Mom's Taste Donkey-hide Gelatin Cake Solid Balm
1.
Material preparation: 1. To buy donkey-hide gelatin, you must recognize the OTC logo, and Dongahefu brand is the first choice. After all, it is eaten in the stomach, so Ejiao must be pure. 2. The ingredients must be fresh. Good ingredients are half the battle. Choose the best Yunnan paper-skinned walnuts, hand-peeled kernels, high-quality Ningxia wolfberry, Xinjiang Hetian jujube, yellow old rock sugar, Shandong black sesame, Jimo old wine. 3. Ejiao needs to be powdered in advance, red dates are pitted and sliced, sesame seeds are sautéed in advance (about 3-4 minutes, just hear the crackling of sesame seeds), and jujube walnuts are dried in advance (not too dry, the role of baking is to Titian) Break the rock sugar in advance (you can beat the powder or break some) 4. Prepare a large plate and a thick plastic film
2.
Put the donkey-hide gelatin crushed or broken pieces into the powdering machine. PS: When powdering in a drugstore, do not go to work during the powdering process. Be sure to leave after the staff finishes the powdering (I have suffered a loss and been "adjusted" by someone). Be careful, no discrimination, no bad intentions, don’t spray if you don’t like it)
3.
Pour the pre-weighed old rock candy into the pot
4.
Pour in Jimo old rice wine and fully brew for 24 hours (use the rice wine to brew for so long, so that the effect of donkey-hide gelatin can be fully utilized. Don't be afraid of trouble, just brewing it directly will greatly reduce the effect of donkey-hide gelatin)
5.
Stir the donkey-hide gelatin, rock sugar, and rice wine that has been brewed for 24 hours. After boiling on high fire, simmer it on low fire. Stir constantly during the cooking process to avoid sticking to the pot. Keep simmering on low fire until bubbling. Turn up, less easy to paste)
6.
Continue to simmer until it becomes viscous. You don't need to be too nervous when it doesn't start to thicken. When it starts to thicken, you have to get up to 12 points. At this time, it is the easiest to stick. Be sure to stir the whole pot evenly. Stir vigorously when it gets thicker and thicker. Be sure to concentrate, this one is very relevant! Be patient, patient, or patient, boil and boil... you must continue to use a shovel to provoke the test and boil until the flag is hung, but don’t just think it’s good to hung the flag, but continue boiling it, like the picture below. Up. (This step is particularly important for the making of Ejiao Cake. It is related to whether the rice wine is sufficiently volatilized. If this step is not done well, it is easy to make the Ejiao Cake soft)
7.
Add the dried dates that have been pitted, cut into strips and dried beforehand, and continue to boil on a low heat. Be sure to "wet the rain and dew" during the mixing process.
8.
After stirring for two minutes, add the fried walnuts and continue to stir
9.
Just stir the walnuts evenly and add the wolfberry and stir evenly (during the mixing process, it must be stirred at the bottom, otherwise it will be easy to paste, remember to minimize the fire)
10.
Finally add the fried black sesame seeds
11.
After stirring well, turn off the heat and take out the pot. (Add the auxiliary materials separately before and after, and the cooking time is controlled at about five minutes)
12.
Lay the forming box with plastic wrap, and both sides of the plastic wrap should be brushed with vegetable oil to avoid sticking the donkey-hide gelatin cake, which is convenient to remove after drying.
13.
The best donkey-hide gelatin cake will become hard when exposed to cold, and become soft when exposed to heat. It does not add gelatin, and it melts when exposed to water without any jelly.
14.
Flatten the donkey-hide gelatin cake while it is hot, it will not be solidified to compact it if it is too cold. Spread a layer of oiled paper on it and flatten it with a spoon. You can also press it with other tools to compact the donkey-hide gelatin cake to remove the air. The resulting donkey-hide gelatin cake is flat and stylish, with sufficient chewing power. Keep refrigerated for 3-4 hours, then you can demould and take out the slices
15.
Mom’s Ejiao Cake is always the most authentic
16.
Slicing is the time to test the technique of the knife. Whether the technique of the knife is good or not depends on how neatly you cut it. Haha! About 10g flakes are the best
17.
Vacuum clean and hygienic, convenient to go out and chew
18.
Taste of home
Tips:
1. Don't use an iron pan to make Ejiao, otherwise the best Ejiao will be useless when it meets iron!
2. It is best not to eat during colds and menstrual periods
3. Special attention should be paid when making the solid element paste. The utensils and raw materials should not be wetted. The water will deteriorate easily, which will cause the glue to be boiled and not become lump.
4. Don't get more than two pieces of donkey-hide glue a day. Eating on an empty stomach in the morning and afternoon tea is the best!
3. Before boiling, the jujube, wolfberry, walnut kernel, black sesame, etc. must be removed from impurities, otherwise it will affect the taste
4. Heat is the top priority, remember to hand in your homework!
