Peach Blossom Princess-ejiao Cake
by Tao Tao Love Food
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Prepared materials.
2. Ejiao is beaten with powder and soaked in rice wine.
3. Bring the rice wine and donkey-hide gelatin to a boil over high heat and turn to medium-low heat until it melts.
4. Simmer it slowly until the flag is hung, that is, scoop the donkey-hide gelatin liquid into a flag shape and slowly flow down into a triangle shape. Add jujube, walnuts, wolfberry, and sesame seeds.
5. Simmer it slowly until the flag is hung, that is, scoop the donkey-hide gelatin liquid into a flag shape and slowly flow down into a triangle shape. Add jujube, walnuts, wolfberry, and sesame seeds.
6. Cover the bottom of the baking pan with plastic wrap and brush with sesame oil.
7. Pour the boiled donkey-hide gelatin on the prepared baking tray.
8. Cover the top with a layer of plastic wrap that has been brushed with oil. After being flattened and cooled, put it in the refrigerator for 2-3 hours until it has condensed and become hard.
9. After taking it out of the refrigerator, cut into pieces and put it in a safe box, put it in the refrigerator, and eat it anytime.
10. The beauty and nourishing Ejiao cake is ready.
Tips:Nourish blood, nourish yin, moisturize dryness, and stop bleeding. Used for blood deficiency, chlorosis, dizziness, palpitations, upset and insomnia, dryness of the lungs and cough.
