Ingredient breakdown
Peas 500 g
1 liter of water
200 g of sugar
Practice steps
1: Wash the peas and soak them in water overnight.
2: Boil water in a pot and pour in the peas.
3. Skim off the white foam that floats during the boiling process.
4: Turn to medium-low heat and continue to cook until the peas are crispy.
5: Finely sift the crispy peas into minced beans.
6: Add sugar to the pea paste and stir well.
7: Pour the pea paste back into the pot, reduce the heat and stir-fry continuously.
8, until the push pea paste will not be immediately fused can be out of the fire.
9: Pour into the crisper box and scrape the surface flat.
10: Reduce the temperature of the oil paper slightly, and refrigerate for 4 hours.
11. Cool out the bean yolk inverted buckle and remove the mold, cut into pieces.
Tips
1, sieving is the key to the delicate taste, the difference between rough and fine pea yellow also lies in this.
2, control the proportion of cutting material, the heat, you can let the pea paste naturally form a lump.