IngredientsMain IngredientsHorseshoe Powder 250g

Supplementary Ingredients

Yellow Sliced Sugar 150gWater 600gHorseshoe 100g

Steps

1.Prepare all the ingredients.

2. Wash the hoof and peel off the outer skin.

3. Tap it lightly with a knife and cut it into small pieces.

4. Pour the horseshoe powder into a large pot and add 300g of water.

5. Mix well to combine the raw flour paste.

6. Pour in the chopped hoofs.

7. Wash a small pot, put in the yellow sliced sugar and add the remaining 300g of water.

8. Cook over high heat until the sugar dissolves and turns into sugar water. When the sugar water comes to a full boil, add 2 tablespoons of raw flour paste.

9. Stir while adding and mix it to make a cooked vermicelli paste like a thick gravy for stir-fry.

10. Remove from heat and pour in the vermicelli mixture while it is still hot, stirring quickly while adding to make a semi-cooked mixture.

11. Pour the mixture into a plate, put it into the pot and steam for 20-30 minutes over high heat.

12. Steam the batter until it is cooked through and transparent.

13. When cooled, it can be removed from the mold.

Tips 1, step 4, the mixing of the raw flour paste, be sure to mix thoroughly, can not appear granular.

2, half of the cooked pulp production, that is, step 10, pouring must be quickly and constantly stirring, otherwise it will be formed into transparent lumps, so the steamed horseshoe cake taste will be greatly reduced.

Cool powder production method

Main

Materials:

Starch (sweet potato, potato, bean starch can be)

Do

Method:

1, 1 kilogram of starch with 10 kilograms of water into the pot, stirring while heating, stirring to the juice becomes viscous, add 30 grams of alum and a small amount of food coloring, stirring well! After simmering for a few moments, when the stirring feels easy to show that it has been cooked, can be poured into the pot prepared containers, cooled that is.

2, 1 kilogram of starch and warm water 2 kilograms, 20 grams of alum powder, mix well, rushed into 1.5 kilograms of boiling water, while rushing and stirring, so that the starch is cooked, and then poured into a prepared container, cooled into.

3, will be rice, peas 0.5 kilograms of water soaked up and drained, each with 0.8 kilograms of water, grinding into pulp, grinding the finer the better, soybean milk need to be filtered off the dregs. Another 0.5 kilograms of pea flour, with a small amount of water to mix. Take a pot, add 5 kg of water, then add 25 grams of alum powder and a small amount of food coloring and stir, boil and pour into the soybean milk. Rice and soybean milk together, heating with a slight fire, stirring until cooked, off the fire into the container, cooled into the cool powder.