material
Ingredients: Ejiao 250g, yellow wine 300g, walnut kernel 250g, black sesame 250g, red dates 250g and longan 75g.
Accessories: rock sugar150g.
1, Ejiao is taken out, wrapped in a clean gauze bag, and slightly broken with the back of a knife.
2. Put the smashed donkey-hide gelatin blocks into the high-speed blender.
3. Start the high-speed blender and beat the Ejiao into powder.
4. Pour rice wine into gelatin powder, cover with plastic wrap and soak for one day. Cover with plastic wrap to prevent alcohol from volatilizing.
5. Pour all the yellow rice wine, rock sugar and donkey-hide gelatin into a stainless steel pot, heat it with low fire and stir until the rock sugar melts.
6. Stir-fry the walnuts. After cleaning the red dates, drain the water, remove the core, cut into strips, and dry the longan to remove the shell and core.
7. Wash the black sesame seeds and fry them.
8. Boil the donkey-hide gelatin into a thick paste, and lift the shovel. The donkey-hide gelatin is not easy to drip, and the inverted triangle wire drawing state appears on the shovel, so that the donkey-hide gelatin is almost the same.
9. After the donkey-hide gelatin is cooked, turn off the fire, first add black sesame seeds and mix well, then pour in walnut kernels, red dates and longan meat and mix well.
10, after mixing, pour it into a non-stick baking pan.
1 1, cover the surface with a piece of non-greasy paper, flatten it with a rolling pin, and make the shape as regular as possible. Finally, it is easy to cut it into neat pieces.
12, just slice.