Pea cakes are pea cakes that many people must have eaten, but probably not many people know how to make pea cakes, especially by hand.
Today, I have the privilege of seeing and learning about the craftsmanship of handmade pea cakes. At a restaurant on Bohui Road in Zhengzhou City, at the entrance of the store, a production engineer is constantly busy. In front of him was a huge steel pot with freshly boiled pea paste (the form of the pea cake before it cooled), and the viscous paste was glowing with a golden color, which was very tempting. He skillfully scooped up a large spoonful of pea paste and poured it into a pre-prepared box with sliced persimmon cakes. The poured pea paste will seep into the persimmon cake shreds and wrap it completely, and when it has cooled, it will condense into a solid pea cake.
According to the maker, handmade pea cake is actually not complicated, but it requires a certain amount of work. He said the pea cake he boiled was made from pea cakes that took more than 8 hours to boil. In the boiled paste, only some condiments such as honey and sugar are added, and no other substances are added.
The producer said that only pure pea cake can win the reputation of consumers, and the reason why some pea cakes have a bad taste after eating is that they are mixed with other food ingredients, which is the biggest taboo in making pea cakes.
The maker finally said that after the pea paste is boiled, it can be put in a basin or other vessel, and after it has cooled, it can be sold.
In his shop, he saw that there were whole bags of peas stacked, which are the main ingredients for making pea cakes.
Pea paste that has been boiled
The producers are busy
Pour the pea paste into the box
Cooled pea cake
The main ingredient for making pea cakes
Making pea cakes is inseparable from persimmon cakes