How to steam pea cake, how to make pea cake and steps

Production points: soaking, steaming: wash the peas, soak them in boiling water for more than 20 minutes, peel off the skin and put them on a plate, add 800 grams of water, drop a little alkaline water, steam them in the basket for 1 5 hours, remove and cool the peas after they are crispy, rub them into a mud with a mesh sieve after cooling, wrap them in a white cloth to dry the water, add half of the sugar and pigments, rub them evenly and put them in the refrigerator for 30 minutes.

Forming: Put the cooled pea puree on the board, clamp it with a clean cloth on both sides, press the thin slices of 30 35 cm long and 20 cm wide, then remove the cloth, cut the bean paste into two pieces with a knife, spread one piece of bean paste filling, cover the other piece on it, and then spread the sugar osmanthus on it, and finally spread the other half of the sugar, and then form a five-layer cake after flattening.

The making of pea cake.

Raw material formula: 500 grams of peas, 200 grams of bean paste filling, 100 grams of sugar, a small amount of sugar osmanthus and yellow pigment.

Process: peas are soaked, peeled, steamed, pureed, and formed.

Production points: soaking, steaming: wash the peas, soak them in boiling water for more than 20 minutes, peel off the skin and put them on a plate, add 800 grams of water, drop a little alkaline water, steam them in the basket for 1 5 hours, remove and cool the peas after they are crispy, rub them into a mud with a mesh sieve after cooling, wrap them in a white cloth to dry the water, add half of the sugar and pigments, rub them evenly and put them in the refrigerator for 30 minutes.

Forming: Put the cooled pea puree on the board, clamp it with a clean cloth on both sides, press the thin slices of 30 35 cm long and 20 cm wide, then remove the cloth, cut the bean paste into two pieces with a knife, spread one piece of bean paste filling, cover the other piece on it, and then spread the sugar osmanthus on it, and finally spread the other half of the sugar, and then form a five-layer cake after flattening.

Ingredients: 300 grams of peeled dried peas.

100 grams of butter.

Sugar 100 grams.

Appropriate amount of bean paste filling.

Preparation of pea cake.

Soak the peas in water overnight.

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Add enough water to the pot to boil the peas, and cook to the point where the peas can be easily crushed, please click to enter **Description.

Divide the bean paste into 15 grams each, rub the balls and refrigerate for later use.

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Add the boiled peas and an appropriate amount of water to the food processor, then add the sugar.

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The water should not be too small, otherwise it will not be delicate enough. The water should not be too much either, too much water will fry for a long time.

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Pour the beaten peas into a nonstick skillet and add the butter**.

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The pot is bubbling and the heat is turned off, and it is really impossible to stop stirring all the time Please click to enter **Description.

Slowly, it will become a ball, but my arm will also be sore.

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Stir-fry until it is slightly dry, and it will dry a little after cooling.

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Let cool and sift. Please click Enter a description.

The taste will be more delicate after sifting, of course, you can also sift it

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Add half of the matcha powder and knead well.

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If you don't want to bother, just use one.

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35 grams each, because the mold is 50 grams, so the skin and filling add up to 50 grams.

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Flatten it by hand and wrap it in the bean paste filling, because it is a pure pea, there is no stickiness, so wrap it without letting the bean paste be exposed, and it will become very uniform when pressed with a mold.

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The mold is brushed with oil and then placed in the mold

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Hold the mold with one hand, slowly press down with the other hand, press down and let it stand for twenty or thirty seconds before slowly pushing it out.

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If you are too strong, the flowers on it will stick, so the strength is moderate!

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For matcha, please click to enter **Description.

For the finished product, please click to enter a description.

If the filling is not enough, the rest is made of two colors, and the two colors are stuffed together into the mold, and it is very beautiful after demolding.

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It tastes better when refrigerated.

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When you're done, click Enter a description.

Tips: This amount is made more than two dozen!

1.Soak until the pea skin is moist and wrinkled, and the inside of the bowl of bean kernels is dry pea cake practice 2Put the soaked peas in the palm of your hand, squeeze the five fingers together in the direction of the palm and rub the pea skin vigorously (Huixin intimate tip 3: ...

3.The pea skin is naturally separated from the bean kernel inside, and the soaking time is reasonable, and the pea kernel is easily kneaded into two while kneading the pea skin.

4.Repeat steps 3 and 4 until all the soaked peas are kneaded into a skin and separated from the kernels, place on a plate and let dry for 2 minutes until the skin is dry ,..

5.Blow off the bean skin, leaving the yellow kernels in a bowl for pea cake practice.

Ingredients: 500 grams of white peas.

400 grams of high-quality persimmon with auxiliary materials, 250 grams of sugar, 50 grams of green and red silk, a little alkaline noodles, flavor water, and beige food color. [1]

How to make it: Method: 1. Pea cake.

Pea cake 1, first grind the peas into petal slag, use a dustpan to clean the bean skin, wash. Take a large wok and add 2000 grams of water, pour in peas and alkaline noodles after boiling, skim off the foam after the pot boils, simmer the fire, boil the peas into a paste with warm fire, add food color and 150 grams of sugar, and mix well with a wooden stick.

2. Cover the net persimmon, cut it into 2-3 cm thick slices, spread it in a large enamel basin, put it into a symbolic pattern, sprinkle a layer of green and red silk, pour in a layer of boiled pea paste, put a layer of persimmon on top (no need to put tricks again), and then pour in a layer of pea paste, so that a layer of persimmon and a layer of bean paste will be used up and condensed (it is best to cool it in the refrigerator). When eating, turn it over on the cutting board, cut it into pieces with a stainless steel knife, put it on a plate, and sprinkle it with snowflake sugar and flavor water.

Method 2: Grind the peas finely, boil them into a paste over a warm fire, 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 fire is cool, the mouth is clear, and the tendons are sweet. for summer food.

Characteristics of the dishes: Sweet and delicious, cool and hot, refreshing and sweet, good for the spleen and stomach, antipyretic and detoxifying. Pea food has the effect of clearing heat, detoxification and diuretic, especially for patients with diabetes and postpartum milk, it can also be used to make fried snack food, it is a cold food to go to the heat in summer, and it is one of the seasonal snacks in Taiyuan City.

Nutritive value. Peas: Peas are rich in high-quality protein and carotene, which can improve the body's disease resistance and ability, enhance the body's immune function, prevent the synthesis of carcinogens in the human body, and reduce the incidence of cancer in the human body. Peas are also rich in dietary fiber, which can promote the peristalsis of the large intestine, keep the stool smooth, clean the large intestine, prevent constipation, and fight cancer.

Peas are different from ordinary vegetables in that they contain substances such as asparaic acid, gibberellin and phytopeglutinin, and also have the functions of antibacterial, anti-inflammatory, and enhance metabolism.

Persimmons: Persimmons are rich in nutrients and are heart-healthy fruits. Persimmons contain iodine, and it is very helpful to eat persimmons for patients with orthodox goiter caused by iodine deficiency.

Regular consumption by the general population is also beneficial for the prevention of iodine deficiency. Persimmon has the effect of nourishing the lungs and stomach and clearing the fire. It can replenish deficiency, relieve hangover, relieve cough, improve the intestines, remove fever, and stop bleeding.

Persimmon cake has the effects of astringency of the intestines, moistening the lungs, stopping bleeding, and stomach. Persimmon can promote the oxidation of ethanol in the blood, help the body excrete alcohol, reduce the damage of alcohol to the body, and can sober up and relieve drunkenness; Persimmon contains brassin, which can lower blood pressure, soften blood vessels, increase coronary artery flow, and can invigorate blood and reduce inflammation, improve cardiovascular and cerebrovascular function, and prevent and treat coronary heart disease and angina.

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.

Main 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. Push them out one by one and serve.

13. a 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 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.

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.