How to boil Ejiao cake to make it clumpy, and how to boil Ejiao cake?

The ratio of ejiao to moisture is appropriate and the temperature is suitable.

250 grams of ejiao, 250 grams of black sesame seeds, 200 grams of walnut kernels, 200 grams of rock sugar, 250 ml of rice wine, 125 grams of red date meat, 50 grams of longan meat, 50 grams of wolfberry, 50 grams of raisins.

The above is the basic formula and proportion of general Ejiao cake, but according to the actual needs, some materials or proportions can be increased or changed accordingly, some Chinese herbal medicines or health ingredients can be used as the object of selection, such as rose powder, mint leaves, lotus seed heart, angelica, white peony, kudzu, gourd, osmanthus and so on can be proportioned according to the need.

Diabetics replace rock sugar with xylitol, which can subtract longan, red dates, and raisins, and increase ginkgo, kudzu, and gourd, which has a certain effect on resisting the symptoms of the three highs.

Ejiao cake can be boiled sour jujube kernel Ejiao cake to calm the nerves and help sleep, suitable for upset and difficult to fall asleep, the method is: add 80 grams of sour jujube kernels to a pound of Ejiao blocks, sour jujube kernels are fried first, then powdered, and the rice wine is boiled and put into the pot with rock sugar.

The ingredients needed to boil Ejiao cake are: ejiao, black sesame seeds, walnut kernels, large almonds, red dates, wolfberries, rice wine, rock sugar, but the addition of nuts also depends on everyone's preference. The steps are as follows:

1. First, the prepared block ejiao is crushed with a stick, and then the block ejiao is beaten into powder with a mill.

2. Pour in the prepared rice wine and soak for 48 hours, and the container needs to be covered during the brewing process. It must be fully soaked for 48 hours so that the effects of ejiao can be fully realized.

3. Beat the prepared polycrystalline rock sugar into powder in advance, remove the core of the jujubes, cut each into four petals, roast walnut kernels, black sesame seeds, and large almonds slowly over low heat to produce the fragrance, clean the red dates and wolfberries and then dry them, and pack them for later use.

4. After soaking for 48 hours, pour the rock sugar powder and ejiao into the pot and stir well. Bring to a boil over high heat, then reduce the heat to low; During the boiling process, be sure to use a spatula to stir constantly to prevent sticking to the pan and boiling paste, and boil until the flag is hung.

5. Next, add the prepared walnut kernels, jujubes, wolfberries, and almonds, and stir quickly. But don't add black sesame seeds at this time, otherwise it will be very difficult to stir.

6. After stirring well, add black sesame seeds in 2-3 times and mix well. At this time, the viscosity is extremely high, and the ejiao begins to draw, which is already very difficult to mix.

7. After all the ingredients are mixed, pour them into the fresh-keeping box that is oiled in advance, and it is not recommended to lay plastic wrap, because it is easy to stick to the Ejiao cake and it is difficult to tear off. Flatten the Ejiao cake while it is hot, press it firmly, press it several times, so as not to loosen the cake body, which is easy to break after slicing, and then cover the plastic wrap and wait for it to solidify and form.

8. After it is solidified and formed, it can be cut into rectangles or sheets according to your preference. It is best to keep a single tablet in a vacuum or refrigerated.

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Ingredients: 5 kg of donkey skin, 420g of walnut kernels, 400g of rock sugar, 200g of dried wolfberry, 830g of rice wine, 510g of jujube (about 450g after pitting and slicing) 800g of black sesame Method: - 1

Wash the donkey skin, blanch it for about ten minutes, take it out, wash off the blood foam, scrape off the subcutaneous fat, and shave the hair if there is a lot of hair. Shred. 2.

Soak the treated donkey skin in cold water, add an appropriate amount of Angelica dahurica, soak for five days, and change the water halfway. 3.Put the soaked donkey skin in a pot, add water, and simmer over low heat.

If you have time during the day, you can keep it on low heat, and don't dry the pot. Strain out the boiled soup (this soup is the glue from the donkey's skin) and set aside. 4.

Add water to the donkey skin and continue to repeat the steps until the glue is not boiled. Donkey skins can be honorably retired. (If you want to be lazy, you can also use a pressure cooker directly, repeat the steps, until the glue is not produced) 5

Pour the donkey glue that has been boiled several times into a non-stick pan, boil over low heat until thick, add rice wine and rock sugar. Stir while boiling on low heat until you boil to hang the flag (don't understand the picture) 6Add all ingredients except black sesame seeds, do not turn off the heat, and mix thoroughly.

7.Add the black sesame seeds, turn off the heat and mix well. (It is recommended that if you have a man in the family, let the man do this.)

It's really hard work )8Put it in the mold, slice it at room temperature, and seal it for storage.

How to boil Ejiao cake.

Hello dear! We're happy to answer your <>

Ingredients: 5 kg of donkey skin, 420g of walnut kernels, 400g of rock sugar, 200g of dried wolfberry, 830g of rice wine, 510g of jujube (about 450g after pitting and slicing) 800g of black sesame Method: - 1

Wash the donkey skin, blanch it for about ten minutes, take it out, wash off the blood foam, scrape off the subcutaneous fat, and shave the hair if there is a lot of hair. Shred. 2.

Soak the treated donkey skin in cold water, add an appropriate amount of angelica, soak for five days, and change the water halfway. 3.Put the soaked donkey skin in a pot, add water, and simmer over low heat.

If you have time during the day, you can boil it on a low heat with a belt, and don't dry the pot. Strain out the boiled soup (this soup is the glue from the donkey's skin) and set aside. 4.

Add water to the donkey skin and continue to repeat the steps until the glue is not boiled. Donkey skins can be honorably retired. (If you want to be lazy, you can also use a pressure cooker directly, repeat the steps, until the glue is not produced) 5

Pour the donkey glue that has been boiled several times into a non-stick pan, boil over low heat until thick, add rice wine and rock sugar. Stir while boiling on low heat until you boil to hang the flag (don't understand the picture) 6Add all ingredients except black sesame seeds, do not turn off the heat, and mix thoroughly.

7.Add the black sesame seeds, turn off the heat and mix well. (It is recommended that if you have a man in the family, let the man do this.)

It's really hard work )8Put it into a mold, slice it at room temperature, seal and preserve.

It really takes a lot of patience, and if you don't have it, forget it. If you can't stand the smell of donkey skin, it is not recommended.

The boiling method of Ejiao cake is as follows:

Ingredients: 250 grams of ejiao, 300 grams of rice wine, 250 grams of walnut kernels, 250 grams of black sesame seeds, 250 grams of red dates, 75 grams of longan.

Excipients: 150 grams of rock sugar.

1. Take out Ejiao, wrap it in a clean gauze bag, and slightly break it with the back of a knife.

2. Put the ejiao block that has been broken into the wall breaker.

3. Start the wall breaker and whip the ejiao into powder. If there is no wall breaker, the pharmacy has the kind of grinding machine, which can be processed on behalf of the customer.

4. Pour rice wine into the ejiao powder, cover with plastic wrap and soak for one day. Cover with plastic wrap to prevent alcohol from evaporating.

5. Pour all the rice wine and ejiao into the stainless steel pot, heat it over low heat, then add rock sugar, stir until the rock sugar melts, continue to boil slowly over low heat, and stir it from time to time in the middle.

6. When boiling ejiao, you can prepare the ingredients by the way. Sauté the walnuts until fragrant or put in the oven at 150 degrees for 10-15 minutes. After the jujube is cleaned, drain the water, remove the core and cut it into strips, and the longan is dried and shelled and pitted.

7. Stir-fry the black sesame seeds after cleaning, or bake them in the oven at 150 degrees for 8-10 minutes, taking care not to bake them.

8. Boil the ejiao to be viscous, lift the shovel, the ejiao is not easy to drip, and there is an inverted triangle on the shovel, so that the ejiao is almost boiled.

9. After the ejiao is boiled, turn off the heat, first add the black sesame seeds and mix well, then pour in the walnut kernels, red dates, and longan meat, and stir well. The process should be fast, and it is not easy to mix when Ejiao is cold.

10. After mixing, pour it into the non-stick baking tray, if there is no non-stick baking tray, you should pad the non-stick oil paper, otherwise it will be sticky and can't be taken off in the end.

11. Cover the surface with a piece of non-stick paper, flatten it with a rolling pin, and the shape should be as regular as possible, and finally it is easy to cut it into neat slices.

12. Allow to cool naturally until the Ejiao cake is completely set, and then you can take it out and slice it. Once cut, pack it in a sealed crisper and eat one to two slices a day.

13. a finished product.

Ingredients: 125 grams of ejiao, 100 grams of walnuts, 150 grams of black sesame seeds, 50 grams of wolfberry, 50 grams of dried red dates, 500 ml of rice wine, 100 grams of polycrystalline rock sugar.

Steps: 1. The raw materials of pure handmade Ejiao cake are displayed, and each raw material is accurately proportioned.

2. Load Ejiao into a flour machine and crush it into Ejiao powder, in order to make the ratio.

3. Polycrystalline rock sugar, also crushed into powder.

4. After accurately weighing walnuts, wolfberries and red dates, put them in a tray for later use.

5. Turn on low heat, pour the rice wine into the casserole in proportion, stir and shake early (boil the rice wine for a long time so that the effect of Ejiao can be fully exerted).

6. Then pour the crushed ejiao and polycrystalline rock sugar into the casserole in turn, stir over low heat, and continue to stir until the flag is hung.

7. The flag has appeared, and it is very long! It won't break. Add the excipients to be used and continue to stir well.

8. Finally, add black sesame seeds, mix in and stir until even, the stirring process is very sticky, and the drawing is obvious.

9. Remove from the pot and put on a plate, spread plastic film on the Ejiao cake while it is hot, and flatten it. Place the container tray in the eggplant refrigerator and refrigerate for 12 hours (the container tray should be smeared with vegetable oil in advance, be sure to spread plastic film, smear vegetable oil in advance, and remove the ejiao cake after drying).

10. Vacuum packing, easy to preserve.

11. Packaging renderings, completed.

To boil Ejiao cake, follow the steps to powder Ejiao and rock sugar, then soak Ejiao powder in rice wine, add walnuts, red dates, wolfberries and other materials in turn during the boiling process of Ejiao, stir evenly back and forth, and place it in the mold after boiling to cool and solidify, and then cut it into pieces and eat.

Prepare 200 grams of ejiao in the limb cavity, 100 grams of walnuts, 20 grams of wolfberry, 150 grams of red dates, 100 grams of rock sugar, 230 ml of rice wine, 200 grams of black sesame seeds, and a pastry mold. Wash and dry the walnuts, red dates, goji berries and black sesame seeds to make sure there is no moisture. Stir-fry the black sesame seeds and chop the red dates and prepare.

Prepare a bowl, powder the ejiao and rock sugar separately, then pour the rice wine into the bowl, pour the ejiao powder into it and soak for about 30 minutes. If the purchased ejiao can't be powdered, you can put the ejiao in rice wine and soak it for about two grandsons.

Heat the pot, pour the ejiao soaked in rice wine in the bowl into the pot to melt it under heat, add rock sugar and boil. Stir back and forth with a spatula to avoid sticking to the pan. Add water and boil for about 20 minutes, then add red dates, walnuts, black sesame seeds and wolfberries in turn when the ejiao is boiled, and stir evenly.

After the ejiao is boiled, take out the pastry mold, apply a layer of oil to the mold, and then carefully pour the boiled ejiao into the pastry mold, leave it for more than a day, wait for it to cool and solidify and then form, cut the ejiao cake into small pieces with a knife and store it in the refrigerator.