Ejiao Cake

Name: Ejiao Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Donkey-hide; 150g Red dates; 200g Machi; 100g walnut; 120g crystal sugar; 250g Rice wine; 50g Wolfberry; 50g Blending oil

by I like the kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As the saying goes: "Autumn and winter tonic, the next year to fight the tiger", now is the best nourishing season in winter, donkey-hide gelatin nourishes yin and dryness, beautifies skin, nourishes blood, and nourishes the lungs! So, I made this donkey-hide gelatin cake by myself. It must be a snack and a tonic."

Ingredients

250g Donkey-hide
150g Red Dates
200g Machi
100g Walnut
120g Crystal Sugar
250g Rice Wine
50g Wolfberry
50g Blending Oil

Ejiao Cake

1. Stir-fry the sesame seeds and walnuts, remove the red dates and cut them into slices.

2. Pour 250 grams of rice wine into the pot and heat it up and slowly boil it to heat

3. Pour in donkey-hide gelatin powder, keep stirring, don't let it clump or become mushy, it is best to put rock sugar, and keep stirring

4. Finally, put the red dates, walnuts, sesame seeds, and wolfberry together, and mix well. Turn off the heat and prepare to serve.

5. Prepare a square plate, touch some blended oil in the plate, and put a layer of plastic wrap to blend the blended oil (to prevent sticking to the plate), put the cooked donkey-hide gelatin cake on the plate, put it in the refrigerator for three hours, take out the slices

6. After three hours, shape, slice and store in the fresh-keeping refrigerator, two small pieces a day, it is delicious to be convenient, nourishing to beautify