1. Boil red dates and dried longan in water for about 10 minutes.

2. Add Lycium barbarum and continue to cook for about 10 minute.

3. Add appropriate amount of brown sugar to taste.

4. Finally, add mashed potatoes. Sprinkle with dried osmanthus.

Food tip: Don't cook Lycium barbarum for too long, and finally put the mash, otherwise the taste will be gone.

Second, the peach cement.

1. Soak the peach gum one day in advance and the tremella for about 2 hours.

2. Pour water into the pot, add tremella, boil and stew for about 1 hour, add peach gum and cook for about half an hour.

3. Add mashed potatoes and stir before eating.

Food tips

1. You can add some dried peach gum.

It is delicious without sugar. It's also good to add some milk when eating.

Third, egg-drop sweet dumplings.

1. Boil water in a pot, add appropriate amount of glutinous rice balls, and cook over medium heat until the dumplings float.

2. Turn it to low heat, add Lycium barbarum, then slowly pour the broken egg liquid into the pot and stir it into egg flowers.

3. Finally, add mashed potatoes.

Fourth, milk and egg paste.

1. Add black sesame seeds, chopped walnuts and chopped flowers to the bowl. (Other dried fruits are added according to personal preference)

2. Pour the milk into the pot and heat it with low fire. After the milk is boiled, add a proper amount of fermented grains, raisins and dried medlar to continue boiling.

2. Slowly pour the broken eggs into the pot and stir them into egg blossoms.

3. Pour it into a bowl with dried fruit and serve. (White sugar can be added according to personal preference or not. )

Food tips

1. After the mashed potatoes are put in, pour the broken egg liquid as soon as possible, and the eggs will be cooked in a few seconds. This process can't be too long, otherwise the taste of mash will be gone.

3. Some overheated wort will agglomerate with milk. It is suggested that if the mash is sour and the wine tastes strong, a little edible alkali should be added.

Five, fragrant mash cake

1. Pour the flour into the mash (it doesn't matter if there are some grains of rice), and pour a little water into the dough. The dough needs to be fermented to twice its size.

2. Knead the fermented dough for a few minutes, divide it into small dough, knead it into a ball and let it stand for about 15 minutes.

3. Press the dough into a thick round cake with a rolling pin.

4. Pour a little oil into the pot, add bread, and bake with low fire.

Food tips

1. It is suggested that the ratio of water to fermented grains should be 3: 1, which should be adjusted according to personal taste.

2. Pure wine fermented dough is sweet and soft, and contains no yeast. But if you want to save time, you can also add some yeast.

Production method of fermented glutinous rice

1. Wash the glutinous rice and soak it one day in advance.

2. Put the cloth in a steamer, pour in the soaked glutinous rice, spread it out, steam it for about 30 minutes, and then put it in a large basin to cool it for later use.

3. Melt the distiller's yeast with purified water, sprinkle it into the cooled glutinous rice and stir evenly, then add a proper amount of purified water and stir.

4. Stir and pour into a container, compact the glutinous rice, and then poke a hole in the middle with a rolling pin.

5. sealed fermentation, the fermentation temperature is above 30 degrees, generally 2 days is the best, and then it is stored in the refrigerator 1 month.

Food tips

1. When making, the utensils must be clean, free of water and oil! Including your hands!

2. Let the steamed glutinous rice cool, so as to ensure the fragrance of wine.

3. The temperature of koji fermentation is very important, in fact, it is more convenient to ferment with yogurt machine.

4. Only cold boiled water or pure water can be used to melt the koji and the last added water. Never use tap water directly. In addition, the amount of water is very large, and the consumption of alcohol is also very large. This amount of water is adjusted according to personal preference.