2. Ingredients: 250g of Colla Corii Asini, 500g of yellow wine, 250g of walnuts, 250g of jujube strips, 250g of wolfberries, 250g of cooked black sesame seeds, 100g of old rock sugar.
3. Practice: Colla Corii Asini blocks are cracked (with the back of the knife, each block can be knocked 3-5 times). Put into the yellow wine soak about 1-3 days to soften the Colla Corii Asini.
4, the preparation of auxiliary materials: red dates washed and dried and cut into strips. Chinese wolfberry washed and dried. Black sesame seeds fried. Walnuts take kernels.
5, molds put greaseproof paper, or coated with oil, ready to put aside.
6, the soaked Colla Corii Asini and yellow wine with a small fire slowly simmer until the Colla Corii Asini melted.
7, add the old rock sugar continue to simmer over low heat until the rock sugar melts, keep stirring with a spatula to prevent the bottom of the paste.
8, continue to stir over low heat, simmer until the gum hanging flag (about 1 to 2 hours) off the fire began to add accessories. Add the principle of auxiliary ingredients from large to small is better to stir.
9, first add walnuts, mix well and then add red dates, mix well and then add goji berries, and then mix well.
10, the last three times to add black sesame seeds, each time after mixing well before adding, the process should be fast, the mixing process of gum will be very sticky.
11, stirring good gum pour into the mold, covered with greaseproof paper flattened and pressed.
12, compacted and flattened, cooled and shaped overnight, can also be cooled and put into the refrigerator for 2 hours. After shaping, cut into slices.
13, cut the slices of Colla Corii Asini can be wrapped in glutinous rice paper, and then bagged or boxed.