Accessories: Dry rose petals at will.
1. Crush colla Corii Asini and soak it in yellow wine for 24 hours (soak the colla Corii Asini directly for 72 hours).
2. Prepare other main ingredients. Walnut kernels and sesame seeds are baked in a microwave oven or oven, or they can be fried in a pan over low heat.
3. Heat the crystal sugar 1 min in a microwave oven, and then grind it into powder with a cooking machine. You can also buy crystal sugar powder directly.
4. In addition, prepare a shallow tray to hold cakes later (I use a shallow 7-inch square bread baking tray) and pad it with oil paper.
5. Add rock sugar powder into Ejiao soaked for enough time.
6. After the fire boils, turn to low heat and simmer slowly (be sure to keep stirring). About 30-40 minutes, when you lift the shovel, the donkey-hide gelatin liquid will hang on the shovel without dripping (commonly known as hanging the flag).
7. Add medlar, jujube and raisin in turn.
8. add walnuts.
9. After stirring well, add black sesame seeds and stir well again quickly (black sesame seeds must be added last, otherwise they will not be stirred).
10. Be sure to mix well.
1 1. Stir well, put it in a container, and compact it with a wooden spoon (the spoon will be dipped in a little cold water before pressing, otherwise it will be stained with Ejiao).
12. You can also sprinkle rose petals (sprinkle them first and then dip them in cold water with a spoon, otherwise they won't stick), naturally cool them and put them in the refrigerator for one night.
13. Take out, cut into strips and then cut into pieces, weighing about 10g. Packed in a clean and sealed box, it can be eaten on demand and can be eaten for a long time. If it is packaged separately with a plastic packaging machine, it can be preserved for about half a year.