Difference between Ejiao Cake and Ejiao Guyuan Paste
1, practice: Ejiao cake is made directly from the pot with less water. Guyuan ointment, on the other hand, is cooked in a pot after the materials are prepared, and the water is soft and glutinous.
2. Formula: The basic formula is donkey-hide gelatin, sesame, walnut, rock sugar, yellow wine, etc. But for the sake of beauty, sesame and walnut are generally not ground into powder, and the final Ejiao cake is massive and more convenient to eat. Put it in a bag and take out one or two tablets at any time to eat; Guyuan paste is made by breaking ingredients such as rock sugar, walnut kernel and black sesame, and it is paste. The advantage of breaking it is that it is easy to absorb, and Chinese medicine tastes lighter and more delicious.
3. Shelf life: Ejiao cake has a long shelf life because it is boiled less, especially after adding vacuum packaging bags. The general shelf life is six months to one year. Guyuan ointment, however, is moist and soft, and its shelf life is only one to two weeks, so it needs to be kept fresh in the refrigerator.
How to make Guyuan ointment by yourself
1, take half a catty of Ejiao (1 catty is available in winter), 1 catty of black sesame, 1 catty of walnut kernel, 1 catty of red dates and half a catty of rock sugar.
2. Knock the large pieces of donkey-hide gelatin into small pieces with a hammer, and then pour them into a food processor to make powder.
3. Wash the black sesame seeds and fry them in the pot, which is conducive to crushing in the processing machine.
4. Walnut kernels are not easily broken in the processing machine, so it is best to grind them with a small meat grinder at home.
5. Wash the red dates, remove the core, and then mince them with a meat grinder.
6. Put the rock sugar into a processing machine and crush it.
7. After the five ingredients are processed, put them into a large basin and stir them evenly, then pour in 2 kg of yellow wine (if it is for children, you can add cooking wine with a slight wine smell), stir them evenly, put them into the basin and cover them.
8. Put it in a large pot and steam it in water. Steam on high fire 15 minutes, then steam on low fire 1.5 hours, and it will be all steamed. After cooling, put it in a clean and dry bottle.
How to make Ejiao cake by yourself
1. Take 250g of Ejiao, 250ml of yellow wine, 250g of broken crystal sugar, 200g of fried or roasted walnuts, 50g of red dates/kloc-0, 50g of medlar/kloc-0, and 20g of fried or roasted black sesame seeds.
2. Mash the donkey-hide gelatin and soak it in yellow wine for 3 days (until it becomes soft), or grind it into powder in a drugstore and soak it in yellow wine for 24 hours. Remember to seal the container with plastic wrap and soak it.
3. Sit on the hot water in the pot, put the soaked donkey-hide gelatin into it and stir while cooking. Don't stick to the bottom of the basin. It will boil in about 20 minutes.
4. Pour in sugar, stir while cooking, and all the sugar will be boiled in about 20 minutes.
5. After the white sugar is boiled, add red dates, walnuts, medlar and black sesame seeds in turn and stir evenly for about 20 minutes. Be sure to stir when cooking.
6. Spread the plastic wrap on the lunch box, pour in the cooked Ejiao cake, cover it with plastic wrap, press it by hand, and put it in the refrigerator for 24 hours.
7. Take out the solid Ejiao cake, remove the plastic wrap, cut it into pieces, and put it in the cold storage layer of the refrigerator for preservation.