How to eat horseshoe cake

Water chestnut cake is a traditional snack in Guangdong Province, Fuzhou City, Fujian Province and southern Fujian Province. Here's how to make horseshoe cakes. Please refer to.

The material for making water chestnut cake 1, mung beans are washed and boiled in water.

2, while cooking mung beans, you can adjust the horse tellurium powder. Add raw powder to horseshoe powder to improve the taste, add water and cut into pieces. Remember not to pat the horseshoe when cutting it, or it won't be brittle.

3. Just cook mung beans until they are almost soft. At the same time, add some water, which is about one third of all pulp. After boiling, add Martin, and then slowly pour the slurry into the evenly stirred semi-cooked slurry until it is thick, so that the materials inside will be evenly distributed.

4. Then steam. Find a suitable fault tolerance and pour it into the raw and cooked pulp. I use plastic wrap below, which can be oiled, but I think plastic wrap is easy to demould.

5. Steam until transparent.

6. Then let it cool and you can cut it. When you see that the effect of plastic wrap is not good, the mold is very good and you can basically lift it directly.

Common practices of water chestnut cake One of the practices of water chestnut cake.

1, material: water chestnut powder, coconut juice, brown sugar and white sugar.

2. Pour water chestnut powder into two plates respectively.

3. Dissolve brown sugar in boiling water, stir it into red syrup, pour coconut juice with white sugar into another plate and horseshoe powder, add boiling water and stir it into coconut juice.

4. Add two plates of horseshoe powder into brown sugar water and coconut milk sugar water respectively, and stir for later use.

5. First put the brown sugar juice into the pot, spread a thin layer and steam thoroughly.

6. Put another layer of coconut milk.

7. Repeat the lamination steaming in turn, and steam each layer for several minutes.

8, cooked, out of the pot.

9. Steam pure red syrup and coconut milk separately.

10, plate loading.

1 1, it will taste better in the refrigerator.

Water chestnut cake practice 2

1, prepare all materials.

2. Wash the horseshoes and peel them.

3. pat it gently with a knife and cut it into small pieces.

4. Pour the horseshoe powder into a large basin and add 300g of water.

5. Fully stir the raw meal slurry.

6. Pour in the cut horseshoe.

7. After washing the small pot, add the brown sugar and the remaining 300 grams of water.

8. Cook over high heat until the sugar dissolves and turns into syrup. When the syrup is completely boiled, add 2 spoonfuls of raw starch slurry.

9. Stir while adding, and stir to a cooked paste like thick sauce when cooking.

10, turn off the fire, pour in the raw powder slurry while it is hot, and stir quickly while adding it to make semi-cooked slurry.

1 1. Pour the mixed slurry into a plate and steam it in a pot for 20? Thirty minutes.

12, the steamed powder slurry is cooked thoroughly.

13, which can be demoulded after cooling.

Water chestnut cake practice 3

Ingredients: 500 grams of horseshoe powder, 750 grams of sugar, 250 grams of horseshoe meat, 3000 grams of clear water and 50 grams of salad oil.

1. Pulping powder: Wash indica rice and glutinous rice, soak them in clear water for 1 day, then grind them into rice slurry, put them into cloth bags, and drain the water.

2, cake blank: first cut the brown sugar into pieces for use. Steaming the hung pulp powder in a steamer, then pouring it on a chopping board, kneading it evenly with brown sugar and white sugar while it is hot, making it into a semicircular strip with a diameter of about 7 cm, and then cutting it into pieces with a thickness of 1.3 cm to obtain the water chestnut cake blank.

3. Frying: Put the pan on low fire, brush a layer of cooked vegetable oil first, and then fry the cake blank in the pan until both sides are brown.

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