Pea flour is not what we usually call pea flour, pea flour is ground directly from peas into a powder, yellowish in color, while pea flour is made from peas ground into a powder and then processed to obtain starch, white in color.

In our southern home, because the time to eat pasta is relatively small, so pea flour is not used much, often used pea flour, cooking thickening, deep-fried batter hanging batter, and cold noodles, cold skin, cold shrimp, etc. are made from pea flour. Although pea flour is not used much in the family, there is a particularly famous snack in the Sichuan and Chongqing regions is made of pea flour, which is yellow cold noodles.

Huang Liangfan was originally a traditional specialty of Rongchang in Chongqing, but now it is also more common in Sichuan and Chongqing. A well-done Huang Liangfan can be cut into thin threads but soft and uninterrupted, with a special seasoning, the Q springy and tender texture with a little powdery, salty and spicy flavor mixed with the fragrance of peas, this unique flavor is not the same as the white Liangfan made of pea flour.

At home, pea flour to make yellow cold noodles is simple to do, and do the white cold noodles in a similar way, but because of the yellow cold noodles of the main material for pea flour, viscosity is relatively poor, so in the production of the yellow cold noodles to pay attention to some details, in order to make the Q pop tender and soft yellow cold noodles.

--Yellow cold noodles--

Materials: 200 grams of pea flour, 100 grams of pea flour, 1200 milliliters of water, 2 grams of salt

- -How to make:

Put the pea flour and pea powder into a large pot, add 2 grams of salt, then slowly add 300 milliliters of water, stirring as you add it, stirring until it becomes a fine, grain-free paste.

Add 900 ml of water to the pot, bring to a boil over high heat, then reduce the heat to low and slowly pour in the pea flour paste, stirring constantly. The pea flour paste in the pot will get thicker and thicker, continue to use low heat, continue to stir constantly, when the pea flour paste keeps bubbling, cook for a few moments can turn off the heat.

In a large bowl of cold water, run cold water over the inside of the bowl and pour it out, then pour the pea flour paste into it, shake it to make the surface level, and set it aside to cool.

Shred the chilled yellow noodles and toss with seasonings to taste.

The color of the yellow noodles is yellowish, with a strong fragrance of peas; they are tender with a little bit of powder, salty and spicy, mixed with the fragrance of peas, which is really delicious.