1. Soak the peas with clear water the night before.
2. Put the soaked peas into the inner pot of the rice cooker, add water according to the ratio of 1:4, press the cook button on the rice cooker, pay attention to it in the middle, and cook until the water is dry and the peas are soft and rotten.
3. The cooked peas are served in a bowl and pressed into a puree with a spoon.
4. Wash the seafood mushrooms and drain the water, slice the ham, and soak the potato flour in water in advance.
5. Put an appropriate amount of oil in the pot, and add a few peppers after the oil is boiled.
6. Pour the mashed peas into the pot and stir fry.
7. Pour in the right amount of water and bring it to a boil.
8. Bring to a boil, add the ham sausage and seafood mushrooms, and cook for about two minutes.
9. Add the potato flour and cook for about two minutes.
10. Add salt and chicken essence.
11. Add 4 tablespoons of starch to an appropriate amount of water, mix thoroughly, and pour into the pot.
12. Add an appropriate amount of sesame oil, start the pot, sprinkle some chopped green onion, and you're done.
Tips:The amount of water used to cook peas in a rice cooker is 4 times that of peas, but because the water absorption of peas may be a little different, you can adjust it according to the actual situation. Remember to observe the situation in the pot more. Turn off the electricity immediately after the water is dried to avoid drying the peas. It will stick to the bottom of the pot.
