Ingredients: Lianggao powder 1 bag;

Accessories: appropriate amount of brown sugar and water.

Sichuan lianggao

1

Step 1-First put 250g of cold cakes into a container and add 500g of warm water to make a paste.

2

Boil 2750 grams of water in a pot. Add half the boiling water to the paste, stir and mix evenly, and then pour it all back into the cauldron.

three

Cook over medium heat until bubbling. While stirring constantly.

four

Cooling for a while, and cooling in containers.

five

The solidified cake is turned into a plate and served with red syrup.

Tips

The ratio of water to powder is quite important. If there is less water, the cold cake has a strong alkaline taste, but if there is more water, it will not solidify well.