Jujube Walnut Ejiao Paste

Name: Jujube Walnut Ejiao Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Donkey-hide; 150g Dried Red Dates; 250g Rice wine; 150g Longan; 200g sesame; 250g walnut; 250g crystal sugar

by Luyao 20082008

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

In my memory, Ejiao is that kind of medicine with a weird smell. This impression mainly comes from when I was a child. When the winter solstice comes every year, my grandma will definitely prepare Ejiao tonic, and she will take care of me again and again, don’t steal it. Children will get nosebleeds after eating this thing.
I remember that when my grandmother ate Ejiao, a piece of Ejiao was soaked in yellow wine and then steamed with sugar, and then placed in a ventilated place to cool it. Every morning, I dig a piece with a spoon and add some warm water to take it. Every time I eat it, there will be a bit of it at home. It’s so strange that I have a bad impression of donkey-hide gelatin from the bottom up. I also secretly dig out my grandma's donkey-hide gelatin to eat. Oh my God, it's really hard to swallow. So that I became a mother myself. In winter, my grandma said to cook some donkey-hide gelatin to make up for it. Every time I heard this, I felt uncomfortable.
This year Ejiao was bought by my sister and asked me to cook it. I was forced to be impatient. When I first steamed, I put on a mask, but was later pulled off by my husband. He said this is not smelly, and I slowly fell down. Adapted to this strange smell.
Gently tap the donkey-hide gelatin through the packaging and put it into the bowl.

Ingredients

250g Donkey-hide
150g Dried Red Dates
250g Rice Wine
150g Longan
200g Sesame
250g Walnut
250g Crystal Sugar

Jujube Walnut Ejiao Paste

1. Gently tap the donkey-hide gelatin through the packaging and put it into the bowl

2. Then soak it with 1:1 rice wine for about 3 days

3. Put the walnuts in the oven and bake them

4. Generally soak until soft

5. Put the soaked donkey-hide gelatin into the pot with the bowl

6. Stir while heating until all the glue turns into liquid (it takes about 30 minutes)

7. Put the crushed rock sugar into the pot and cook while stirring (it takes 40-50 minutes) to feel whether the rock sugar is all melted when mixing.

8. After the rock sugar is completely melted, add walnut meat

9. Add the longan meat again and mix well

10. Let the donkey-hide glue liquid fully coat the walnuts and longan meat

11. Then add the red dates meat

12. Finally add black sesame seeds and stir well

13. Stir while cooking (it takes 20 minutes to turn off the heat)

14. Wrap the fresh-keeping box with plastic wrap, pour in the boiled donkey-hide gelatin, compact it, and cut it into pieces after cooling.

Tips:
Note: Generally, 250 grams of donkey-hide gelatin will be served in one winter solstice, and each time for breakfast. Each time about 10 grams of rock sugar must be tapped a little bit thinner, so that it is convenient for many general donkey-hide gelatin to soak for about 3 days when cooking. If it is soaked for 12 hours, I think it’s more convenient to cook in powder form.