination process, and then crushed separately to obtain edible fiber powder, cotyledon powder and germ powder. Edible fiber powder ground from seed coat can be used as an edible fiber additive in bread or nutritious food to improve the bulkiness of food and promote the digestive function of human body. Cotyledon powder and germ powder are widely used to make baby food, health food and flavor food. They are commonly used natural emulsifiers and lysine enhancers. In addition, pea protein concentrate can be extracted from dried peas, and pea protein powder can be used as a fortifier for bread and other foods to improve its protein content and biological value, and can also be made into vermicelli and pea seedlings. Green peas and pod peas can be canned, dehydrated and quickly frozen. Among them, quick-frozen green peas and pod-eating peas are common leguminous vegetables. The production of pea snacks, such as pea yellow and pea cake, is characterized by sweet and delicious taste and benefits the spleen and stomach. You can also make fried snacks.
Pea menu
Pea meat foam
material
360 grams of peas
90 grams of minced meat
Three millet peppers
5 slices of garlic
4 slices of ginger
2 chopped green onion
5 cloves of minced garlic (chopped)
Soy sauce 1 spoon
Soy sauce 1 spoon
Proper amount of salt
Appropriate amount of white pepper
working methods
Prepare all the ingredients. If you don't eat spicy food, you don't need millet pepper.
Pour oil into the pot, and when the oil is hot, add ginger and garlic.
Stir-fry ginger and garlic slices until fragrant, then add the prepared meat foam and stir fry.
Add a little white pepper.
Add a little soy sauce to color.
Fried minced meat
Pour in the washed pea rice.
Add a little soy sauce and stir fry.
Add the right amount of salt. Beginners should add more, not too much at a time.
Add boiling water. Cover and simmer for 10 to 15 minutes. (If you prefer something softer, it is 15 minutes. You can taste the soft and hard on the way, and continue cooking if it is not soft enough. )
Open the lid and add the millet pepper. Skip this step if it is not spicy.
Add minced garlic and chopped green onion.
Stir-fry the fire, you can leave some soup.
Colored peas
material
Pea 150g
Carrots 1/3
Corn 1/3 root
2 Pleurotus eryngii
50 grams of chicken breast
Proper amount of salt
Soy sauce 1 spoon
Half a spoonful of oyster sauce
Sugar 1 g
Starch 1 spoon
working methods
Dice chicken breast (or lean meat), add salt, sugar, soy sauce, oyster sauce and corn starch and mix well for later use.
Corn, peeled and washed;
Wash carrots, peel and dice; Wash peas.
Wash Pleurotus eryngii and cut into pieces.
Take out the milk pan, add water to 2/3 places, bring to a boil with high fire, and add a spoonful of salt. Pour corn, peas, diced carrots, diced Pleurotus eryngii and boiled peas (which can be tasted) in turn, and then pour them into the drain basket to drain the water.
Bring the wok to a boil, add a spoonful of base oil, pour in chicken breast (or minced lean meat and diced ham) and stir fry quickly to change color, then pour in drained peas, corn, carrots and Pleurotus eryngii, stir fry together, add a proper amount of salt and stir fry evenly, and then take off the pan.