425g Jimei chickpea can

Product introduction: 425g Jimei chickpea can

Brand: Jimei

Specification: 24 cans / box 425g / can

Ingredients: Chickpea (Trigonella), water, edible salt, white granulated sugar, food additives (acetylated starch phosphate, disodium EDTA)

Shelf life: 24 months

Braised rice with chickpeas

Material:

Rice 600g; Mutton 200g; Jimei chickpea can, a can of carrot 600g; Edible oil 30g; Teaspoon salt 10g; Onion 50g; Sugar 2G; Raisins 50g

Practice:

1. Wash the rice and bubble it in cold water for 30 minutes, and dry clean the grapes for 20 minutes. Dice the mutton, shred the onion, wash and peel the carrot, and cut into thick shreds.

2. Cool the oil in a hot pot, heat the oil for 80%, stir fry the onion for 2 minutes, stir fry the mutton for 2 minutes, add carrots to soften and smell, add salt and sugar to stir evenly, add water, and then lay the soaked rice evenly on it, then spread Jimei chickpeas, sprinkle raisins, and leave a small hole in the middle, so that the heat rises, and the rice ripens quickly.

3. Cover the pot, boil over high heat, turn to low heat and simmer for 25 minutes. Open the pot and mix well, then serve.

Chickpea oatmeal thick soup

Material:

A can of Jimei chickpea; Instant oatmeal 50g; Rosemary (or broken rosemary) 1 root or 1/2 teaspoon; Italian integrated spices 1/2 TSP; Salt 1/2 teaspoon; A little black pepper

Practice:

1. Open the canned Jimei chickpeas, take out 1/4 of the chickpeas and put them aside, and put the rest into the mixer for standby.

2. Pour about 600ml of water into the pot and boil it over high heat, then put oatmeal in it, and pour it into the mixer together with water after cooking.

3. Put salt, crushed rosemary, Italian spices, etc. into the blender, mix them with chickpeas and oats to form a uniform thick soup, then add the remaining complete chickpeas, sprinkle some black pepper, and serve.

Tip: Jimei chickpea can also be made into salad with other ingredients.