Production method editing
Practice 1
Required ingredients
Ejiao 250g
Yellow rice wine 500g
Walnut kernel 250g
Jujube strips 250g
Lycium barbarum 250g
Cooked black sesame seeds 250g
Old rock candy 100g
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Production step
step
Specific operation
Step diagram
Step 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.
Step 2
Preparation of auxiliary materials: red dates are washed, dried and cut into strips. Wash and dry Lycium barbarum. Fried black sesame seeds. Walnut takes kernel.
Step 3
Put oiled paper in the mold, or oil it, and get ready to put it aside.
Step 4
Boil the soaked donkey-hide gelatin and yellow wine slowly with low fire until the donkey-hide gelatin melts.
Step 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.
Step 6
Continue to stir with low fire, and cook until the donkey-hide gelatin hangs the flag (about1~ 2 hours), 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.
Step 7
Add walnuts first, mix well, then add jujube strips, mix well, then add Lycium barbarum, and then mix well.
Step 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.
Step 9
Pour the stirred donkey-hide gelatin into the mold, cover it with oil paper and flatten it.
Step 10
After compaction and flattening, it can be cooled and shaped overnight in a cool place, or it can be cooled and refrigerated for 2 hours. Slice after setting.
Step 1 1
Sliced Ejiao cake can be wrapped in glutinous rice paper and then bagged or boxed.
Practice 2: modern cooking
Production step
step
Specific operation
Step 1
In a clean ceramic pot, pour colla Corii Asini (with tortoise plastron glue or cornu Cervi 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 sticking to the bottom of the pot.
Step 2
About half an hour later, it was observed that the color of red dates turned purple-black, and the things in the pot were as sticky as glue. At this time, the Ejiao cake had been cooked.
Step 3
Choose a clean, moisture-free container or plastic wrap, pour the boiled Ejiao cake into it and squeeze it hard.
Step 4
After cooling and solidification, it is cut into cakes of various shapes, which is Ejiao cake.
Practice 3: Traditional ancient prescription
Production step
step
Specific operation
Step 1
Melting colla corii asini: smash colla corii asini pieces and soak them in yellow wine for 1-3 days until colla corii asini is completely melted.
Step 2
Boiling: pour the melted donkey-hide gelatin 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 high fire, and then turn to low fire to make a flag.
Step 3
Flag-hanging state: boiled donkey-hide gelatin becomes sticky, and donkey-hide gelatin can be hung on a shovel to form a flag without falling, which is a flag-hanging state. At this time, auxiliary materials can be added.
Step 4
Stir: so the auxiliary materials are guaranteed to be fresh and fried, and then poured into the pot and stirred evenly.
Step 5
Mould shaping: prepare the mould and apply grease or oil paper on the inside, so as to isolate the donkey-hide gelatin cake from the mould and facilitate its separation from the mould.
Step 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.
Step 7
Slice and eat: cut into small pieces after shaping, put them in a food box and eat them every morning and evening.