Pea Yellow

Pea Yellow

1. Rinse the peas with water, add enough water to soak overnight. (The peas will grow very big, so put more water)

2. The soaked peas are boiled in a pot with appropriate amount of water for about 20 minutes, and the peas can be easily crushed with a spoon.

3. Put the cooked peas into the soymilk machine, add water to the lower limit of the water level of the soymilk machine, and use the "Fruit and Vegetable Cold Drink" button to break the peas. (My soymilk machine puts at least 1000ml of water, you can add water according to your own soymilk machine.)

4. Pour the beaten pea milk into a non-stick wok and heat it over medium heat. When the pea milk is boiling like lava, it will splash. Turn to low heat and stir continuously with a wooden spatula.

5. Turn off the heat when the peas are fried until the liquidity is relatively poor.

6. Pour the mashed peas into a clean fresh-keeping box, use a scraper to flatten the surface, let it cool naturally, and put it in the refrigerator for 24 hours.

7. After refrigerating, buckle the yellow peas in a plate, cut into pieces with a knife or eat with a spoon.

Tips:

1. The soymilk machine here can be replaced with a mixer, so that less water can be added and the frying process will be shortened;



2. The mashed peas do not need to be fried too dry, the taste will not be smooth enough;



3. The fresh-keeping box containing pea yellow does not need to be greased. The refrigerated pea yellow is easy to demould, just buckle it and pat the bottom of the box a few times;



4. Because there is no agar added, the pea yellow will still disperse, so use a knife to cut into pieces and hold it gently. It is best to eat with a spoon;



5. The sugar in the pea yellow can be added as much as you like, or you can add some jam when you eat it, but it is best not to add homemade yogurt. I tried it myself. Putting the made yogurt in it doesn't taste good.