Chinese Food
Gege's way of making donkey hide gelatin cake
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Gege's boudoir donkey hide gelatin is soaked in rice wine until it is completely dissolved (the temperature is lower in winter for a long time); the red dates are washed and cored off. The black sesame seeds are stir fried in a small fire for fragrant use. Pour the soaked donkey hide gelatin into the pot. Boil it over low heat. Stir with the spatula constantly to avoid pasting the pot. Boil until the glue boils and pour in the crushed sugar. Turn off the fire when the donkey hide gelatin is thick as glue and adheres to the slice shape of the spatula (commonly known as hanging the flag). Quickly pour in the auxiliary materials processed in advance. Stir evenly and then start the pot. Apply a layer of edible oil on the inner wall of the fresh-keeping box in advance, put it into the fresh-keeping box, refrigerate it and solidify it before slicing.
Cooking ingredients
Cooking Steps
Step1:Gege's boudoir donkey hide gelatin is soaked in yellow rice wine until it dissolves completely.
Step2:Steam gently for more than 10% until it is stirred into a paste.
Step3:After cooking for a certain time, add a little water and cook for a few minutes.
Step4:Put the prepared auxiliary materials into the pot and stir them evenly. Start the pot when it is thick
Step5:Put it into a fresh bag after leaving the pot and prepare to refrigerate for a period of time.
Step6:It can be cut after being refrigerated for a period of time.
Cooking tips:There are skills in making delicious dishes.
