Peas are planted in most parts of China, the main production areas are Sichuan, Henan, Jiangsu, Qinghai and other places, the young pods of peas, seeds, young shoots are edible, rich in nutrition, many ways to eat. Boiling soup, grinding soy milk, stir-frying, boiling can be, today we mainly look at the four ways to fry peas, delicious and not greasy.
1. Stir-fry lean meat with peas
Ingredients: 100 g of fresh peas, 50 g of lean pork, 50 g of cucumber, 9 ml of vegetable oil, 5 ml of soy sauce, 5 g of salt, 5 g of starch, 3 g of ginger shredded.
method:
1. Wash the lean pork, cut into diced meat, blanch in boiling water, and adjust well with starch and soy sauce.
2. Wash the cucumber and cut into cubes.
3. Wash the peas.
4. Heat the oil in the pan, sauté the diced meat first, add the minced ginger, stir-fry well and then put it out for later.
5. Sauté the cucumbers and peas in the remaining oil, add warm water, stir-fry a few times over high heat, add diced meat and other condiments, and sauté until cooked.
2. Fried beef with peas
Ingredients: 300 grams of green peas, 100 grams of beef, 30 grams of winter shoots, 30 grams of carrots, cooking wine, 15 grams of green onion and ginger juice, 8 grams of soy sauce, 3 grams of refined salt, 3 grams of chicken essence, 2 grams of monosodium glutamate, 0.5 grams of pepper powder, 0.2 grams of baking powder, 15 grams of wet starch, 50 grams of soup, 40 grams of oil.
1. Peel and wash the carrots and cut into diced meat slightly larger than the green peas.
2. Wash the winter shoots and cut them into cubes slightly larger than the green peas like beef.
3. Diced beef with cooking wine, 7 grams of green onion and ginger juice and 1 gram of refined salt, pepper, baking powder marinated into the taste, and then mixed with 5 grams of wet starch to sizing.
4. Heat the oil in the pot, sauté the beef cubes until they change color, add the green peas and stir-fry well, add the remaining cooking wine, green onion ginger juice and soy sauce, and sauté the soup until slightly hot.
5. Add diced winter shoots, diced carrots, fine salt, chicken essence and stir-fry until cooked, add MSG, stir-fry well with the remaining wet starch, and put it on the plate.
3. Stir-fried walnut kernels with peas
Ingredients: 300 g of fresh peas, 50 g of walnut kernels, 5 g of ginger, 10 g of green onion, 3 g of salt, 3 g of chicken essence, 35 g of vegetable oil.
1. Wash the young peas and remove impurities.
2. Fry the walnut kernels until fragrant and set aside.
3. Slice the ginger, wash and cut the green onion into sections.
4. Heat the wok over a low heat, add the vegetable oil, and when it is six ripe, add the green onion and ginger and sauté until fragrant.
5. Add the tender peas, a little clear soup, stir-fry hot, add salt, chicken essence, walnuts and stir-fry until fragrant.
4. Sauté carrots with butter peas
Ingredients: 50 g of cooked peas, 150 g of carrots, 8 g of butter, 50 ml of chicken broth, 3 g of table salt.
1. Wash the carrots, peel them, cut into thin strips and set aside.
2. Place the pan on the heat, pour in the butter and heat until it melts.
3. Add carrots and sauté well.
4. Pour in the chicken broth, add salt and stir-fry well; then pour in the cooked peas and stir-fry until the beans are cooked.
5. Turn off the heat and put out the dishes in the pot and serve.