Pea tips may be many people have not eaten, in fact, is pea shoots. We usually common dishes, almost all able to make sweet and sour bitter and spicy various flavors, only pea tips are not with chili. Because the pea pods dipped in chili seems to have lost its soul, reflecting its original kind of tender taste.
One, stir-fried pea tips
We first put the pea tips clean aside, drained water spare. Burning oil in the pot, do not need to wait for the oil is too hot, we can pour the pea tips directly into the pot, plus a little salt and quickly stir-fried, and then put the garlic, a little stir fry two will be able to get out of the pot. Stir fry this dish when the speed should be faster, because only then the pea tips can be more crispy.
Two, pea tip soup
Drink a mouthful of pea tip soup, feel like the flavor of spring. We first wash the pea tips, pour a moderate amount of cooking oil in the pot, after the oil is hot, add garlic stir fry, and then add some diced ham stir fry two, when the smell of flavor, you can add chopped salted duck eggs. This time to add two bowls of water, and finally put the pea tips in, pea tips are actually very easy to cook, see a little Microsoft some can be directly out of the feast, if the time is too long pea tips wilt. The pea tips made in this way have a salty taste, because there are salted duck eggs inside, so there is no need to put additional salt. This practice can be said to be loved by people of all ages, even children who do not like to eat green vegetables are able to drink two big bowls.
Three, cold pea tips
We first pea tips after washing, poured into boiling water to cook for about 10 seconds, can not live too long, boiled pea tips after a bit of cool water, drain the water. Add sesame oil, salt, sugar, vinegar, soy sauce, pepper oil, and finally sprinkle a handful of cooked white sesame seeds, mix well and you can eat directly. This practice is especially and summer when there is no appetite, is a very simple cold small dish, eat a bite will make people feel extra refreshing.