Pea yellow is a traditional snack in Beijing and a seasonal delicacy in Beijing in spring.

Peas are usually ground, peeled, washed, boiled, fried with sugar, coagulated, and cut into pieces.

After the finished product, the appearance is light yellow, the taste is sweet, cool and refreshing.

Homemade yellow peas are a normal color but not yellow. The ones sold outside are all added with food coloring, but they are golden and look very appetizing. If you want to look good and taste good, but also have healthy yellow peas, you can make your own yellow peas.

When boiling peas with gardenia water, the color will turn very yellow, and gardenia water can also clear away heat and detoxify.

Because we have no experience in making it ourselves, and we don’t add any additives or pigments, the color of the food we make is not good, but we can rest assured that the food we make is green and environmentally friendly.

Pour the soaked peas into the pot together with enough water, heat over high heat and bring to a boil, then cover and simmer over low heat for about 20 minutes (the peas tend to flutter in the pot when cooked, so it is best to leave a larger one when covering the lid)

(to avoid overflowing and splashing into the pot) After grinding and peeling the peas, we wash and boil the pea yellow, then stir-fry with sugar, coagulate, and cut into pieces.

Fried liver is a famous breakfast snack in Beijing. It was developed from the folk foods "boiled liver" and "fried lung" in the Song Dynasty.

The main raw materials for fried liver are pig intestines and liver, with more intestines and less liver.

To make fried liver, boil it with soy sauce soup, add garlic, star anise, yellow sauce and other condiments, and finally thicken it with mushroom soup.

Everyone in Beijing knows a "Jiaoquan Junwang" who was a former employee of "Nan Laishun" and has passed away.

His skills are incomparable to ordinary people. The fried rings are all brown and average in size. They are especially fragrant, crispy and crunchy. When placed on the table, they break into pieces when touched and never feel hard.

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Although it has a strange smell, it is also a special fragrance in the eyes of those who like it.

It is a leftover from mung beans used to make starch. It contains a large amount of mung bean cellulose and very little starch content. It is good for health and is suitable for consumption when losing weight. It can clear away heat in summer and drive away cold in winter.