Pea yellow
Overview
When I visited Beijing a few years ago, I ate roast duck at Quanjude in Qianmen. My husband knows that I like desserts and ordered some small snacks. I didn’t have any aftertaste after eating the roast duck, and I didn’t remember most of the dim sum, except the pea yellow. Later, I searched for that flavor of pea yellow in many supermarkets in Beijing but never found it. Every time relatives and friends go to Beijing, if possible, they will help me bring a piece of this authentic old Beijing pea yellow to the teahouse. Occasionally, I saw peeled yellow peas in an online grocery store. The shop owner carefully marked this as an ingredient for making pea yellow. So I bought some and tried it out, and I was immediately amazed by the finished product... so I decided to make my own pea yellow!
Tags
Ingredients
Steps
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Peeled yellow peas purchased online
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Wash the peas and pick out the skin that has not been peeled off to prevent it from affecting the taste. Enough water and soak for about 6 hours
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Pour the peas into the stainless steel cooking pot and pour twice as much water as the peas. Bring to a boil over high heat.
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After boiling, skim off the scum on the surface.
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Cook until all peas have bloomed. As shown in the picture. Then turn off the heat.
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Scoop some peas with a spoon and mash them through a food processor.
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Place a pan underneath, pour the beaten pea paste into a sieve and use a spoon to press out a more delicate pea paste.
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Stir the sifted pea paste slowly over low heat.
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Freshly mixed batter
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Keep stirring until well combined. Until the spatula passes through the batter without closing up immediately.
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Pour the fried batter into a square container, smooth it out, and cover with a layer of oil paper. To prevent cracking during cooling and storage
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Finished product
