Pea Yellow
1.
The ingredients of pea yellow are very simple, but because pea skin will greatly affect the taste of the finished product, you should choose the peeled yellow dry peas shown in the picture. If you buy peas with skins, you have to peel them one by one after soaking, which is very troublesome. (Note: Yellow peas are not soybeans!); Wash the dried peas with water several times. After washing, add 3-4 times the volume of water and soak for 3-4 hours until fully soaked. It can also be soaked in the refrigerator overnight; pour the soaked peas together with enough water into the pot, heat to boil over high heat, and then cover and cook for about 20 minutes. It is best to leave a relatively large gap at the time, so as not to overflow the pot); cook until the peas can be easily crushed with a small spoon, and they are ready
2.
Pour the boiled peas together with the water and sugar used to cook the peas into a food processor to make a puree of peas. (You can decide the amount of water to be added according to your needs. If there is more water, the mashed peas will be thinner and will not stick to the mixing cup. It will be easier to beat, but it will take longer to fry later); Pour into the wok. If there is residual pea puree in the mixing cup after pouring, you can add a little water to the mixing cup, shake it evenly, and then pour it into the pot. After the mashed peas is boiled on high heat, turn to low heat and continue to stir fry; stir fry until the mashed peas becomes thick. After picking up the mashed peas with a shovel, the mashed peas drips in large pieces as shown in the picture. It will immediately merge with the mashed pea in the pot, but still maintain a certain shape, and then slowly merge with the mashed pea in the pot. Turn off the heat immediately when it's fried to this level; pour the fried pea puree into the fresh-keeping box (in the step diagram, the fresh-keeping box with a capacity of 1000ml is used), and use the back of a spoon to smooth the surface as much as possible. Cover the fresh-keeping box and put it in the refrigerator for 4 hours until it is completely solidified and formed into a block. Pour out before eating and cut into small pieces (the pea yellow will not stick to the crisper after solidification, so there is no need to brush oil or other anti-sticking measures in the crisper)
Tips:
1. Peeled dried peas may be rare in supermarkets. I bought peeled peas at a farmer's market near my home. You should be able to find a place where you can find miscellaneous grains in the farmers’ market
2. The appearance and taste of pea yellow products are closely related to the degree of fried pea puree. If the mashed peas is fried too dry, the surface will crack after cooling; if it is fried too wet, it will be too soft and unshaped after cooling, and the taste will be too wet. So be sure to fry to the right level;
3. In the past, people made pea yellow, the process can be summarized as "soaking, boiling, sieving, and stir-frying". Soak the peas until soft, peeled, boiled, sieve finely with a basket, and fry until thick. We make it at home, use peeled peas directly, and puree them with a food processor, and then we can make delicate yellow peas. The two cumbersome steps of peeling and sieving are omitted.
4. The pea yellow should not be stored for a long time. The prepared pea yellow should be stored in the refrigerator and eaten within 24 hours to avoid deterioration.
