How to make Dong e Ejiao into solid yuan paste

Ejiao Guyuan Cream:

Ingredients: 500g of Ejiao (Ejiao powder), 300g of black sesame seeds, 500g of walnut kernels, 500g of red dates, 200g of rock sugar, 1000g of rice wine

Method: 1) Fry the black sesame seeds and crush them; minced walnut kernels; Pit and grind the dates; Crushed rock sugar.

2) Pour 5 kinds of food into a large basin and stir well, then add 1000g of rice wine (children can add cooking wine with a light flavor) and mix well.

Put it in a large pot and steam over water. Steam over high heat for 15 minutes, then steam over low heat for an hour and a half until you steam thoroughly.

3) Let cool and put into a dry carafe. Store in the freezer and use with a dry spoon.

Material: 240 grams of Dong'e Ejiao, 200 grams of black sesame seeds, 250 grams of red dates, 250 grams of walnut kernels, 120 grams of rock sugar, and 250 grams of rice wine.

Steps: 1. Use a flour machine to crush Ejiao and rock sugar into smoke powder, which is conducive to the boiling of Ejiao and rock sugar.

2. Cut the walnut kernels and pitted red dates into pieces.

3. After the black sesame seeds are fried and cooled, put them in a fresh-keeping bag, roll them out with a rolling pin to break the skin, which will be more fragrant and easy to absorb.

3. Pour the rice wine into a clean pot and preheat it over low heat for 1-2 minutes, then add Ejiao powder and rock sugar, keep it clockwise (or counterclockwise, keep the direction consistent) and stir until it "hangs the flag" (the glue is attached to the shovel, lift the shovel, and the glue hangs down and continues to look like a flag).

4. Put the walnut kernels in and mix evenly, the walnut kernels are not easy to hang glue, so you should put them in first.

5. Then add the red dates and stir, and finally add the sesame seeds and stir.

6. Pour the mixed solid element paste onto a non-stick tarpaulin, press it to form, and then let it cool and solidify.

7. Cool thoroughly and cut into slices.

1 Ingredients: Ejiao, black sesame.

Other ingredients: raw walnut kernels, red dates, rock sugar, cooking wine.

21.Beat the ejiao, black sesame seeds, walnut kernels, rock sugar, and red dates into powder.

2.Put them together, add cooking wine, stir well, cover the container with a layer of plastic wrap, put it in a steamer and steam it over high heat for 15 minutes, and then turn to low heat and steam for 90 minutes.

3.The steamed Guyuan paste is stirred with chopsticks and fluffy, let it cool and put it in the refrigerator for 24 hours before eating.

4.Precautions: There will be some water droplets on the plastic wrap after steaming, so pay attention to try to reduce the water droplets into the solid yuan paste when taking the plastic wrap.

3. Solid foundation peiyuan.