Horseshoes

1

Get all the material ready。

2

The horseshoes are clean and skin is removed。

3

Slap it with a knife and cut it into small pieces。

4

Powdered into the tub with 300 grams of clean water。

5

Full and balanced horse-hoove powder。

6

Fall in good horse hoof。

7

When the small pot is washed, it is put in yellow sugar and added to the remaining 300 grams of water。

8

The fire boiled to sugar soluble that it became sugar water, and when the sugar boiled, two spoons of horse hoof powder were added。

9

Add a mix of it and mix it into a lined-up powder like a slurry when cooking。

10

Turn off the fire, while it's hot enough to pour it into the living horse-to-mouth powder, and then mix it quickly and make it half-live。

11

Put the mixed powder in the plate, flatten it, and put it in the pot for 20-30 minutes。

12

Steaming is transparent enough。

13

When it's cold, it's off the grid。

1. In Step 4, when stirring the raw powder batter, ensure you mix it thoroughly so there are no lumps or granules. 2. In fact, the success of the Water Chestnut Cake lies in the preparation of the half-cooked batter. In Step 10, when pouring in the cooked batter, you must do so quickly while stirring continuously; otherwise, transparent lumps will form, which will significantly compromise the texture of the steamed cake. 3. The ideal half-cooked batter should have a semi-transparent, paste-like consistency. Only then will the steamed Water Chestnut Cake be refreshing to eat—or as it is said in Cantonese, it will have enough "bounce." 4. After steaming, wait until the cake has completely cooled down before removing it; otherwise, it will crumble and fall apart.