Raw materials of dried fruits: jujube 12, walnut kernel 120g (or other dried fruits with the same weight). Dried fruits method 1. Wash jujube, dry it with kitchen paper, and remove the core for later use (jujube is not cut in half to remove the core, which makes it easier to clip nuts in the next step. The two ends of jujube stone are very sharp. Dig at both ends. The preserved jujube stones will not only affect the taste, but also tooth, so the jujube stones must be cleaned up! ! ! )。 2. Take the walnuts out of the nuts for later use. When you don't make the original flavor, you don't have to entangle the whole nut, you can wrap more sugar. If you must completely peel them off, you can go to Wen Yi's sister's blog, where there are detailed instructions and the method is here. ) 3. Put the processed dried fruit in the middle of the oven, without preheating, set the temperature at 80 degrees Celsius, and heat it up and down for 10 minute. When the room temperature is low, it is not recommended to omit this step, which has been done several times. The picture below shows the taste of Duobao. Put the preserved fruit in a bowl and put it in the oven, so that the syrup can be poured in the next step without picking it up from the baking tray bit by bit. Food tips 1. About the dosage of jujube. The jujube I use is Xinjiang Hetian jujube. The single fruit weighs about 20g and is about 5-6cm long. The nut weighs about 35-40g after being sandwiched. Please increase or decrease the above dosage according to the size of jujube. 2. About the quantity of dried fruits. The total weight of all dried fruits is about 120g. Cashew nuts, black sesame seeds, white sesame seeds, peanut kernels, raisins and medlar can be added to make different tastes. Raw nuts should be roasted in advance. If you use raisins and medlar, wash them with cold water, remove the floating dust on the surface and dry the water with kitchen paper. Raw materials for sugar coating: 60g of Taigu fine sugar, 50g of honey, and Isini salt-free butter 15g. Sugar coating method 1. Mix the sugar-coated raw materials, put them in a microwave oven, heat them with medium-high fire for one minute, and then take them out and mix them quickly (the picture on the right shows the state after heating). 2. Put the mixed syrup in the microwave oven again, heat it with medium-high fire for one minute, and mix it quickly after taking it out (the picture below shows the state after heating, slightly bubbling). 3. Put the mixed syrup in the microwave oven for the third time, heat it with medium-high fire for one minute, and take it out for quick mixing (the picture below shows the heating state with a little light brown surface). 4. Put the mixed syrup into the microwave oven for the fourth time, heat it for 30 seconds to 1 minute with medium-high fire, and take it out for quick mixing (light amber on the left, after heating for 30 seconds). The picture on the right shows the state after heating 1 min, the color is amber, and finally the icing tastes a bit like caramel cream. 5. At the same time of the fourth heating, take out the heated baking tray in the oven and take out the dried fruit for later use. Leave a bowl on the baking tray to put icing (it can delay the solidification of icing appropriately to facilitate the subsequent jujube clamping operation). 6. Put the sugar-coated bowl on the heated baking tray, immediately pour in the dried fruit and stir it evenly (the action must be fast). 7. Put the sugar-coated dried fruit in the middle of the jujube, press it tightly and let it cool (the action must be fast). Some notes on sugar coating 1. About the ratio of honey to sugar. 70g of sugar, 40g of honey, 45g of sugar and 65g of honey, and the total weight should be 1 10g. Finally, the taste of icing will be slightly different. There is a lot of honey, and the icing is slow to solidify and easy to operate, but the icing is slightly soft after cooling. More sugar, fast solidification of sugar coating, fast operation, and hard and crisp taste after cooling. Please adjust it according to your preference and honey concentration. It is recommended to add more honey for the first operation. 2. About the heating time of microwave oven. Please adjust the time and firepower according to the power of your microwave oven. I've been using medium-high fire. It takes 3 minutes and 30 seconds to heat to bright amber. At this time, the frosting tastes light and creamy, and the color will be slightly darker after heating for 30 seconds. The taste at this time is caramel and cream, which is a bit like amber walnuts eaten outside. Regarding the heating time, please increase or decrease it according to your own microwave oven. If the sugar coating is too dark, it will taste bitter and need to be poured out and redone. 3. About the operation of sugar coating. The icing just made is very hot, so be careful to burn your hands when you take the dates, and move quickly. In case the icing is solidified and the dried fruit is not finished, you can put the bowl back in the microwave oven and heat it for 1 min with medium heat, and then you can continue the operation. Because the icing solidifies quickly, the amount of icing and dried fruit on it is suitable for one person to make 12 finished products. If you want to double the materials, please increase the microwave time of sugar coating and increase the number of people. 4. About sugar-coated containers. Please use a ceramic or glass container when you heat the icing. I used a glass button and an oven and microwave oven. Pour hot water directly for a while after use. If you pour cold water, the icing will harden and it will be difficult to clean. The jujube with the core removed below is covered with sugar, which makes black sesame and white sesame taste bad and tastes great. It should be noted that there is more honey and less sugar, so the icing solidifies slowly and it is convenient to wrap sesame seeds. Tips for matching jujube with walnut ingredients Jujube and onion can't be eaten together: eating together will produce adverse biochemical reactions and lead to indigestion. Jujube and fish can't be eaten together: eating together will cause adverse biochemical reactions and lead to indigestion.