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How to cook Ejiao cake at home
Colla Corii Asini, Semen Juglandis, and Semen Sesami Niger, and other adjuvants can be optionally added, including Fructus Jujubae, Fructus Lycii, Longan, Semen Sesami, crystal sugar, yellow wine, Ginseng Radix, Cornu Cervi Pantotrichum, Maca, Poria, Cranberry, Rose, Semen Ziziphi Spinosae, Radix Astragali, Radix Angelicae Sinensis, and Semen Armeniacae Amarum.

Ejiao 250g? Yellow rice wine 500g walnut kernel 250g jujube strips 250g medlar 250g cooked black sesame seeds 250g old rock sugar 100g.

1 Break the donkey-hide gelatin pieces (knock each piece 3-5 times with the back of the knife). Soak in yellow wine for about 1-3 days, and soak Ejiao until soft.

2 Preparation of auxiliary materials: Wash red dates, dry and cut into strips. Wash and dry Lycium barbarum. Fried black sesame seeds. Walnut takes kernel.

3 Put oiled paper in the mold, or oil it, and get ready to put it aside.

4 Boil the soaked donkey-hide gelatin and yellow wine slowly with low fire until the donkey-hide gelatin melts.

5 Add the old rock sugar and continue to simmer until the rock sugar melts, constantly stirring with a shovel to prevent the bottom from being burnt.

6. Continue to stir with low fire, and cook until the Ejiao hangs the flag (about1~ 2 hours), and then turn off the fire and start adding auxiliary materials. The principle of adding auxiliary materials is that it is better to stir from large to small.

7 first add walnuts, mix well, then add jujube strips, mix well, then add medlar, and then mix well.

8 Finally, add black sesame seeds in three times, and then add them after mixing well each time. The process is fast, and the Ejiao will be sticky during the mixing process.

9 Pour the stirred donkey-hide gelatin into the mold, cover it with oil paper and flatten it.

10 after compaction and flattening, let it cool and set overnight, or let it cool and put it in cold storage for 2 hours. Slice after setting.

1 1 Sliced Ejiao cake can be wrapped in sticky rice paper and then bagged or boxed.

1 In a clean ceramic pot, pour Colla Corii Asini (tortoise shell glue or antler glue, which varies from person to person), add yellow wine, and decoct with slow fire to remove the fishy smell. When Colla Corii Asini is completely melted and foamed, add red dates, longan meat, walnut meat, rock sugar and black sesame seeds, and keep stirring and mixing to prevent it from sticking to the bottom of the pot.

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About half an hour later, it was observed that the red dates turned purple-black, and the things in the pot were sticky as glue. At this time, the Ejiao cake had been cooked.

Choose a clean, moisture-free container or plastic wrap, pour the boiled Ejiao cake into it and squeeze it hard.

4 after cooling and solidification, cut into cakes of various shapes, which is Ejiao cake.

1 melt the donkey-hide gelatin: smash the donkey-hide gelatin pieces and soak them in yellow wine 1-3 days until the donkey-hide gelatin is completely melted.

2 Boiling: Pour the melted Ejiao into a gold pot or a copper pot, and stir and boil it with a silver shovel or a copper shovel. First, boil it with a big fire, and then turn to a small fire to make a flag.

3 Flag-hanging state: Boil donkey-hide gelatin into a sticky state, and donkey-hide gelatin can be hung on a shovel into a flag state without falling. At this time, auxiliary materials can be added.

4 stirring: so the auxiliary materials are guaranteed to be fresh and fried, and poured into the pot and evenly stirred.

5 Mould setting: Prepare the mould to be coated with grease or oiled paper, so as to isolate the donkey-hide gelatin cake from the mould and facilitate the separation from the mould.

6 detoxification: generally, it is cooled at room temperature for one night. This process can slowly cool the Ejiao cake to remove the fire poison contained in Ejiao and nourish it without getting angry.

7 Slice for eating: cut into small pieces after shaping, put them in a food box, and eat them every morning and evening.