Savoury Chickpea Yellow
by Tian Luo girl
Favorite
Difficulty
Easy
Time
15m
Serving
1
I know that there is a delicious summer refreshment snack called pea yellow in Beijing in summer. I have eaten the sweet one. The peas are cooked and then finely ground into pea puree, added with sugar, and boiled until thick, then Just let it cool and cut into pieces, and it will feel more refreshing after refrigerating. I did it myself last year, and some people wondered why it is guaranteed to be solidified without adding peas? Because peas are rich in starch, the starch will gelatinize and denature after heating, which is the principle of thickening. If there is enough starch, it is easy to condense into a solid. This is also the millet that some northern friends cook at night. The reason why the porridge formed a big chunk in the early morning the next day.
I bought too many chickpeas last time, and there is still a big bag left, because the taste of cooked chickpeas is not as crunchy as soybeans, but rather dense, so I concluded that it should contain a lot of it. Starch quality, specially checked, the carbohydrates of chickpeas (mainly starch) is 60.8 (per 100g), the carbohydrates of peas is 65.1, the difference is 8%, there should be almost no difference, so just do it and make it. Just try it and see.
If you don’t like the sweet taste, add the thick soup treasure, it is almost like the broth in the innermost, it is a special enjoyment!
I bought too many chickpeas last time, and there is still a big bag left, because the taste of cooked chickpeas is not as crunchy as soybeans, but rather dense, so I concluded that it should contain a lot of it. Starch quality, specially checked, the carbohydrates of chickpeas (mainly starch) is 60.8 (per 100g), the carbohydrates of peas is 65.1, the difference is 8%, there should be almost no difference, so just do it and make it. Just try it and see.
If you don’t like the sweet taste, add the thick soup treasure, it is almost like the broth in the innermost, it is a special enjoyment!
