Bean yellow is made of white peas or yellow peas. There are two kinds of pea yellow in Beijing: palace and folk.

(A) pea yellow in the Qing Dynasty

introduce

"Fine pea yellow" is improved on the basis of folk red dates and coarse pea yellow.

manufacturing method

1. Use good white peas, slightly grind and peel them, and soak them in cold water for 3 times.

2. Boil water in a copper pot (iron pot is not allowed). Put peeled peas in a pot, add alkali, cook the peas into porridge, then add the original soup to the basket, add sugar to the pot and fry for 30 minutes. The temperature should be well controlled, neither too tender nor too hot. Too young to solidify into pieces, too old to solidify will have cracks.

3. In the process of frying, you need to fish it up with wooden boards at any time to do experiments. For example, the bean paste drips down slowly, and the dripped bean paste does not immediately merge with the bean paste in the pot, but gradually forms a pile, and then gradually merges with the bean paste in the pot (commonly known as broken pile), so that the pot can be taken out.

4. Pour the bean paste in the pot into the white iron mold, cover it with a smooth paper towel to prevent it from cracking and clean it. It will turn into pea yellow after cooling.

(1) "Folk coarse pea yellow" is made by peeling white peas, stewing them with twice as much water as peas, then frying them with sugar, mixing them with gypsum water and cooked dates, putting them in a big casserole, cooling them into blocks, deducting them, cutting them into diamond-shaped blocks like cutting cakes, and decorating them with small gold cakes, which are usually sold on a unicycle covered with wet blue cloth.

(3) homemade pea yellow (reference weight: 1 box)

Ingredients: peeled dried peas 150g, fine sugar 65g, and proper amount of water.

Production process:

1, the composition of pea yellow is very simple, but because the pea skin will greatly affect the taste of the finished product, we should choose the peeled yellow dried peas as shown in the figure. If you buy peas with skins, it is very troublesome to peel them one by one after soaking. (Note: Yellow peas are not soybeans! )

2. Wash dried peas with water several times. After washing, add 3-4 times of water and soak for 3-4 hours until it is completely soaked. You can also put it in the refrigerator for one night.

3. Pour the soaked peas into the pot together with enough water. After the fire boils, cover it with a small fire for about 20 minutes (peas are easy to jump into the pot when cooked, so it is best to leave a big gap when covering them to avoid overflowing and jumping into the pot).

4. Cook the peas until they can be easily crushed with a small spoon, and they will be cooked.

5. Pour the cooked peas, boiled water and fine sugar into a food processor and mash them into pea paste. (The amount of water added can be determined as required. If there is more water, the mashed peas will be thinner and will not stick to the mixing cup, so it will be easier to beat, but it will take longer to fry later. )

6. Pour the mashed peas into the pot. If there is residual pea sauce in the mixing cup after pouring, you can add a little water to the mixing cup, shake it well and pour it into the pot. After boiling the pea sauce over high heat, turn to low heat and continue to stir fry.

7. Stir fry until the pea paste thickens. After stirring the pea sauce with a shovel, the pea sauce drips in chunks as shown in the figure. After dripping, it will not blend with the pea sauce in the pot immediately, but still maintain a certain shape, and then it will gradually blend with the pea sauce in the pot. Turn off the fire as soon as it blows to this extent.

8. Pour the stir-fried mashed peas into a fresh-keeping box (a fresh-keeping box with a capacity of 1000ml is used in the step diagram), and try to smooth the surface with the back of the spoon. Cover the fresh-keeping box and put it in the refrigerator for 4 hours until it is completely solidified and molded into pieces. Pour out before eating and cut into small pieces (pea yellow will not stick to the fresh-keeping box after solidification, and there is no need to brush oil or take other anti-sticking measures in the fresh-keeping box).

Tips:

1. Peeled dried peas may be rare in supermarkets. The peas I peeled were bought at the farmer's market near my home. You should be able to find a place to sell miscellaneous grains at the farmers' market.

2. The appearance and taste of pea yellow products are closely related to the frying degree of pea paste. If the pea sauce is fried too dry, the surface will crack after cooling; Stir-fried too wet, too soft and shapeless after cooling, and the taste is too wet and soft. So be sure to fry it to the right degree.

3. In the past, people made pea yellow, and the process can be summarized as "soaking, boiling, sieving and frying". Soak peas until soft, peel them, cook them, carefully screen them with baskets, and then fry them until they are thick. We make it at home, directly using peeled peas and mashing it with a food processor, and we can make delicate pea yellow, which saves the two tedious steps of peeling and sieving.

4. Pea yellow can't be preserved for a long time. It is best to keep it in cold storage and eat it within 24 hours to avoid spoilage.