How to cut thousand-layer water chestnut cake into diamond shapes

Water chestnut cake has been loved by people since the Tang Dynasty. As a traditional dessert from the south, it has a long history, sweet taste and smooth texture. It is also a good food for autumn. Moreover, eating water chestnuts regularly can effectively prevent lead poisoning. The ingredients for making water chestnut cake are relatively simple, and the finished water chestnut cake is often cut into diamond shapes because it looks very beautiful this way.

1. How to cut the thousand-layer water chestnut cake into diamond shapes

1. First use a knife to cut the raw materials into wide strips according to the required width.

2. Then, keep the blade close to the material, turn the blade to the left, at a 45-degree angle to the top of the material, and cut or chop the material.

3. When processing the second cut, it is still necessary to move parallel to the left along the position of the first cut, so that the resulting shape will be a diamond block.

2. How to make thousand-layer water chestnut cake

Ingredients: 250g water chestnut powder, 135g brown sugar slices, 400ml coconut milk, 50g condensed milk, 650ml water, 150ml pure milk.

step:

1. Take 150 grams of water chestnut powder, add 300 ml of clean water and stir evenly, sieve to remove impurities, and get water chestnut red paste.

2. Add 350ml of water to the pot, add brown sugar slices, and heat over low heat until the brown sugar cubes melt. Remove the brown sugar water from the heat and let it return to temperature. Pour in the water chestnut paste, stir evenly and sieve. (Don’t pour it into the yellow paste when it’s too hot, or it will become a paste)

3. Mix 100g water chestnut powder + 400g coconut milk + 150g pure milk + condensed milk evenly and filter to get water chestnut white paste.

4. Take a glass bowl and brush some vegetable oil on the wall of the bowl with a brush.

5. Add enough water to the steamer and bring to boiling. Put the glass bowl into the steamer, scoop a spoonful of water chestnut yellow paste into the bowl, cover the pot and steam until solidified, about 3 minutes. Open the lid quickly to avoid water droplets. It is important to remember that the yellow paddle will release water, so be sure to find a bowl to pour out the excess water each time you finish heating it. Otherwise, adding white paste will cause staining.

6. Then add a spoonful of white water chestnut paste, cover the pot and steam for 3 minutes until solidified, and continue steaming until the plate is full. Finally, steam for 10 minutes until fully cooked and solidified. Remember to use yellow paste for the last layer.

7. Remove from the pan and let cool completely, then cut into pieces with a knife and enjoy. It tastes better if frozen in the refrigerator. If you add some osmanthus sauce to the horseshoe yellow paddle, it will be especially delicious and beautiful!

3. The efficacy of water chestnut

Eating water chestnuts regularly can prevent lead poisoning. To treat common warts, you can rub the white flesh of water chestnuts on the warts, which can easily relieve abdominal distension, eliminate accumulation and soften hard masses, and lower blood pressure. Fry it in oil and then remove from the pan. Take it for several days in a row to soothe the liver and improve eyesight. Peel the skin before eating it for better protection against bloody diarrhea. It is sweet and has no residue. Water chestnuts are tender and juicy, can produce body fluids and moisten the lungs, but eating them raw can easily cause infection with fascicle worm disease, so water chestnuts are best eaten cooked.