Ingredients: Ejiao 250g?

Accessories: 250g of walnut kernel, 250g of rock sugar, 250g of medlar, 250g of longan pulp, 250g of red dates, 250g of black sesame seeds and 500ml of yellow wine.

Steps:

1, food preparation

2. Knock the donkey-hide gelatin into small pieces and put it in a big bowl.

3. Soak Ejiao in 500ml yellow wine, and cover the bowl with plastic wrap 10 day.

4. 10 day after Ejiao yellow wine is mixed.

5. Stir-fry black sesame seeds for later use

6. Stir-fry walnuts for later use

7. Set aside the diced red dates.

8. Pour the soaked yellow wine Ejiao into the pot, add 250 grams of single crystal rock sugar, and slowly heat it with slow fire.

9. Stir while heating to prevent the pan from scorching. Observe the state of sugar gum solution when it flows down from the mixing shovel. When the original thread becomes a thread (commonly known as hanging a flag), the sugar gum is cooked. This process is a bit long, be patient.

10, add the fried black sesame and walnut kernel, and add all the above materials into the sugar gum at the same time.

1 1, stir quickly and evenly, and the Ejiao cake is basically ready.

12. Pour the stirred solid paste into a dish coated with sesame oil in advance and cool naturally.

13, Guyuan paste can be demoulded after hardening and molding.

14, slice and eat