Chinese Food
Guyuan plaster
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I used to do it often. It's very good for my health. Now dong'a gum is too expensive.
Cooking ingredients
Cooking Steps
Step1:Dong'a-jiao - only 280 yuan and a half Jin before. It's too expensive no
Step2:I bought the wolfberry without sulfur. After washing, I used the microwave oven to turn it to be cooked. It's for standby
Step3:The red dates are cut like this after the core is removed. After the microwave oven is turned to maturity, they are stir fried in the electromagnetic oven together with the Chinese wolfberry for standby.
Step4:Stir fry black sesame seed
Step5:Break walnut
Step6:Put wine, sugar and donkey hide gelatin into the pot to make powde
Step7:Stay up till you hang the fla
Step8:Pour in all the ingredients. Prepare the plate for the solid paste in advance. Oil it
Step9:Put it in the refrigerator when it's cold. When it's hard, it can be cut into pieces. Take one piece of it as a biscuit sooner or later
Cooking tips:When I take it out of the refrigerator, I can cut it thin. I think I cut it too thick. One piece a day. How convenient. There are two ways to make Guyuan cream: one is paste, the other is to take half a jin of donkey hide gelatin (when you can buy one Jin in winter, remember to ask the drugstore to make it into powder), Black sesame 1 jin (wash and stir fry dry water in a small heat until it can be peeled with a twist of hand). Walnut 1 jin (stir fry until peeled with a small fire). Jujube 1 Jin and a half. Rock candy 1 Jin and a half. Rock candy 2 jin (note that if you use Niang wine, your wine will be sweet. Don't put rock candy too much, or it will be too sweet). After treatment, put these in a big one Stir well in the basin. Cover well. Put it in a large pot and steam in water. Steam for 15 minutes in high heat first. Then steam for 1.5 hours in low heat. Steam completely. Let it cool down. Put it in a clean and dry big bottle. Use a small bottle to divide it outside and eat at ordinary times
