Jujube

Name: Jujube
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 535g Pitted red dates

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

A bunch of red dates, I don’t know how to eat them well, so I can’t store them anymore. Suddenly, I thought of making jujube puree and filling anything. It seems that the popular way to make jujube puree is to use a food processor to beat the cooked jujube into puree. This method is more convenient and labor-saving. However, it will inevitably increase moisture. After struggling for a long time, I finally decided to use the most time-consuming, all-hand-made. Although it takes more time, there will not be any jujube skins.

Ingredients

535g Pitted Red Dates

Jujube

1. Ingredients: 535 grams of pitted red dates

2. Boil a pot on the water, steam for 30-50 minutes on high heat, and let out of the pot to let cool. Scrape the jujube meat from the skin with a knife to completely separate the skin and meat.

3. The scraped jujube meat is put into a mesh sieve and crushed through the sieve with a spoon. Use a knife to scrape off the jujube mud adhered to the bottom of the mesh screen and put it into a container. After all the sieving is done, the remaining jujube skins are removed, leaving only the delicate jujube puree.

Tips:
This method is for reference only, and those who are not afraid of taking the time may wish to give it a try. The jujube puree obtained in this way is pure without jujube skin, and has a relatively good taste.