Black Sesame Walnut Ejiao Paste
1.
Break the donkey-hide gelatin;
2.
Put the crushed donkey-hide gelatin in a large heat-resistant basin, pour yellow wine, cover with plastic wrap, and soak for 2~3 days (I soaked for 2 days);
3.
Roast the walnuts and black sesame seeds, break the walnuts into small pieces and mix with the black sesame seeds.
4.
After two days of soaking donkey-hide gelatin in yellow wine, it all melted;
5.
Pour the rock sugar into donkey-hide gelatin, and break the rock sugar as much as possible;
6.
Put donkey-hide gelatin in the steamer, steam for nearly an hour, after the rock sugar has all melted, leave the steamer, pour the walnut and black sesame seeds;
7.
Mix the walnuts, black sesame seeds and donkey-hide gelatin thoroughly.
8.
Put vegetable oil on the container of donkey-hide gelatin paste, or use oil paper as a bedding, pour the mixed donkey-hide gelatin paste into the container, compact it, and store it in the refrigerator for one day after it has cooled thoroughly;
9.
Take out the shaped donkey-hide gelatin paste and slice it.
Tips:
Need to pay attention to:
1. Because what I want to do is cut Ejiao paste, the ratio of Ejiao to yellow wine is 1:1. If there is too much wine, or water is added, it can’t be cut.
2. According to personal experiments, the effect of applying oil in a shaped Ejiao container is better than spreading oil paper.