Old Beijing pea yellow

1

Peas are soaked in water for 4 hours in advance, and in winter, they need to be soaked for more than 8 hours.

2

Put the soaked peas into a pressure cooker, add water just above the peas, and put pressure on the peas for 6 minutes, so that they are basically burnt.

3

Pour all the cooked bean paste into the soymilk machine and stir it up with a mixing gear. It is best to repeat it 3 times so that the pea yellow will be very delicate.

4

After stirring, pour it into the pan. It is best to use a stainless steel pan with a double bottom, so that it is not easy to paste the pan. Add rock sugar. The rock sugar must be broken and should not melt if it is too large (you can also use white sugar, but I usually use old rock sugar). Use the hot milk stall of the induction cooker to boil, constantly stirring while cooking to avoid clogging the pan until it is very sticky.

5

Pour the cooked paste into a water-free and oil-free basin or plate blanched with boiling water and place it in the refrigerator for more than 2 hours. Take out and cut into pieces

1. The key is the degree of boiling. Cook it until it is sticky and does not flow. Use a wooden shovel to shovel it up and stand upright for 3 seconds and it will not flow. If you feel that you are not sure, you can determine it by weight, which is usually twice the total weight of the raw materials. For example, the total weight I used is 515 grams, so the total weight of 1000 grams is just right, and the pea yellow is just right. 2. Depending on your preference, you can leave out red dates or add a little shredded persimmon cake and stir well. 3 When some people do it, they are always worried that it will not form lumps, so they add some agar fish glue or something. In fact, it is completely unnecessary. As long as they are cooked until thick, let it cool and naturally form lumps, and cut them with a knife.