Ingredients: Ejiao 500g, black sesame1000g, walnut 500g, almond 250g, jujube 500g, medlar 250g, rock sugar 250g, and old yellow rice wine1000g.
1. Prepare all the materials, pour the crushed donkey-hide gelatin into the pot, pour in the old yellow wine, then stir well and brew for 24 hours.
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2. After soaking for 24 hours, pour the rock sugar into the pot and stir well.
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3. Cook on a high fire until it boils, turn to a low fire, and constantly stir with a spoon during the cooking process to avoid sticking to the pot.
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4. It is unlikely that the Ejiao juice will drip down when it is hung on the spoon.
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5. Prepare the electromagnetic oven for heat preservation, add the walnut kernel, jujube, medlar and almond weighed in advance, and stir evenly.
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6. Next, add the pre-weighed black sesame seeds. There are many black sesame seeds, which should be stirred twice to reduce the difficulty of stirring.
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7. After fully stirring, put it into the prepared dish. Spread the prepared thick plastic film on a square plate, and then coat the plastic film with a layer of vegetable oil in advance, so that the donkey-hide gelatin cake can be taken off after drying.
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8. flatten the Ejiao cake while it is hot, and then spread a layer of film on the Ejiao cake to keep the Ejiao cake hygienic. You can put it in a dark and cool place and let it solidify by itself.
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9. After curing and molding (usually about three days), it can be cut into pieces and packaged.
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