Pea is one of the first plants that an ancient man began to grow for food. Ancient Greece is considered to be its homeland. Traces of the cultivation of this culture dating back to the 4th century BC are found on its territory.
In the Middle Ages, peas were widely cultivated in Europe; it was very popular in Holland. Mention of the use of this bean culture in Russia dates back to the 10th century AD.
Peas: useful properties
Peas are currently grown universally as an important feed and food crop.
Peas in their composition have many useful substances for humans:
- vitamins of group B, A, C, PP, H (biotin), E, carotene, choline;
- trace elements - iron, copper, zinc, zirconium, nickel, vanadium, molybdenum and a good list of elements from the periodic table;
- macroelements - potassium, calcium, phosphorus, magnesium, chlorine and others;
- proteins;
- carbohydrates;
- fats
- alimentary fiber.
The chemical composition of peas determines the value of eating it.
Potassium, calcium, iron, zinc, magnesium, boron, copper - in terms of the content of these elements, peas ranks first among green plants used in food.
The protein contained in it is identical to the protein of meat. Peas perfectly replace meat products in the daily diet with diet.
Its use contributes to:
- regulation of the digestive tract and intestines;
- improving brain activity and strengthening memory;
- increase body stamina during heavy physical work;
- maintaining the beauty of hair and youth of the skin of the face and neck.
Peas in cooking
From ancient times , legume dishes in Russia were one of the main in nutrition, especially during Orthodox fasts.
For example, Tsar Alexei Mikhailovich, the father of Peter the Great, liked to bite peas stuffed pies and steamed peas with melted butter.
Currently, this vegetable crop is widely used in cooking. Soups, stews, side dishes, jelly are prepared from it. Peas are always present in vegetable stews, it is used as a filling for pies.
Many cuisines of the world use pea flour and cereal. Porridge is cooked from it, pancakes are fried. Peas are used to make noodles; they are added to various salads and snacks.
From legumes, desserts, sweet and salty snacks are prepared.
Peas are steamed, boiled, stewed, canned, dried and roasted.
Fried peas is a delicacy of many peoples of the world. In Turkey, Central Asia, and the Middle East, a special type of pea, chickpeas, is widely used; when frying, it is similar to popcorn.
In our climatic zone, we grow the usual species for us: shelling, brain, sugar. Such fried peas are a wonderful dessert, which is a pleasure to eat.
How to fry peas?
Fried peas - a fairly easy to prepare dish that does not require special skills and expensive products. Even an inexperienced mistress will cope with it.
For cooking you need:
- dry peas - two glasses (or any quantity if desired);
- sunflower oil - two tablespoons;
- edible salt - to taste;
- butter - one or two tablespoons (to taste);
- boiled water.
Rinse the peas well, remove debris and damaged items. Pour the prepared legumes into a container, pour with chilled boiled water and leave to soak for four to six hours.
It is convenient to soak peas at night, and cook in the morning. Soaking water can be salted.
After the peas swell (but do not soften into porridge!), Drain the water, dry the beans on a paper towel.
Heat the pan, pour a few tablespoons of sunflower oil, pour the prepared peas and fry it over moderate heat, stirring constantly, for about fifteen minutes. The dish can be salted to taste.
After the peas are reduced in size, harden a little and become edible, butter should be added to the pan.
Continue frying the beans for ten minutes on low heat until a light crisp is obtained. Then the fire must be turned off and the dish allowed to cool.
Ready fried peas crunches nicely. It can be eaten both hot and cold.
If the peas are too oily, you can dry them on a paper towel before serving.
So, very simply, they cook fried peas. The recipe with the photo above will help even an inexperienced housewife cook this delicacy. Be sure to try it!
Fried peas: recipe without soaking
For those who are very impatient and do not want to wait until the beans are softened, a recipe without preliminary soaking is offered.
Peas, fried in a pan without soaking, involves the use of the following products:
- dried peas - two glasses;
- food salt - to taste;
- ground black pepper - to taste;
- sunflower oil to lubricate the pan
Rinse the peas thoroughly, remove debris and damaged peas, put them in a saucepan, add water and put on simmer. It will be ready when it becomes soft (but will not break into porridge!).
Remove the beans from the pan, dry on a paper towel.
Lightly grease the heated pan with sunflower oil (it is better to do without it if the pan allows coating).
Pour the prepared peas into a pan and fry over moderate heat, stirring constantly. The process will take about fifteen minutes. When frying, you can add a little black pepper and salt (to taste).
Fried peas according to this recipe are well suited for garnish (for fish or meat).
Some conclusions
Fried peas is a simple, but tasty and healthy dish. It can be varied as you wish.
There are many cooking options:
- fry in a dry pan or with the addition of oil;
- in the process of frying, salt, pepper to taste;
- separately fry peas and onions, and then mix and fry together;
- soak or boil peas before frying;
- fry peas in melted beef fat with greaves.
Each housewife, having her own secrets, will be able to cook fried legumes. Use ready-made recipes, experiment yourself, treat your loved ones with tasty and healthy goodies.
Enjoy your meal!