Roasted Dates

Name: Roasted Dates
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Jujube

by Haiyun Yishi

4.7 (1)

Favorite

11

Difficulty

Easy

Time

15m

Serving

2

Jujube: It is a temperate crop with strong adaptability. Jujube is sweet in taste, warm in nature, spleen and stomach meridian, it has the functions of nourishing the middle and nourishing qi, nourishing blood and calming nerves, and alleviating the medicinal properties. Modern pharmacological research has shown that red dates can increase the oxygen content in the blood and nourish the cells of the whole body. It is a tonic agent with alleviating drug effects. The most prominent feature of red jujube is its very high vitamin content. It has the reputation of "natural vitamin pill". It has the effect of nourishing yin and nourishing yang, and the pulp contains substances that inhibit cancer cells and even transform cancer cells into normal cells.
The burnt red dates have a bitter taste, which can dispel cold and dampness, invigorate the kidney, and have the effect of digesting food. "

Ingredients

Some Jujube

Roasted Dates

1. Choose red dates with no insect eyes and intact epidermis; if there is damage, it is easy to carbonize in advance.

2. Wash and dry, and spread in a baking tray.

3. Lay in a single layer in the oven for high-fire baking to make it mature into burnt dates. The baking temperature is 200-220°C and the baking time is 25-30 minutes.

4. Turn it every 8-10 minutes.

5. Switch to low-fire roasting to make the burnt dates evenly ripened. The roasting temperature is 150-180°C, and the roasting time is 10-15 minutes. The burnt dates are turned once during the low-fire roasting.

6. Dry and store afterwards.

7. It can be soaked directly, or it can be soaked with ginger slices.

Tips:
The produced burnt jujube tea has a high degree of saccharification, is easily soluble in water, and has no damage on the surface. The inner and outer colors of the peel and flesh are consistent. When drinking tea, the whole burnt jujube's flesh is completely dissolved, leaving only the peel and core, which are baked. Basically no carbonization during roasting