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豌豆黄

豌豆黄是北京传统小吃。按北京习俗，农历三月初三要吃豌豆黄。因此每当春季豌豆黄就上市，一直供应到春末。
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豌豆黄是北京庙会上的常见品种。原来的制作方法比较简单，用砂锅将白豌豆熬烂，加适量去核的红枣、白砂糖搅拌，等水分渐干，即可成块出锅。晾凉后切成三角形即可。此食品的颜色橙黄，满嵌红枣，好看亦好吃。
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c\p7Y 砂锅豌豆黄味道甜美，清凉爽口，许多人都喜欢吃。有诗称赞豌豆黄：[color=blue]“从来食物属燕京，豌豆黄儿久着名。红枣都嵌金屑里，十文一块买黄琼。”[/color]明代小说中已见豌豆黄的记载，清朝干隆初年，豌豆黄已成为宫廷甜食之一。ki/szfkWt
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豌豆黄原是民间大众化食品，传入宫廷后经改进不用枣。
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Yellow Split Peas Cake / 豌豆黄IH5u1a$t H U7cs+|

]#wCx'y.[&v 1包/500克 去皮黄豌豆
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160克 白砂糖
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5杯 清水
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1 package/500 g Yellow split peas
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160 g Sugar 8N3s-]VQ
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5 cups Water
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1. 豌豆用水清洗干净控干水分。倒入高压锅中加入水。烹制大约30分钟。用滤网过滤煮好的黄豌豆。"n%Dwc*T
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Rinse the split peas until clean. Drain. Pour into the pressure cooker and cook for about 30 minutes. Strain.
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YoD#}M-{XQ 2. 倒入炒锅，加入砂糖后中火炒制。当用勺子挑起的豌豆糊成团状而不是液体状跌落时就可以熄火了。
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Place a big enough skillet over the medium heat. Pour in the split peas puree and add in sugar. Cook and stir constantly until the mixture has thickened. Switch the heat off.
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4O+En)g8G'q 3. 取一个长方形烤盘铺上一张保鲜膜，用刷子推平。然后倒入稍稍降温的豌豆糊，用勺子刮平表面，用刷子将保鲜膜的表面刷平至无褶皱，等完全凉后放入冰箱隔夜冷藏。取出切成自己喜欢的块状即可食用。
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Cover a rectangle baking pan with a plastic wrapper. Spread the peas puree evenly into the pan. Cover the surface with another plastic wrapper. Brush the surface even and smooth. Chill over night after it completely cooled down. Slice them into the desired patterns.
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非常著名的甜品，看着就十分好吃，等下就做！:victory