How is pea flour made into jelly?

Pea flour is a traditional and delicious snack made from whole grains. Pea flour is a kind of powder made from dry peas. The peas are peeled and ground, then soaked in water and ground into a slurry. The powder is filtered and boiled into a paste, and then solidified to become cold noodles. The cold noodles taste delicate and smooth. It is so refreshing to eat them with cold water in summer. How is pea flour made into cold noodles? Let’s take a look at it next.

1. Ingredients: homemade jelly, onion, small green pepper, carrot, coriander, dark soy sauce 2. Method: 1. Cut the jelly into small pieces, wash the onion and cut into dice, cut the small green pepper into sections, slice the carrot, and chop the coriander. 2. Heat the wok, add oil, add green pepper and onion and stir-fry. 3. Add the jelly, dark soy sauce (a small amount), a small amount of water (use less oil to avoid sticking to the pan, you can add a little water), stir-fry until the color and flavor are absorbed. 4. Add carrots and salt, stir-fry and sprinkle with coriander.

3. The effects and functions of pea flour: It has a delicate and smooth texture, turmeric color, and a special aroma of peas. After being shaped by knife skills, it can be eaten hot or cold. Peas are sweet and slightly cold in nature. It has the effects of tonifying the middle and replenishing qi, and detoxifying. It is suitable for symptoms such as difficulty in urination, lower abdominal distension, thirst, and breast retention in women.

4. Tips for making pea flour 1) Flour making: Wash the dry peas, dry them, grind them into bean paste, remove the skin, grind them into powder, sift out the fine flour through a sieve, put it into a bowl, add clean water (2,000 ml), stir into a slurry, and add salt. Put the pot on the fire, pour in water, and when the water temperature reaches about 40 degrees Celsius, slowly pour in the pea milk, and use a spatula to stir the bottom of the pot while pouring to turn out the rice crust (which is also solidified by the heat) to prevent the bottom from getting sticky, until it becomes thick. When the rice crust and paste each account for half, put them into a clay pot, cool and solidify, then turn it upside down on a wooden board and cover it with wet gauze. 2) Add seasoning: Wash and chop the coriander into small pieces and put into a bowl. Peel the ginger and garlic, chop them into paste, put them in separate bowls and add cold boiled water to make ginger juice and garlic juice. Put other seasonings in 1 bowl each. 3) Serve in a bowl: Cut the pea flour into thin strips and put them into a bowl (the traditional method is to cut a piece and place it in the left palm, then use a knife in the right hand to beat the pea flour in the left palm into thin strips while putting it into the bowl). According to the diners' taste requirements, use a small wooden spoon to scoop various seasonings into the bowl, mix well and serve.

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