Sugar stuffing is a snack made of peas, which is a sweet food and should be eaten in summer. It is made by peeling and grinding fine peas and adding white sugar, persimmon and persimmon cream. Sweet and delicious, cool and refreshing, beneficial to the spleen and stomach, with antipyretic and toxic effects.

Ingredients: 450g peeled peas.

Accessories: sugar100g, persimmon 30g.

Exercise:

1. Soak peeled peas in water one night in advance (peeled peas are peeled after soaking in water for 4 or 5 hours), shred persimmons and reserve sugar.

2. Wash the soaked peas (be sure to pick out the unwashed peas), then put the peas in an electric pressure cooker, add water, and the amount of water is appropriate to soak the peas, and then choose the beef tendon option. Take out the cooked peas and let them cool.

3. Pour the cool peas into the cooking cup several times and stir them into fine bean paste.

4. Pour the stirred pea paste into a non-stick pan and add sugar.

5. Heat on low heat and stir constantly (to prevent the bottom of the pot from pasting). When the pea sauce becomes thick, it can be turned off by stirring hard.

6. Rub a layer of butter on the inner wall of the crisper, lay a layer of shredded persimmon on the bottom, then pour in pea sauce, lay a layer of persimmon, pour in pea sauce, lay persimmon, and finally gently compact.

7. Cover it, put it in the refrigerator for several hours, then take it out and cut it into pieces. You can eat it.