Persimmon and pea(shi bing wan dou huang )

Persimmon and pea

Introduction:

"Pea yellow in old Beijing is a popular traditional food, and I also love pea yellow. But it's always the same taste. If I eat it several times, I have no freshness. In order to arouse my enthusiasm for cooking, and also to reflect the theme that old dishes are different from new ones, I try my best to make new patterns, so that I can have some freshness in both cooking and eating. Today is to add fresh persimmon to the pea yellow. The soft and sweet persimmon is a perfect match for pea yellow. It's better than ordinary pea yellow! "

Production steps:

Step 1: choose peeled peas, do not use with skin, the taste is not delicate enough.

Step 2: choose peeled peas, do not use with skin, the taste is not delicate enough.

Step 3: soak in water one day in advance, so that there is not enough water to soak the soaked beans,

Step 4: soak in water one day in advance, so that the water can't be too much,

Step 5: soak in water one day in advance, so that there is not enough water to soak the soaked beans,

Step 6: soak the beans until they can be easily crushed. Pour out the soaked water.

Step 7: soak the beans until they can be easily crushed. Pour out the soaked water.

Step 8: soak the beans until they can be easily crushed. Pour out the soaked water.

Step 9: soak the beans until they can be easily crushed. Pour out the soaked water.

Step 10: pour the beans into the pressure cooker, add water and keep the beans level, not too much. Add sugar and soda

Step 11: pour the beans into the pressure cooker, add water and keep the beans level, not too much. Add sugar and soda

Step 12: pressurize and pressurize for 7 minutes.

Step 13: pressurize and pressurize for 7 minutes.

Step 14: stir the boiled beans into paste with a cooking machine, pour them into a thick stainless steel pot, stir out the excess water, and the paste is just right

Step 15: stir the boiled beans into paste with a cooking machine, pour them into a thick bottom stainless steel pot, stir out the excess water, and the paste is just right

Step 16: cut the persimmon into thin strips

Step 17: cut the persimmon into thin strips

Step 18: cool a little and add shredded persimmon. Stir well

Step 19: cool a little and add shredded persimmon. Stir well

Step 20: pour into the container, refrigerate for more than 3 hours, let it set naturally

Step 21: pour into the container, refrigerate for more than 3 hours, let it set naturally

Step 22: pour out the solidified pea yolk and cut it into pieces to enjoy

Materials required:

Peeled pea: 300g

Sugar: right amount

Persimmon: right amount

Alkali noodles: 1g

Note: 1, pea yellow does not need to add other coagulant, only the consistency is enough, after air cooling, it will become a block naturally. Added coagulant is not delicious, there is no such bean flavor pure strong. 2. When boiling, the water should be appropriate, so that you don't have to fry for too long. It's easier to do. 3. The purpose of adding alkali noodles to beans is to make them soft and rotten.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Shi Bing Wan Dou Huang