Boil the peas for 3- 5 minutes until they change color and are completely cooked. Dutch beans contain a lot of saponins and hemagglutinin. If they are not cooked, they will be poisoned. After timely treatment, most people can recover within 2 to 4 hours, and the prognosis is good.

In order to prevent poisoning, peas should be cooked, blanched with boiling water or fried with hot oil before being eaten safely.

Extended data:

1. Dry peas should be completely soaked in cold water first, preferably for half a day. When cooking in a pot, add water to drown the peas, boil over high heat and turn to low heat until cooked. You can try to see if it is cooked before turning off the fire.

2. Soaked dried peas can also be cooked with rice. A pot of porridge takes about 1 hour. If you cook in a pressure cooker, it will be faster. According to the amount of materials, the length of porridge will be decided. After cooking, add some salt.

3, if it is fresh peas, easy to cook, add water to the pot for about ten minutes.

4. Fresh peas can also be steamed on the steamer of the rice cooker, which is very convenient when steaming peas after meals.

Health-preserving efficacy of Dutch bean;

1, Tongli large intestine peas are rich in crude fiber, which can promote the peristalsis of the large intestine, keep the defecation unobstructed and play a role in cleaning the large intestine.

2, enhance human immune function, Dutch beans are rich in various nutrients needed by the human body, especially high-quality protein, which can improve human disease resistance and rehabilitation.

3, cancer prevention, Dutch beans are rich in carotene, which can prevent the synthesis of human carcinogens after eating, thereby reducing the formation of cancer cells and reducing the incidence of human cancer.