condiments

difficult position

2700 ml

Borneolum sugar

300 grams

Brown powdered sugar

70 grams

fish protein concentrate

120g

condiments

Qizi

30 grams

osmanthus flowers

150g

step

1. Weigh raw materials;

2. Gelatine powder and brown sugar powder are evenly mixed;

3. Prepare a large plate or bowl, pour in the mixed gelatin powder and brown sugar powder, and then pour in 900 grams of hot water and stir well;

4. Prepare another pot, add 300g of Borneolum Syntheticum, and heat to melt;

5. After borneol is completely boiled and melted, pour 3 parts of mixed hot water solution of gelatine powder and brown sugar powder;

6. Continue to cook until the gelatin powder and brown sugar powder are completely melted, then remove the cooked sugar water from the fire and let it cool completely;

7. Then prepare a basin, put ice or ice water on the bottom of the basin, sit the cold sugar water on the ice water or ice, and keep stirring until it is thick;

8. Pour the soaked Fructus Lycii and Osmanthus fragrans, and continue to stir (the process of stirring is to evenly distribute the Osmanthus fragrans and Fructus Lycii). At this time, stir until your hands feel thicker than before, immediately move away and stop sitting on the ice;

9. Pour the stirred paste into a rectangular stainless steel plate and smooth it (when pouring the paste into the plate, use an automatic stirrer). If the surface is not smooth and finally lumps, you can put a little hot water on the stainless steel plate and drag it on the surface to make it smooth again), and then move it into the refrigerator for refrigeration until it is completely condensed;