Horseshoes

1

The horseshoes are clean and skin is removed。

2

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

3

Powdered into the tub with 300 grams of clean water. Full and balanced horse-hoove powder。

4

Fall in good horse hoof。

5

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

6

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

7

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

8

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。

9

Pour mixed powder into the plate, flatten it and steam it in the pot for 30 minutes。

10

Steaming is transparent enough。

11

You can get rid of it。

1. When mixing the raw starch slurry, it must be stirred thoroughly to ensure there are no lumps. 2. In fact, the success of a water chestnut cake hinges on the preparation of the semi-cooked slurry. When pouring in the cooked starch mixture, you must act quickly and stir continuously; otherwise, it will form transparent lumps, which will significantly compromise the texture of the steamed cake. 3. The ideal semi-cooked slurry should have a translucent, paste-like consistency. Only this way will the steamed water chestnut cake be refreshing and, to use a Cantonese term, have a "springy" bite. 4. After steaming, wait until it has completely cooled down before removing it; otherwise, it will not hold its shape and crumble.