1. I use this kind of Xinjiang jujube, which is very sweet and very large, so five are enough~
2. Steam it in the pot until it is lightly pressed into a mud and then grind, grind and grind~
3. Add 100ml of water and sieve three times to continue grinding, grinding and grinding~
4. Rolled to a mushy ~ Ah, my right hand is sour.
5. Dried walnuts~ To be honest, I think peeling with wet walnuts would be more perfect, but I’m really too lazy~
6. Jiangmi uses 400ml of water to soak it in advance.
7. Mix the rice and walnuts and break them up several times.
8. There will be some rice dregs after being sieved three times. Don’t give up~
9. The rice-walnut mixture is put into the pot over a small fire and kept stirring and rock sugar is added. You must not use an iron pot! ! ! There will be a strange smell! ! ! I use a non-stick pan~ suitable~ wait for it to turn yellow~
10. Add the jujube puree and stir continuously for 2 minutes!
11. Adding a walnut for posing is perfect! After being sifted many times, it will be very silky ~ worth the effort~
