Is Pea Flour Starch, Can It Be Used as Starch, and the Market Price Plus How to Make Liangfen

Pea flour is a flour ground from pea seeds and can be used to make liangfen. Especially in Kunming, Yunnan, it has become a traditional Han Chinese snack, and most Yunnan people like to eat it. So is pea flour starch? Can it be used as starch? What is the market price per jin? How do you make liangfen?

Pea flour is not starch, because pea flour is made from dry pea seeds that are split, peeled, soaked in water, then ground with water into a slurry, which is filtered, cooked into a paste, and left to set after cooling. There are many kinds of starch, generally found in most seeds, tubers, rhizomes and other organs, and its color is white.

In addition, in real life, very few people use pea flour as starch, and even if they want to, they will just buy starch directly.

Latest price:

Pea flour is generally rarely seen on the market, so you need to ask locally about the price.

Method introduction:

1. Prepare a large bowl, pour in 1 small bowl of pea flour, add a tiny amount of salt, then add 4.5 bowls of water and stir until there are no lumps, then let it sit for 5 minutes.

2. Prepare an oil-free pot and pour the mixed pea flour directly into the pot. Turn on low heat and use a spoon to slowly stir in the pot clockwise. Gradually the flour in the pot will thicken into lumps. Be careful to keep stirring so it does not stick and burn. Stir until, when scooped up and poured down, it forms an unbroken stream.

3. Scoop the cooked paste into a bowl and let it cool naturally, then cover with plastic wrap and put it in the refrigerator for 2 hours. (I usually make it in advance and eat it the next day.)

4. After the liangfen has cooled completely, take it out, place a plate over the bowl and invert it, and the pea liangfen is ready.

5. Cut the prepared liangfen into strips or slices and set aside. (PS: My knife skills are not good, so there are both strips and slices.)

6. Cut the green scallion parts into small pieces, chop the ginger and garlic into mince, put them in a small bowl, add an appropriate amount of salt (not too much), a small amount of white sugar, MSG, Sichuan pepper powder, chili oil, sesame oil, light soy sauce, dark soy sauce, and vinegar, stir well and let it sit for 2 minutes. (The ratio of light soy sauce to dark soy sauce is 2:1; add vinegar and Sichuan pepper powder according to personal taste.)

7. Pour the mixed sauce directly over the liangfen, or dip it directly like I do. It tastes great!

Efficacy and effects:

1. Enhances the body's immune function

Pea flour is rich in various nutrients needed by the human body, especially high-quality protein, which can improve the body's disease resistance and recovery ability.

2. Prevents and treats cancer

Pea flour is rich in carotene. After eating it, it can prevent the synthesis of carcinogenic substances in the human body, thereby reducing the formation of cancer cells and lowering the incidence of cancer.

3. Promotes bowel movement

Pea flour is rich in crude fiber, which can promote large intestine peristalsis, keep bowel movements smooth, and help cleanse the large intestine.

Dietary therapy effects:

Peas are sweet in taste and neutral in nature, and enter the spleen and stomach meridians; they have the effects of benefiting middle qi, stopping diarrhea and dysentery, regulating ying and wei, promoting urination, reducing carbuncles and swelling, and neutralizing the toxicity of milk stone; they mainly treat conditions such as beriberi, carbuncles and swelling, blocked milk flow, spleen and stomach discomfort, hiccups and vomiting, abdominal distension and pain, and thirst with diarrhea.