Ingredients: fresh peas with skin, salt.

Exercise:

1 Both ends of pea pods were cut off for faster tasting. Boil the water in a pot, pour it into pea pods, leave it uncovered, boil for 2 minutes, and then turn off the heat. Don't overcook it, it tastes bad.

Pour in the right amount of salt to make it salty. Don't take it out immediately. Soak it for a few minutes and taste it. Then take it out and eat it. Key points: Don't cover the pot all the way to avoid yellowing of pea pods.

The second course: cucumber with peas and rice.

Ingredients: cucumber, fresh mushrooms, fresh pea rice, carrots, chopped green onion, water starch, salt and vegetable oil.

Exercise:

1 Wash and dice cucumber, fresh mushrooms and carrots, then add vegetable oil to wok and stir-fry chopped green onion.

Stir-fry mushrooms, then pour in pea rice, add water flush with the ingredients, cook until the soup is a little, and pour in diced cucumber and diced carrot. Key points: peas are tender enough when boiled in water.

3 add salt and stir well, then add water and starch to thicken a thin layer and serve.

The third method is to bake peas and rice with tender tofu

Ingredients: tender tofu, peas, garlic, chopped green onion, oyster sauce, fresh soy sauce, sugar, salt and vegetable oil.

Exercise:

Dice 1 tender tofu, add a little vegetable oil to the wok, and fry the tofu until it is slightly yellow.

2 Use the remaining oil of fried tofu, add chopped green onion and minced garlic, and add oyster sauce, soy sauce, a little sugar and salt to taste.

4 use the remaining oil in the pot, stir-fry until the minced garlic turns slightly yellow, add diced tofu and peas, add half a bowl of water, turn on the fire to collect juice, and a little will be out of the pot. Key points of this dish: South tofu is tender and smooth, and tastes good. Oyster sauce and minced onion and garlic in the ingredients are the key to the special flavor of this dish, so it is not recommended to omit it.