To cook porridge with dried peas, you need to soak the dried peas in advance. Take "pea porridge" as an example, the practice is as follows:

Ingredients: 250g peas (boiled) and 50g glutinous rice flour.

Accessories: walnut 30g.

Seasoning: 2 tablespoons sugar, honey 1 spoon.

Practice:

1. Put the fresh peas in the pot and blanch them (Figure 1).

2. Take out the cooked peas, put them in a cooking machine, add peeled walnut kernels, add a proper amount of water and beat them into velvet (Figure 2).

3. Pour it into a sieve, filter it, and filter off the pea dregs (Figures 3 and 4).

4. Add enough water to the filtered pea juice, stir evenly, add glutinous rice flour, and stir until there are no particles (Figures 5 and 6).

5. Fire, while boiling, gently stir with a spoon to prevent the porridge from sticking to the pot until it boils, boil for about 3 minutes, and turn off the fire (Figure 7).

6. Add a little sugar to taste, or let it cool and add honey, and stir well (Figure 8).