Electronic gelatin

250 grams

yellow rice wine

250 ml

crystal sugar

200 grams

semen sesami nigrum

250 grams

walnut kernel

200 grams

red date

125g

Chinese wolfberry

50 grams

Longan meat

50 grams

Raisin tonic wine

50 grams

The most detailed method of making Ejiao cake in history

Colla Corii Asini and rock sugar are ground into powder in advance for later use. If there is no grinder, you can first wrap the donkey-hide gelatin blocks with cloth, mash them with the back of a knife, and melt them with a measured amount of yellow wine and rock sugar 2-3 days in advance.

First, pour the yellow wine into the pot and heat it with strong fire, then change it to slow fire, add Geely powder and rock sugar and keep stirring, or pour the yellow wine into the pot with slow fire first, then add Geely powder and rock sugar. It's very important not to burn the pot.

The key step is to cook until the flag is hung (lift it with a wooden shovel, and the donkey-hide gelatin is hung on the shovel one by one and slowly falls like a flag). The key points of this process are heat and stirring, and the first heat should be as small as possible. Although it may take longer than others, it will reduce the failure of cooking Ejiao cake because of paste pot.

Add walnuts and stir well.

Add red dates and stir well.

Add longan and stir well.

Add raisins

Add Lycium barbarum

Finally, pour in black sesame seeds, stir well, and then turn off the heat and take out the pot.

After taking out the pot, pour it into the prepared dish, flatten it with a wooden shovel, cool it thoroughly, and put it in the refrigerator for at least 2 hours, or leave it naturally for 24 hours (usually overnight, it takes 24 hours in summer). After the gelatin cake hardens, it can be cut into pieces;

Boiled Ejiao cake finished product