The encyclopedia of jujube gourmet practices, and the encyclopedia of jujubes

Red dates can be made into jujube cakes, jujube buns, etc. 500 grams of flour, 250 grams of brown sugar, 90 grams of small dates, 60 grams of candied dates, 65 grams of millet noodles, and 3 grams of roses. Method: Put the dough into an appropriate amount of edible alkali and put it in a basin; Dissolve the brown sugar in rose water, mix it with millet flour into the dough, and stir it into a thin paste; Put the square mold into the steamer (10 cm square, 6 cm high mold), pour half of the prepared batter, scrape it flat, put the pitted jujubes, and then pour the remaining half of the batter, put the candied dates on it, and steam it for 20 minutes with a strong fire.

How to eat red dates: fried red dates, apple and red date soup, jujube walnuts, red jujube steamed lotus seeds, ginger jujube paste.

Method 1: Stir-fry red dates

Ingredients: Red dates.

1. Clean the jujubes, control the moisture and set aside.

2. Pour the jujubes into the wok, and keep the pot free of oil and water. Fry the water of the dates over medium heat.

3. Turn to low heat and stir-fry constantly, when the skin of the jujube is slightly charred, put it out to cool.

4. Store the fried red dates in a clean sealed jar in a cool and dry place.

5. When drinking, take 3 fried red dates, brew them with boiling water, cover the cup and simmer for a few minutes before drinking.

Method 2: Apple and red date soup

Ingredients: red dates, apples, ginger brown sugar.

1. Wash the jujube and remove the jujube core.

2. Wash the apples with light salted water, remove the cores, and cut them into small pieces for later use.

3. Pour the red dates and apples into the casserole, add enough water and bring to a boil over high heat.

4. Cover the pot and turn to low heat and cook for 10 minutes. Add ginger brown sugar and cook until melted.

The third method: jujube and walnut

Ingredients: red dates, walnuts, raisins, sesame seeds, brown sugar.

1. After the jujube is washed, use scissors to cut it from the middle of the jujube, do not cut the jujube, only remove the jujube core.

2. Fry the walnuts and break them lengthwise. Wash the raisins and dry them to dry.

3. Pour the brown sugar into a clean and oil-free pot and boil over medium heat until big bubbles appear.

4. After turning the heat to low, pour in the walnuts and other walnuts together, stir evenly and put out, and sandwich the walnuts and other ingredients into the red dates.

5. After the jujube and walnuts are thoroughly cooled, put them in a crisper box and store them in a cool and dry place.

The fourth method: steamed lotus seeds with red dates

Ingredients: red dates, lotus seeds, brown sugar.

1. After the lotus seeds and red dates are cleaned, soak them in warm water for 15 minutes.

2. The lotus seeds should be boiled in advance, so that the taste is softer and glutinous, and the water should be boiled for about 8 minutes.

3. Remove the pitting of jujubes, the method of pitting is the same as that of jujube walnuts, and the lotus seeds are put into the jujube after cooking.

4. Put the finished red dates and lotus seeds into the steamer and steam for 5 to 10 minutes. Time is flexibly grasped in the size of jujubes.

5. After the brown sugar is boiled into syrup, pour it on the steamed lotus seeds and red dates and serve.

Method 5: Ginger jujube paste

Ingredients: red dates, ginger, old brown sugar.

1. Pour the washed red dates into the pot and boil, remove them and rinse them with water.

2. Remove the core of the jujube and cut it into small pieces, pour it into a food processor, add an appropriate amount of water, and whip it into a delicate jujube paste.

3. Wash the ginger, do not peel it, cut it into pieces, and then add water and whip it into ginger puree.

4. In a clean wok, pour in the ginger paste and stir-fry over medium heat until the fragrance of ginger comes out.

5. Pour in the jujube paste, stir-fry over medium heat to remove most of the water, add brown sugar and stir-fry constantly.

6. After the brown sugar is completely melted, turn to low heat and boil. When the ginger jujube paste does not fall off on the shovel, it means that it is boiled.

Red dates, also known as jujubes. It is characterized by a very high vitamin content, and has the reputation of "natural vitamin pills", which has the effect of nourishing yin and yang, and nourishing blood. Below I will share with you the recipe for cooking red dates.

Ingredients: a few red dates, a handful of black fungus, and an appropriate amount of rock sugar.

Method 1: Soak the black fungus, wash and pick it, and pinch the jujube by hand.

2. Put the black fungus and red dates into a casserole, add enough water, bring to a boil over high heat, turn to low heat and cook for more than half an hour.

3. Add rock sugar a few minutes before cooking.

Tips and tricks.

50 grams of pitted jujubes, 60 grams of milk.

4 eggs, 120 grams of brown sugar.

30 grams of sugar, 3 grams of salt.

150 grams of low-gluten flour and 5 grams of baking powder.

80 grams of salad oil.

Method 1 Soak the jujubes, remove the pits, wash them, and cut them into small cubes.

2 Soak in milk, preferably to soak all the milk into the dates.

3 Beat the eggs in a bucket and add the brown sugar and sugar.

4 Beat the sugar first on medium speed, and then quickly beat it until thick.

5 Slow down and beat for two or three minutes to beat the big bubbles into small bubbles.

6 Add the milk dates and salad oil and beat slowly. As soon as the milk dates were added, they disappeared.

7 Sift in the low powder and baking powder, and quickly stir evenly.

8 Pour into a baking tray lined with greased paper and gently crack out large bubbles.

9 Preheat the oven to 170 degrees and bake for 35 minutes.

Tip 1Jujube can also be replaced with jujube puree, I like to use jujube granules because I don't have jujube paste, haha.

2.You can also use all brown sugar, that is, 150 grams, I replaced 30 grams of it with white sugar, so the process of beating, the color will become lighter, but the finished color is moderate, very beautiful, I haven't repaired this at all, it looks very comfortable.

3.The whole egg is not easy to beat, use the whisk with a bucket to stare at the whole time, until the lines are very obvious, the batter will not disappear immediately when the whisk is lifted in the bucket, it means that it is done.

4.It is best to sift the flour into each time, and each time it is added, it must be stirred evenly before adding it.

5.When stirring the batter, remember not to make a circle, but to stir from the bottom to the top. You can also use a whisk to quickly beat evenly, this time is not too long, just a few seconds.

6.When mixing the batter, you can preheat the oven, and after mixing evenly, the oven is also preheated, and you can put it in and bake it directly.

7.If you bake with molds, remember not to pour too much cake batter.

Ingredients: red dates, red beans, black rice, peanuts, rice, brown sugar.

Method 1: Wash red beans, black rice, rice and peanuts and soak them in water for 40 minutes in advance; Wash the dates and set aside.

2. Pour the soaked red beans, black rice, rice, peanuts and red dates into the rice cooker, pour more water, cover the lid, and press the button "Cook porridge" button (about 2 and a half hours). If you don't use a rice cooker to boil, just boil it in a regular pot, and when the water is boiling, cover the lid and turn to low heat and cook for about 50 minutes.

1.Wash the jujube with water.

2.Spread the corn leaves on the cage drawer, put the jujube on top, pot it with cold water, and steam for 30 minutes.

3.After 30 minutes, turn off the heat and simmer for 5 minutes.

4.Steamed jujubes can be eaten directly, or refrigerated as a snack. It can also be made into delicious jujube paste and various snacks.

1. How to eat jujube to prolong life.

Ginseng jujube rice] Ingredients: 10-20 grams of Codonopsis, 20 jujubes, 250 grams of glutinous rice, 50 grams of sugar.

Method: Fry Codonopsis and jujube with water for half an hour to remove the codonopsis residue; Steamed rice with glutinous rice, spread jujube on top of the rice, fry the jujube ginseng soup with sugar to make a thick juice and pour it on the rice to eat.

Efficacy: Sun Simiao, the king of medicine, highly recommends this formula, believing that jujube is so practical, it can replenish qi and nourish the stomach and prolong life. If the constitution is weak, the qi and blood are not abundant, the sleep quality is poor, etc., after taking it, it can make the person's blood and qi flow smoothly, and the body is light and tireless.

Jujube wolfberry tea].

Ingredients: 6 jujubes, 10 grams of wolfberry.

Method: Add water to boil the wolfberry and jujube together, then change to low heat and simmer for 5 minutes. It can also be taken directly with boiling water.

Efficacy: Jujube wolfberry tea is a well-known formula, which can nourish the liver and kidneys, brighten the eyes, and regulate the body's metabolism and enhance the body's immunity. If the fire is serious, you can add one or two chrysanthemums to the jujube wolfberry tea and take it together.

2. How to eat jujube to strengthen the spleen and stomach.

Jujube boiling water] Raw materials: newly harvested jujubes, fresh jujubes or jujubes that have just been dried.

Method: Crack the newly harvested jujube (October), remove the jujube skin and jujube core, and roast it over low heat until the fragrance wafts out. Then boil water with roasted dates and drink it. Eating 5-7 jujubes a day, plus Codonopsis and Atractylodes, can better replenish the qi and strengthen the spleen and stomach.