Chinese Food
Simple version of old Beijing pea yellow
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Pea yellow has been made many times. It's more and more experienced. I remember that the first time I cooked it was in an ordinary pot. I cooked it for so long. The last thing I did was not too mushy. Later I understood. I served directly in a pressure cooker. I didn't need to soak beans at all. If I pressed the pressure cooker for a while, everything would be OK. It's made in an electric pressure cooker today. It has a function of collecting juice and improving taste. That is to say, it can be heated by opening the lid. In this way, it doesn't need to change the pan back and forth to stir fry. After the beans are cooked directly, open the lid and add sugar. Keep heating until the soup is thick and basically dried. Put it out and refrigerate it. Then it's ready to eat. It's very convenient and doesn't need to be sifted. Because the high-pressure cooker is quite mushy I feel like some granules in the finished product. But actually it tastes very soft. I can't eat granules. I think of sieving it. Then I fry it in a frying pan. I need to wash a lot of things. So I prefer this simple version of pea yellow. I want to make what I want
Cooking ingredients
Cooking Steps
Step1:Prepare 200g peeled peas. 600ml clear water. 30g white sugar.
Step2:Pick out the impurities and clean the green peas several times.
Step3:Then pour the cleaned peas into the tank of the electric pressure cooker.
Step4:Add 600ml clear water and cover.
Step5:Turn on the power and select legume hoof, soup and 70 for pressure regulation. Then press the start key. The electric pressure cooker starts to work. The remaining time is 55 minutes.
Step6:When you hear the tone, you can open the pot cover when B is displayed in the left time
Step7:At this time, the display time of pressing the juice collection and flavor raising key is 8 minutes (the switch knob must be facing the unlocking position. The juice collection and flavor raising key can only be pressed).
Step8:Then open the lid. Add 30 grams of sugar.
Step9:Keep stirring with a shovel (you must keep stirring. Otherwise, because the soup is thick and easy to splash out. Pay attention not to scald yourself.)
Step10:It's slow to see the lines disappear when mixing with a shovel. The soup is basically dried. I don't think it's too dry. The finished product is hard. It's better to have a tender taste
Step11:Then take out the pot. Pour the semi-finished product into a glass preservation box. Cover it and put it into the refrigerator. There is no need to apply oil on the glass preservation box. It's very easy to pour out at last
Step12:After cooling thoroughly, turn the glass preservation box upside down on the chopping board. Cut small pieces with a knife and put them on a plate for eating.
Step13:Put it on a plate and eat it.
Cooking tips:I've tried using a small fruit knife to cut small pieces directly in a glass preservation box. Because there's no additive, it's easy to break down. So do less every time. It's better to eat it in one day. Want to do it again. I don't make it very sweet. If you want something special sweet, just increase the sugar. There are skills in making delicious dishes.
