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Do you know how to make pea jelly, a popular snack that must be eaten in summer, more delicious?
Do you know how to make pea jelly, a popular snack that must be eaten in summer, more delicious? When I was a child in summer, I would wait for the shouts in my ears in the afternoon. As soon as I heard the noise, I couldn't wait to run out the door with the bowl in my hand. I didn't stop until I put a cold and slippery empty cup of bean jelly in the Qing Dynasty and squatted in the shade to eat it in my stomach. Otherwise, I can't sleep well during lunch break. Bean jelly is a popular snack that must be eaten in summer.

When I grew up, I seldom tasted the delicious bean jelly in my memory, so I tried to make my own version of bean jelly at home according to my grandmother's narrative. The main food used is peas, which is in season now.

It should be eaten in May. Fresh peas are especially delicious, and the method of making bean jelly with peas is also very simple. Buy 10 kg whenever you meet it. It's smooth and sweet, and you must eat it in summer.

At the same time, bean jelly especially saves raw materials. Use a handful of peas at a time, at most 2 yuan money, and the bean jelly made by yourself is enough for the whole family. My own bean jelly is not only delicious, but also nutritious and reassuring. I can't get tired of eating three meals a day 1.

Let's share the practice of pea jelly and try it together. 300g of peas, 30g of bean jelly, 8g of onion and ginger, 3g of salt, 6g of white rice vinegar, 5g of soy sauce, a little pepper oil, a little pepper pepper oil (optional) and a proper amount of peanut butter.

Step 1 Peel the peas, take them out, wash them with clear water, and drain the water for later use. Take an empty bowl and pour in 30g bean jelly for later use. Making bean jelly with bean jelly is a relatively direct method. It is difficult to succeed just by adding it in proportion. Pour peas into a blender, add 500ml of water and squeeze into pea juice.

Filter the pea juice for 2-3 times until the foam plastic and soybean paste residues are filtered out. Pour the thoughtful pea juice into the pot and simmer all the way. After boiling, cook for 5-7 minutes, stirring while heating to avoid touching the bottom and overflowing the pot.

Step 2: When the pea juice becomes sticky, pour the bean jelly prepared in advance into the pea paste, stir until it melts, and then turn off the heat and start the pot. Pour the pea sauce into a bowl, let it cool at room temperature, then buckle the fresh-keeping bag and pour it into the refrigerator for 2 hours until it is completely solidified.

Step 3: The solidified pea sauce is bean jelly. Take it out of the bowl and put it on the chopping board. It looks like a piece of Hetian jasper and tastes better than crystal jelly and milk pudding.

Step 4: Wet the flower knife with clear water, freeze and cut the peas into thin slices, then change the knife and cut them into strips with uniform size, and put them in the plate for later use. Moistening the flower knife with tap water can avoid jelly sticking to the knife when cutting jelly.

Step 5: Clean garlic and ginger, mash them, put them in a bowl, then add salt, soy sauce, white rice vinegar, pepper oil, Chili oil (optional) and peanut butter, and stir them evenly to make juice.

Step 6: Pour the juice on the bean jelly, stir well, and you can enjoy it. Refreshing and smooth, refreshing and appetizing. It not only has the taste of Q-bomb, but also has the delicious taste of peas and the mellow smell of peanut butter. If you like bean jelly, you can try this simple method of home version.