Eating peas in spring not only has beautifying effects. Modern research shows that peas are rich in carotene and lutein, which are very beneficial for protecting the optic nerve and improving vision. The high content of carotene can also protect the integrity of epithelial cells, prevent inflammation, and boost immunity, making them especially suitable for people who often stay up late, straining their eyes, and suffer from eye fatigue and dryness.
Peas are excellent for eye protection.
As April arrives, it's the season for fresh peas to hit the market. Their vibrant green color offers a unique flavor, whether boiled on their own or used in other dishes. Traditional Chinese medicine considers peas to be sweet and neutral in nature, with the effects of benefiting the middle jiao, balancing qi, and beautifying the body. Spring fresh peas are tender, fresh, nutritious, and delicious. Besides being a leader in protein content among vegetables, fresh peas are also rich in various vitamins, minerals, and dietary fiber, making them a low-fat, highly nutritious food.
Pea Porridge
Ingredients: 50g peas, 100g glutinous rice, an appropriate amount of red dates.
Instructions:
1. Wash the peas and rinse the glutinous rice, then place them in a pot together.
2. Add water and cook the porridge, stirring constantly, until it thickens and the rice is fully cooked.
Colorful Tofu Soup
Ingredients: 100g peas, 100g dried tofu, 100g carrots, an appropriate amount of broth, a little water starch, ginger, salt, and sesame oil.
Instructions:
1. Cut the dried tofu and carrots into small cubes and set aside.
2. Blanch the tofu cubes, peas, and carrot cubes in boiling water.
3. Heat a wok, sauté the ginger until fragrant, add an appropriate amount of broth, then add the blanched vegetables and simmer over low heat for 5 minutes.
4. Season the soup, thicken it with water starch, and finish with a drizzle of sesame oil.