Accessories: 500 ml of yellow rice wine and 250 g of rock sugar.

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2, an hour later, the fire heating, remember to keep stirring during the heating process, otherwise it will stick to the bottom.

3. Stir into a flag-hanging state, that is, scoop up the spoon and slowly flow down in the shape of an inverted pennant. Turn off the fire at this time.

4. Then add walnuts, red dates, medlar and sesame seeds in turn and continue to stir. Remember to put them in the order from the largest to the smallest, otherwise the sesame seeds will not be stirred first.

5. Then spread a layer of fresh-keeping paper in the mold (both lunch box and cake mold can be used), then coat it with edible oil, pour the boiled donkey-hide gelatin solution into the mold, flatten it with a shovel or spoon, and then put it in the refrigerator for about 8 hours.

6. When the Ejiao cake is hard, you can take it out and cut it into pieces for vacuum packaging ~ If there is no vacuum packaging condition, you can put it in the freezer at any time and take it out when you want to eat it. I always wrap it up for my mother or sister to eat and let them keep it. Some friends will also ask me to help them.