1. First prepare pea flour that is easily available in the supermarket.
2. Use a kitchen electronic weigher to weigh about 200g of pea flour for later use.
3. Add 500g of cold water to the weighed pea flour.
4. Stir evenly with a spoon to form a slurry (Tips: Use a fine mesh colander to help, use a spoon to grind and stir on it, you can quickly mix the pea flour and water and melt the fine particles.)
5. Stirring is complete.
6. Add a little salt, be careful not to add too salty, just to improve the flavor.
7. Prepare 500g of water to boil.
8. Pour the prepared pea flour slurry into hot water and cook, stirring constantly.
9. Pay attention to the heat when cooking and stirring, and the heat should not be too high to avoid too much batter at the bottom of the pot. Because the bottom of the pot is bound to be a little battered, this is normal (you can feel it when you stir, but don’t make it smell burnt). Don’t scrape out the thin layer at the bottom too hard to affect the taste and appearance
10. Stir and cook on a low heat for about 10 minutes. It’s only ripe if you don’t smell the raw peas. Then pour the cooked pea paste into a container while it is hot and let it cool.
11. The cold pea flour can easily be poured out.
12. The Q-slip, let's open the cut!
