First-class horseshoe powder 500g, sugar 1000g (2-3

Cup), horseshoe meat 200g, water 2750g (1 1

Cup), crude oil 10g.

Equipment:

32cm x 32cm x 5cm stainless steel square plate, two boiling pots with a diameter of 25cm (aluminum products are prohibited) and a large steamer.

Method:

1) Cut the horseshoe meat into irregular small particles at will, put a little crude oil on the square plate and put it in a steamer for later use.

2) Put the water chestnut powder into a boiling water pot, and add 1000g water (4

Cup), and stir until the horseshoe powder is dissolved, and then filter with a fine-hole bucket to form a thin powder slurry.

3) Put the remaining clear water into the pot, add white sugar after boiling, cook until the white sugar melts, and filter into sugar water. When the sugar water is slightly cold, mix it with dilute syrup and divide it into two pots of syrup, A and B.

4) Pour the syrup in the first pot into the boiling pot. When the bottom of the pot touches the boiling water, the syrup will be heated into a "hanging paste" shape (keep stirring when ironing), then pour the syrup in the second pot into the "hanging paste" and mix well to make a semi-cooked paste, and then add the horseshoe meat particles.

5) Pour the semi-cooked paste into a square dish, steam it over medium fire until it is mature (about 25 minutes), cool it and cut it into pieces as needed.

Features:

Fragrant and healthy, soft and tough.