A Good Product for Nourishing Blood-brown Sugar Jujube Puree Sauce

Name: A Good Product for Nourishing Blood-brown Sugar Jujube Puree Sauce
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Dates (dried); 500g brown sugar; Some water

by Sunny sister

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Needless to say, the effect of jujube is the most common medicine and food homologous prescription in traditional Chinese medicine prescriptions. It is sweet in taste and warm in nature. Its main function is to invigorate the middle and nourish qi, nourish blood and soothe the nerves. It is mainly used clinically for spleen and stomach qi deficiency, blood deficiency and chlorosis , Blood deficiency, insomnia, and dreams. Brown sugar is warm in nature, sweet in taste, and enters the spleen. Brown sugar and jujube are a powerful combination, which can replenish qi and blood, maintain health and strengthen the body. It is a cheap and practical health care product for women.
I learned how to make brown sugar jujube paste with a younger sister. Although it is a little troublesome, it is not difficult. As long as you are patient, you can make it at home. The boiled brown sugar jujube paste is well sealed and can be stored for a long time. Eating a spoonful a day is very beneficial to the body.

Ingredients

1000g Dates (dried)
500g Brown Sugar
Some Water

A Good Product for Nourishing Blood-brown Sugar Jujube Puree Sauce

1. Clean the jujube;

A Good Product for Nourishing Blood-brown Sugar Jujube Puree Sauce recipe

2. Put the jujube in the pressure cooker, and pour the water that has just barely passed the jujube (I put the plate means that the jujube will float when it meets water, press it with a plate, you can see the amount of water. When cooking, do not put the plate. .)

3. Turn off the heat 10 minutes after the pressure cooker is steamed. Take it out after being discouraged and cool slightly.

4. While the dates are still hot, put on disposable gloves and peel off the peels one by one. This process requires patience.

5. This is a peeled jujube.

6. Squeeze out the date cores one by one.

7. Grab the jujube without the pits into puree by hand, pour it into the wok, and then add the brown sugar.

8. Then pour the water left over when the dates are cooked in the pressure cooker.

9. Bring to a simmer, stirring constantly, until the consistency you like.

10. Sterilize the glass bottle.

11. Bottle the jujube paste while it is hot and seal it.

Tips:
Windy sunny day:
1. Try to use larger dates, with more meat, but fortunately, peeled;
2. After cooking, it is better to peel the skin and remove the core while it is hot, which is easier to operate;
3. You don't need to use all the water left over from the jujube to make the sauce. It depends on whether you want to be thinner or thicker. If you want to be thinner or thicker, put more water, if you want thicker, you can put less;
4. When boiling, be sure to have a small fire, and keep stirring to avoid splashing out the hot jujube mud.
5. I personally don't think it should be too dry, it will taste better if it is thinner.