Peas have the effects of regulating the spleen and stomach, resisting bacteria and diminishing inflammation, relaxing bowels, lowering blood pressure and blood sugar, whitening and preventing wrinkles, especially for lactating mothers, if they are tired of heat and thirst, they can eat more peas. Rich in provitamin A, it can be converted into vitamin A in the body, and vitamin A has the function of moistening the skin; Eating peas can also reduce swelling and stretch the skin, which can tighten the wrinkles around the eyes.

The traditional snack pea yellow is made of dried peas. Although it's delicious, it has a high sugar content and it's a bit complicated to make at home. After all, you can't eat it as a dish. So today I'm going to share two simple and delicious ways to eat peas. -one can be eaten as a dish and the other as a staple food.

Minced pea soup

Ingredients: a bowl of peas, a carrot, a proper amount of meat stuffing, a few cloves of garlic, a tablespoon of starch, a proper amount of cold water, a little oil, a little salt and a little soy sauce.

Production process:

1. Peel the peas. If the pods are tender, you can tear off the old skins and tendons, keep the tender pods and fry them, and cut the carrots into diced peas;

2. Prepare a set of meat stuffing, fat or thin, and mash and chop garlic a few times;

3. Mix a spoonful of starch with cold water evenly. The pueraria lobata powder I use has the effect of clearing away heat and fire, and can also be replaced by other starches;

4. Blanch the peas in a boiling water pot for two minutes, cut them completely, remove the fishy smell, then put the diced carrots in the pot, blanch for about 30 seconds, take them out and drain them for later use;

5. Pour a little oil into the wok and stir-fry the minced garlic first.

6. Pour the meat stuffing into the pot, quickly disperse it, and pour a little soy sauce to remove the fishy smell and increase the umami flavor;

7. Pour peas and diced carrots into the pot, sprinkle a little salt, and then pour a proper amount of hot water to boil;

8. Prepare a bowl of starch slurry in advance, add a spoonful of starch and half a bowl of water, not too thick, stir and pour into the pot, and turn off the heat after the soup is boiled again.

Cooking skills:

1. Soaking peas can remove the beany smell, which is easier to fry in the later stage and the meat will not be too dry;

2. Don't have too much starch, peas are not easy to taste, and the purpose of thickening is to wrap the taste on peas and make the soup thick;

3. If you don't cook the soup, you can pour the sauce directly without pouring the hot water in the sixth step.