Steamed Dutch beans are delicious.

Steamed Dutch beans is a very good choice when we eat Dutch beans, we need to prepare the Dutch beans and the right amount of red pepper, but also the right amount of garlic, salt.

We wash the Dutch beans, tear off the old tendons on both sides of the Dutch beans, and then boil water in the pot, and then put a moderate amount of salt and a small amount of oil, after we put the Dutch beans into the beginning of the blanching, and so long as the Dutch beans after the discoloration of the Dutch beans can be required to immediately pick up, and then soak in cool water for a while on it, and after the garlic foam, and the red pepper needs to be cut into julienne strips. In the pot put on the right amount of oil, burst the garlic and then into the red pepper, Dutch beans and stir-fry, and finally we add the right amount of salt can be out of the pot to eat.

Introduction of Dutch beans

Peas (scientific name: Pisum sativum? L.) legume annual climbing herb, 0.5-2 meters high. The whole plant is green, smooth and glabrous, powdery frost. Leaves with 4-6 leaflets, stipules cordate, lower margin finely dentate. Leaflets ovoid; flowers solitary in leaf axils or several arranged in racemes; calyx campanulate, lobes lanceolate; corolla color varies with species, but mostly white and purple. Ovary glabrous, style compressed. Pods swollen, long ellipsoid; seeds round, lime green, turning yellow when dry.

Native to western Asia and the Mediterranean thousands of years ago, it is one of the world's important cultivated crops. Seeds and young pods, seedlings are edible; seeds contain starch, oil, can be used for medicinal purposes, strong, diuretic, diarrhea effect; stems and leaves can be cooled to relieve summer heat, and as green manure, fodder or fuel.