How do you make pea cake, the kind one by one?

Ingredients: 550 grams of fresh peas, 10 grams of butter, 10 ml of corn oil, 2 tablespoons of sugar, 50 grams of dried cranberries.

1. Remove the inner skin of fresh peas, as long as the kernels inside.

2. Cook in a pot of boiling water, remove and cool.

3. Pour into a food processor and add a small amount of water and whip into a fine puree.

4. Heat a non-stick pan, add a small amount of oil, pour in the pea puree and sugar, and start to fry slowly over low heat.

5. Keep stirring and turning to avoid sticking to the pot.

6. Add the butter halfway through and continue to stir-fry.

7. Until the water evaporates and the pea kernels dry out, take out and cool slightly.

8. Chop the cranberries.

9. Add to the pea puree and knead well.

10. Then divide into about 25 grams of agents.

11. Put in the moon cake mold (the mold should be dipped in powdered sugar and shaken clean before use, or use cooked flour).

12. Serve after heating for half an hour.

Material. 200g peas, 40g sugar, 10ml oil, 4 eggs.

Method. 1.Soak the peas in water for about 5 hours, and remove the skin after soaking.

2.Boil the peeled peas.

3.Boiled peas, add sugar and eggs, and beat them in a food processor to form a paste.

4.When the pan is hot, pour the oil and pour the pea paste into the pan and stir-fry until it becomes a thicker paste.

5.Pour the fried pea paste into a container, let it cool, cut into pieces, and eat.

Ingredients: 200g peas, 20g dried cranberries, 20g sugar, 10g butter Steps:

1. It is dried peas. Put it in the refrigerator and soak it in water overnight.

2. Press and mature with a pressure cooker.

3. Then puree with a food processor.

4. Chop the dried cranberries with scissors.

5. Melt a little butter in a frying pan, add the beaten pea puree and stir-fry over low heat, and add sugar when hugging into a ball.

6. Turn off the heat and add the dried cranberries, stir to combine.

7. Wear disposable gloves and divide into small groups.

8. Press and form with a mold while it is warm.

9. Finished product drawing.

Ingredients: 500 grams of peas.

Excipients: 50 grams of rock sugar.

1. Wash the peas and soak them in water overnight.

2. Peel the soaked peas.

3. Put the peeled peas in the pot and put water (put more water) and keep boiling over low heat 4. Keep boiling, skim off the white foam with a spoon.

5. Cook until the beans crack and bloom.

7. Prepare the non-stick pan.

8. Put the peas and water in a food processor and beat until foamed.

9. Prepare the screen and basin.

10. Sift the beaten pea puree.

11. Put the sifted peas in a pot and stir-fry over low heat.

12. Put it on a plate.

13. Then spread plastic wrap on it, let it cool, and put it in the refrigerator for 4 hours to refrigerate 14. The finished product.

Ingredients: 500 grams of peas. Excipients: 50 grams of rock sugar.

1. Wash the peas and soak them in water overnight.

2. Peel the soaked peas.

3. Put the peeled peas in a pot with water (more water) and cook over low heat.

4. Cook all the way and skim off the foam with a spoon.

5. Cook until the beans crack and bloom.

7. The non-stick pan should not have water or oil.

8. Put the peas and water into a food processor and beat them until they foam like **.

9. Prepare the screen and basin.

10. Sift the beaten pea puree.

11. Put the sifted peas puree into a pot and stir-fry over low heat.

12. Copy it to a little dry, and it will not be deformed if it falls with a spoonful.

13. Flatten the back of the spoon on the plate.

14. Spread plastic wrap on top and let it cool in the refrigerator for 4 hours.

15. After refrigeration, take out and buckle it upside down on the plastic wrap, then you can cut it into pieces and put it on a plate.

Ingredients: 300 grams of peeled peas.

Excipients: 100 grams of sugar, appropriate amount of water.

Specific steps: 1. Peeled dried peas.

2. Wash it and soak it in twice as much warm water for about 6 hours, and the boiling time will be shortened for a long time.

3. Cook the soaked peas over low heat.

4. Be careful not to cook the paste when cooking.

5. When there is no soup in the pot, you can put sugar to squeeze the beans into puree.

6. Put it in the crisper box, smooth it off, cover it, and put it in the refrigerator at a constant temperature for one night.

7. It is easy to demould a well-shaped pea cake.

8. Cut it and serve.

Cuisine and efficacy: boutique staple food constipation recipe heat clearing and detoxification recipe heatstroke prevention recipe taste: sweet.

Process: Boiled. How to make pea cake:

Ingredients: 600 grams of peas.

Accessories: 400 grams of persimmon, 25 grams of red and green silk.

Seasoning: 250 grams of white sugar, 1 gram of alkali.

Pea cake features:

This cake is cool and sweet, and it is a good product to go to summer in summer.

Teach you how to make pea cake and how to make pea cake delicious.

1.Wash and grind the peas (white peas should be chosen) into minced pieces, remove the bean skin, and wash them.

2.Pour water into the pot, boil with a strong fire, add the peas and alkali, after the pot is boiled, skim off the foam, turn to low heat to boil the peas into a paste, add an appropriate amount of sugar, and mix well.

3.Remove the persimmon cake, cut it into centimeter-thick slices, spread it in a porcelain basin, put a layer of persimmon, and then pour in a layer of pea paste, so that a layer of persimmon and a layer of pea paste will use up the raw materials, and let it cool and solidify.

4.When eating, turn over the buckle board, cut it into pieces with a stainless steel knife, put it on a plate, sprinkle it with sugar and eat.

Grind the peas finely, boil them into a paste over warm heat, add saccharin, food color, and stir well. Take another persimmon, remove the lid and cut it into thin slices, put it in a container, sprinkle a layer of green and red silk, and a layer of pea paste. Sprinkle several layers in turn and let cool.

It is condensed, cut into pieces and served on a plate when eating, and a little snowflake sugar and flavor water are dropped.

The easiest way to do it, you can try it, I often do it and it is delicious1Peel and crush the white peas, wash the red dates, boil them in the pot and make jujube juice for later use.

2.Sit on the fire in a casserole or aluminum pot, pour about 3,000 grams of water, put in white pea grains and alkaline noodles, boil over low heat for about one and a half hours after boiling, and when it becomes a thin paste, it is too fine to make the white peas into a fine puree.

3.Put the aluminum pot on the fire, add the pea puree to the sugar and red date juice and stir evenly, pour it into the aluminum pot, stir-fry until it thickens, pour it into a stainless steel plate, let it cool, cover it with a damp cloth and put it in the refrigerator, and cut it into small pieces with a knife when eating.

Ingredients: peas, cranberries, sugar, butter, water.

1.Fresh peas remove the inner skin, just the kernels inside.

2.Cook in a pot of boiling water, remove and let cool.

3.Pour into a food processor and whip with a small amount of water to form a fine puree.

4.Heat a non-stick pan, add a small amount of oil, pour in pea puree, sugar, and start to fry slowly over low heat 5Stir and stir constantly to avoid sticking the pan.

6.Add the butter halfway through and continue stir-frying.

7.Until the water evaporates and the pea kernels dry out, remove and cool slightlyCranberries finely chopped.

9.Add to the pea puree and knead well.

10.Then divide into about 25 grams.

11.Put it into the moon cake mold (the mold should be dipped in powdered sugar and shaken clean before use, or use cooked flour) 12Push them out one by one and serve.

Picture of the finished cranberry pea cake.

Summary. I've helped you find the results: the practice of steaming whole pea cakes; 1. Materials:

Dried peas, sugar, flour, dates, alkaline noodles, a small amount of water. 2. Wash the dried peas with water and soak them overnight, wash the peas with water the next morning, put them in a pot to boil, and put a little alkaline noodles in them, so that they are easy to cook, and they are not too hard to cook, and they are picked up and cooled. 3. Shred the dates and set aside; Sugar, shredded dates, flour, and boiled peas are mixed together, arranged into a large piece, steamed and steamed, until steamed, and cut into small pieces.

The pea cake steamed in this way is served one by one. Warm reminder; When traveling, you must do your own epidemic prevention and safety, and the green code itinerary, you can wear a mask, I hope mine can help you <>

I've helped you find the results: the practice of steaming whole pea cakes; 1. Ingredients: dried peas, sugar, flour, dates, alkaline noodles, a small amount of water.

2. Wash the dried peas with water and soak them overnight, and then wash the peas with water on the second day of the second day, put them in a pot to boil, and put a little alkaline noodles on them. 3. Shred the dates and set aside; Sugar, shredded dates, flour, and boiled peas are mixed together, arranged into a large piece, steamed and steamed, until steamed, and cut into small pieces. The pea cake steamed in this way is served one by one.

Warm reminder; When traveling, you must do a good job of your own epidemic prevention and safety, and the green code itinerary, just wear a mask, I hope mine can help you <>

Proportion of steaming 1 bowl of bean water.

l The proportion of bean water in a catty bowl.

How many grams of 1 bowl of beans.

A full bowl?

General peas: water: sugar =, that is, a pound of peas 2 pounds of water.

Today, we will introduce a vegetable bowl of stewed pig's trotters with beans, and let's take a look at the steps of how to do it.

Ingredients: 2 pig's trotters, appropriate amount of peas, appropriate amount of peanuts.

Seasoning: green onion, ginger, garlic, Sichuan pepper, spices, bay leaves, cumin, light soy sauce, oyster sauce, sugar, rice wine, salt to taste.

Production process: 1. Prepare the ingredients. Soak peanuts and peas in water one night in advance, and remove the skin of the peanuts the next day.

2. Go to the market to buy two fresh pig trotters, let the salesman help chop them, and cut one pig's trotter into six pieces.

3. Wash the pig's trotters and carefully look for the pig hair that has not been plucked, soak it in cold water for an hour, and change the water twice in the middle. Pig's trotters are boiled in a pot under cold water, skim off the foam, wash and set aside.

4. Put a little vegetable oil and sugar in the pot, turn on low heat, fry until the jujube is red, don't overfry, otherwise it will be bitter. Put the green onions, ginger slices, and garlic cloves into the pot respectively, pour in a little rice wine and stir-fry evenly.

5. Pour boiling water, cover the pig's trotters, and put peppercorns, spices and other seasonings into the seasoning box. Do not cover the pot tightly, leave a gap, turn to low heat and simmer. Simmer for about an hour or so.

6. Put less water in the pressure cooker, put the peanuts and old peas in the pot, after boiling, pour all the pig's trotters into the pressure cooker, and put in the appropriate amount of salt. Cover the pot with the pressure reducing valve and turn the heat to low, calculate the time for 10 minutes, turn off the heat and simmer for another 10 minutes. The delicious pea-stewed pig's trotters are ready to go.

Nutritional value of pig trotters.

Pig trotters contain more protein, fat and carbohydrates, and contain calcium, phosphorus, magnesium, iron and vitamins A, D, E, K and other beneficial components.

Pig's trotters and rinds contain a lot of collagen, which can be converted into gelatin during cooking. Gelatin has a network spatial structure, which can combine a lot of water, enhance cell physiological metabolism, and effectively improve the physiological function of the body and the water storage function of tissue cells.