1.
Ejiao and yellow rock sugar are crushed and soaked in yellow wine for 1-3 days. I usually soak it for 2 days. The photo in the picture is taken for three days. It looks a bit cloudy before it is ready to boil. The yellow rock candy is soaked together because it is really difficult to melt when it is boiled, and the bubble is easily melted when it is broken.
Walnut kernels and black sesame seeds are fried in a pan or roasted in the oven, and the red dates are pitted.
2. Start simmering on a medium-to-small fire, and stir the spoon continuously to prevent the pot from mashing. It takes about half an hour to boil until the soup can hang on the spoon.
3. Pour the ingredients in order: walnuts, dried red dates, goji berries, raisins
4. Each material is glued with donkey-hide gelatin and then other materials are added. Finally, add black sesame seeds in two batches. When you add it the second time, you will feel that the mixing is blocked. Be patient
5. After stirring, pour it into the mold, and put a layer of sesame oil in the mold, otherwise it will not be easy to tear. Look at the ejiao cake drawing~
6. After the mold is installed, put it in the refrigerator for 2-4 hours, take out the slices, and pack in a vacuum bag!
Tips:Rock sugar is best to use yellow rock sugar, because it is neither cold nor dry. Be sure to put the ingredients in order, and turn off the heat when adding black sesame seeds.
