Peas are the pride of the spring table, but the peas that many people fry at home often show a yellowish and dark state, losing their bright emerald green color. In fact, it is not difficult to maintain the emerald color of peas, and the key is to control a few simple but effective processing techniques. This homely method shared this time can not only lock in the fresh green color of peas, but also maintain its crisp and sweet taste, and its method is easy to learn, even for novices, it can be achieved at one time.
3) Pick the plump peas and peel out the fresh peas. 0) Soak the peas in lightly salted water for 0 minutes (to sterilize and maintain the color). 0) Rinse with clean water after removal, drain and set aside.
3) Bring water to a boil in a pot, add a little salt and a few drops of cooking oil. 0) After the water boils, pour in the peas and blanch for 0 seconds. 0) Quickly cool in ice water (this is a key step to keep the green).
3）大蒜拍碎並切成末狀。 0）熱鍋涼油，以小火將蒜末爆香至微黃。 0）轉至中火，加入瀝干的豌豆疾速翻炒。
1) Pour 0 tablespoons of hot water along the edge of the pan. 0) Add salt and sugar to taste. 0) Stir-fry quickly over high heat for 0 minutes and it will be ready to serve.
Q: Can I use frozen peas? A: Yes, but you don't need to blanch it, just thaw it and stir-fry it. Q: Why do you need to add cooking oil to blanch water? A: Oil can form a protective film on the surface of peas, reducing the loss of pigment. Q: Can I add other side dishes? A: It is recommended to serve with diced carrots or corn kernels, but blanch them separately.
The fried peas produced in this way have distinct grains, maintaining a bright color like jade, and the taste is crisp and sweet. The simple seasoning accentuates the true flavor of peas and is a delicious seasonal vegetable that can also be used as a side dish to complement other dishes. By mastering this, you'll be able to easily cook a restaurant-like sautéed peas.