Raw materials: peas, minced meat, bean flour.

Practice:

1, wash and dry the peas;

2, put the oil into the pot, add a few peppercorns;

3, the oil boiled and put the minced meat into the pot to stir fry;

4, the meat is half-cooked to pour the peas into the pot to stir fry;

5, stir fry to half-cooked and poured into a small half-bowl of white water, covered with a lid to bake;

6, thickening: the right amount of soybean meal, Salt, monosodium glutamate, chicken essence in a small bowl, the key is to add a little sugar (which is the source of sweetness, huh), add the right amount of water to mix;

7, the pot boiled, peas cooked, pour into the thickened water, continue to cook;

8, to be the soup is viscous from the pot, you can sprinkle a few chopped green onions.

If you do not like the sweet flavor, you can put some salt, do not sugar wine can be.

Two, bacon burned peas:

Materials: 100 grams of bacon, 200 grams of green peas, 50 grams of red pepper, salt, a small amount of chicken broth, 1 tablespoon of oil (15 ml)

Practice:

1, shelled green peas into boiling water and cook for 5 minutes, pick up and soak with iced water, drained and ready to use;

2, bacon cut into 1 cm diced; red pepper deseeded gluten cut into cubes;

3, the pan into the oil, into the bacon diced fried oil, into the ginger stir-fry;

4, add boiled peas, stir-fry;

5, cover and simmer for 10 minutes, I use the Lekuei buckle Lekuei stainless steel pot, sealing good, you can use the food's own moisture waterless cooking, the ordinary pot, if a little water simmering a while;

6, add red pepper diced fried, add the right amount of salt and chicken seasoning can be;

three, emerald shrimp:

Raw materials: net shrimp 150 grams, 50 grams of fresh peas.

Accessories: egg white 1, green onions, ginger, pepper, water starch, cooking wine, salt, broth each moderate.

Practice:

1, shrimp with part of the salt, pepper, water starch and egg white sizing; peas washed, blanched.

2, the pot on the fire, put the oil boiled to 40% hot, put the shrimp slip cooked, fish out of the oil control; with the remaining salt, pepper, water starch and broth to the juice.

3, the pot to stay in the bottom of the oil, the next onion, ginger, shrimp, peas, slightly fried, poured into the gravy stir-fry until cooked to become.

Tips:

1, shrimp should be fresh, with frozen shrimp or fresh shrimp shelled are good. Peas can also be replaced with diced cucumber with the skin removed.

2, shrimp slippery oil into the pot when the oil temperature can not be too hot.

Four, peas rice:

Materials: rice, peas, cabbage, mushrooms.

Seasoning: salt, pepper

Practice:

1, peas washed; cabbage and mushrooms washed and shredded separately spare.

2, rice washed, add the right amount of boiling water into the rice cooker to cook rice.

3, cooking rice at the same time, the pan is hot, pour in a moderate amount of oil, first burst incense mushroom, and then add shredded cabbage stir fry, then add salt and pepper to taste, and finally pour into the peas stir fry.

4, this time open the rice cooker, quickly add the fried cabbage and vegetable juice, a little stir, continue to simmer the rice can be.

5, pea flour steamed meat:

Raw materials: one catty of pork, fresh peas four two, two tablespoons of soy sauce, a small spoon of bean curd, three chopped green onions, ginger finger a large piece of chopped, mash juice two spoons of brown sugar a small piece of spicy steamed meat rice noodles one or two (supermarkets sell, but do it yourself is more fragrant), the right amount of salt, the right amount of monosodium glutamate (MSG).

Practice:

1, cut the pork into thick slices and brown sugar (finely chopped) and scratch well. Put minced ginger, chopped green onion, soy sauce, mash juice, salt, monosodium glutamate, bean curd in another bowl and mix well.

2. Half an hour later, toss the meat with the steamed rice flour (reserve two spoons for later use), so that each piece of meat is coated with the steamed flour, and if you find it too dry, add a little water as appropriate.

3. Place the meat slices, skin side up, against the bottom of the bowl and fold them flat, leaf by leaf, into the bowl. Add the fresh peas, salt, and the two spoons of steamed rice flour left over to the bowl of meat and mix well.

4: Place the peas on top of the meat.

5: Steam the meat in a pot of boiling water for one hour until the meat is tender.

6: Remove the steamer bowl and snap a plate over the bowl. Tip the steamed meat onto the plate and serve.