Eggs with shredded peas and two peas (or Chrysanthemum morifolium, broccoli) 3g salt 1 teaspoon (5g) oil 1 teaspoon (15ml) chicken soup 1ml garlic 1 teaspoon (5g) water starch 1 teaspoon (15ml) white sesame 1 teaspoon (5g) Method Knock the egg whites and yolks in different bowls respectively, and then beat them evenly. Heat the oil in the pot with medium fire, pour the egg white into the pot when it is 4% hot, and let the egg liquid level to be round before being heated and solidified. Slowly spread the egg white into a white egg skin with low fire, and take it out of the pot and let it cool for later use after it is completely solidified. Then pour the egg yolk into the pot, spread it into a round yellow egg skin with the remaining oil, and then take it out and let it cool. Leave the bottom oil in the pot, heat it, add chopped garlic and saute until fragrant, then add pea seedlings and stir fry for a while, then add chicken soup and salt to stir fry for about 3 minutes, and then add water starch to thicken the soup. Cut the white egg skin and yellow egg skin into filaments and put them on pea seedlings. Finally, put the white sesame seeds into a pot, dry-bake and color them, and then sprinkle them on the shredded eggs. Tips When spreading the egg skin, don't use too much firepower, so that the egg liquid in the pot can be heated slowly and evenly, avoid the egg skin from becoming burnt quickly, and give yourself enough time to level the egg liquid into a circle, which will make you feel much more relaxed. Egg-shredded pea seedlings are suitable for children over 6 years old. There are many vegetables suitable for this practice, such as chrysanthemum, broccoli, spinach or chicory. = = = = = = = = = = = = = = = = = = = = = = = Pea seedling pancakes: 3g of pea seedlings, 15g of white tofu, 2g of flour, 2 eggs, and appropriate amounts of salt, water and monosodium glutamate. Mix flour with proper amount of water and one egg to make egg batter (the other egg is used for soup), and cut tofu into small pieces and blanch for later use. Small fire, pour some cooking oil into the pan and wipe it open. The batter below (2 grams of flour paste just spread two big cakes) is spread flat in the bottom of the pan until the periphery is tilted. Turn it over and continue to bake on low heat. When it is cooked thoroughly, use oil-absorbing paper to light the oil. Cut it in half and let it cool. Take 25 grams of pea sprouts and fry them for later use. Put fried pea seedlings in the bottom of each half and roll them up. Spring rolls of pea seedlings: appropriate amounts of pea seedlings, mushrooms, carrots, spring rolls, shredded onion, shredded ginger, salt, sugar and pepper. Wash pea seedlings, shred carrots and soak mushrooms for later use. Blanch pea seedlings, mushrooms and carrots, then add some salt, sugar and pepper and mix well. Heat the pot, season with broth, thicken with sesame oil, pour in pea seedlings, mushrooms and carrots, and let it cool to make spring roll stuffing for later use. Deep-fried with spring rolls and leather bags until golden. Master the oil temperature when frying, and don't fry it. Pea seedlings mixed with fragrant dried beans: appropriate amount of pea seedlings, fragrant dried beans, salt, sugar, Chili oil and sesame oil. Dried incense and shredded for later use. Wash and blanch the pea seedlings and let them cool.

2. put the shredded fragrant dried beans and pea seedlings into a container, add seasoning and mix well, and then drop sesame oil. Note that the blanching time should be short and the bean sprouts should be thoroughly cooled. Soft-fried pea seedlings: pea seedlings, flour, salt and pepper in appropriate amounts. Wash pea seedlings and control moisture. Add seasoning to the batter and mix well. Fry the pea seedling paste into the oil pan until golden, and then take it out of the pan and put it on the plate. Pay attention to the oil temperature should not be too high. Shredded turkey duck with pea seedling: pea seedling, cooked duck, green and red pepper. Seasoning: shredded onion, shredded ginger, salt, sugar and pepper. Blanch the pea seedlings, shred the cooked duck and green and red peppers for later use. Add a little oil to the wok, stir-fry shredded onion and ginger until fragrant, and then stir-fry pea sprouts and shredded duck. Finally, add a proper amount of salt, sugar and pepper, pour the broth, stir-fry it, and serve. Pay attention to cooking time should not be too long. Sweet pea seedlings: pea seedlings, white wine, salt and sugar. Wash pea seedlings and control moisture. Put the pea seedlings in the oil pan, add some salt and sugar and stir fry. Cook a few drops of white wine before cooking, and serve on a plate. Pay attention to the white wine before it comes out of the pot. This dish is light and delicious, and has a unique flavor. Cold pea seedlings: 2 grams of pea seedlings, spicy soy sauce, white sugar, salt, monosodium glutamate and sesame oil. Wash pea seedlings selectively, scald them in a boiling water pot, take them out, rinse them in cold boiling water, take them out and drain them, cut them into short sections, put them in a plate, sprinkle with refined salt and mix well; Take a small bowl, add spicy soy sauce, sugar, monosodium glutamate, sesame oil, make a flavor juice, and pour it on the pickled pea seedlings. This dish is green in color, fresh and fragrant. Stir-fried chicken fillet with pea seedling: 2g chicken fillet, 2g pea seedling, 1 red, 2 cloves garlic. Marinade: white sugar (1/3 tbsp), salt (1/4 tbsp), cornmeal (1/2 tbsp), egg white (1 tbsp), cooking wine (1/2 tbsp). Seasoning: oil (3 tablespoons), salt (1/4 tablespoon). Wash and shred chicken fillet, add marinade, grab well and marinate for 1 minutes. Remove pedicels and seeds from red pepper, wash and cut into filaments; Wash and drain the pea seedlings, and peel the garlic. Heat 2 tablespoons of oil, add shredded chicken, stir-fry over high heat until the color turns white, and put it on a plate for later use. Add 1 tbsp oil and heat. Stir-fry garlic, then add shredded red pepper and stir well. Pour in pea sprouts and stir well. Stir over high heat until the peas are soft. Add shredded chicken and soak well. Add 1/4 tablespoon salt to taste. Pickled pea seedlings: pea seedlings, parsley, garlic shoots, carrots, cabbage leaves and pickle juice. Soak the pea seedlings in cold water after boiling water. Shred parsley, garlic shoots and carrots for later use. Wrap pea seedlings, shredded celery, shredded garlic and shredded carrot with cabbage leaves, soak them in kimchi juice for 24 hours and serve on a plate. Note that the brewing time should be just right, and the food must be cut off. This dish is gorgeous in color and crisp in taste. Stir-fried shrimp with pea seedlings: appropriate amount of pea seedlings, shrimp, shredded onion, shredded ginger, salt and sugar. Pinch the pea seedlings at both ends and oil the shrimps for later use. Put a little oil in the pot, add shredded onion and ginger and stir-fry until fragrant, then add bean sprouts and stir-fry. Add shrimps and stir fry together, then add proper amount of salt and sugar, and put a little stock out of the pan and put it on the plate. Pay attention to remove the shrimp line from the shrimp. Seafood soup with pea seedlings: pea seedlings, fresh shrimp, scallops, eggs, salt and pepper. Chop the washed pea seedlings to get juice, and soak the shrimps in water for later use. Add stock and bean sprout juice into the pot and add seasoning to taste. Add shrimps and scallops, thicken them, and finally add egg white and stir well. Pay attention to filter the bean seedling juice with sand cloth. Common sense: pea seedlings are rich in vitamins and carotene, and have dietotherapy effects such as diuresis, antidiarrheal, detumescence, pain relief and digestion assistance. Pea seedlings are crispy, sweet and juicy, especially suitable for stir-frying or boiling soup. If you eat too much greasy food, you may wish to eat more of this dish. First, it can eliminate fat and greasy in your stomach, and second, it can make your skin fresh and not greasy!