1. Peeled peas 250g, fill the container with water, so that the peas should be completely covered. The peas will soak up and prevent the peas from being exposed. Soak overnight.
2. Soak it and wash it twice more with clean water, and pick up any skin that hasn't taken off. (It's cold, I soaked for 15 hours)
3. Pour the soaked peas into a non-stick pan with proper amount of water.
4. Bring to a high heat, simmer for about 30 minutes on medium and low heat. Skim off the froth midway.
5. Cook until all the peas bloom.
6. Pour the water from the boiled beans into the beater, and put the rock sugar together. (The water should be moderate, too thick and not mashed, too thin to fry for a long time.)
7. At first there was less water and the machine had difficulty playing. I poured in the right amount of boiling water, and the beating was not thin or thick just right. (This step can be mastered by yourself.)
8. The mashed peas is very delicate, not thin or thick. Pour into a non-stick pan. Stir-fry on low fire. Stir in circular motions with a spatula, and stir in the middle to prevent sticking to the pan.
9. stir fry. The peculiar aroma of peas permeates. 😍
10. Stir-fry until it splits from the middle, the puree peas will not merge quickly, raise the spatula, the big drops of puree peas on the top slide down and slowly merge together. You can turn off the fire. Since the consistency is just right, I fry for about 20 minutes. Time may increase or decrease depending on the situation. (The dripping does not merge, it means that it is too dry. The mashed peas is easy to crack when it solidifies, and it melts together quickly, indicating that there is a lot of water, and it is difficult to solidify during solidification, and it may not even solidify together.)
11. As shown in the figure.
12. Dice the persimmons and place them on the bottom of the plate. (Do not apply oil to the container)
13. Quickly put it into the mold while it is hot, flatten the surface and cover with plastic wrap to prevent the epidermis from drying out. It was cold, so I left the refrigerator out and left it to dry on the balcony for about two hours.
14. The second container is also good.
15. Take off the film for two hours. (Use a knife or spoon to draw a circle along the container and tap the bottom of the container to release the mold. When the first container is filled, the puree of peas is easy to pour, and when the second container is filled, the evaporation of water and the puree of peas It solidifies by itself, sticking to the scraper and spoon, the scraping is not very smooth. The bottom is not tightly fitted, and there are gaps that are not filled.)
16. The peeling of dried persimmon is perfect. (This is the first one to pour puree into peas first. Because of its good fluidity and smooth bottom, it is concluded that it is good to fry, while it is hot, and pour it into the mold quickly. Don't wait for the puree to set itself when it is cold. Pour into the mold.)
17. Cut into pieces and serve.
18. Sprinkle with coconut or powdered sugar for garnish.
19. Finished product.
20. Finished product.
