Old Beijing Pea Yellow
1.
Soak the peas in water 4 hours in advance, if you need to soak for more than 8 hours in winter.
2.
Put the soaked peas into the pressure cooker, add water just after the peas, and 6 minutes after pressurizing SAIC, it will be basically battered.
3.
Pour all the boiled bean paste into the soymilk machine and mix it with a stirring gear. It is best to repeat 3 times, so that the pea yellow will be very delicate.
4.
It is best to use a stainless steel pot with a double bottom after crushing. It is not easy to paste the pot. Add rock sugar. The rock sugar must be broken. It is too big to be melted (white sugar can also be used, but I generally use old rock sugar). Use the hot milk of the induction cooker to boil, stirring constantly when boiling, so as not to paste the pot until it is very sticky.
5.
Pour the boiled batter into a bowl or plate that has been blanched with boiling water and refrigerated for more than 2 hours. Just take out the cut pieces
Tips:
1. The key is to boil it to the extent that it is simmering and not flowing, just use a wooden spatula to stand upright for 3 seconds and it will not flow. If you feel unsure, you can determine it by weight, usually twice the total weight of the raw materials. For example, the total weight I used is 515 grams, so a total weight of 1000 grams is just right, and the pea yellow made is just right in softness and hardness.
2. The red jujube silk may not be added at all depending on your preference, or you can add a little bit of persimmon sliced silk after it is boiled and stir evenly.
3 Some people always worry about not forming into blocks when making them, so they add some agar fish glue or something in it. In fact, it is completely unnecessary. As long as it is thick, it will naturally form into blocks after cooling, and you can cut it with a knife.
