5g of flour, 25g of brown sugar, 9g of jujube, 6g of candied jujube, 65g of millet flour and 3g of rose. Method of making jujube cake

: put the dough into a proper amount of edible alkali and put it into a basin; Dissolve brown sugar in rose water, mix it with millet flour and stir it into a thin paste; Put a square mold in a steamer (a mold with a square size of 1 cm and a height of 6 cm), pour half of the prepared batter, scrape it flat, put the jujube with the core on it, then pour the remaining half of the batter, put the candied dates on it, and steam it for 2 minutes with high heat. Efficacy: tonify spleen and kidney, invigorate qi and blood. Usage: cut into small pieces when eating. Application: Suitable for people with anorexia, anemia and fatigue.

Method 2

Raw material formula egg 1.3kg pork kerb oil 1.5kg candied dates 5g walnut kernel (peeled) 5g melon balls 5g roses 1g flour 53g sugar 1.3kg honey cherries 25g black sesame seeds. A little preparation method 1. Pig kerb oil peeled and cramped, cut into fine particles the size of little finger. Chop candied dates, peach kernels and melon balls into smaller particles. 2. put the white sugar and eggs into the jar, and repeatedly whisk them with bamboo chopsticks for about 2 minutes, so that they are foamed into a milky jujube cake

white, then add flour and stir well, then add pig's edge oil, candied dates, walnut rice, melon balls, cherries, roses, etc., and stir well. 3. Spread a layer of paper on the bottom of the steamer, and stand aside with a piece of wood about 1 cm long to allow steam to penetrate. Pour the stirred cake slurry into a cage and smooth it, so that the thickness is the same everywhere, sprinkle with a little sesame seeds and steam for about 1 hour. If a small bamboo stick is inserted into the cake, it will be steamed, that is, it will be quickly turned over on the chopping board, and the pad paper will be removed while it is hot. After cooling, it will be cut into 3 cm square pieces with a thin knife. Product features: sweet and delicious, oily but not greasy, nutritious.

Method 3

Name of the recipe: the recipe for prolonging life in China Yishou Recipe (III) Strengthening the spleen and stomach and prolonging life-jujube cake features: invigorating spleen and kidney, benefiting qi and blood. Materials: 5g of dough, 25g of brown sugar, 9g of jujube, 6g of candied jujube, 65g of millet flour and 3g of rose. Method: put the dough into a proper amount of edible alkali and put it into a basin; Dissolve brown sugar in rose water, mix it with millet flour and stir it into a thin paste; Put a square mold in a steamer (a mold with a square size of 1 cm and a height of 6 cm), pour half of the prepared batter, scrape it flat, put the jujube with the core on it, then pour the remaining half of the batter, put the candied dates on it, and steam it for 2 minutes with high heat. Efficacy: tonify spleen and kidney, invigorate qi and blood. Usage: cut into small pieces when eating. Application: Suitable for people with anorexia, anemia and fatigue.

Method 4

Ingredients: 1.3kg of egg, 1.5kg of pork kerb oil, 5g of walnut kernel (peeled), 5g of melon, 5g of rose, 53g of white sugar, 1.3kg of honey cherry, 25g of black sesame. A little preparation method: 1. Peel and cramp the pork kerb oil, and cut it into fine particles the size of little finger. Chop candied dates, peach kernels and melon balls into smaller particles. 2. Put the white sugar and eggs into the tank, and repeatedly whisk them with bamboo chopsticks for about 2 minutes to make them foam milky white, then add flour and stir well, then add pig's edge oil, candied dates, walnut rice, melon balls, cherries, roses, etc. and stir well. 3. Spread a layer of paper on the bottom of the steamer, and stand aside with a piece of wood about 1 cm long to allow steam to penetrate. Pour the stirred cake slurry into a cage and smooth it, so that the thickness is the same everywhere, sprinkle with a little sesame seeds and steam for about 1 hour. If a small bamboo stick is inserted into the cake, it will be steamed, that is, it will be quickly turned over on the chopping board, and the pad paper will be removed while it is hot. After cooling, it will be cut into 3 cm square pieces with a thin knife. Features: sweet and delicious, oily but not greasy, nutritious.