Chestnut cake(li zi gao )

Chestnut cake method:

Raw materials for making chestnut cake:

250 grams of raw chestnuts, 150 grams of sugar, 5 grams of sweet scented osmanthus sauce.

The processing steps of chestnut cake are as follows:

1. Cross the surface of the chestnut with a knife, put it into a copper pot, pour in clean water, boil it over high heat (about 10 minutes), and take it out. After drying, peel off the inner and outer skin and rinse with clean water.

2. Pour clean water into a copper pot, put in peeled chestnuts, boil over high heat for about 30 minutes, and remove the water.

3. Rub the chestnuts thoroughly, then rub them into mud, cool them in the air, put them in a clean cloth, add 50g white sugar and sweet scented osmanthus sauce, rub them into chestnuts face across the cloth, put them on the table, press them with a knife, spread a layer of white sugar on the surface, flatten them, cut the four sides together, and then cut them into square pieces on the plate.

Chestnut cake

Chestnut cake is a traditional cake snack in Beijing. It is made of chestnut paste with golden cake and clear sand filling. The cake is divided into five layers, with yellow chestnut mud at the top, middle and bottom, red and brown golden cake and Chengsha in the middle. The color is gorgeous, the texture is soft and delicate, sweet and palatable. This cake made by Beijing youyishun restaurant was recognized as "famous Chinese snack" in 1997.

Basic introduction

Beijing has the custom of eating Huagao on the Double Ninth Festival. Huagao, also known as chestnut cake, is named after the steamed rice covered with whole chestnuts. There is also a chestnut cake, which is made of chestnut mud.

The method is to peel, steam and mash raw chestnuts, and prepare a large slice of Jinggao and Chengsha stuffing. Divide 200 grams of Chestnut Puree into three parts, spread one part as the bottom layer, then spread a layer of Jinggao slices, then smooth one part on Jinggao slices, then spread another layer of Chengsha stuffing, and then put the last part of Chestnut Puree on the top layer. The top layer is made of Jinggao slices cut into small water chestnut shape and fine green plum silk It's a chestnut cake with yellow top, middle and bottom, red and brown in the middle. When eating, with sugar and sugar sweet scented osmanthus boiled sugar can be poured on top.

Chestnut cake is suitable for making and eating in autumn and winter. This variety has won the title of "famous Chinese snack".

Production method

Method 1

Raw materials: (120 pieces)

1000 grams of chestnuts, 310 grams of golden cake, 450 grams of clear sand filling, 5 grams of green plum, 300 grams of sugar, 2 grams of melon seeds. 5 g

make:

1、 Wash the chestnuts, cut a small hole in the skin with a knife, put it in a cold water pot, and the water should be over the chestnuts. Cook them over high heat for 20 minutes, remove the skin, and steam them for about 1 hour. When the chestnut meat is soft and rotten, mash it and knead it to form chestnut mud. If the mud is dry, add water and sugar properly.

2、 Cut the golden cake (300g) into four large pieces 13cm long and 10cm wide, and cut the rest into small diamond pieces. Cut the green plum into shreds; wash the melon seeds; boil the white sugar with 300 grams of cold water to make a sticky and bright sugar juice.

3、 Lay a wet cloth on the cutting board and divide 200 grams of chestnut mud into three equal parts. First spread one of them on the wet cloth, use a knife to wipe it into a rectangular piece of 13 cm long and 10 cm wide, put a large piece of gold cake on it, then take a part of chestnut paste to wipe it into the same size piece, take a quarter of the clear sand filling and spread it on the second layer of chestnut paste to smooth, and then cover it with a layer of chestnut paste. Four pieces are made according to this method. Finally, green plum, melon seed kernel and golden cake slices cut into rhombus are used to decorate the cake surface with various patterns to form chestnut cake.

4、 When eating, cut the chestnut cake into small squares, put it on the plate, and pour sugar juice on it.

Method 2

Raw material formula chestnut 1kg sugar 300g glutinous rice flour 200g sweet scented osmanthus paste 250g cold water 600ml preparation method

1. Soak chestnuts in boiling water for 5-10 minutes, then peel and wash them.

2. Cut the chestnuts into thin slices and put them into a small basin. Add 200 ml cold water. Put the basin in a steamer and steam for 40-50 minutes. Take out the chestnuts after they are well cooked.

3. Put 300 ml of sugar, glutinous rice flour and cold water into a pot, bring to a boil over a medium heat, remove from the heat when it is viscous, and then add chestnut paste and osmanthus paste to mix well.

4. Pour out the chestnut sauce, scrape it into 2 cm thick slices with a small board, and then cut it into a certain shape at will.

The product features soft taste, moderate sweetness, rich chestnut flavor and rich nutrition. It is a popular snack for children.

Method 3

[raw materials]

250 grams of raw chestnuts, 150 grams of sugar, 5 grams of sweet scented osmanthus sauce

[preparation and edible process]

1. Cross the surface of the chestnut with a knife, put it into a copper pot, pour in clean water, boil it over high heat (about 10 minutes), and take it out. After the air is warm, peel off

Clean the inner and outer skin with clean water.

2. Pour clean water into a copper pot, put in peeled chestnuts, boil over high heat for about 30 minutes, and remove the water.

3. Rub the chestnuts thoroughly, then rub them into mud, cool them in the air and put them in a clean cloth. Add 50 grams of sugar and sweet scented osmanthus paste to cover the cloth

Rub the chestnuts into chestnuts and put them on the table. Press them with a knife and wipe them into rectangular pieces with a thickness of four. Sprinkle a layer of sugar on the surface and flatten them. Cut the four sides together and then cut them into four parts

Square block code in the disc.

Method 4

Materials and production: 500g chestnut and 250g sugar. Boil the chestnuts in water for 30 minutes, remove the skin when it is cold, put them in a bowl, steam for 30 minutes and take them out. Add sugar, press into chestnut paste, put into enamel plate. Cut into 4cm long and 3cm wide pieces. Serve as a pastry, a small amount at a time.

[efficacy and taboo] invigorate spleen and stomach, stop bleeding. It is suitable for senile peptic ulcer, such as body deficiency, hematemesis, hematochezia, etc.

Dietotherapy

Raw materials: 500g chestnut and 250g sugar.

[method] boil the chestnut in water for 30 minutes, remove the skin when it is cold, put it in a bowl, steam it for 30 minutes, take out the sugar, press it into chestnut paste, put it into enamel plate, and cut it into 4 cm long and 3 cm wide pieces.

[efficacy] invigorate the spleen and stomach, stop bleeding.

[indications] senile peptic ulcer, body deficiency, hematemesis, hematochezia, etc.

Related food

Chestnut cake

Ingredients: 500 grams of chestnut, 250 grams of white sugar, 25 grams of agar, 50 grams of sesame oil, and a little flavor.

Method:

1. Put the chestnuts into the boiling water pot, cook them until they are well done, take them out, peel them off and press them into mud with a knife.

2, agar soak for 4 hours, add 1 kilograms of water, steamed the upper steamer, add sugar, then steamed for 5 minutes, stir with the chestnut paste, add the four small Pinpene with sesame oil and refrigerate in the fridge. When frozen to a little hard, take it out and cut it into 5cm long and 2cm wide pieces.

It is suggested that the amount of agar should not be less, otherwise it cannot coagulate.

Features: this cake has strong chestnut flavor, sweet and delicious.

Sesame and chestnut cake

Process: steamed

Taste: this cake is sweet and nutritious.

Category: delaying aging, regulating dyspepsia, invigorating spleen and appetizer, regulating desserts / snacks / staple food

Main ingredients: 600 grams chestnut (fresh), 120 grams sesame

Accessories: 120 grams of glutinous rice flour, 120 grams of lotus seeds

Seasoning: 300g white granulated sugar

Production technology

1. Wash the chestnuts, put them into the pot, pour in proper amount of water, cook them over high heat for about 30 minutes, remove them, shell them and pound them into mud.

2. Wash the dried lotus seeds, put them into a pressure cooker, pour in proper amount of water, boil them, then take them out and stir them up.

3. Wash the impurities in sesame (black sesame is preferred) and pound them into powder.

4. Put Chestnut Puree and glutinous rice flour into the basin, add sugar, sesame powder and lotus seed puree, and stir well.

5. Put the wet cloth on the drawer, put in the mixed chestnut rice flour, gently smooth, poke a few holes, cover the lid, put it on the boiling water pot, steam for 25 minutes with high heat, and then let it cool.

6. Button the dried chestnut cake on a clean chopping board, cut it into long strips, then cut it into 1.5cm thick thin slices and put it on the plate. You can eat it.

Taste of dishes

This cake is delicious and nutritious.

How to eat

Breakfast | Chinese food | dinner | snacks

The recipe is complementary

Chestnuts (fresh): chestnuts should not be eaten with beef, duck and almonds.

Sesame: Sesame should not be eaten with chicken. dietary nutrition

Chestnut (fresh): rich in unsaturated fatty acids, vitamins and minerals, chestnut can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good tonic for anti-aging and longevity. Chestnut is sweet in taste, warm in nature, and enters the spleen, stomach and kidney meridians. It has the functions of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis.

Sesame: Sesame contains a lot of fat and protein, as well as carbohydrate, vitamin A, vitamin E, lecithin, calcium, iron, magnesium and other nutrients.

Sesame is sweet in taste and flat in nature. It enters the liver, kidney, lung and spleen meridians. It has the effects of enriching blood and eyesight, dispelling wind and moistening intestines, promoting body fluid and milk, benefiting liver and hair, strengthening body and anti-aging.it can be used to treat weakness, dizziness and tinnitus, hypertension, hyperlipidemia, cough, weakness, early white hair, anemia and yellowing, lack of body fluid, stool dryness, oliguria, and hematuria.

Chinese PinYin : Li Zi Gao