Old Beijing Pea Yellow

Name: Old Beijing Pea Yellow
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 150g (peeled) pea; 50g crystal sugar

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Pea yellow is a traditional Beijing-flavored snack.
It is said that pea yellow can be divided into "brown pea yellow" and "fine pea yellow" according to different production processes. The former is a folk practice, and the craftsmanship is relatively coarse. The latter is improved on the basis of the former, and the production process is relatively delicate, which is a "palace snack".
Today’s approach should be somewhere in between. Anyway, good taste is the most important thing.
For some pea yellow products on the market, in order to reduce costs and save time, etc., more or less coagulants are added. Therefore, both taste and taste are affected.
Homemade pea yellow is completely coagulated by the starch of the pea itself, without any additives, so it is naturally more delicious and healthier.
Homemade pea yellow, the color is natural light yellow, the taste is delicate, the taste is sweet, and it melts in the mouth after refrigeration.
In this sultry weather with constant high temperature, if you come to a plate of homemade pea yellow, it will be really ecstasy~~

Ingredients

150g (peeled) Pea
50g Crystal Sugar

Old Beijing Pea Yellow

1. Wash the peeled peas and soak them in clean water one night in advance. The soaked peas will increase in volume a lot

2. Put the soaked peas into the pot, add an appropriate amount of water, turn to a low heat and continue to boil for 15-20 minutes

3. Cook until the beans bloom and are completely cooked and can be easily mashed with your fingers

4. Sift the cooked peas. Because the peas are already badly cooked, this step is not troublesome

5. Pour the sifted pea puree into the pot, add rock sugar, boil on medium-high heat, turn to low heat and continue to cook, stirring constantly, while being careful of splashing

6. Cook until you lift the spatula, the mashed peas will slowly drip in large chunks. After dripping, the pureed pea can still maintain a certain shape, and it will slowly merge with the pureed pea in the pot. This step is very important.

7. Pour the fried pea puree into the container, smooth the surface, wait for it to cool, put it in the refrigerator for 3~4 hours

8. After it is completely solidified, take out the container, use a knife to carefully make a circle around it, then pull it out of the mold, and then cut into pieces for consumption

Tips:
1. Peeled peas are sold online, making it more time-saving to make. If it’s a peas with skin, then peel it after soaking
2. The amount of sugar is added according to my preference, I added almost 50 grams, and I feel the sweetness is just right
3. To make pea puree, a blender can also be used. But if you use a blender, you need to add some water, and the final frying time will take longer
4. Turn off the heat when the mashed peas is fried to the consistency of step 6. If the mashed peas is too thin, it will not set. If the pea puree is too thick, the surface will crack after setting. So this degree must be grasped well
5. The container does not need to be greased in advance, the pea yellow will naturally separate from the container wall after solidification
6. Because there are no additives, eat it as soon as possible. It's best to eat it now, and it can be eaten within 2 days if it is sealed and refrigerated. More delicious after refrigeration