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Today, I shared pea yellow, one of the traditional snacks in old Beijing, with my friends. It is light yellow in color, delicate and elastic, instant in the mouth, cool and refreshing. According to traditional habits, pea yellow is generally eaten in spring. Thanks to the development of science and technology, fresh peas can be eaten all year round, and we have the demand of clearing heat and drying dampness in spring and autumn, so it is a good choice to take pea yellow as snacks or afternoon tea. If you also have a thirsty appetite.
According to legend, one day many years ago, Empress Dowager Cixi was resting when she suddenly heard the shouts of vendors outside the imperial city wall, so she asked people around her what they were selling. The man replied that he sells pea yellow and kidney rolls, which may be driven by curiosity. Empress Dowager Cixi had vendors brought into the imperial city to taste pea yellow. When she was happy, she deliberately left the vendor and made this cool and appetizing snack.
Whether this story is true or not, we can see that many so-called "court dishes" and "high-grade dishes" are originated from the people. Emperors and generals in past dynasties, literati and literati always have a desire to eat their stomachs, especially after the improvement and innovation of famous chefs. Therefore, learning these delicious foods, whether it is filial piety to the elderly or family gatherings as snacks, can increase our sense of happiness.
Pea yellow ingredients prepare peas, agar and sugar.
To make peas yellow, you need to peel them. The first method is to put peas in a strong bag, then shake them constantly and peel them by friction. The second method is to peel peas with a very fine sieve after cooking. These two methods are not easy, I hope friends with better methods can teach me a thing or two. All the pictures in this article are from the copyright owner. Without the permission of the copyright owner, no website, newspaper, TV station, company, organization or individual may use it in whole or in part.
Agar is a solid made of seaweed, eucheuma, etc. Soluble in hot water, it begins to melt at about 60 degrees and gradually condenses at 40 degrees. So the most convenient thing is to wash the agar first, soak it in water for half an hour, and then heat it when using it. Attention, when the agar is dry, take out 2 to 3 grams and soak it. It's not easy to bite if you put too much. Wash peas and soak them for four hours to one night in advance. Next, find a big cup and put half a cup of peas in it, then put it in the pot and pour water until the peas are about one centimeter long. This helps us to grasp the accurate proportion. If you want to do more, you can join several times and operate directly after you are familiar with it. Pour in peas and water, bring to a boil over high heat, and turn to low heat for 30 minutes. When the time is up, put the beans and water into a paste in the cooking machine, put a sieve on the pot, filter it, put it in the pot again, turn to low heat and continue stewing, and stir it in one direction with a spoon to prevent it from sticking to the pot. When boiling peas, water is particularly easy to overflow. Just put a spoon or cover half a lid. Add four spoonfuls of sugar according to the proportion of peas, boil again, add 2 grams of agar and continue stirring. After all the agar melts, the resistance on the hands is increasing during the stirring process, and the soup in the pot can be taken out and put into the container after it is thick. Completely? After cooling, put it in the refrigerator and refrigerate until it is solidified. Agar contains a lot of dietary fiber and protein, which is a low-calorie food. It has the effects of relaxing bowels, promoting digestion, cooling down fire, lowering blood pressure, blood sugar and cholesterol. After eating it, you will feel full obviously, which is a better choice for friends who want to eat sweets but are afraid of gaining weight. Moreover, you can put less sugar when making pea yellow, and pour a little honey and lemon juice when eating, which will improve the taste and enrich nutrition.
To make peas yellow, you need peeled peas. When cooking peas, put a spoon or cover half a pot cover to prevent spillage. When cooking peas for the second time, filter with a fine sieve and remember the proportion of ingredients. We can change the shape of pea yellow at will, just make cakes with some small molds, and add some jujube paste or favorite ingredients to change more flavors. Wrap the prepared pea yellow with plastic wrap, exhaust and put it in the refrigerator for refrigeration. It won't go bad within three days, but the taste will drop, so it's best to make more for my relatives and friends to share.