Pea sprouts cooking method and nutritional value

Have you ever eaten pea sprouts? I grow them in my backyard, so today I will introduce pea sprouts to you:

Pea Sprouts Introduction

Pea seedlings are tender shoots of peas, a plant of the leguminous family. The edible parts of pea seedlings are tender shoots and leaves, which are rich in nutrients and contain a variety of essential amino acids for the human body. They have a delicate flavor, are tender, smooth and palatable, and have excellent color, aroma and taste. They have high nutritional value and are green and pollution-free. They taste delicate, smooth and delicious, and have a unique and delicious taste. They are excellent vegetables for stir-frying, making soups, and hot pots, and are highly favored by consumers.

Nutritional value of pea sprouts

Pea sprouts contain calcium, B vitamins, vitamin C and carotene, which have diuretic, antidiarrheal, anti-edema, analgesic and digestive effects. Pea sprouts can treat tanned skin and make it fresh and non-greasy. Pea sprouts contain carotene, ascorbic acid, riboflavin and other nutrients.

Edible effects of pea sprouts

Diuretic, antidiarrheal, swelling and pain reliever, aids digestion, strengthens the middle qi, regulates the Ying and Wei, promotes urination, eliminates carbuncle swelling, detoxifies milk stone, treats athlete's foot, milk blockage, spleen and stomach discomfort, hiccups, vomiting, abdominal distension and pain, thirst, diarrhea

How to make pea sprouts:

Ingredients

Ingredients

1 handful fresh pea sprouts

Excipients

Chicken essence

Sugar

Sesame oil

Salt to taste

Methods/Steps

Soak and wash the pea sprouts, drain and rinse the dried tofu with water.

Put water in the pot, add a little salt and a few drops of cooking oil.

Turn off the heat, put the pea sprouts into the boiling water in the pot, stir with chopsticks, and take them out after fifteen seconds.

After the blanched pea sprouts are broken up and cooled, squeeze out the water.

Cut the dried tofu into shreds, blanch it in the boiling water used to blanch the pea sprouts, remove it from the pot, drain it and let it cool.

Put the cooled pea sprouts and dried tofu into a large bowl, add salt, a little bit of sugar and chicken essence, mix well, add a few drops of sesame oil, mix well and serve.

Precautions

When blanching vegetables, add some salt and a few drops of cooking oil to the water to keep the vegetables green.

Be sure to squeeze out the water from the pea sprouts before mixing so that they can easily absorb the flavor of the seasoning.