When we eat peas, frying peas is a very good choice. We need to prepare peas and the right amount of red pepper, as well as the right amount of garlic and salt.

After we wash the peas, we tear off the old tendons on both sides of the peas, then boil water in a pot, and then add the right amount of salt and a small amount of oil. After that, we put the peas in the pot and blanch them. When peas change color, we need to pick them up immediately, then soak them in cold water for a while, then cut garlic into foam, while red peppers need to be shredded. Add the right amount of oil into the pot, stir-fry garlic, then add red pepper and Dutch beans and stir-fry. Finally, we can eat out of the pot by adding the right amount of salt.

The origin of Dutch beans

Pea, an annual climbing herb in Leguminosae, is 0.5-2m high. The whole plant is green, smooth and hairless, covered with powder cream. Leaves with 4-6 leaflets, stipules heart-shaped, with fine teeth at the lower edge. Leaflets ovoid; Flowers solitary or arranged in racemes at leaf axils; Calyx campanulate, lobes lanceolate; Corolla has various colors, which vary from species to species, but most of them are white and purple. Ovary glabrous, style flat. Pods expand into a rectangle; The seeds are round turquoise and turn yellow after drying.

Originated in West Asia and the Mediterranean thousands of years ago, it is one of the important cultivated crops in the world. Seeds, tender pods and seedlings are edible; Seeds contain starch and oil, which can be used as medicine, and have the functions of strengthening, diuresis and antidiarrheal; Stem and leaf can cool and relieve summer heat, and can be used as green manure, feed or fuel.