1. First choose donkey-hide gelatin, start with it's warm and moisturizing, the rubber surface is like a mirror, and the color is like amber (my color is a bit darker). It smells of donkey-hide gelatin, without fishy smell and other unpleasant smells.
2. I picked up a piece of it and took it to the table. The piece of plastic was broken like glass and the section was smooth.
3. Soak donkey-hide gelatin with rice wine for more than 24 hours
4. Stir-fry the walnuts over low heat, don't fry them
5. Red dates are pitted and shredded. (If you want to save trouble, use seedless dates. If you want to go to the pit, my heart will collapse!) Note, red dates don't get wet!
6. Dried roses remove the calyx and crush
7. Chinese wolfberry weighed
8. Stir-fried sesame seeds (you can also buy cooked sesame seeds directly)
9. Rock sugar offal, as much as possible, make an appointment
10. After the donkey-hide gelatin is completely fused with the rice wine, pour it into a set of pots (not an iron pot is best), and simmer slowly over medium and low heat.
11. When the donkey-hide gelatin is boiled until it is thick, add rock sugar and continue to boil it. Keep stirring during this
12. When the donkey-hide gelatin is boiled to the point where the flag is hung, add red dates, continue to stir and boil
13. Take the time to prepare the mold, or lay a thick fresh-keeping bag or thick oiled paper, or touch more oil directly in the mold.
14. Keep stirring, let the red dates absorb Ejiao (about 15 minutes)
15. When it becomes quite thick, add walnuts
16. After mixing the walnuts, add the sesame seeds
17. Stir constantly to prevent the paste from falling off. Until it is very viscous and falls into lumps
18. Add the wolfberry and stir, and boil it until it is more difficult and laborious to stir. Lift the shovel and the donkey-hide gelatin will not fall down immediately.
19. Put in rose petals
20. After stirring the roses quickly, turn off the heat immediately
21. Pour the donkey-hide gelatin cake into the mold, and flatten the surface after the surface does not stick to your hands. After cooling at room temperature, put it in the refrigerator for 24 hours.
22. After being completely cooled and solidified, demoulding
23. Just cut into pieces
Tips:Don't let everyone know that the fire is small during the whole process, rather the fire is small than the fire is big! ! ! ! It is absolutely necessary to keep stirring and stirring patiently! ! ! The amount of rock sugar can be between 200G-300G according to personal taste.
