Ingredients: 75g of jujube meat, 75g of longan meat, 30g of medlar, 0g of rose10g, 30g of brown sugar and 80g of maltose.

Practice:

1, red dates are pitted, meat is cut into small strips, longan is peeled off, and the title weight of medlar, rose and brown sugar is given.

2, longan meat, jujube meat, medlar soaked in water, no more water, you can put roses into tea bags.

3. Put the roses in the pot, pour the water and cook until the color of the water turns red and most of the water evaporates.

4. While boiling the roses, put the soaked red jujube meat, longan meat and medlar into the cup and break it with a cooking stick as much as possible.

5. After the rose tea is cooked, take out the tea bag, pour in the red date mud, longan mud, medlar mud and brown sugar, and cook over high fire.

6. Look at the pot and keep skimming the foam.

7, until the juice is less, about half of the original, add maltose and cook together.

8. The cooked paste is thick.

9. Bottle, cool and refrigerate.