Materials: 230g peeled and dried yellow peas

Seasoning: 2g baking soda, 65g white sugar, some water

1. Wash and drain the peas, add baking soda and mix well, soak in water and let it sit for 5-6 hours. The horizontal surface should be 3 cm below the peas.

2. After 5-6 hours, pour out the soda water, rinse with clean water 4-5 times, drain and put it into a pot, add water and bring to a boil. The amount of water should be 4-5 cm to cover the peas. should. White foam will appear during the boiling process and should be skimmed off. After the water boils, reduce the heat to medium and continue to cook until most of the peas bloom and become crispy.

3. Stir the soft peas (soup) with an electric whisk to break up the peas as much as possible.

4. Strain the pea paste through a strainer to turn the peas into a fine, thick paste.

5. Add sugar to the pea paste and mix well, then put it back on the fire and continue to heat, and simmer until thickened.

Remove from the heat when the pea paste becomes semi-solid instead of liquid.

6． Pour it into the mold, scrape the surface flat, and place it at room temperature until the temperature drops slightly and it is not hot to the touch. Then you can put it in the refrigerator. In order to facilitate demoulding after refrigeration, it is best to use a mold with a movable bottom

7. If refrigerated for more than 4 hours, you can remove it from the mold and cut it into pieces before eating. Materials: 250g of dried peas with skin

Seasoning: 100g of rock sugar powder, some water

1. Wash and drain the peas, add appropriate amount of water and soak for 4 hours.

2. Peel off the skin, soak in cold water and refrigerate overnight.

3. Put it on the pot, open the lid, and bring to a boil over high heat.

4. Cover and simmer over low heat for 20 minutes. If there is no steam outlet on the lid, leave a gap to prevent leakage. Turn off the heat, cover and simmer for 10 minutes. It should be cooked until it becomes mushy when pressed with a spoon.

5. Because the bean smell is very strong, filter out the water used to cook the beans and add cold water again. Don't add too much. Just use a food processor to make a thick paste.

6． Add rock sugar powder, mix well, and bring to a boil.

7. Turn to low heat, stir and stir-fry continuously, let the water evaporate slowly until it becomes thick, pick it up with a shovel and pour it in. It will not mix immediately, but will pause for a while and then slowly collapse.

8． Pour into the mold and refrigerate for 4 hours before demoulding to avoid sticking. 1． Peas must be boiled and filtered to produce delicate pea yellow.

2. When putting the pureed peas into the pot for frying, stir constantly to avoid burning the bottom of the pot.