solid Yuan cream

1

Start mixing: Pour all the flour into a bowl and mix well. (Be sure to choose a larger basin, so I changed it twice)

2

After mixing the powder well, pour in the rice wine and mix well, then soak for 1 to 2 hours and stir. Because of the donkey-hide gelatin in it, it is very sticky (○ o ○)!

3

Ready to steam: Put the mixed powder into two basins, cover it with plastic wrap, and make sure to seal it tightly. It is best to keep the plastic wrap close to the bottom of the basin (I used two layers). After steaming over high heat for 15 minutes, switch to low heat and steam for 90 minutes.

4

After steaming, take out and let cool

5

Seal it in a jar and store it in the refrigerator!

1. Start mixing: Pour all the powders into a basin and mix well (Make sure to choose a large basin; I had to switch basins twice); 2. Prepare for steaming: Divide the mixed powder into two basins, cover with plastic wrap, and seal tightly. It is best if the plastic wrap extends close to the bottom of the basin (I used two layers) to prevent water from entering during steaming; 3. It is recommended that when steaming, you must choose a basin smaller than your steamer to prevent condensed water from being blocked and flowing down; 4. Take one spoonful in the morning and evening. This recipe is for 1 portion. Usually, half a portion is enough when making it yourself; too much is troublesome to steam. I chose half a portion (all ingredients reduced by half) since it's for my own consumption! However, I added an extra half portion of Ejiao (500g in total). 5. The spoon used to scoop the paste must be wiped clean every time and must not contain water. Seal it immediately after scooping and store it back in the refrigerator