1, fried peas need to be blanched, not only for food safety, but also to maintain a unique taste, and the most important thing is to reduce the loss of nutrients.

2. Don't submerge the peas for too long, and pick them up in about two minutes. Too long, easy to change color, bad taste.

3. Secondly, a small amount of salt and oil should be added during blanching to keep peas in physiological saline solution, thus slowing down the loss of nutrients in peas.