Acacia 250g yellow wine 500ml rock sugar 230g sesame seeds 350g red dates 250g walnuts 250g

wolfberries 100g

Practice 1. Prepare the materials washed and standby, acacia rock sugar powder, red dates to the core.

2. Sesame red dates and walnuts stir-fried, about 3 to 4 minutes, smell the flavor or hear sesame snapping sound can be.

3. Yellow wine in a pot to boil, reduce the heat, add the gum and rock sugar, cook until thick, during the period to keep stirring, to avoid sticking to the pot. 4. Sesame seeds, jujubes, walnuts, goji berries pour down, quickly stir, stir well out of the pot.

5. Pour into the pre-lined plastic wrap box (plastic wrap must be selected thicker, to avoid cooling very difficult to tear off), flatten. 6. 6. Remove the plastic wrap when completely cooled.

Gold Medal Dong'a Gum 250 grams of jujube 200 grams of black sesame 250 grams of walnuts 250 grams of powdered rock sugar 200 grams of goji berries 50 grams of 8 years of yellow wine 250 grams

Practice 1. 8 years of yellow wine, the Gum ready to go 2. Remove the Gum, ?

3. Smashed into small pieces, to facilitate the melting, into the container, pour into the wine soak at least three days, during the open stirring

4. Soak until the gelatin melted, mix well

5. Pour into a non-stick pan, simmering over a low flame, to keep stirring from the bottom, can not be paste pot

6. simmering thick plus powdered icing sugar so that it melted, and then add the jujube

7. Prepare a good container lined with plastic wrap, pour the simmering Colla Corii Asini cake into it, paved.

8. Cool and put in the refrigerator overnight.

9. The next day take out the slices.

10. I cut quietly thicker, take one slice at a time.

11. Then put the container into the refrigerator to keep, finished.