condiments
250g Ejiao, 250g Walnut and 250g Black Sesame. 250 grams of red dates? 250 grams of rock sugar? 、? 250 ml of yellow rice wine.
Steps of steaming mucilage
Preparation: Put the tape face up and hit it with a small hammer (the more broken the better). Put the donkey-hide gelatin in a big bowl with a lid, and soak it in yellow wine for 2~3 days (preferably stirring every few hours).
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Cutting and matching: grinding walnut kernels, black sesame seeds and rock sugar into powder by a food processor respectively; After removing the core of jujube, cut it into small pieces with a knife and chop it.
Preheating: take out the non-porous steaming tray in the steamer, fill the water tank with water, then close the door, turn on the power supply, select the "normal steaming" mode, set the temperature to 100℃ for 15 minutes, and press Enter to start preheating the steamer.
Dishing: put all the processed raw materials into a 7-8 inch bowl and stir well, cover tightly or spread plastic wrap (this dish can't be soaked in water).
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Steaming: put the big bowl into the steamer, preheat the prompt tone, quickly put it into the steamer, and close the steamer door until the steamer is finished; Add water to the water tank of the steamer, select the "normal steaming" mode, set the temperature to 85℃ for 60 minutes, and wait for the steamer to complete.
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Tip: When you hit Ejiao with a hammer, you should put the front of the bag up, or you will break the bag first.
To make Guyuan cream, you must use yellow wine, because yellow wine is warm, can disperse and nourish yin, and semi-sweet yellow wine is the best, and other wines can't replace it.
Stir frequently when soaking Ejiao to prevent Ejiao from sticking to the bottom of the bowl.
When steaming, make sure that no water can be put into the bowl, so that the paste will last longer.