1. Ejiao, broken directly through the packaging.
2. The ratio of donkey-hide gelatin to rice wine is 1:1, soak for 2~3 days until soft, stirring at 12 hours intervals.
3. Stir in the soaked Ejiao pot over a low fire, cook until the Ejiao is completely melted, then cook on low heat for 3 to 4 minutes, add the wolfberry and raisins.
4. Add the sifted rock sugar powder and mix well.
5. After adding goji berries and raisins, put them in the oven and soak at low temperature (40°) for 30 minutes until the goji berries and raisins are softened.
6. Chopped walnuts.
7. Heat in the oven at 160° and bake for 8 minutes.
8. Bake for 8 minutes, add sesame seeds and bake for another 3 minutes.
9. Pour walnuts, sesame seeds, and red dates into donkey-hide gelatin (red dates are pitted and chopped).
10. After mixing together, stir well.
11. Cover the mold with tin foil, grease it with oil, pour in donkey-hide gelatin, smooth it, and cool it in the refrigerator.
12. Spread tin foil on the chopping board, grease it with oil, pour out the cooled donkey-hide glue, and cut into pieces.
Tips:The goji berries and raisins in this Ejiao are soaked during the production process, so they won’t taste hard, but have a softer taste.
