Chinese Food
Hawthorn, horseshoe and grain, horseshoe cake making method, detailed course of cake
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Official video of Zhouxing food horseshoe cake practice. Zhouxing began in 1983. Water horse hoof cultivation accounts for 70% of the total in China. Won - food cultural heritage, top 10 letters from Guangzhou, national green food demonstration enterprise, food safety pioneer. Food safety model unit of Guangzhou Asian Games
Cooking ingredients
Cooking Steps
Step1:Raw materials - Zhouxing horseshoe powder 250g, sugar 300g, horseshoe 6, hawthorn 10 (cut in advance
Step2:Add 700ml water to hawthorn and cook for 20 minute
Step3:Pour out and cool for standb
Step4:Pour 250g horseshoe powder + 800ml water into the containe
Step5:Mix well to get the raw water chestnut pul
Step6:Raw horseshoe Pulp Filtration (filtering impurities
Step7:Hawthorn into the juicer to extract juic
Step8:300g white sugar + 100g horseshoe seeds + hawthorn juice to boi
Step9:Immediately after turning off the fire, add a small amount of well stirred horseshoe pulp for pulpin
Step10:Stir quickly and evenly to get the cooked pulp (the best is the viscosity
Step11:Stir the raw water chestnut slurry and pour in the cooked slurr
Step12:Stir well to get raw and cooked pul
Step13:Put the water in the pot, cover and steam for 20 minute
Step14:Take out and cool down after steamin
Step15:Cool thoroughly and cut into pieces for consumptio
Cooking tips:1. Raw materials: 250g of Zhouxing horseshoe powder, 300g of sugar, 6 horseshoes, 10 hawthorn (cut in advance), 2. Add 700ml of water to hawthorn and cook for 20 minutes, 3. Pour out and cool for standby, 4. Pour 250g of horseshoe powder and 800ml of water into the container, 5. Stir well to get the raw horseshoe pulp, 6. Filter the raw horseshoe pulp, 7. Pour Hawthorn into the juicer, and extract 8.300g of sugar, 100g of horseshoe grain and hawthorn Boil the juice. 9. Add a small amount of the well stirred raw water chestnut slurry immediately after turning off the fire. 10. Quickly stir it to obtain the cooked slurry (the best viscosity is the best). 11. Stir the raw water chestnut slurry while pouring in the cooked slurry. 12. Fully mix it to obtain the raw and cooked slurry. 13. Put the water in the pot and cover it for 20 minutes. 14. Take it out and cool it after steaming. 15. Cut it into pieces and serve
