Homemade Jujube Puree
by Black cat sheriff kitchen
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cut the red dates and remove the pits.
2. Rinse the pitted red dates with water.
3. Put the red dates in a saucepan, add half the amount of water, and turn to a low heat.
4. Slowly press with a spoon to allow the dried red dates to fully absorb water, and with the help of a spoon, the red dates can be crushed out of jujube mud.
5. Turn off the heat when the moisture is almost absorbed.
6. Prepare a sieve and use a spoon to slowly crush the cooked red dates to form a puree. The sieved jujube paste tastes very delicate.
7. Place the cooked jujube puree for a while. If there is no water, it means it is thick enough. If you see a small amount of water, you can pour it into a non-stick pan over low heat and stir until the jujube puree becomes thicker.
Tips:Because the red dates have a sweet taste, the sugar is sweet enough after being cooked, so no rock sugar is added. In addition, the cooked red dates are directly sieved and crushed than they are crushed and crushed, because although they are finely crushed, they cannot be crushed with a spoon when they are sieved. The cooked red dates are crushed with a spoon. You can isolate the jujube skins. It is recommended that you take a little patience to complete this process and you will be able to sing the sweet and delicious jujube puree.
