Pea: an annual climbing herb, 0.5-2 m tall. Flowering period June-July, fruiting period July-September; it is a nutritious food. So when is it generally in season? What nutrition does it have? What can't it be eaten with? According to pea grower Old Li, spring-sown peas begin harvesting in early April and are pulled from the vines in early June, with a yield of 400 kg per mu; autumn-sown peas are harvested from early October to mid-November, with a yield of 300 kg per mu. Peas prefer a cool, moist climate; they are cold-tolerant but not heat-tolerant, and seedlings can withstand low temperatures of 5°C. The suitable temperature during the growing period is 12-16°C, and during the pod-setting period 15-20°C; above 25°C the fertilization rate is low, few pods form, and yields are low. Peas are long-day plants. Most varieties have a shorter growing period in the north than in the south. Southern varieties moved north flower and set pods earlier; this is because spring sowing in the north shortens the seedling stage that would otherwise be spent overwintering in the south. Thus in the north, the growing period of peas is 65-75 days for early-maturing varieties, 75-100 days for mid-maturing varieties, and 100-185 days for late-maturing varieties.
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<p style="text-indent:2em;"><span style="color:#FF0000">What nutrition do peas have?</span></p>
<p style="text-indent:2em;">They tonify the middle qi, stop diarrhea and dysentery, regulate the nutritive and defensive qi, promote urination, reduce abscesses and swelling, and neutralize the toxicity of milkstone. They are indicated for beriberi, abscesses and swelling, blocked lactation, spleen and stomach discomfort, hiccups and vomiting, distension and pain in the heart and abdomen, thirst, and diarrhea and dysentery. The seeds, tender pods, and tender sprouts are all edible; the seeds contain starch and oils, and medicinally have strengthening, diuretic, and antidiarrheal effects; the stems and leaves can cool and relieve summer heat; they are also used as green manure and fodder.</p>
<p style="text-indent:2em;">1. Enhance the body's immune function:</p>
<p style="text-indent:2em;">Peas are rich in various nutrients the human body needs, especially high-quality protein, which can improve the body's disease resistance and recovery capacity.</p>
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<p style="text-indent:2em;">2. Prevent and treat cancer:</p>
<p style="text-indent:2em;">Peas are rich in carotene; after eating them, the synthesis of human carcinogens can be prevented, thereby reducing the formation of cancer cells and lowering the incidence of cancer in the human body.</p>
<p style="text-indent:2em;">3. Promote bowel movement:</p>
<p style="text-indent:2em;">Peas are rich in crude fiber, which can promote large intestine peristalsis, keep bowel movements smooth, and help cleanse the large intestine.</p>
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<p style="text-indent:2em;"><span style="color:#FF0000">What can't peas be eaten with?</span></p>
<p style="text-indent:2em;">Good golden pairing: corn + peas = complementary protein effect</p>
<p style="text-indent:2em;">Incompatible taboo pairing: peas + vinegar = easily causes indigestion</p>
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<p style="text-indent:2em;"><span style="color:#FF0000">Appendix: How to cook peas</span></p>
<p style="text-indent:2em;">1. Pour 1 spoonful of soy sauce and a little cooking wine into the minced meat and stir well. Wash the peas, and wash the facing heaven chili and cut into small pieces</p>
<p style="text-indent:2em;">2. Heat the wok and pour in oil, add a little minced ginger, and pour the minced meat into the wok</p>
<p style="text-indent:2em;">3. Stir-fry until the minced meat changes color, pour in the peas, and stir-fry for about 1 minute</p>
<p style="text-indent:2em;">4. Pour half a bowl of water into the wok, cover with the lid, and cook for a while</p>
<p style="text-indent:2em;">5. When the water has almost evaporated, pour the facing heaven chili pieces into the wok, stir-fry a few times, then add a little salt to taste</p>
<p style="text-indent:2em;">Cooking tips</p>
<p style="text-indent:2em;">1. This dish does not need thickening, because peas contain quite a lot of starch; during cooking, some of the pea starch dissolves out, which directly acts as “thickening”.</p>
<p style="text-indent:2em;">2. If you like more sauce, pour in more water and leave some sauce at the end; it is very tasty mixed with rice.</p>
<p style="text-indent:2em;">3. If you do not eat spicy food, do not add facing heaven chili. But adding some that is a bit spicy really brings out the flavor.</p>
Pea is an annual climbing herb, 0.5-2 m tall. It flowers from June to July and fruits from July to September, and is a nutritious food. So in which months is it generally marketed? What nutrition does it have? What should it not be eaten with? According to pea grower Grandpa Li, spring-sown peas begin to be harvested in early April and are pulled up in early June, with a yield of 400 kg per mu; autumn-sown peas are harvested from early October to mid-November, with a yield of 300 kg per mu. Peas like a cold and moist climate, are cold-tolerant and not heat-tolerant. Seedlings can withstand a low temperature of 5°C, the suitable temperature during the growing period is 12-16°C, and the suitable temperature during the pod-setting period is 15-20°C; above 25°C the fertilization rate is low, few pods form and the yield is low. Peas are long-day plants. The growth period of most varieties is shorter in the north than in the south. Southern varieties moved north flower and set pods earlier; this is because spring sowing in the north shortens the seedling period spent overwintering in the south. Therefore, in the north, the growth period of peas is 65-75 days for early-maturing varieties, 75-100 days for mid-maturing varieties and 100-185 days for late-maturing varieties.
What nutrition does the pea have?
It has the effects of benefiting the middle qi, stopping diarrhea and dysentery, regulating nutrient and defensive qi, promoting urination, reducing carbuncles and swelling, and neutralizing the toxicity of stalactite. It mainly treats beriberi, carbuncles and swelling, blocked milk flow, discomfort of the spleen and stomach, hiccups and vomiting, distension and pain in the heart and abdomen, thirst with diarrhea and dysentery, and other conditions. The seeds as well as the tender pods and tender shoots are all edible; the seeds contain starch and oil, and medicinally have strengthening, diuretic and anti-diarrheal effects; the stems and leaves can clear heat and relieve summer heat; they are also used as green manure and feed.
1. Enhance the body's immune function:
Peas are rich in various nutrients needed by the human body, especially high-quality protein, which can improve the body's disease resistance and recovery ability.
2. Prevent and treat cancer:
Peas are rich in carotene; after eating them, the synthesis of human carcinogens can be prevented, thereby reducing the formation of cancer cells and lowering the incidence of cancer in the human body.
3. Promote bowel movements:
Peas are rich in crude fiber, which can promote large intestine peristalsis, keep bowel movements smooth and play a role in cleansing the large intestine.
What should peas not be eaten with?
Suitable golden pairing: corn + peas = protein complementation
Incompatible forbidden pairing: peas + vinegar = easily causes indigestion in the human body
Appendix: How to cook peas
1. Pour 1 spoon of soy sauce and a little cooking wine into the minced meat and stir well. Wash the peas, wash the cayenne peppers and cut them into small pieces
2. Heat the wok and pour in oil, add a little minced ginger, and pour the minced meat into the wok
3. Stir-fry until the minced meat changes color, pour in the peas, and stir-fry for about 1 minute
4. Pour half a small bowl of water into the wok, cover with the lid and cook for a while
5. When the water has almost reduced, pour the cayenne pepper pieces into the wok, stir-fry a few times, then add a little salt to taste
Cooking tips
1. This dish does not need thickening, because peas contain quite a lot of starch, and during cooking some of the pea starch will dissolve out, which directly plays the role of “thickening”.
2. If you like more sauce, pour in more water and leave some sauce at the end; it is very tasty mixed with rice.
3. If you do not eat spicy food, do not add cayenne peppers. But adding some makes it a bit spicy and really enhances the flavor.