1. Pick a fresh, non-injury, rotten cockroach, rinse with water, cut off the tail pedicle, smash, add the same amount of water, smash it with a grinder, filter the pulp juice with gauze to the slag, and wait until the powder is precipitated. After removing the above clean water, then spread 1 to 2 layers of cotton cloth on the powder, and use the washed dry bricks to remove excess water, and then dry it to crush and make it.
2. Wash the caramelized oysters and peel them, cross them in half, add boiling water for 7-8 minutes, remove and rinse with water and drain to remove water. The mixture is brewed at a ratio of 3 to 3.5 kg per kilogram of flour plus sugar, and continuously turned to heat evenly the upper and lower layers. During the brewing process, a small amount of water can be dripped along the pot wall to prevent burning. When the syrup made from mash is dripped into cold water and can be fused into beads, use slow fire, boil it until the rayon condenses with translucent sugar. When the sugar concentration reaches above 60%, keep the pan in a cool place and then spread it to the appliance. In the cold, it is ready to serve.
3. The cake was peeled with 1.5 kg, white sugar 1.3 kg, lotus root flour 95 g, a little milk powder, cornmeal 95 g, egg yolk 4, oil 63 g, clear water 1.5 kg. Cut the peeled pods into fine powder or mash them. Mix the glutinous flour and cornmeal with water and mix the yolk. Add 1.5 kg of clear water to the pot, heat the sugar and crushed fine powder (slime) until it dissolves, slowly pour into the slurry, and continue to stir so that the slurry in the pan gradually shrinks into cake embryos, and then evenly add the yolk. On the cake embryo. Another side dish is coated with edible oil such as peanut oil, the cake embryo is poured into the pan, stir for 30 minutes until thoroughly cooked out, cut into squares, let cool after the finished product. Liu Wanzhen from: The New Countryside 2006.02
2. Wash the caramelized oysters and peel them, cross them in half, add boiling water for 7-8 minutes, remove and rinse with water and drain to remove water. The mixture is brewed at a ratio of 3 to 3.5 kg per kilogram of flour plus sugar, and continuously turned to heat evenly the upper and lower layers. During the brewing process, a small amount of water can be dripped along the pot wall to prevent burning. When the syrup made from mash is dripped into cold water and can be fused into beads, use slow fire, boil it until the rayon condenses with translucent sugar. When the sugar concentration reaches above 60%, keep the pan in a cool place and then spread it to the appliance. In the cold, it is ready to serve.
3. The cake was peeled with 1.5 kg, white sugar 1.3 kg, lotus root flour 95 g, a little milk powder, cornmeal 95 g, egg yolk 4, oil 63 g, clear water 1.5 kg. Cut the peeled pods into fine powder or mash them. Mix the glutinous flour and cornmeal with water and mix the yolk. Add 1.5 kg of clear water to the pot, heat the sugar and crushed fine powder (slime) until it dissolves, slowly pour into the slurry, and continue to stir so that the slurry in the pan gradually shrinks into cake embryos, and then evenly add the yolk. On the cake embryo. Another side dish is coated with edible oil such as peanut oil, the cake embryo is poured into the pan, stir for 30 minutes until thoroughly cooked out, cut into squares, let cool after the finished product. Liu Wanzhen from: The New Countryside 2006.02
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