Chinese Food
Egg puffed pea
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Peas have comprehensive and balanced nutrition. Pea seed consists of seed coat, cotyledon and embryo. Among them, the protein, fat, carbohydrate and mineral nutrients contained in the cotyledon of dried pea accounted for 96%, 77% and 89% of the total nutrients in the seed, respectively. Although the embryo contains protein and mineral elements, its proportion in the grain is very small. The seed coat contains most of the carbohydrate which can not be digested and utilized in the seed, and the content of calcium and phosphorus is also more. In pea protein, albumin, globulin and glutelin accounted for 21%, 66% and 2% respectively. It is reported that the BV of pea protein is 48% ~ 64%, and the per is 0.61.2, which is higher than that of soybean. The reason why the nutritional value of pea protein can not be brought into full play is its poor digestibility. The pea seed is rich in nutrition. It contains 23.4% protein, 1.8% fat, 52.6% carbohydrate. It also contains carotene and vitamin B
Cooking ingredients
Cooking Steps
Step1:Remove the pea pods. Remove the shells and keep the seeds.
Step2:Put some oil in the pot. Add some ginger and carrot cubes and stir fry them first.
Step3:Stir fry the peas together. If it's too dry, add less water. When it's 8, add some salt.
Step4:The peas on the top can be simmered for 3 minutes. Beat the eggs into egg paste for standby. Add some cooking wine into the egg paste
Step5:Pour the egg batter into the pea evenly. Pay attention to the small fire at this time. When the egg batter and the pea solidify, turn it over slightly. At this time, the fire must be well controlled. Otherwise, it will paste.
Step6:The dish is finished. It's nutritious and delicious. It's easy.
Cooking tips:The key to this dish is the fire after the egg. There are skills in making delicious dishes.
