Pea Yellow

Name: Pea Yellow
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Dried peas; 80g Sugar

by Little Ai Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pea yellow is a traditional snack in Beijing, and it is a seasonal product in Beijing's spring and summer seasons.

The finished product is light yellow, delicate and pure in color, melts in the mouth, and has a cool and refreshing taste. Pea Huangyuan was a folk snack of the Hui nationality, which was later introduced to the court. The pea yellow of the Qing palace uses the finest white pea as the raw material to make the finished product with light yellow, delicate and pure color. It melts in the mouth and tastes sweet, cool and refreshing. It is famous for Cixi's love of food. The preparation method is to grind, peel, wash, boil, fry, coagulate, and cut peas. "

Ingredients

200g Dried Peas
80g Sugar

Pea Yellow

1. Prepare materials.

2. Wash the dried peas, add water and soak in the refrigerator overnight.

3. Prepare 80 grams of soft white sugar.

4. Put the fully soaked peas into an electric pressure cooker, add water and soft sugar that have just soaked the beans. Press the porridge button twice on the electric pressure cooker. Cook until the peas bloom and become crisp.

5. Turn on the electric pressure cooker, these are cooked peas that are rotten.

6. Take out the multifunctional food processor, add the peas and a little soup to the mixing cup and stir. The pea puree will be more viscous. Stir it with a blender for a while with chopsticks, then continue to stir.

7. Take a fresh-keeping box, pour the mashed peas into the box, smooth the surface, place it at room temperature and wait for the temperature to drop before putting it in the refrigerator.

8. Refrigerate for more than 4 hours, you can take out and demould, cut into pieces and eat.

Tips:
1. When the peas are cooked, do not stir them in a hurry, first scoop out some of the original soup on top for later use.

2. When pouring the cooked peas into the blender, the amount of the original soup can be determined according to the needs. If there is more soup, the mashed peas will be thinner and will not stick to the mixing cup. It will be easier to beat, but it needs to be fried. If the soup is less sticky, stir it with chopsticks and continue stirring. No need to fry.

3. There is no need to brush oil or adopt other anti-sticking measures in the fresh-keeping box, and the pea yellow will not stick to the fresh-keeping box after solidification.

4. The dryness and wetness of pea puree determines the taste of pea yellow. The surface will crack when it is too dry and cool; it will be too soft and not formed after being too wet, so the amount of water is very important.

5. If you like sweet, you can add more sugar. I personally think that the amount of sugar is just right.

6. It is best to soak peas overnight to soak them completely. It takes longer to cook the beans to facilitate the next operation. The mixing time of the food processor should be longer, and the taste is better if the mixing is thinner.