1. Soak the red dates, and then cook them in a pressure cooker, control the amount of water released, and absorb the water as much as possible after cooking.
2. Take out the burned red dates and sieve, and squeeze out the jujube puree by squeezing. At this time, you must squeeze patiently, and finally the jujube skins and nuclei are left (you can dilute with boiling water, and drink the soup as sweet water)
3. The sieved jujube puree is thinner, add some cooking oil to the pot, and stir fry over medium heat.
4. Stir fry is to volatilize the jujube paste and make the jujube paste thick.
5. After a certain period of stir-frying, the jujube paste conforms to the paste-like shape of the filling. It can be used as filling for all kinds of desserts. It can be frozen and solidified in the refrigerator for better filling effect.
6. Weigh 300 grams of water-milled flour, put in 280ML of warm water to mix the dough, and then use 100 grams of dough to make 2 small rounds. After they are cooked in a pot, mix them with the large dough. At this time, the dough It is sticky and the filling is not easy to crack. If the dough is sticky, get some oil on it.
7. This is the wrapped jujube glutinous rice balls
8. The cooked glutinous rice balls are sticky, smooth and taste good.
Tips:Add some cooked noodles to the noodles, the dough is soft and sticky, the filling is less likely to crack, and the glutinous rice balls taste better. Jujubes are very sweet without adding sugar and other things.
