Crispy fried pea jelly

1. The ratio of pea powder to water is 1:5. I didn't measure how many grams of pea powder I used or how many milliliters of water I used. Instead, I used a whole bowl of dry powder and five whole bowls of water, which is more convenient.

2. Add a bowl of water and mix well (at this point, one of the five parts of water has already been used up)

3. Prepare pea flour and let it stand for at least one hour

4. Add the remaining four whole bowls of water to the boiling pot (in fact, I actually use three and a half bowls of water here, and the amount of water added depends on the specific situation). After boiling, turn the water to low heat, slowly stir and pour in the soaked pea powder. When it is almost cooked, add an appropriate amount of salt and keep stirring while boiling. Cook for more than ten minutes, and make sure to cook until it is thick before turning off the heat

5. Pour the cooked pea powder into the mold and let it stand. Let it cool naturally (or it can be cooled and sent to the refrigerator for about 2 hours)

6. Pour the cooled pea powder out of the mold, then cut it into thick slices and set aside for later use

7. Put the low gluten flour, glutinous rice flour, baking powder, oil and water into a bowl and mix them evenly to make a crisp paste. Wrap the pea jelly cut into thick slices with the crisp paste and deep fry them in the oil pan. You can eat them with dry chili noodles (if you can't eat spicy food, you can replace them with other condiments you like)

8. Finished products