Sugar pea "Norli"

* How to keep all the taste and nutritional delights of peas?
- Peas are cooked for a long time - from one to one and a half hours, so before cooking, peas should be poured only with cold water and boiled over low heat with the lid closed.
- If the pea seeds have been lying for a long time, then they should be pre-soaked.
- During cooking, do not pour cold water into the pan - this will make the peas tasteless, so add boiling water when the water boils naturally.
- It is equally important to salt the peas correctly: you need to salt them just before the very end of cooking when they are almost ready to eat.
- If you decide to make mashed potatoes from boiled peas, then wipe and knead the peas immediately after cooking - then the mashed potatoes will be soft and without lumps.
- If you need to warm the green peas, then this is done together with the broth, after which the broth can be drained, otherwise, the presentation and taste of the peas may deteriorate.
- If you bought freshly frozen peas, then such peas should be dipped in boiling water frozen - they will be tastier, and more vitamins will be preserved.
- Peas should not often be included in the menu for people of mature and old age, as well as for patients with gout due to the high content of purines in it.
As for the rest, there are no restrictions.