Recipes tagged "Cao Kuai Cao"

Healthy[Black Jelly]~Cao Kueh

Every summer, in the Chaoshan area, whether in the city or in the countryside, you can hear bursts of crisp tinkling sounds, or shouts of sales of grass cakes. In our area, there is also a saying: When the grass cakes are cooked, the weather changes, and two bowls are made into one. This means that when the grass cakes are cooked and the weather becomes cloudy, it will be difficult to sell the grass cakes, because the grass cakes are a pet in the hot summer! Now let’s take a look at the materials and production process of Cao Kueh, a traditional summer heat-relieving and healthy food. 1. Materials for making: Cao Kuai grass: used to be wild, but now most of it is cultivated. There are two types of grass cakes: hard branches and soft branches. The taste is almost the same, but the hard branches are relatively better because the branches of the hard branches are thicker and more juicy. Fresh straw must be washed and dried in the sun. [Fresh Cao Kuai grass is grass green, and turns black when dried] Sweet potato powder: Grind the sweet potato into silk, rinse with water, then precipitate, dry in the sun, and set aside. (There are ready-made ones on the market now) 2. Production process 1. First wash the dried grass cake, put it into a pot and cook it. Bring it to a boil over high heat, and then simmer it slowly over low heat. It takes about five hours to simmer until the grass cake water turns thick and black. 2. Use a filter to filter the Cao Kuai water, leaving only the thick black and fragrant Cao Kuai water. 3. Put the dry sweet potato powder in a bowl, stir well with warm boiling water, slowly pour into the grass cake water, stir well while pouring, and cook for another minute. 4. Put the cooked straw cake into a bowl, sprinkle with powdered white sugar, or add honey for a better taste! Put the straw cake in the refrigerator to chill. The tender and refreshing black jelly will make people love it.