What is the practice of Ejiao paste and what is the production of Ejiao paste?

Ejiao, the best way to eat is Ejiao cake, with black sesame walnuts, red dates, wolfberries, rock sugar, etc., boiled into blocks, pure fragrance, light sweet and delicious, more nutritious. Especially if you make it yourself, there is no strange smell at all, it is very fragrant and delicious, and sometimes you can't help but eat one more piece.

Ejiao is a national treasure-level tonic, made by a secret process formula, which has the effect of replenishing qi and nourishing blood, and has been favored by women since ancient times. Qi and blood are full of rosy face, which is not something that can be wiped by a few sets of cosmetics, and early maintenance can delay decline, the more balanced the qi and blood, the healthier the person.

Ejiao cake] Ingredients: 500 grams of Ejiao.

Ingredients: 500ml of rice wine, 400 grams of rock sugar, 500 grams of red dates, 500 grams of walnuts, 500 grams of black sesame seeds, 200 grams of wolfberry.

Method: Use a small hammer to smash the ejiao slightly through the package, then open it and pour the small pieces of ejiao into the grinder and grind it into a fine powder. The best Ejiao is dark brown, pure and free of impurities under the light, and the section after crushing is very bright and has no peculiar smell.

Pour the ejiao powder into a non-stick pan, add rice wine, and soak it overnight to make it jelly-like, and the wine will taste much lighter. You can buy the kind of rice wine for 10 yuan a bottle, and the wine flavor of 20 yuan a bottle is too strong.

Prepare the various ingredients. Black sesame seeds are sautéed; Wash the jujube and dry it thoroughly; Remove the core of the jujube and cut it into jujube slices.

The old rock sugar is put into a wall breaker and ground into powder. Put the ejiao soaked in rice wine on low heat and stir while boiling until the ejiao is all softened, and add rock sugar powder.

On low heat, keep stirring, boil until the pot is bubbling with sticky dense small bubbles, and you can smell the fragrant brown sugar flavor, add wolfberries and mix well.

Then add red dates, walnuts, and black sesame seeds in turn, mix well, and keep operating on low heat. After mixing well, add another one, the more you stir, the more viscous it becomes, and you have to be patient to make a little effort to mix evenly.

Once all is stirred, turn off the heat. During the whole boiling process, if the fire is too big or the stirring is slow and the paste is boiled, the boiled Ejiao cake will have a bitter taste. Brush the inside of the crisper with a thin layer of oil.

Pour all the boiled Ejiao cakes into the crisper while hot, compact and smooth the surface. After cooling, refrigerate until hard, take out the slices, and then put them in the refrigerator to store them slowly and eat them slowly.

Directions: Two tablets daily.

Ejiao cannot be eaten with raw radish, one is to replenish qi and the other is deflated.

Ejiao cake is doubled in nourishment!

Ingredients: 125 grams of ejiao, 200 grams of rice wine, 100 grams of walnut kernels, 150 grams of cooked black sesame seeds, 60 grams of dried cranberries, 40 grams of dried red dates, 40 grams of wolfberry, 40 grams of longan meat, 130 grams of rock sugar powder.

1. Soak Ejiao into powder and rice wine for 48 hours.

2. Red dates are recommended to be crispy, break the walnuts for 160 and bake for 10 minutes, and fry the sesame seeds until fragrant.

3. Pour the ejiao liquid into the pot, add the rock sugar crumble or rock sugar powder and simmer over low heat.

4. Stir the pan from time to time to prevent sticking to accelerate the melting of rock sugar.

5. It takes about ten minutes or so to visually inspect the thick and boil Ejiao until there is a big foam, and lift the scraper to have Ejiao liquid that can be hung upside down, which is called hanging flags.

6. Turn to the lowest heat, pour in all the ingredients except the black sesame seeds, and stir well.

7. Add black sesame seeds in two times, turn on the mode of the female man, press and mix, and make sure that each material is glued to Ejiao.

8. Move the Ejiao cake to the top of the oil paper, press it into a ball with a spatula, and wrap the Ejiao cake in the oil paper and compact, which is conducive to shaping.

9. After cooling slightly, move it to the mold to shape it to the desired height.

10. Apply a layer of oil to the knife before cutting into pieces.

11. a finished product.

Crack the ejiao block, soak in rice wine for 2 3 days, stirring once a day. The black sesame seeds are fried, the walnuts and red dates are pitted, and the rock sugar is crushed. Pour ejiao into the pot, boil until it melts, add rock sugar, boil slowly over low heat, keep stirring with the hole, and boil until it is hung in the shape of a flag.

Turn off the heat, pour in the walnut kernels first, then pour in the red dates and wolfberries and stir. Finally, add the black sesame seeds. The mold is oiled, and the ejiao paste is poured into the flat evenly and compacted.

Ingredients: 250 grams of ejiao, 250 grams of rice wine, 250 grams of rock sugar, 150 grams of red dates, 150 grams of wolfberry, 250 grams of walnut kernels, 250 grams of black sesame seeds.

1. Knock the Ejiao block, soak 250ml of rice wine for 2 3 days, seal it to prevent the rice wine from volatilizing, and stir it once a day.

2. Wash and fry the black sesame seeds, remove the pits of walnuts and red dates, and crush the rock sugar.

3. Pour the ejiao soaked in rice wine into the pot, boil until it melts, add rock sugar, boil slowly over low heat, keep stirring, and boil on low heat until it is hung in the shape of a flag.

4. Turn off the heat, pour in the walnut kernels first, then pour in the red dates and wolfberries and stir.

5. Finally, add the black sesame seeds. Black sesame seeds must be added last, and they can't be stirred if they are added early.

6. Spread more oil in the mold, or spread thick plastic wrap, smear oil on the plastic wrap, pour the ejiao paste into the flat evenly, and compact it with a rolling pin.

7. Cool the flattened ejiao paste at room temperature for one day. In summer, you can freeze in the refrigerator for 1 hour. After hardening and forming, it can be sliced.

Ingredients: Ginseng and ejiao are one poundBlack sesame seeds fried) one pound (broken).

Walnut kernel one pound (broken grip broken).

A pound of rock sugar. Goji berries are half a pound.

Two catties of rice wine. Red dates (pitted and chopped) in moderation.

100 grams of rice wine.

20 grams of raw ant without ginger.

50 grams of sugar.

Step 1: Put the ginseng and ejiao into a basin and pour it into the rice wine soak for 4-5 days.

Step 2: Put the above ingredients into a basin and stir, then steam or simmer for about 40 minutes, stirring constantly during the steaming and stewing process, (if you don't stir, it will stick to the bottom of the pan).

Step 3: After all of them are dissolved, let them cool and take them once in the morning and once in the evening, one spoonful each time, about 15 grams.

It is best to eat it in winter, and not when you are sick or have a cold. When eating in summer, rice wine is replaced with cool wine, and 60 grams of lotus seed heart is put in it to eat for a long time to have its effect.

300 grams of ejiao blocks, 600 grams of rice wine, 300 grams of walnut kernels, 100 grams of wolfberry, 200 grams of rose sauce, 600 grams of black sesame seeds, 150 grams of rock sugar, 200 grams of red dates.

Cooking steps: Step 1 12

Put the ejiao block in a large bowl.

Step 2 12

Ejiao is soaked in rice wine for 24 hours.

Step 3 12

Ejiao will melt two-thirds after soaking for 24 hours, so it is easier to boil Ejiao paste.

Step 4 12

Ejiao, rice wine, rock sugar poured into a pan and boiled over high heat, stirring constantly, turning to low heat and boiling slowly.

Step 5 12

Bring to a simmer until thick, add the rose sauce and continue to boil, stirring constantly.

Step 6 12

Boil until thick, pick up the shovel, and an inverted triangle appears, and it does not drip continuously.

Step 7 12

Add walnuts, jujubes, and berries and mix well, wash and dry the jujubes in advance, remove the pits, and cut them into small pieces.

Step 8 12

Add black sesame seeds and mix well, be sure to stir well.

Step 9 12

Find a baking tray or crisper and spread plastic wrap and pour in the boiled Ejiao cake, spread the plastic wrap on the surface and smooth it out, let it cool and then shape it by itself or put it in the refrigerator in the refrigerator overnight.

Step 10 12

Slice and eat after forming, and store refrigerated.

Step 11 12

Finished product drawing. One last step.

Good ejiao is very tasty.

Tips: 1. Walnuts and black sesame seeds do not need to be baked, and black sesame seeds must be put last 2. The boiled ejiao heating is successful if it does not melt the day before or the room temperature does not melt for a day in summer.

Materials:

Ejiao, sesame, walnuts.

Method

1.Take 250 grams of ejiao and smash it.

2.The smashed ejiao is placed in a container with a lid and soaked in 250ml of rice wine for 2 days. (I didn't cover this Qi Hao bowl, and I added two layers of plastic wrap, so it didn't breathe).

3.Prepare 250 grams of rock sugar, stir-fry and grind the sesame into powder, and cut the high-cut lead walnut meat into small pieces.

4.After soaking, add 100ml of hot water.

5.Add the ingredients from step 3 again.

6.Cover the pot and steam over low heat for 1 hour, stirring frequently during the steaming process to avoid sticking to the bottom. Wait until everything is melted, take it out, cool and store in the refrigerator.

7.Directions: Once a day in the morning and evening, 1 2 tablespoons each time, add an appropriate amount of warm boiled water.

110g of ejiao, 140g of black sesame seeds, 70g of walnut kernels, 100g of red dates, 50g of wolfberry, 90g of old rock sugar Tuanzhou, 150g of rice wine. 1. Prepare the required ingredients: ejiao, rice wine, black sesame seeds, old rock sugar, wolfberry, peach kernels, red dates (remove the core and cut into pieces after washing).

2. Put the film into a food bag and knock it into small pieces. 3. Beat it into powder with a rolling or eggplant wall breaker.

Preparation and ingredients of homemade Ejiao cake:

Ingredients: 240g Ejiao blocks, 500g rice wine, 200g walnut kernels, 200g red dates, 200g longan meat, 100g black sesame seeds, 50g wolfberry, 100g rock sugar.

Steps: 1. Prepare Ejiao.

2. Break the Ejiao block into small pieces with the back of a knife and soak it in rice wine for three days.

3. Prepare materials: walnut kernels are peeled with fresh walnuts, the big ones are smaller, fried in the pot until fragrant, or you can directly use the walnut kernels you bought. Wash the red dates and dry them, cut them into small pieces with scissors, and remove the core at the same time.

Black sesame seeds are also fried, and large pieces of rock sugar are crushed with the back of a knife to make it easier to boil.

4. This is the Ejiao block after soaking for three days, most of it is dissolved, and a small part is precipitated at the bottom of the pot.

5. Put the clay pot on the gas and boil it slowly over low heat, a small part of the precipitated ejiao will quickly dissolve when heated, then add a wheel to grind into the rock sugar, and boil it in a circle with a wooden shovel to prevent the bottom from sticking.

6. It takes about half an hour to boil on low heat, more and more viscous, people should not leave, the wooden shovel has been stirring in the pot, and it is also very easy to paste the bottom at this time.

7. Pay attention to the observation of the wooden shovel from time to time, lift the wooden shovel, and the Ejiao liquid presents a triangular state, which is the state of "hanging the flag", indicating that Ejiao has been boiled. Turn the heat to the smallest, and pour the ingredients into the pot in order, first the big ones and then the small ones, in order, walnut kernels, longan meat, red dates, wolfberries, and black sesame seeds. Note that each pour should be stirred well, and then poured into the next one.

Be fast, and stir the last one well.

8. Pour the ingredients into the prepared container (I used a baking tray with a double layer of plastic wrap and a layer of sesame oil on top to facilitate film removal.) This should be prepared before boiling) and then cover with a layer of plastic wrap, and use a dry pin or hand to smooth the surface. The speed must be fast, otherwise the ejiao condensation will not be able to operate.

Finally, refrigerate for more than two hours.

9. Take it out and cut it into pieces with a sharp knife.

The practice of ejiao paste.

Ejiao paste is a thick semi-liquid internal agent made by boiling the Chinese medicine again and again, removing the slag, decocting the juice, and then concentrating it with a slight fire and adding Ejiao to boil according to the prescription of traditional Chinese medicine. In the TCM diet formula, medicinal and edible homologous ingredients and ejiao are also used to make solid pastries that are easy to eat. Ejiao paste belongs to the ointment in traditional Chinese medicine and dietary therapy, also known as ointment, and Ejiao belongs to the animal medicinal materials of traditional Chinese medicine, and the two have different concepts.

Preparation: 1. Ejiao, rock sugar.

Ejiao and rock sugar are directly beaten into powder with a flour beater for later use. 2. Black sesame seeds.

Weigh the black sesame seeds and wash them, cool and dry them, fry them until fragrant, and then set them aside, or you can buy clean black sesame seeds in the supermarket, so you don't need to wash them;

Stir-fry black sesame seeds until fragrant: Put the cold and dried black sesame seeds into a wok, heat them with a simmer and stir constantly. Observe the evaporation environment and smell the smell.

At first, there is a slight smell of grass; When stir-frying, there is no water vapor, and the black sesame seeds feel dry and light. Take a small amount of black sesame seeds and squeeze them with your thumb and index finger in a single layer, which is easy to break, and the breath is slightly aromatic, immediately remove from the pot and cool down for later use. 3. Walnut kernels.

Weigh the walnut kernels, select, wash, fry and set aside, be sure to remove the barrier.

Walnut kernels stir-fried:

Take the selected and cleaned walnuts and put them into a wok, heat them with a low heat, cover the pot, and turn them regularly. When the temperature of the nucleus rises, the fire is slightly increased and constantly turned. Fry until the kernel is slightly yellow, and see an increase in the fragments of underwear in the kernel of the pan; When the nucleus is lightly twisted by hand, and the underwear is easy to fall off, it can be taken out of the pot and cooled down for later use.