Material preparation: 250g of Ejiao, 560ml of yellow wine, 250g of walnut kernel, 250g of black sesame, 60g of red jujube slices160g of raisins, 80g of Lycium barbarum, crystal sugar160g of dried rose petals, etc.
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. Use the microwave oven to heat up 1 min, and then use the cooking machine to pulverize. You can also buy rock sugar powder directly.
4. In addition, prepare a shallow tray to hold cakes temporarily (here, a shallow 7-inch square bread baking tray is used) and pad it with oiled paper.
5. Add rock sugar powder to 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, lift the shovel, donkey-hide gelatin liquid will hang on the shovel without dripping (commonly known as hanging the flag).
7. Add medlar, red dates and raisins in turn.
8. add walnuts.
9. After stirring evenly, add black sesame seeds and stir evenly 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 and put it into a container, and compact it with a wooden spoon (the spoon will be dipped in a little cold water before pressing, otherwise it will stick with Ejiao).
12, you can also sprinkle rose petals (if you want to sprinkle petals, sprinkle them first and then soak them in cold water with a spoon, otherwise they won't stick), naturally cool them and put them in the refrigerator for one night.