Beauty: Guyuan Ejiao Cake
1.
The Ejiao block is first mashed into small pieces with a stone mortar and placed in a glass box. Pour the prepared yellow wine and soak for 2-3 days until the Ejiao block melts.
2.
Stir-fry the sesame seeds and roast the walnuts. Wash the red dates and bake them. The drier the better. After baking, use kitchen scissors to cut small pieces.
3.
Pound the rock candy into small pieces.
4.
Pour the melted donkey-hide gelatin yellow wine into a stainless steel pot or a casserole (do not use an aluminum pot), pour in rock sugar, and boil it over low heat. Stir clockwise with a wooden spatula from time to time to prevent sticking to the pan.
5.
Boil it until the Ejiao hangs the flag. That is, the donkey-hide glue solution can be in an inverted triangle shape on the wooden shovel.
6.
First add the roasted red dates.
7.
Add goji berries, sesame seeds, and walnuts at the end. Every time you add something, stir it evenly and thoroughly before adding the next thing. Cover the fresh-keeping box or thick baking tray with plastic wrap, brush with a thin layer of oil, pour the donkey-hide glue into the box while it is hot, cover it with plastic wrap, flatten it with a rolling pin or palm, put it in the refrigerator for one hour and take it out Cut into pieces.
Tips:
It must be heated enough, otherwise it will be particularly soft. If you want to eat chewy, you can boil it for a while. Half a catty of donkey-hide gelatin blocks can make two catties of donkey-hide gelatin cakes.
