Peng'an Pea Fans [Sichuan Peng'an Specialty]

What are Peng'an Pea Fans? Authentic Sichuan Peng'an specialty: Peng'an pea vermicelli

Content summary:Do you want to know what Peng'an pea vermicelli is? This article is a detailed introduction toSichuan Peng'an specialty - Peng'an Pea Fans. The editorial team of China Specialty Network reviewed and collected relevant information about Peng'an Pea Fans, and reorganized and edited it. The full text takes about 5 minutes to read, mainly including the basic introduction of Peng'an Pea Fans and their nutritional value? What are the product features of Peng'an Pea Fans? The production method of Peng'an pea vermicelli, the tasting and eating method of Peng'an pea vermicelli, etc

Basic Introduction to Peng'an Pea Fans

Pea fans are a type of fan made from pea starch, which is a filamentous carbohydrate food. Pea vermicelli can be divided into two types: wet vermicelli is sold fresh locally, while dry vermicelli is consumed after being soaked in water and is often used as a cold dish or soup. It is suitable for both meat and vegetables. Fans and vermicelli have the same nature and taste, but there is a difference in thickness. Before the Ming Dynasty, they were collectively referred to as vermicelli. The difference standard is that those with a diameter greater than 0.7 millimeters are considered silk threads, while those with a smaller diameter are considered vermicelli

What are the nutritional values of Peng'an pea fans

Mainly carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium. Pea vermicelli has good flavor attachment, it can absorb the taste of various delicious soup ingredients, and combined with the softness and smoothness of pea vermicelli itself, it is more refreshing and pleasant, and cold mixing is even better

Method of making Peng'an pea vermicelli

Main ingredients: top-quality vegetables on peas; Ingredients: Cilantro, ginger, garlic, vinegar, sweet soy sauce, salty soy sauce, sesame oil, Sichuan pepper oil, monosodium glutamate, salt, pepper flour, and red chili oil are each added to the container.

Preparation method

(1) Flour making: Wash the dried peas thoroughly, dry them in the sun, grind them into bean paste, remove the skin, and then grind them into powder. Sift the fine flour through a sieve and mix it with water (2000 milliliters) in a bowl to make a slurry. Add salt. Heat the pan and fill it with water. When the water temperature reaches about 40 ℃, slowly pour pea soybean milk into the pan. While pouring, use a shovel to shovel the bottom of the pan. Turn out the pan (also heated and solidified pieces) to prevent the bottom from sticking until it is thick. When half of the rice cake and half of the batter are mixed, pour them into a clay pot to cool and solidify, flip them over a wooden board, and cover them with wet gauze

(2) Seasoning: Wash and cut the cilantro finely into a bowl. Peel and chop ginger and garlic into a paste, then put them in separate bowls and mix them with cold boiled water to make ginger juice, garlic juice, and other seasonings. Put them in separate bowls

(3) Bowl filling: Cut the pea flour into thin strips and put them into the bowl (the traditional method is to cut a piece and place it in the palm of the left hand, then use a knife in the right hand to make thin strips of pea flour in the palm of the left hand, and put them into the bowl one by one). According to the taste requirements of the diners, use a small wooden spoon to scoop various seasonings into a bowl, mix well and serve

Tasting and Eating Methods for Peng'an Pea Noodles

Pea noodles are mainly suitable for stir frying and cold dishes. Because the main ingredient of vermicelli is starch, it is easy to get burnt when stir fried, which requires constant stir frying. Therefore, choosing fans who are more muscular can prevent them from being easily fried. Pea fans are a good choice. When selecting, in addition to looking at the nutrition chart on the packaging, you can also observe its color. The color of pea vermicelli is relatively transparent. Pea vermicelli is mainly suitable for stir frying and cold dishes