Seasoning: 5 grams of starch (corn), 15 grams of soy sauce, 2 grams of sesame oil, 15 grams of salad oil

Method:

1. Shred the onion;

2. Remove thick shreds from peas, boil them in boiling water, cool and set aside;

3. Cut the pork into shreds, add starch, soy sauce and sesame oil, mix well and marinate for 5 minutes;

4. Add 5 grams of salad oil to the oil pan, add shredded onions, shredded pork and seasonings and mix well;

5. When cooked, add peas and stir-fry for a few times before serving.

Two: Spicy peas:

Ingredients: 350 grams of peas

Accessories: 50 grams of pepper (red, pointed),

Seasoning: 5 grams of Sichuan peppercorns, 10 grams of salt, 3 grams of MSG, 20 grams of chili oil, 100 grams of vegetable oil

Method:

1. Wash the young peas, drain them, and put in six Fry in hot oil until cooked, remove and set aside;

2. Fry pine nuts in oil until crispy;

3. Remove seeds and stems from sweet red pepper, and cut into pieces Rice grain shape;

4. Put the pot on the fire, add 50 grams of vegetable oil, heat until it is 50% hot, pour in the peas, pine nuts, sweet red pepper rice and stir-fry for a few times, add salt, MSG, and drizzle of red pepper Mix the oil and pepper oil evenly, remove from the pan and place on a plate. Serve.

Three: Shredded peas and chicken:

Ingredients: 200 grams of chicken breast, 50 grams of peas, 1500 grams of oil, 30 grams of egg white, 25 grams of cooking wine, 2 grams of salt, 5 MSG 30 grams of white sugar, 60 grams of water starch, and 500 grams of soup.

Method:

1. Cut the chicken into shreds, put it in a bowl, add egg white and starch, and mix well. Blanch the peas;

2. Make a pot, add oil, wait until the oil is 30% to 40% hot, add shredded chicken, cut and pour out;

3. Put cooking wine and soup in the pot , salt, sugar, chicken, peas, MSG, remove the foam after boiling, thicken the soup, put it in a bowl and you can eat it.

Four: Stir-fried shrimps with peas:

Ingredients: 250g shrimps, 100g young peas, 25ml chicken broth, 10g cooking wine, 1g refined salt, 1.5g MSG, wet starch 5 grams, 750 grams of soybean oil (50 grams actual consumption), 10 grams of sesame oil, 15 grams of chili noodles.

Method:

1. Wash the tender peas, put them into a pot of boiling water, boil them with light salt water and set aside;

2. Wok Heat over medium heat, add soybean oil, when it is 30% hot, put the shrimps into the pot, quickly break them up with bamboo chopsticks, fry for about 10 seconds, pour into a colander, and control the oil (when frying, you must control the hot pot and cold oil, quickly, then Non-stick pan);

3. Leave 25 grams of base oil in the wok, heat it up, add chili peppers, stir-fry briefly, add peas, stir-fry a few times, then add cooking wine, chicken soup, and salt , MSG, then add the shrimps, thicken the gravy with wet starch, turn the wok a few times, drizzle with sesame oil, take it out of the pan, and put it on a plate.

Five: Stewed peas with minced meat:

Main ingredients: lean pork stuffing, fresh peas Seasoning: salt, chicken soup, cooking wine, chicken essence, egg white, water starch, green onion and ginger water

Method:

1. Use the back of a knife to smash the lean pork stuffing into a paste, put it into a bowl, add salt, cooking wine, chicken essence, and egg white, stir into a thick paste, and stir the meat paste into a paste. Pour it into a colander and press it down with a spoon to get out meat beads the size of peas. Soak the green onions and ginger slices in a bowl for later use;

2. Put the chicken stock in the pot and ignite it, and cook for 4 - When it is 50% hot, pour in the meatballs and cook for 5 minutes, skim off the foam, then add the peas and cook them thoroughly. Add salt, cooking wine, chicken essence, green onion and ginger water, thicken with water starch, and turn it into a soup. It is ready to serve.

Tip: The meat paste should be adjusted to a moderate consistency, and a large-eyed colander should be used to press it into meat beads.

Six: Stir-fried bacon with peas:

Ingredients: 100 grams of bacon (bacon), 300 grams of peas

Seasoning: 15 grams of vegetable oil, 3 grams of white sugar grams, 5 grams of cooking wine, 2 grams of salt, 2 grams of MSG

Method:

1. Peel the cooked bacon and cut into small rectangular slices;

2. Wash the fresh peas;

3. Put the wok on the fire and heat the oil;

4. First put the bacon slices and fry them quickly, and pour them on while frying Bring a little stock to a boil;

5. Add cooking wine, add peas, sugar, and refined salt and stir-fry for 2 minutes. When the peas turn green, add MSG and serve.