Colla Corii Asini is cracked and ground into powder, rock sugar is ground into powder, black sesame seeds are fried, walnuts and pine nuts are roasted, red dates are washed and cored, air-dried, put the Colla Corii Asini powder and rock sugar powder into a pot, add yellow wine and boil, simmer until the gelatin becomes thick, add black sesame seeds and mix, and add walnut kernels, pine nuts, red dates and cinnamon meat and mix, add salad oil in the bottom of the pan and pour the gelatin pulp into it, flatten it, sprinkle cinnamon on top and freeze it for 1 hour.

How to make Colla Corii Asini

Ingredients

250g of Dong'a Colla Corii Asini, 250g of rock sugar, 200g of jujubes, cinnamon, 200g of walnut kernel, 75g of pine nut kernel, 100g of cinnamon meat, 500ml of yellow wine,

Colla Corii Asini Practice:

1. Crack the Colla Corii Asini, and then put it into the cooking machine and grind it into powder.

2. Grind the rock sugar into powder, sauté the black sesame seeds, wash the walnuts and pine nuts, drain the water, and bake in the oven.

3. Wash and remove the nucleus of red dates, air-dried water, cinnamon meat cut into small pieces.

4. Put the beaten Colla Corii Asini powder and rock sugar powder into the pot, then add 500ml of yellow wine, medium heat to boil, turn to low heat.

5. Simmer for about 40 minutes, simmer until the gum paste becomes thick, add black sesame seeds, stir well.

6. Then add walnuts, pine nuts, red dates, cinnamon meat, stir well.

7. Inside the pan, add salad oil and pour the simmering gelatin into it.

8. Flatten, sprinkle cinnamon on the surface, and put it into the refrigerator for about 1 hour.

9. Take out and cut into pieces.

Tips:

When simmering to the gum paste, during the period to not quite stir, to prevent paste pot.

When taking the gelatin cake, the pan can be properly heated.

The wine must choose a good aged yellow wine, so that out of the gum flavor will be pure.