Stewed dried peas with wax steak
Ingredients: preserved pork ribs, dried peas, vermicelli, tomatoes, children's vegetables, ginger, onions and dried pepper.
Practice:
Soak the ribs in clear water for more than 5 hours, and then clean them for later use. Soak dried peas for more than 3 hours.
Put the ribs in boiling water, add cooking wine, boil and take them out.
3. Add two-thirds of water to the saucepan, because peas and vermicelli absorb water, so the water should be added at one time.
4. Add tomatoes, dried peas, spareribs, ginger and dried pepper, and boil them with high fire, then turn to low heat and simmer slowly.
5. When the meat is eight-cooked, put in the children's vegetables and vermicelli and continue to stew 10 minutes.
6. Season with chicken essence, pepper and onion.
Second, pea yellow
Ingredients: 200g peeled dried peas, 80g white sugar and water (slightly more than twice the volume of dried peas).
Practice:
1, find a container to measure the volume of dried peas.
2. Wash the dried peas, and then inject twice as much water into the peas.
3. Let the peas soak in water for more than 4 hours. The longer the peas soak, the easier it will be to steam soft and rotten. If you soak peas in summer, you'd better put them in the refrigerator.
4. Put the soaked peas together with water in a large bowl and put them in a steamer. Steam them in a big fire for 25-30 minutes. After turning off the fire, simmer for five or six minutes, then uncover the lid and crush the steamed peas with a spoon.
5. Put the mashed peas into a blender, add white sugar, and then stir with a blender. Mince the peas that have not been crushed. Pea paste will be sticky. Stir it with a blender for a while, then stir it with chopsticks. You can also sieve with a dense mesh without a blender. The amount of sugar can be increased or decreased according to your own preference. 200 grams of dried peas with 80 grams of sugar, I think it tastes just right, not sweet.
6. Take a lunch box and spread it evenly with olive oil. If you don't have olive oil at home, you can use ordinary salad oil to heat it and cool it. Peanut oil is not recommended, because it tastes heavy and will rob some peas of their fragrance.
7. Pour the pea paste into the oiled lunch box and smooth it with a spoon.
8. After the pea yellow is cooled, put it in the refrigerator for more than 6 hours.
9. Cut the chilled pea yellow upside down and cut it into small pieces to enjoy.