Ingredients: peas, minced meat and bean powder.

Exercise:

1, peas are washed and dried;

2. Put oil in the pot and add a little pepper;

3. Boil the oil and fry the minced meat in a pot;

4. Stir-fry the half-cooked peas in the pot;

5. Stir-fry until half-cooked, pour a small bowl of white water, cover the pot and cook;

6. thicken: put a proper amount of bean flour, salt, monosodium glutamate and chicken essence into a small bowl. The key is to add a little sugar (this is the source of sweetness, hehe) and add a proper amount of water to mix well;

7. Boil in the pot, and when the peas are cooked, pour in the simmered water to continue cooking;

8. When the soup is sticky, you can sprinkle a few chopped green onion.

If you don't like sweetness, you can put some salt instead of sugar and wine.

Second, bacon and peas:

Ingredients: bacon 100g, green pea 200g, red pepper 50g, salt, chicken essence, oil 1 spoon (15ml).

Exercise:

1, blanch the peeled green peas in boiling water for 5 minutes, pick them up and soak them in ice water, and drain them for later use;

2. Cut the bacon into cubes of about 1 cm; Seed removal, tendon removal and diced red pepper;

3. Put the oil in the pot, add the diced bacon to fry the oil, and add the Jiang Mo to fry together;

4. Add the boiled peas and stir well;

5. Cover the pot and simmer for 10 minutes. I use lock lock stainless steel pot, which has good sealing performance. Using the moisture of food itself, you can cook without water. If you cook in an ordinary pot, add a little water and boil for a while;

6. Add diced red pepper and stir well. Add the right amount of salt and chicken essence to taste.

Third, the emerald shrimp:

Ingredients: clean shrimp150g, fresh peas 50g.

Accessories: egg white 1, onion, Jiang Mo, pepper, starch, cooking wine, salt and clear soup.

Exercise:

1. Shrimp is sized with some salt, pepper, water starch and egg white; Wash and blanch the peas.

2. Put the pot on fire, put the oil to 40% heat, add the shrimps and smooth them, and take out the oil control; Mix the remaining salt, pepper, water starch and clear soup into juice.

3. Leave the bottom oil in the pan, stir-fry onion, Jiang Mo, shrimp and peas, pour in the sauce and stir-fry until cooked.

Tips:

1, the shrimp should be fresh, and it is good to shell it with frozen shrimp or fresh shrimp. Peas can also be replaced by peeled diced cucumbers.

2. The oil temperature should not be overheated when the shrimp oil enters the pot.

Four, pea rice:

Ingredients: rice, peas, cabbage, mushrooms.

Seasoning: salt and pepper.

Exercise:

1, wash peas; Wash the cabbage and mushrooms and shred them separately for later use.

2. Wash the rice, add appropriate amount of boiling water and cook it in the rice cooker.

3. While cooking, heat the pot, pour in the right amount of oil, stir-fry shredded mushrooms, then stir-fry shredded cabbage, add salt and pepper to taste, and finally pour in peas and stir well.

4. At this time, turn on the rice cooker, quickly add the fried cabbage and vegetable juice, stir it a little, and continue to cook rice.

Five, steamed meat with pea powder:

Ingredients: one catty of pork belly, four ounces of fresh peas, two spoonfuls of soy sauce, one spoonful of douban, three onions, a large piece of ginger fingers, 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.