Ingredients: 500g Ejiao, 400g Jujube, 300g Black Sesame, 400g Walnut Kernel, 240g Rock Sugar and 500g Yellow Rice Wine.
Accessories: dried rose petals 10g.
Steps:
1. Prepare all materials. Yellow rice wine is at least 3 years old, and the effect is better.
2. Knock Ejiao into small pieces first.
3. Put it into a wall-breaking machine and grind it into powder.
4. Pick only the petals of the rose and remove the pedicels of the stamens. Weight is the number of petals.
5. Bake walnuts in the oven. Don't burn them. I baked them at 150 degrees 12 minutes.
6. The roasted walnuts are smashed into small pieces, and the smashed dog meat is not needed.
7. Wash and dry the jujube to dry the surface moisture, and slice it to remove the jujube stone.
8. Wash and remove black sesame seeds and put them on a clean cloth to dry.
9. Then stir fry
10. Stir-fry black sesame seeds, let them cool, put them in a fresh-keeping bag and gently press them with a rolling pin. Don't crush them, it will be more fragrant.
1 1. Rock sugar is also ground into powder and easily melted. Put the rock sugar powder, Geely powder and rice wine into the pot together. It's best to use thick-soled stainless steel pot.
12. Stir thoroughly and evenly.
13. Then simmer slowly until thick silk can be pulled out, so observe.
14. Pick up the pulp with a shovel, put the shovel up, and the glue can be connected into pieces, also called hanging the flag, and the glue will be cooked.
15. The fire is still low at this time. Don't turn off the fire for a while. First put the walnut kernel and jujube slices in and mix well.
16. Pour in black sesame seeds, stir well and turn off the heat.
17. Finally, add rose petals and mix well.
18. Molding by means of molds
19. After cooling, cut into strips and slice. The pawn is about 2.5 * 4cm, and the thickness is about 5mm, so the weight of this pawn is about 10g.