Boil a pot of water, pour in the gluten-removed peas after the water boils; When the water boils again, immediately turn off the fire, cover the pot and stew for 5 minutes; Rinse the peas with tap water for one minute immediately after taking them out, and let them cool quickly. Then, soak in cold water for 5 minutes and drain for later use; Boil the water in the pot, add half a spoonful of salt after the water is boiled, and then blanch it with a few drops of oil, which will make the dish more colorful. Add peas, blanch for more than ten seconds, remove cold water, and control the moisture.

Cut peas into diamond-shaped blocks, peel carrots, wash them and shred them. Form a diamond-shaped block, melt the shrimp, remove the sand line and change the knife on the back. The key to delicious peas is to highlight their sweetness and crispness, so as to be "tender but not raw, ripe but not rotten". When the pot is hot, add a proper amount of vegetable oil, add onion and ginger until fragrant, add sausage and stir-fry until 7 layers are cooked, and then add Dutch beans. Dutch beans don't need to be fried too well. Add cooking wine and stir-fry for one minute. Before adding salt monosodium glutamate to taste, sprinkle garlic foam and stir-fry evenly. Serve. Add colored pepper, chicken essence and salt according to your own taste (there is more salt in bacon), stir fry for one minute, and you can eat it out of the pot.

Add a little oil to the pot, add the chives and stir fry. This is stir-fried peas. Stir-fry for five minutes, add the fried eggs, add some salt, add some spiced powder, stir well and serve. Scrambled eggs with peas are rich and delicious! Cool the oil in the hot pot. When the oil is 50% hot, add minced garlic and stir-fry until fragrant. Add the peas and stir-fry for about 1 min. Add red pepper slices and stir-fry until it is broken. Add salt and stir well. Wash peas, blanch in boiling water for 2 minutes, and then remove cold water. Salt and oil can be added to the blanching process to keep the Dutch team green.

Dutch bean has high water content, contains protein, a lot of carotene, vitamins and carbohydrates, and has the functions of promoting fluid production to quench thirst, inducing diuresis to relax bowels, invigorating spleen and regulating stomach, and regulating middle qi. It is effective for spleen and stomach weakness, thirst and anxiety. Key tip: Don't fry the peas for too long, and don't bite them for too long. Just fry them until they turn green, and quickly turn over the plate to make each pea stir-fry until it changes color.