The thickness of Ejiao cake, how many auxiliary materials are needed for a pound of Ejiao to make Ej

The thickness is arbitrary, there is no specific specification, and the general matchbox thickness is sufficient.

1. Crush the 250-gram Ejiao block, or you can directly beat it into powder.

2. Pour the ejiao block and 200 grams of rock sugar into the casserole, and then pour in 500 ml of rice wine.

3. Cover the casserole pot and soak it for about 2 days, and the paste will become soft.

4. Divide the prepared red dates and walnuts into small pieces for later use.

g walnuts and 250g black sesame seeds, sautéed in a wok until fragrant.

6. After soaking for 2 days, put the casserole on the stove, slowly boil the softened ejiao over low heat, and stir constantly with a clay spoon.

7. When Ejiao is ready to hang a small flag, turn off the heat or change it to a simmer.

8. Quickly pour 250 grams of walnut kernels, red dates, longan, wolfberry, and sesame seeds into the casserole in order, and put down one after each stirring.

9. Spread plastic wrap under the plate, brush with a layer of sesame oil, pour the Ejiao cake into the plate while it is hot, and flatten it.

10. Brush a layer of sesame oil on the surface, then spread the plastic wrap and roll it out with a rolling pin.

11. Put it in the refrigerator and freeze it for about 10 hours to make the ejiao cake pieces hard.

12. Cut into small pieces with a knife and serve.

The main ingredients of Ejiao cake are Ejiao, walnuts, black sesame seeds and red dates. The shape is rectangular in shape, the amount is 9 gram tablets, and the thickness is 5 mm.

500g Ejiao block is also a catty of Ejiao block, which can be made about 3 to 4 cattiesEjiao cake

Generally speaking, if you choose a very good quality Ejiao cake, then one pound of Ejiao cake can make about 3 or 4 catties of Ejiao cake, in addition to making the required raw materials, you can also choose walnut kernels, black sesame powder and other raw materials.

When making, the black sesame powder, walnut kernels and their ejiao cake are boiled in a ratio of 1:1:1, and rice wine and old rock sugar are used first.

The ejiao cake is boiled into a viscous shape, plus the black sesame noodles and walnut kernel flour that have been prepared for a long time, and finally cooled and formed, which is about four catties.

The key process of making Ejiao paste andProcess flowResearch

1. Break the Ejiao cake you bought, then add a little rice wine in a 1:1 ratio, put it in a utensil, and soak it for about 2-3 days to fully soften the Ejiao cake.

2. Put water insulation heating in the pot, there is a wooden shovel to mix Ejiao cake in one direction, after fully heating and melting, add an appropriate amount of old rock sugar, and after the old rock sugar melts, you can take the pot out and cook.

3. Add the white sesame seeds in three parts.

Then fully mix to make it even, then put in walnut kernels, continue to mix, and finally put in a little jujube for decoration, and after all these accessories are placed, cook for about 2-3 minutes, and then continue to stir until it is fully formed.

One pound of ejiao needs 200 grams of rice wine, 100 grams of walnut kernels, 150 grams of cooked black sesame seeds, 60 grams of dried cranberries, 40 grams of dried red dates, 40 grams of wolfberry, 40 grams of longan meat, and 130 grams of rock sugar powder

Ingredients: 500 grams of ejiao, 200 grams of rice wine, 100 grams of walnut kernels, 150 grams of cooked black sesame seeds, 60 grams of dried cranberries, 40 grams of dried red dates, 40 grams of wolfberry, 40 grams of longan meat, 130 grams of rock sugar powder.

1. Soak Ejiao into powder and rice wine for 48 hours.

2. Red dates are recommended to be crispy, break the walnuts for 160 and bake for 10 minutes, and fry the sesame seeds until fragrant.

3. Pour the ejiao liquid into the pot, add the rock sugar crumble or rock sugar powder and simmer over low heat.

4. Stir the pan from time to time to prevent sticking to accelerate the melting of rock sugar.

5. It takes about ten minutes or so to visually inspect the thick and boil Ejiao until there is a big foam, and lift the scraper to have Ejiao liquid that can be hung upside down, which is called hanging flags.

6. Turn to the lowest heat, pour in all the ingredients except the black sesame seeds, and stir well.

7. Add black sesame seeds in two times, turn on the mode of the female man, press and mix, and make sure that each material is glued to Ejiao.

8. Move the Ejiao cake to the top of the oil paper, press it into a ball with a spatula, and wrap the Ejiao cake in the oil paper and compact, which is conducive to shaping.

9. After cooling slightly, move it to the mold to shape it to the desired height.

10. Apply a layer of oil to the knife before cutting into pieces.

11. a finished product.

Half a kilogram of ejiao with 300 grams of rice wine and walnut kernels.

250 grams, 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. Start the wall breaker.

Whip the ejiao into a powder.

3. Pour all the rice wine and ejiao into a stainless steel pot, heat over low heat, then add rock sugar and stir until the rock sugar melts.

4. Clean the black sesame seeds and fry them, or bake them in the oven at 150 degrees for 8-10 minutes.

5. After the ejiao is boiled, turn off the heat, first add black sesame seeds and mix well, then pour in walnut kernels, red dates, and longan meat.

Stir well to combine.

6. Cool naturally until Ejiao cake.

It's completely set, and then it's ready to take out the slices.

500 grams of ejiao can make 3 to 4 catties of solid yuan pasteEjiao cakeGenerally, Ejiao, black sesame seeds, and walnut kernels are boiled in a ratio of 1:1:1, and Ejiao is boiled with rice wine and rock sugar first, and then fried black sesame walnut kernels are added, which is about 4 catties.

Ejiao cake is generally better to eat two or three pieces a day, and you can eat one piece at breakfast, so as to help improve the problem of qi and blood for the day, and eat one piece in the afternoon when you feel tired. Ejiao is not suitable for eating more, because Ejiao has a relatively good blood tonic effect, which is hot, and if you eat more, it will easily cause over-supplementation.

Precautions for Ejiao cake

Female friend during menstruation.

Discontinue use. Wait until it is clean before consuming. Because of the blood nourishment and blood activation, I am afraid that I will eat too much, all Chinese medicine, female friends come to menstruation.

It is recommended not to take it.

Diabetes. People can take it, but the formula is slightly changed when making it, no rock sugar is added, the amount of red dates is reduced, and some wolfberries are added. The real cause of diabetes is also caused by low blood and blood cold.

1. Moderate hardness and softness. The softness and hardness of Ejiao cake are caused by different production processes, and the common Ejiao cake on the market has a hard texture and distinct slices, but it tastes sweet and soft. If the ejiao cake is particularly soft and not formed, it is more considered to be the reason for adding rice wine or adding too much water; If it is particularly hard and cannot be chewed, it is more considered that it is due to boiling for too long or putting too much ejiao.

2. Ejiao cake is a food made of ejiao, black sesame, walnut kernels, rock sugar, rice wine, etc. It has the comprehensive health care effects of nourishing blood and qi, beautifying and nourishing the skin, moistening the intestines and laxative, and improving immunity, and is a tonic with compound health care value suitable for all ages.

Preparation materials for Ejiao cake: 250 grams of Dong'e Ejiao, 250 grams of red dates, 150 grams of old rock sugar, 250 grams of walnuts, 100 grams of wolfberry, 250 grams of black sesame seeds, 400 ml of Shaoxing rice wine.

Steps: 1. Remove the pit of red dates, black sesame seeds, and walnut kernels, and fry them in a pot until fragrant.

2. Pour 400ml of Shaoxing rice wine into the pot, put 150g of old rock sugar and boil over high heat, put it on low heat to melt the rock sugar.

4. Boil for about 40 minutes, stir continuously during the period, start to become viscous, hang a flag on the wooden shovel, add red dates, walnut kernels, and wolfberries in turn and stir well.

4. Boil for about 40 minutes, stir continuously during the period, start to become viscous, hang a flag on the wooden shovel, add red dates, walnut kernels, and wolfberries in turn and stir well.

5. Add the black sesame seeds in two parts, continue to stir well, and then turn off the heat.

6. Pour it into a container that has been brushed with sesame oil in advance, and press the Ejiao cake with a spoon to smooth it.

7. Wait for the demoulding to cool down.

8. Cut into cubes.

Ingredients: 500 grams of ejiao, 750 ml of rice wine, 500 grams of walnut kernels, 500 grams of black sesame seeds, 250 grams of red dates, 150 grams of longan meat, 100 grams of wolfberry, 300 grams of rock sugar.

Steps: 1. Prepare 500 grams of Ejiao, and it is recommended to choose high-quality brand products. Break the ejiao into small pieces and put it in a large basin, or you can directly beat it into powder.

2. Pour in 750ml of rice wine and soak Ejiao for two to three days, stirring in the middle to make Ejiao dissolve more evenly.

3. Bake walnuts in the oven or stir-fry them in the pan.

4. Wash and pit the red dates and cut them into small pieces, wash the longan meat and cut it into small pieces, and clean the wolfberries.

5. Black sesame seeds are fried and stir-fried, because I have ready-made cooked black sesame powder at home, I use it directly, and the rock sugar is crushed and set aside.

6. Pour the soaked ejiao and rice wine into the pot together, add rock sugar and simmer slowly until the ejiao paste can be hung with flags.

7. Pour in walnut kernels, red dates, longan meat, wolfberry and black sesame seeds in turn, stir vigorously and mix evenly, pour into a mold covered with plastic wrap and flatten and compact, and put it in the refrigerator for 3 hours.

8. Take out the refrigerated and shaped Ejiao cake and cut it into slices of appropriate size, and it is ready to eat, one piece a day.

The proportion of boiled ejiao cake is: 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, and 50 grams of raisins.

The ratio of boiling ejiao cake should be 1:2:3.