圖文：周心怡
【怡主兒小廚房】冬至大如年。在這重要的節氣，怡主兒親手奉上一道宮廷小點「豌豆黃」做應景美食。
黃澄澄的豌豆黃好似疊著的小金磚。看顏色就知是皇家點心，它曾是慈禧太后的心頭好~能滿足老佛爺挑惕的金口，自然是極可口討喜的。
材料簡單，去皮的豌豆仁兒煮開花後用細篩壓出豆泥，與適量的砂糖同炒至濃稠，裝在容器中冷藏數小時，等豆泥凝固，即可食用。
沒有任何人工添加物的豌豆黃要趁新鮮吃。豌豆有降血壓之效，甜絲絲，細綿綿的質地很適合在冬季孝敬長輩。
獻上灑滿金箔的金磚，祝福冬至平安吉祥！
🌼Scarlett’s Kitchen🌼 Winter solstice is an important day in Chinese culture. So I want to share another old royal recipe~ Yellow Split Pea Pudding to celebrate.
Yellow is the color of royal family in China. Don’t you think they look like gold nuggets? These puddings were made of the bean paste of sweet peas, it’s one of the favorite snacks of Empress Dowager CiXi.
But it’s actually not difficult to make: Cook split peas up in about 45 minutes on the stovetop with a natural release. Use a food processor to blend the cooked bean to bean paste. Mix the bean paste with some sugar in a pan until it becomes thicker. Put the bean paste in a container and keep it in the fridge for several hours until it is firm.
The tender texture is specially good for elderly people to eat in the winter since split pea can help manage blood sugar and blood pressure levels. I’d like to dedicate this dish and wish everyone a peaceful and happy winter!
