Accessories: 200 grams of glutinous rice flour and 200 grams of walnuts.

Seasoning: 30g of sugar, 0/00g of lard/kloc (refined).

The practice of matching walnuts with candied dates;

1. Put the candied dates into a steamer, steam them with strong fire, take them out, and remove the stones;

2. Soak the walnut kernel in hot water and remove the skin film;

3. Put the frying spoon on medium heat. When the cooked lard is heated to 50%, put the walnut spoon into the oil for 1 min, and take out the oil for later use;

4. Spread out 1 candied dates, wrap them with 1 oiled walnuts, and roll them into olive shapes until the candied dates are all wrapped;

5. Break the eggs, take them out, put them in a bowl, add glutinous rice flour and mix well, then put the rolled candied dates and walnuts into glutinous rice egg pulp and dip them evenly;

6. Put the frying spoon on the fire, cook the cooked lard to 60% heat, and fry the candied dates until they are yellow and crisp. Stir-fry 1 and take it out with a colander;

7. After all the candied dates are fried, put them in an oil spoon and stir-fry them slightly. Quickly pour them into a colander to drain the oil, put them on a plate and sprinkle with sugar.

For more information about sweet jujube walnut, please check Mint.com Food Bank/Restaurant/Sweet jujube walnut.