2. Materials: 250g of Ejiao, 500g of yellow wine, 250g of walnut kernel, 250g of jujube slices, 250g of medlar, 250g of cooked black sesame, and 0/00g of old rock sugar/kloc.
3, practice: Ejiao block broken (knock 3-5 times with the back of the knife). Soak in yellow rice wine for about 1-3 days, and the donkey-hide gelatin will be soft.
4. Prepare auxiliary materials: wash red dates, dry them and cut them into strips. Wash and dry Lycium barbarum. Stir-fried black sesame. Walnut takes kernel.
5. Put oil paper or oil in the mold and prepare it for use.
6. Stew the soaked donkey-hide gelatin and yellow wine slowly with low fire until the donkey-hide gelatin melts.
7. Add the old rock sugar and continue to simmer until the rock sugar melts. Keep stirring with a shovel to prevent the bottom from being burnt.
8. Continue to stir on low heat until Ejiao hangs the flag (about 1 ~ 2 hours), turn off the fire and start adding auxiliary materials. The principle of adding auxiliary materials is to stir from large to small.
9. First add walnuts, mix well, then add red dates, mix well, then add medlar, and mix well.
10. Finally, add black sesame seeds in three times, and then add them after each stirring. The process is fast, and Ejiao will be sticky during the mixing process.
1 1. Pour the stirred donkey-hide gelatin into the mold, cover it with oil paper and flatten it.
12. After compaction and flattening, put it in a cool place for one night or put it in a cold storage for 2 hours. Set the back slice.
13. Sliced Ejiao cake can be wrapped in sticky rice paper and then bagged or boxed.