Jujube Walnut Cheese
by Food·Color
Favorite
Difficulty
Easy
Time
15m
Serving
2
Beijing classic snacks. Liang Shiqiu has a very detailed description, the preparation method is quite troublesome: walnut kernels need to be soaked in boiling water and then peeled and pounded; red dates are soaked and boiled, and the skin is scraped off, and the jujube mud is used; the white rice is soaked for a day and night, try to pound it, and use The gauze is twisted out of thick rice milk; the cooking utensils are small thin choshis similar to casserole, rough and dark, but dexterous and useful without losing the original flavor; the cooked walnut cheese is slightly purple, and the fragrance of dates and walnuts is tangy, and you can drink it until your mouth. It was sticky and sweet, and I couldn't bear to swallow it all at once.
It's really tempting, but it doesn't take so much effort. The easiest way is to use a cooking machine. You don’t need to peel them, and you don’t need to cook the red dates in advance. Just throw them into the food processor and add water to beat them until they are smooth. Use glutinous rice flour to make rice milk and cook them together until thick. No sugar is added because dates are sweet; no more dates are used because they are too sweet. . .
The walnut cheese made in this way saves trouble, but it is a little less distracting. It is difficult to compare with Liang Shiqiu's walnut cheese, but it is still very delicious for taste buds who have never tried it. . . . "
It's really tempting, but it doesn't take so much effort. The easiest way is to use a cooking machine. You don’t need to peel them, and you don’t need to cook the red dates in advance. Just throw them into the food processor and add water to beat them until they are smooth. Use glutinous rice flour to make rice milk and cook them together until thick. No sugar is added because dates are sweet; no more dates are used because they are too sweet. . .
The walnut cheese made in this way saves trouble, but it is a little less distracting. It is difficult to compare with Liang Shiqiu's walnut cheese, but it is still very delicious for taste buds who have never tried it. . . . "
