Ejiao Cake
1.
The most difficult thing is to peel the longan and red dates. You can buy them directly in the market. The rock sugar is broken into powder (the sieve will be finer)
2.
Soak the donkey-hide gelatin powder and rice wine for half a day in advance (if it is lumpy, break it through the packaging and soak for 3 days, mainly for soaking soft)
3.
Just melt the soaked gelatin paste under water, heat and stir (about 30 minutes or so).
4.
Pour in the rock sugar powder ~ and continue to stir (about 30 minutes or so) during which time it has been heated and stirred over water.
5.
After the rock sugar is all fused, you can pour the longan meat
6.
Pour in walnut meat
7.
When the walnuts and longans are all sticky with the gelatin, you can pour in the red dates and black sesame seeds~ Stir thoroughly and evenly
8.
You can pour in any kind of abrasive tool~ But first put a layer of plastic wrap on the abrasive tool (it is better to use special microwave oven, after all, the donkey-hide gelatin cake is very hot after cooking). I just threw it into the freezer and freeze it for 1 hour. Just take it out and cut it
Tips:
This Ejiao Cake does not get hot at all~ One or two pieces a day~ It is best to eat it on an empty stomach in the morning, so that it can give full play to the role of Ejiao Cake~