How to make pea yellow

Today I have nothing to do, so I will introduce to you the nutritional value of pea yellow and how to make pea yellow:

Pea Yellow Introduction:

It is a traditional Beijing snack, sweet, refreshing and delicious, and many people like to eat it. There is a poem praising pea yellow: "Food has always belonged to Yanjing, and pea yellow has long been famous. Red dates are embedded in gold crumbs, and ten coins can buy a yellow jujube." There are records of pea yellow in Ming Dynasty novels. In the early years of Qianlong in the Qing Dynasty, pea yellow had become one of the court desserts. The weather is getting hotter and hotter. After tea and dinner, eat a piece of pea yellow just taken out of the refrigerator. It is sweet, delicate, cool and delicious.

The benefits of eating peas not only help prevent arteriosclerosis, but also prevent and treat constipation at all ages, activate liver function, promote bile secretion, and eliminate physical and mental fatigue. The protein in peas is not only rich in content, but also of good quality, containing various amino acids necessary for the human body. Regular consumption will be of great benefit to the growth and development of children; peas are rich in vitamins and have the effect of cleansing the intestines; peas are a good source of iron and potassium. For patients with iron deficiency anemia and low immunity due to low potassium, they can eat more in moderation. Although eating peas has many benefits, eating too much can cause abdominal distension, and it is not advisable to exceed 50 grams each time.

Pea yellow material

Pea yellow main ingredients: 500 grams of dried peas, 200 grams of sugar,

Pea yellow ingredients: 2 grams of agar, 2 spoons of osmanthus sugar

How to make pea yellow

Wash the dried peas and soak them in clean water for more than 4 hours.

Put the soaked peas into a pressure cooker, add water 3 times the volume of the peas, and cook for 30 minutes until the peas are soft.

Remove the pea skins from the surface of the cooked peas in the pot, then put the cooked peas and appropriate amount of water into a food processor and grind them into fine powder. Pour out the pea puree and sieve it to filter out the pea skins.

Soak agar until soft, put it in a small pot with a little water and cook until it melts.

Put the filtered pea puree into the pot, add sugar, osmanthus sugar, and melted agar, stir-fry to remove excess water. When the pea puree is scooped up with a spatula and falls into the pot, it will not quickly blend with the pea puree in the pot and can be piled up, turn off the heat.

Pour the pea puree into a flat-bottomed container, cover with a damp cloth to cool, then wrap with plastic wrap and refrigerate. Cut into pieces and serve on a plate when eating.

Tips:

The peas must be cooked until soft, so that the delicate pea yellow can be easily made.

Filtering out the pea skins will make the taste much more delicate.

When frying the pea puree in the pan, stir it constantly to prevent it from getting burnt. Also be careful not to burn your hands (it is best to wear gloves), as the thick pea puree can easily splash when heated.

It is better to add agar to shape it.

The reason why the cooked pea puree is poured into a container and covered with a wet cloth to cool is to prevent the surface from drying out and affecting the appearance.