Mom’s flavor donkey hide gelatin cake solid yuan paste

Overview

1. As an authentic Shandong girl, I am good at donkey-hide gelatin. Not only can she make her mother-in-law, seven aunts and eight aunts happy, but she can also keep her long, straight black hair. 2. Southern girls like bird’s nest and fish maw for nourishment, while northerners like donkey hide gelatin and sea cucumber. In my eyes, donkey-hide gelatin is a heritage. Every autumn, my mother always makes donkey-hide gelatin cake for the family. The elderly people like it very much for the crispiness of walnuts and the rich aroma of sesame seeds. See it with your eyes and learn it with your heart. 3. Mom always wants to give you the best things in the world. I share the donkey hide gelatin recipe from my mother’s taste with everyone. I hope it warms your heart and stomach in the cold winter.

Tags

• snacks
• old man
• fast food
• donkey-hide gelatin
• jujube
• old rock candy
• old yellow rice wine
• walnut kernels
• wolfberry
• black sesame

Ingredients

Steps

1. 1 Preparation: 1. When buying donkey-hide gelatin, you must recognize the OTC mark, and Dong'a and Fu brands are preferred. After all, it is eaten in the stomach, so donkey-hide gelatin must be pure and good. 2. The ingredients must be fresh. Good ingredients are half the battle. We select high-quality Yunnan paper-skinned walnuts with hand-peeled kernels, high-quality Ningxia wolfberries, Xinjiang Hotan jujubes, yellow old rock sugar, Shandong black sesame seeds, and Jimo old wine. 3. The donkey hide gelatin needs to be powdered in advance, the red dates should be cored and sliced, and the sesame seeds should be fried in advance (about 3-4 minutes, you can hear the crackling sound of the sesame seeds). Dry the jujube and walnuts in advance (not too dry, the purpose of baking is to enhance the flavor). Crush the rock sugar in advance (you can powder it or break it into small pieces) 4. Prepare a large square plate and a piece of thick plastic film

   

2. 2 Crush the donkey-hide gelatin or put the pieces into the powder machine. PS: When powdering in a pharmacy, do not go to work during the powdering process. Be sure to leave after the staff has finished powdering (I have suffered a loss and been "transferred" by others, so be careful, there is no discrimination and no bad intentions, don't spray if you don't like it)

   

3. 3 Pour the rock sugar weighed in advance into the pot

   

4. 4 Pour in the Jimo old yellow rice wine and let it fully brew for 24 hours (the purpose of brewing the rice wine for such a long time is to allow the efficacy of donkey-hide gelatin to be fully exerted. Don’t be afraid of trouble and opportunistically brewing it directly will greatly reduce the efficacy of donkey-hide gelatin)

   

5. 5 Stir the donkey-hide gelatin, rock sugar and rice wine that have been brewed for 24 hours thoroughly, bring to a boil over high heat, and then simmer over low heat. Stir constantly during the cooking process to avoid sticking to the pan. Keep simmering over low heat until bubbling (remember, turn from the bottom up to make it less likely to burn)

   

6. 6 Continue to simmer until thick. Don't be too nervous when it doesn't start to thicken. When it starts to thicken, you need to be more energetic. At this time, it is most likely to get stuck in the pan. Be sure to stir the whole pot evenly, and stir harder as it gets thicker. Be sure to pay attention, this one is very relevant! Be patient, be patient, be patient, endure and endure... You have to keep pushing the test with a shovel and endure it until the flag is raised, but don't think it's good when the flag is raised just a little bit. You have to continue to endure it. It will be almost ready like the picture below. (This step is particularly important when making donkey-hide gelatin cake. It is related to whether the rice wine has fully evaporated. If this step is not done well, it can easily lead to the soft donkey-hide gelatin cake.)

   

7. 7 Add the dried dates that have been cored and cut into strips beforehand, and continue to simmer over low heat. During the stirring process, be sure to "cover evenly the rain and dew"

   

8. 8 After stirring for two minutes, add the fried walnut kernels and continue stirring

   

9. 9 Just stir the walnuts evenly, add the wolfberry and stir well (during the stirring process, be sure to stick to the bottom of the stirrer, otherwise it will be easy to burn the pot, remember to use the lowest heat)

   

10. 10 Finally add the fried black sesame seeds

    

11. 11 After stirring thoroughly, turn off the heat and remove from the pot. (Add the auxiliary ingredients before and after, and control the cooking time to about five minutes)

    

12. 12 Lay the forming box with plastic wrap, and brush both sides of the plastic wrap with vegetable oil to prevent the donkey hide gelatin cake from sticking to it, so it can be easily removed after drying.

    

13. 13 Good donkey hide gelatin cake will harden when exposed to cold, become soft and easy to draw when exposed to heat, does not add gelatin, and melts when exposed to water without any glue.

    

14. 14 Flatten the donkey-hide gelatin cake while it's hot. If it's too cold, it will solidify and it won't be compacted properly. Spread a layer of oil paper on top and flatten it with a spoon or other tools to compact the donkey-hide gelatin cake and remove the air. The resulting donkey-hide gelatin cake will be smooth, stylish and chewy enough. Refrigerate for 3-4 hours, then unmold and slice into slices

    

15. 15 Mom’s taste of donkey-hide gelatin cake is always the most authentic

    

16. 16 Slicing is the time to test your knife skills. Whether your knife skills are good or not depends on whether you cut them neatly or not. Haha! Thin slices of about 10g are best

    

17. 17 Vacuuming is clean and hygienic and convenient for chewing when going out

    

18. 18 Taste of home