How to make Ejiao?

Preparation materials: Colla Corii Asini 125g, yellow wine 250g, crystal sugar 80g, walnut 120g, longan 100g, black sesame 100g and Lycium barbarum 100g.

Steps:

1. Soak Shandong Ejiao in Huangshu wine for three days to dissolve it.

2. After three days, gelatin completely melted in yellow rice wine and became the solution of yellow rice wine.

3. break rock sugar.

4. Stir-fry sesame seeds on low heat.

5. Weigh longan and medlar.

6. Put the softened donkey-hide gelatin into a large pot, add water to heat it, bring the water to a boil, then turn to low heat, and heat it with a heat-resistant rubber spatula while stirring, so that the donkey-hide gelatin and yellow wine can be completely blended together to form a very thick yellow wine. This process should be patient and cooked slowly.

7. Add broken rock sugar, stir while heating, so that the rock sugar is completely dissolved in the Ejiao solution.

8. Add longan after the crystal sugar melts. Stir well.

9. Add black sesame and roasted walnut kernel, stir while heating, and evenly distribute black sesame and walnut kernel in gelatin solution.

10. Finally, add Lycium barbarum and stir well.

1 1, boiled walnut longan doughnut.

12. Put the cooked walnuts and longan gelatin in a box covered with baking paper, cool it and put it in the refrigerator for freezing and solidification.

13, take out the slice and seal it. Eat one or two as snacks every day.