Chinese Food
Braised peas
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When I was a child, my mother often made this dish. My father used it to go with wine and porridge. Our children ate it as snacks. It was chewed and starved. For so many years, it was almost a traditional dish in our family.
Cooking ingredients
Cooking Steps
Step1:Dried peas (broad beans). Rinse with water. Drain water. Pour into a clear frying pan. Stir fry gentl
Step2:Stir fry until the peas (fava beans) are battered. Remove and burst all the peas (about 15 minutes
Step3:Mix in cold water. Bring to a boil over high heat. Cook for 10 minute
Step4:Remove. Drai
Step5:Pickled radish, pickled ginger, pickled peppers, erjingtiao peppers, scallions, cut circles, sliced garlic and prepared sal
Step6:Heat 10ml of cooked vegetable seed oil in a clear wok. Soak radish and pickled peppers in ginger, twigs of peppers and garlic. Stir fry. Stir fry the onion rings
Step7:Drain the dried peas. Add salt. Stir fry for 2 minutes. Add the water that has flooded the peas. Bring to a boil over high heat. Let it simmer for 5 minutes over low heat
Step8:Change the heat to dry the soup. Sprinkle the pepper powde
Step9:From the pot to the plat
Cooking tips:1 - stir fry the peas with a small fire. Stir slowly. Do not stir until all the peas are cracked. 2 - it's not too long to cook the peas. It's soft and rotten after a long time. It's not chewy. It's not fragrant. It's good for cooking.
