Breakfast Split Pea Soup from Yunnan (稀豆粉)

From the creator

Xidoufen, a split pea breakfast porridge from Yunnan! There's a million variants to this dish, and today we wanted to teach you how to whip this up in a Kunming style. 0:00 - Southwest China's Split Pea culture 1:09 - Three Ways of Making Xidoufen 2:12 - How to Make Xidoufen 4:44 - How to Top a Xidoufen 7:15 - Importance of the Traditional Method? SOURCING I believe dried split peas should be western supermarket available? We're using something like this: https://www.amazon.com/Goya-Foods-Yellow-Split-Ounce/dp/B06Y33KZY2/ For the flour one, we tested with this Myanmar sort and it worked great - this package *might* actually be gram flour, but we don't know any Burmese: https://bit.ly/3dKMbFz Everything else should be western supermarket available except the Lao Gan Ma (available enough online - would recommend using "Chili Crisp" - 香辣脆油辣子 - as a base for this, though in the video we used “Fried Chili in Oil" 油辣子. DRIED SPLIT PEA VERSION (what we did in the video) * Split peas (去皮豌豆), 100g * Water: after soaking, weigh your strained peas (should swelled to something like ~200g), and add enough water to reach 400g total peas+water. Besides this, an additional 400g will be used during washing Thoroughly wash your split peas until the water runs clear. Fill up with water to cover an inch over the peas, then soak overnight (or at least 8 hours) in the fridge. Strain the peas. Weigh your strained peas to see how much water they've taken on (your 100g peas should've swell

Published 2022-09-27 · Watch on YouTube ↗
Availability and playback restrictions are controlled by the original channel.