Pea is a kind of legume food that we often eat in summer. Peas are tender, delicious and nutritious, but we can't be greedy. Do you know the taboo of peas? How to make pea beef? Today, I will tell you about the taboos and cooking skills of peas. Let's take a look at them.

1, the edible taboo of peas

1. Eating more peas will lead to bloating, so it is not suitable for long-term consumption. Peas are suitable for cooking with foods rich in amino acids, which can obviously improve the nutritional value of peas.

2. Many high-quality vermicelli are made of bean starch such as peas, and alum is often added during processing. Regular consumption in large quantities will increase aluminum in the body and affect health. So be careful not to eat too much, which may lead to poisoning.

3, fried peas are particularly difficult to digest, overeating can cause indigestion, bloating and so on.

4, suitable for quenching thirst-peas in moderation, light and cooked, often eaten.

The green peas you bought are not raw, so put them in the refrigerator without washing. If peeled peas are suitable for freezing, it is best to eat them within one month. Pea seedlings can treat tanned skin and make it fresh and not greasy. Pea seedlings contain nutrients such as carotene, ascorbic acid and riboflavin. Be sure to pay attention to cooking before eating, and it can also play a health care role. You might as well eat it often.

Everyone knows some taboos about eating peas. We should pay attention to these small problems in our daily life, so as not to have a certain impact on our health. Eating peas can clean the intestines, but don't eat too much.

2, pea beef.

material

250g fresh peas, beef 150g, garlic 1 petal, 2 slices of ginger, 2 fresh red peppers, 2 teaspoons of cooking wine (10ml), salt 1 teaspoon (5g) and pepper 1/2 teaspoons (3g

working methods

1. Peel the fresh peas from the pods and wash them; Cleaning beef, and cutting into 0.5cm-sized particles; Garlic slices; Cut the fresh small red pepper obliquely into rings for later use.

2. Add cooking wine, salt, pepper and 1 tablespoon water starch (15ml) into the beef granules, mix well and marinate for15min.

3. Boil the water in the pot with high fire, blanch the peas for 30 seconds, soak them in cold water, remove them and drain them for later use.

4. Turn the oil in the wok over high fire, add garlic slices, fresh ginger slices and small red pepper rings to stir fry until fragrant, pour in the marinated beef and stir fry for a while, add peas, mix in soy sauce, chicken soup and water starch, stir fry evenly, and pour in sesame oil.