How to make old Beijing pea yellow

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making Old Beijing Pea Yellow.

1. Soak the peas in water for 4 hours in advance. If it is winter, it needs to be soaked for more than 8 hours.

2.1 Pour all the cooked bean paste into the soy milk maker and blend it using the mixing function. It is best to repeat this process three times so that the pea yellow will be very delicate.

3.2 Put the soaked peas into the pressure cooker and add water just enough to cover the peas. After 6 minutes of pressure cooking, it will be basically mushy.

4. After crushing, pour it into the pot. It is best to use a stainless steel pot with a double bottom so that it is not easy to stick to the pot. Add rock sugar. The rock sugar should be broken into pieces. Large pieces are difficult to melt (you can also use white sugar, but I usually use old rock sugar). Use the hot milk setting of the induction cooker to cook, stirring constantly to prevent the pot from getting stuck, until it becomes very thick.

5. Pour the cooked paste into a water-free and oil-free bowl or plate and refrigerate for more than 2 hours. Take out and cut into pieces

Although the detailed steps of making Old Beijing Pea Yellow have been introduced, you can make innovative changes on your own based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.