Horseshoe powder, horseshoe, sugar

Practice: 1. Water chestnut powder is mixed with proper amount of water to form pasty raw powder slurry.

2. Add white sugar and clear water to make syrup, add some horseshoe powder paste, and stir while pouring to make mature powder slurry.

3. Cut the horseshoe into small pieces and add them to the slurry.

4. Mix the cooked batter and the raw batter into semi-cooked slurry, pour it into a plate, steam it over high fire until it is cooked, and it will be cooked without white powder. Sliced after cooling, or fried, the taste is smoother.

Materials:

Fresh peeled water chestnut 400g, water chestnut powder 125g, yellow sugar and brown sugar 200g, and water 4 cups.

Practice: 1. After peeling the horseshoe, cut it into small squares (about the size of your fingertips, or you can cut it smaller);

2. Put the water chestnut powder into a container, pour a cup of cold water, and stir evenly to make water chestnut powder juice for later use;

3. Add 3 cups of water to the pot, then add the sugar tablets, boil water on high fire until all the sugar tablets are dissolved, and turn off the fire;

4. Stir the mixed horseshoe powder juice again, then rush into the boiled sugar water and slowly stir it into a thick paste;

5. Add the diced horseshoe and mix well;

6. Brush a layer of vegetable oil on the mold in advance, pour the horseshoe paste into the mold, scrape the surface with a plastic scraper, put it in a steamer, steam it on high fire for 20 minutes, take it out and let it cool, then put it in the refrigerator, and take it out, demould and cut it into small pieces after the ice cubes are completely cooled.

Materials:

250 grams of horseshoe powder, 250 grams of horseshoe, and appropriate amount of sugar.

Practice: 1. Dice horseshoe.

2. Add water to horseshoe powder, boil, add horseshoe and mix well.

3. Pour the horseshoe batter into the oiled container and steam for 30 minutes.

Materials:

1 cup water chestnut powder, 300g apple, 200g rock sugar, 6 cups water, 1 tablespoon vegetable oil.

Practice: 1. Washing, peeling and chopping apples; Mix water chestnut powder with 2 cups of water to make slurry.

2. Boil the remaining four cups of water together with the crystal sugar until they are dissolved, then pour them into the slurry prepared by the method of 1, and quickly stir them into slurry, then add the apples prepared by the method of 1, stir them evenly, and finally pour them into an oil cake basin, steam them with slow fire for 40 minutes, and take out the slices after cooling.

Ingredients: 500g water chestnut, 250g water chestnut powder,

Seasoning: 500g rock sugar.

Practice: 1. Peel water chestnut (water chestnut), rinse, pat evenly for use;

2. Boil rock sugar with 3 bowls of water, add fresh water chestnut and mix well;

3. Mix the water in the remaining three rice bowls with horseshoe powder, add the horseshoe powder into the chopped horseshoe with crystal sugar, stir evenly while adding it, and then pour it into the oil cake basin;

4. Steam in water for about 20 minutes to get fresh water chestnut cake.

Materials:

Pantang horseshoe powder, water, sugar (sugar can be as you like)

Practice: 1. Boil horseshoe powder with one third of water, soak the powder, and filter out impurities for later use.

2. Boil the remaining water and add sugar until the sugar is completely melted.

3. Pour the boiled sugar water into the slurry, stir it while pouring it, put it into the oil cake pot after stirring, and finally steam it for 20 minutes. After the fire is turned off, the cake can be served after cooling.

Tips:

The ratio of horseshoe powder to water is 1:5 (calculated by weight), and the amount of sugar added is according to personal preference. Generally, a catty of horseshoe powder is 1.5 catty of sugar, which I think is too sweet, and only six taels are added.

Materials:

Horseshoe powder 120g, water 240ml, sugar 360ml, dried osmanthus fragrans 1 spoon.

Practice: 1. Mix water chestnut powder 120g with 240ML water, and filter.

2. Boil the sugar in 360ml water, add a tablespoon of dried osmanthus, turn off the fire and cover it.

3. Wait for osmanthus to soak for a while. Add half a horseshoe powder, stir it into a thin paste, and let it cool.

4. Add the remaining pulp and water chestnut (six chopped pieces). Grease the baking pan.

5. Pour a thin layer of pulp, put it in a steamer and steam it with boiling water for two minutes, take it out, let it cool, and roll it into a tube.

6. Cut into sections. It happens to be three baking trays.

Materials:

Horseshoe powder, peach, yellow sugar

Practice: 1. Mix water chestnut powder with cold water, and it will be fragrant when mixed ~ ~ ~ ~

2. Peel the peach and dice it.

3. Boil the yellow sugar in water and dissolve it. Pour boiling water into the horseshoe paste and mix with diced peaches.

4. Steam on high fire for 25 minutes, cool and cut into pieces.

Materials:

Water chestnut powder 500g, borneol 650g, red beans 150g, and clear water 400g (about 8 bowls of water).

Exercise:

1. Wash red beans and soak them in clear water for 3 hours. Boil the water in a vacuum oven, add the red beans to boil 15 minutes, and then put them back in the vacuum oven for stewing for 45 minutes.

2. Soak the water chestnut powder in 2.5-3 bowls of water and stir until the powder particles are completely dissolved for later use.

3. Boil the remaining 5 bowls of water, add borneol sugar and boil it into sugar water.

4. When the sugar water is about 80 degrees, slowly pour the water chestnut powder slurry into the sugar water, stirring while pouring until the powder slurry is translucent and pasty.

5. Drain the red beans and stir them evenly in the slurry.

6. Brush a layer of oil on the steamer, pour the slurry and steam for 40 minutes (microwave oven can also heat for 40 minutes).

Tips:

1, water chestnut cake is refreshing, elastic teeth, tough smoke, horseshoe powder and starch paste are very important.

2. If you can't fry white sugar, you must use borneol sugar or brown sugar (only white sugar has a turbid taste), and you must fry white sugar.

3. The sugar in syrup should not be higher than or lower than 80 degrees, remember.