1. Prepare 100 grams of pea flour, 500 grams of water and 40 grams of sugar.

2. Pour the pea flour into a bowl, add 250 grams of water, mix well and strain through a small sieve.

3. Put the filtered pea paste into a bowl and set aside. Add 250g of water to the pot, turn on medium heat and bring the water to a boil, then pour in the sugar.

4. Once all the sugar has melted, turn down the heat and pour the bowl of pea paste into the pot, stirring all the time.

5. Cook it until it thickens, about 10-15 minutes to make a paste. Pour it into a clean bowl and let it cool completely.

6. Once thoroughly cooled, invert and unmold, cut into small pieces and serve.

2. How to make pea butter tips

Using peas for 200g of sugar 20g of pea butter

1. Preparation of ingredients: 200g of peas, 20g of sugar PS: As an ingredient in pea butter, it is best to choose dried pea butter with the skin removed, because peeled peas will affect the taste, and after soaking, you have to peel them one by one, which is very troublesome. You can usually buy them in large supermarkets, but pay attention to the yellow pea yellow peas, not the green peas we usually eat. It is obtained by peeling white peas. You can search for peeled peas online.

2. Wash and drain the peas, add the right amount of water and soak them for more than 4 hours in advance. ps: buy peas with skin, soak them and rub them with your hands to remove the skin of the peas.

3. Pour the soaked peas together with enough water into a pot, bring it to a boil over high heat, and then turn down the heat to cook the peas. It should take about 40 minutes to cook. ps: Cook them until they can be crushed with a light pinch of your hand. As for how much water to add, just make sure that the water does not boil dry to the bottom of the pot.

4. After cooking, lift up and pour into a bowl to cool slightly.

5. Add 100ml of water and puree with a blender. (It's best to add the desired amount of sugar during the mixing step. When I did it, it was very late.) PS: Add more water, the mashed peas will be thinner and will take a while to fry.

6. Pour the mashed peas into the pan and keep stirring with a spatula and low heat. ps: don't add oil, make sure to keep the heat low and keep stirring to avoid burning the pan. Add sugar and stir fry. ps: I only added a little seasoning to the sugar. If Mabo is afraid of no flavor, she can add more. Stir-fry until the pea sauce thickens and when you pick up a piece with a small fork, the pea sauce wins t dripping, then turn off the heat. Coat the inside of the tupperware with a little oil (preferably olive oil, or other cooked oil that doesn't have a particular flavor). ps: the top oil won't stick to the tupperware when you pour it out, but don#039t use regular cooking oil. If you don#039t you don#039t have it at home, you don#039t. No need to apply it. Just pour it right out after refrigeration. Pour the sautéed pea butter into the tupperware and smooth the surface as much as possible with the back of a spoon. Also watch for any gaps in the pea butter at the bottom of the tupperware and press down if there are any. Place in the fridge for 4 hours until set. ps: if the room temperature is not very high, it can be cured at room temperature. Remove, pour onto a sheet pan and cut into small pieces. Fresh from the fridge, the soy yolk will be cooler. It is best to let it slow at room temperature before giving it to your baby~

3. How to make pea butter

Boil it, strain it, take the bean paste, add a little sugar, put it in a container, cut it into pieces, and decorate it with hawthorn biscuits!

4. pea yellow making method trick is what

Ingredients: peeled and sun-dried peas 150 grams, 65 grams of fine sugar, water.

Manufacturing process:

1. Pea yellow ingredients are very simple, but because the pea skin will largely affect the taste of the finished product, so choose to peel the yellow dry peas. If you buy peas with skins, you have to peel them one by one after soaking, which is troublesome. (Note: yellow peas are not soybeans!)

2. Rinse the dried peas with water several times. After rinsing, add 3-4 times the volume of water and soak for 3-4 hours until completely soaked. Or soak in the refrigerator overnight.

3. Pour the soaked peas along with enough water into a pot, heat over high heat and bring to a boil, then cover and cook over low heat for about 20 minutes (the peas tend to jump out of the pot when they are cooked, so it's best to leave a large gap in the lid to avoid spillage and jumping into the pot).

4. Cook the peas until you can easily crush them with a small spoon and then they are cooked.

5. Pour the cooked peas into a food processor, along with the water in which they were cooked and the granulated sugar, to make a pea puree. (The amount of water can be determined as needed. If there is too much water, the mashed peas will be thinner and less digestible. Don't stick to the mixing cup. It it's' better to beat, but it will take longer to fry later.)

6. Pour the mashed peas into the pan. If there is any pea paste left in the mixing cup after pouring, add a little water to the mixing cup, shake well and pour into the pot. Bring the pea paste to a boil over high heat, then turn the heat down to low and continue stirring.

7. Stir-fry until the pea paste thickens. When you pick up the mashed peas with a spatula, the mashed peas will drip into large chunks. After dripping, they will not immediately merge with the mashed peas in the pan, they will still hold a certain shape and then slowly merge with the mashed peas in the pan. To this extent, turn off the heat immediately.

8. Pour the fried pea sauce into a tupperware container and smooth the surface as much as possible with the back of a spoon. Cover the tupperware and chill in the refrigerator for 4 hours, until completely solidified and molded into slices. Just before serving, pour out and cut into small pieces (the pea butter will not stick to the tupperware when it solidifies, so there is no need to brush the inside of the tupperware with oil or take other anti-stick measures).

5. pea yellow making method trick picture

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[Edit this paragraph]Pea yellow making method

Method 1:

1. Use good white peas, slightly peeled, soaked in cold water 3 times.

2. Boil water in a copper pot (you can t use an iron pot), put the peeled peas into the pot, add alkali, cook the peas into porridge, then bring the original soup to the basket, put this basket of pea porridge into the pot, add sugar, and fry for 30 minutes. You have to control the fire, not too tender and not too hot. Tender enough to solidify into lumps, old enough to solidify and crack.

3. During the process of frying, be sure to often use a wooden board to fish up and experiment. For example, the bean puree slowly dripping down, dripping down the bean puree will not immediately merge with the pot of bean puree, but gradually form a pile, and then gradually merge with the pot of bean puree (commonly known as silk pile), you can take the pot out.

4. Pour the bean paste from the pot into the tin mold, cover it with smooth thin paper to prevent it from cracking and keep it clean. Cool and turn into pea butter.

Method 2:

Ingredients: 230g of peeled and dried yellow peas.

Seasoning: 2g baking soda, 65g sugar, water.

1. Wash and drain peas, add baking soda, mix well, soak in water and let stand for 5-6 hours. Level 3cm below the peas is appropriate.

2.5-6 hours, pour out the soda, rinse with water 4-5 times, drain, put into a pot, add water to boil. The amount of water should not exceed 4-5 centimeters of the peas. A white foam will rise during the boiling process, so skim it off. Once boiling, turn down the heat to medium and continue to cook until most of the peas have blossomed and broken down.

3. Stir in the tender peas (soup) with an electric whisk, breaking up the peas as much as possible.

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

5. Stir the caster sugar into the pea paste and place on the back burner to continue heating. Cook over moderate heat until it thickens. The pea paste becomes semi-solid rather than liquid, then remove from the heat.

6. Pour into molds, scrape the tops, and let stand at room temperature until the temperature drops a little and it is not too hot, then place in the refrigerator to chill. To make it easier to unmold after chilling, it's best to use a mold with a movable bottom.

7. Refrigerate for 4 hours or more, then remove from the refrigerator, unmold, and cut into pieces.

6. How to make pea butter with peas

If you replace the main ingredient of peas with soybeans, it will turn into something similar to beignets. Cooked peas don't taste the same. You can substitute green beans! As for soybeans, I haven't I haven't tried it! Temperature and time are important! I hope you make a delicious pea butter cake.

:7. What are the tips on how to make pea butter

1. After cleaning the yellow peas, put them in a pressure cooker and press them for 50 minutes until the beans are soft.

2. Cool the cooked beans a little, pour them into the cooker and beat them twice on low speed. It it very fragile.

3. Pour the beaten bean paste into a pan and stir-fry with sugar. Add the vegetable oil in three batches. Each time, wait until it is completely mixed with the bean paste, and then put it down. Don't wait until the bean paste is almost fried before putting it on.

4. Stir-fry and take out, cover with plastic wrap or put in

2. alkali soaked peas: if you have edible alkali at home, you can also in a pot to catch water, add some edible alkali in the water, and then soak the peas in it. Soak for about 20 minutes, you can drain the water before cooking. Peas are easy to cook.

3. Blanching: You can blanch the peas before cooking, then boil or fry them, so that they are easier to rot.

8. How to make yellow peas

Wash the dried peas several times with water. After washing, add 3-4 times the volume of water and soak for 3-4 hours until completely soaked. Or soak in the refrigerator overnight.

Pour the soaked peas along with enough water into a pot and bring to a boil over high heat, then cover and cook over low heat for about 20 minutes (peas tend to get lost into the pot when they are done cooking, so it's best to leave a large gap when you cover to avoid spilling them into the pot)

9. How to make pea butter

Ingredient details

Peas, fudge, baking soda.

1.1000g peas, wash with water and soak in water for half an hour. The specific soaking time is long, and the steaming time is short. If the soaking time is long, the cooking time is definitely longer.

2. Add water to clean impurities, soak for half an hour. Soak after eating, and sleepy. Wake up, send the kids, come back and do it. That's long enough. Then put into the pressure cooker, add water and a little baking soda. I think the amount of water should boil for a short time if you add more. Anyway, break it up with a stirring stick and cook it. If you add more water, cook for a while. This is what I did for 25 minutes.

3. Add the soaked beans to the pressure cooker with water. If you add more water, it will take longer to cook, if you add less water, it will take less time to cook. I cooked mine for 30 minutes with almost 2 times the amount of water. Once the pressure cooker blows out, turn off the heat and cook slowly. I always thought it was horrible to turn it on too high. And cooking beans creates air bubbles, and a clogged vent valve is bad.

4. After cooking for so long, most of the beans broke, but there were still whole beans. (Be strong!)

5. Soak the agar in cold water. If you put too much, some people say it's not good. So I didn't don't put too much. Less. It just takes longer to cure. I'm guessing that if the beans are cooked long enough with little water, the beans themselves should solidify even without the agar.

6. Place a stirring stick in the pot and slowly break up the beans into a puree. It has a mixing cup which is fine, but it's a pain in the ass to pour it upside down. And it gets everywhere.

7. Add a good amount of sugar while it is still hot and mix well with the stir stick. Many people say they don't I don't like it too sweet, but me I'm different. I like sweet things. More is delicious.

8. Molds - I#039 I take an oven tray, large enough and flat enough. Cover the surface with plastic wrap. When the pea butter is cool, gently pull the plastic wrap and the pea butter comes down, super effortless.

9. agar soaked, put into the paste, continue to stir with a stirring rod to break up, until you can not be seen.

10. Pour the paste into the mold, cover the surface with a layer of greaseproof paper and place the skin crack. Put it in the refrigerator to chill. I I just put it in the fridge for 30 minutes. Before putting it in the fridge. Until 8o 7pm, it was ok.

1, 1000g peas made so much, 2 lunch boxes and a baking tray. Take your time. I also added some raisins to the blue lunchbox, put them in and stirred well. Refrigerate the same. I gave one box to my mom and one to my sister. Let's let's share.

12. Use cookie molds to press Christmas trees and puppy bones. By the way, Don don't worry about cleaning up the used spoons and stir sticks. When it cools, gently scrape it with a spoon and it all comes down. It tastes pink and sticky. The key is to have the confidence to do it.

10. homemade pea butter recipe

Soak the peas on the first night, put them in a pot to cook for 20 minutes on the second day, and then take them out. Add a bit of glutinous rice flour, a bit of sugar, a bit of yeast, then line up and put in the pot to steam for 35 minutes, it is cooked and thin. Don't act right away. When they're cold, they'll be cooked together and cut up. It it' very tasty.