Ingredients: horseshoe powder 500g sugar 750g horseshoe meat 250g water 3000g salad oil 50g.
Steps:
1. Pulping powder: Wash indica rice and glutinous rice, soak them in clear water for 1 day, then grind them into rice slurry, put them into cloth bags, and drain the water.
2. Making a cake blank: first cut the brown sugar into pieces for later use. Steaming the hung pulp powder in a steamer, then pouring it on a chopping board, kneading it evenly with brown sugar and white sugar while it is hot, making it into a semicircular strip with a diameter of about 7 cm, and then cutting it into pieces with a thickness of 1.3 cm to obtain the water chestnut cake blank.
3. Frying: Put the pan on low fire, brush a layer of cooked vegetable oil first, and then fry the cake blank in the pan until both sides are brown.
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