Lin Xu originally wanted to "test" Guo Xinghai again, but felt that it was not appropriate to always catch a sheep picking out wool, so he took out his mobile phone and searched for ways to make horseshoe cake.

Anyway, the difficulty of the reward tasks is quite low.

As long as Baby Shen is satisfied, he can pass.

After searching for a simple version of the tutorial, he found that it is not difficult to make this thing. Just beat the fresh water chestnuts into juice and filter it, then boil it with sugar and pour it into a mold to cool.

The finished product is similar to jelly. If you add some fresh chopped water chestnuts, the effect will be better.

If you want to show off your skills, you can divide the prepared water chestnut juice into two parts, add coconut milk to one part, and keep the other part as it is.

Then put the mold in the steamer, pour a layer of slurry and steam for two to three minutes, then pour another slurry and steam for another two to three minutes.

What is steamed in this way is a layer of transparent and white thousand-layer water chestnut cake.

Although the taste is not improved much.

But the appearance will be doubled.

After reading it, Lin Xu immediately took the box of horseshoes that his uncle had brought and prepared to make them.

If you make the water chestnut cake now, it will be almost ready to be refrigerated after the meal. Then you can cut it into pieces and put them on the table, which will be the dessert after the meal.

But today is my grandma’s 70th birthday, and all the relatives from my hometown are here.

If you want to make it, you cannot simply pour it into the mold and wait for it to solidify. This method is too unchallenging, and it is easy for relatives to mistake it for pig skin jelly.

It would be a joke if any relative brought it to drink.

Lin Xu plans to use the layered steaming method to improve the appearance of the water chestnut cake and make a thousand-layer water chestnut cake.

Water chestnut powder is actually the most suitable for making water chestnut cake.

That is, the white slurry obtained by beating the water chestnuts into a paste, filtering and precipitating it, becomes the water chestnut powder after drying.

The water chestnut cake made with water chestnut powder has a more delicate texture and is more thoroughly solidified.

But now we only have fresh water chestnuts, so we can only use fresh water chestnuts.

Peel the water chestnuts, then cut into small pieces and put them in a food processor.

The amount of water chestnut cake to be used today is relatively large, so Lin Xu directly used half of the water chestnuts. The larger the amount, the less intimidating it will be to operate.

Add a little water to the food processor, then turn it on and stir until the water chestnuts become a paste.

After beating, pour it into a basin and continue beating.

After all the water chestnuts are beaten into a paste, filter it twice with gauze. This will make the water chestnut cake taste more delicate.

There is no need to throw away the filtered residue. Put it into a food processor, add water and beat it a few times again, and then filter it again. This way you can squeeze out as much of the water chestnut juice in the residue as possible.

After the water chestnut juice is prepared, the next step is to cook it.

Lin Xu found a box of coconut milk among the gifts brought by relatives, opened it and took two bottles over.

Just when I was about to start, I suddenly felt that the conventional method of making water chestnut cake with a layer of transparent water chestnut paste and a layer of white coconut milk paste was a bit ordinary and not amazing enough.

For such an important occasion, if you want to make your relatives’ eyes brighter and at the same time make your grandma happy, you have to find a way to use your brains on colors.

Try to make it more beautiful.

But how can we make it more beautiful?

When he saw a mango in the gift, he thought of a possibility, how about adding some mango juice to make it bright yellow?

But yellow alone is not enough.

You should add some cherry juice to make it bright red.

If this is the case, there should also be purple made from purple sweet potato juice.

Following this train of thought, Lin Xu suddenly slapped his head:

"Then let's just make it into a colorful horseshoe cake. It will look better and taste better."

After deciding to make colorful, he quickly gathered the ingredients of seven colors.

For red, use red cherries; for orange, use carrot juice; for yellow, use mango juice; for green, simply use matcha powder; for cyan, use cucumber juice; as for blue, the blueberries bought by my aunt can come in handy; and for purple

, give it to Thanos...oh no, give it to Zisha.

After all the ingredients of all colors are prepared.

Thinking that it would be difficult to distinguish the colorful colors directly next to each other, Lin Xu decided to use the white color of coconut milk to separate them.

In this way, the colorful colors are clearer, and the white coconut milk syrup can also make the water chestnut cake look more upscale.

Next, he placed a small milk pot for making desserts on the stove, poured a large bowl of filtered water chestnut juice into the pot, then put a handful of rock sugar into it and started to cook it over low heat.

This step originally required adding borneol, which is common in Cantonese sugar water.

But the born sugar will be dyed yellow.

In order to make the coconut milk paste more beautiful, Lin Xu changed it to rock sugar.

After boiling, the unique fresh flavor of water chestnuts soon floated in the pot, and the soup became slightly thicker.

This is because the starch in the horse's hoof works.

After simmering for a while, when the soup in the pot turned into a slightly viscous transparent liquid, Lin Xu opened two boxes of coconut milk and poured it in.

The transparent slurry in the pot suddenly turned into the color of milk.

After simmering for a while and confirming that the water chestnut milk and coconut milk were completely integrated, Lin Xu turned off the heat and poured out the milky white slurry in the pot.

This slurry is called cooked slurry in the making of water chestnut cake.

Correspondingly, there is raw pulp, which is uncooked water chestnut juice.

When making water chestnut cake, the cooked pulp is responsible for setting the shape, and the raw pulp is responsible for enhancing the fresh taste of the water chestnut. When the two pulps are mixed together, the water chestnut cake will be more delicious.

After all the cooked slurry was poured out, Lin Xu took a spoonful of raw slurry, poured it in, and quickly stirred it evenly with a spoon.

When making thousand-layer water chestnut cake, do not pour too much raw pulp, otherwise it will affect the solidification effect of the water chestnut cake.

Mix well.

Lin Xu combined the squeezed juices and ingredients of various colors and began to cook the colorful slurry.

After everything was done, he put a steamer on the stove, then took several sets of molds suitable for steaming desserts, cleaned them, wiped them dry and then applied a layer of grease to facilitate demolding.

After everything is ready, start steaming.

After the water in the steamer boils, pour a layer of white coconut milk slurry on the bottom of the mold.

Then put it in a steamer and steam it for two or three minutes.

When he took it out again, the coconut milk slurry had solidified. Lin Xu scooped a spoonful of water chestnut slurry made from purple sweet potato juice into it, and continued to put it into the steamer to steam.

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Then steam another layer of coconut milk slurry.

After finishing the coconut milk syrup, it’s time to make the blue water chestnut syrup made from blueberries.

By analogy, after layers of slurry are poured into the mold, the finished horseshoe pulp has been used up.

"Er smash, why did you make so much colorful slurry? Are you planning to give your grandma a surprise?"

Chen Meijuan looked curious, feeling that her son was mysterious.

"Didn't my uncle just give me a box of water chestnuts? I was thinking of making some water chestnut cakes for everyone to try, but ordinary water chestnut cakes couldn't show off your son's craftsmanship, so I made colorful water chestnut cakes."

Colorful water chestnut cake?

Chen Meijuan looked around at the seven colors of liquid at the bottom of the bowl and couldn't help but praise:

"You can actually make such a water chestnut cake. My son is amazing."

"It's my mother's good genes."

Lin Xu gave his mother a little flattery, then took out the mold from the steamer and put it in the freezer to speed up the cooling.

At this moment, the water chestnut cake is too sticky and soft to eat. Only when the temperature drops will it solidify and the texture will become as bouncy as jelly.

It's already past eleven in the morning.

All the relatives have arrived.

Lin Xu went out to greet them and then started cooking.

Spread the marinated fish head with the fried red millet chili sauce and green chili pepper sauce. Then take out the marinated eel, place the head in the middle and the body on the plate to make a standard panlong shape.

.

Then stuff the eel and fish head into the steaming cabinet and start steaming.

Then he started busy cooking other dishes.

Not long after.

Platefuls of dishes were delivered upstairs.

"Grandma, this dish is called white jade lotus root. It is a designated dish for entertaining foreign guests in Diaoyutai. The last time Xubao participated in the internal competition of Diaoyutai, he won the championship with this dish."
To be continued...