Ingredients: 500g yam, 0/00g jujube/kloc (dry).

Accessories: wheat flour 25g, plum 10g, starch (broad bean) 20g.

Seasoning: 20g of honey, 3g of osmanthus sauce, 0g of sugar 10g, 2g of essence and 40g of peanut oil.

Cooking method:

1. Wash yam, steam it in a drawer, take it out and peel it, and press it into fine mud with a knife;

2. Add flour into the yam mud and mix well to make 40 round cakes with a diameter of 3 cm;

3. Wash and steam the red dates, peel and core them, add appropriate amount of sugar and mix well into jujube paste;

4. Divide the jujube paste into 40 parts, wrap them in yam cakes, and make jujube-shaped balls;

5. Insert a piece of green plum into one end of the jujube and roll a layer of dry starch outside;

6. Put peanut oil into the wok, heat it to 60% heat on medium fire, drop jujube into the oil one by one, and remove the clean oil when it is fried to golden brown; Processing technology of honey jujube

7. Leave oil in the wok, add white sugar, stir-fry over medium heat until it turns red, and add 100 ml of water, white sugar, honey and osmanthus sauce to make a thick juice;

8. Pour the cooked concentrated juice into the fried golden jujube, simmer for another half minute, turn over and dip it in honey juice.

Tips:

1. This is beet, pay attention to the heat, and don't pull out the silk. Don't cook honey in an iron pot, otherwise the juice will be black and opaque. It is best to use a copper pot or aluminum pot.

2. Because of the frying process, 750g peanut oil should be prepared. Health tip: This dish has the function of moistening lung and beautifying face.