Ingredients: Colla Corii Asini 5g, Black Sesame 1g, Walnut kernel 5g, Almond 25g, Jujube 5g, Lycium barbarum 25g, Crystal Sugar 25g and Old Yellow Rice Wine 1g
1. Prepare all the materials and mix them.
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2. After soaking for 24 hours, pour the crystal sugar into the pot and stir well.
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3. Boil the fire until the pot is boiling, and turn it to a low heat. During the boiling process, stir it constantly with a spoon to avoid sticking to the pot.
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4. Cook the donkey-hide gelatin juice on a small fire until it is unlikely to drip when it is hung on a spoon.
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5. modulate the electromagnetic oven to keep warm, add the walnut kernel, jujube, medlar and almond weighed in advance and stir evenly.
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6. Next, put in the weighed black sesame seeds. There are many black sesame seeds, so put them in twice to reduce the difficulty of stirring.
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7. After fully and evenly stirring, you can put it into the prepared plate. Spread the prepared thick plastic film on the square plate, and then spread a layer of vegetable oil on the plastic film in advance to take off the Ejiao cake after it is convenient to dry.
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8. flatten the donkey-hide gelatin cake while it is hot, then spread a layer of film on the donkey-hide gelatin cake to keep it hygienic, and then put it in a dark place to let it solidify and shape itself.
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9. After solidification and molding (usually about three days), it can be cut into pieces and packaged.
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