Every year when the peas are ripe, Li Ziqi will use the newly harvested beans to make a meal of pea jelly. This is my grandma’s favorite food.
As shown in the video, pull the peas, dry the pods, beat the peas, dry the beans for storage. Usually the jelly made at home is put on the second day, and the taste will not be as good as the first day. So sun-dried beans are best soaked overnight.
Grind the soaked beans into pulp, add three or four times more water and stir to dilute. Then use a filter cloth to filter out the bean dregs. Let the pea milk with filtered bean dregs stand for half an hour, and the starch will settle on the bottom of the basin.
At this time, pour out a part of the pea milk that has no starch on the surface, leaving a small part of the pea milk mixed with sediment, and then you can pour it into the pot and add water to keep stirring. The stirring cannot be stopped from the moment the starch slurry is put into the pot. Otherwise, it is easy to stick to the pan, keep stirring until the starch slurry is completely cooked.
My experience is that when the pot starts to bubbling, it is half cooked, then heat it on low heat for the same time, and finally hang it with chopsticks. If the jelly can hang on the chopsticks and set quickly, then it’s done.
At this time, if you are worried, you can taste the taste. The fully cooked jelly will not have the taste of raw peas.
Put the cooked jelly into the container and let it cool naturally before eating. Add ginger, onion, garlic, spicy millet, oil, salt, soy sauce and vinegar, and then pour a spoonful of hot oil. The pea jelly is done.
Home made tastes are simple, but always the most comfortable. Thanks for reading. Liziqi wishes you a happy life.