The Super Mulberry Rose Ginger Jujube Paste
If you like a Cold Dish, you will like The Super Mulberry Rose Ginger Jujube Paste which is very easy to eat and full of elasticity.
“One day in a program about a woman maintenance of tea, mulberry berries, rose jujube. It’s all good stuff, but for someone who can’t remember how many sips he took in a pot of water, it’s a waste of material. A recruit. Since they are all edible, beat them into paste and boil them into a paste, and scoop them in the morning and evening, but remember that.
Then the former ginger jujube paste also pull in, combined into tasteless ginger jujube paste, warm dispelling cold, and tonifying liver and kidney. Is it getting hot?
There are no fresh mulberries or dried mulberries, but there are homemade mulberries that have never been touched. Just consume it in this paste of ginger and dates.”
How To Make The Super Mulberry Rose Ginger Jujube Paste
Materials: 60 grams of mulberry jam, 30 grams of dates, 30 grams of ginger powder, 25 grams of Chinese wolfberry, 15 grams of rose powder, 30 grams of brown sugar, water
Soak the wolfberry in hot water until it rises.
Wash red dates, remove stones and dice them.
Put mulberries, goji berries, jujubes, and the water to soak them into the blender.
Beat until smooth.
Pour into the pan,
Add proper water.
Add the ginger powder, the rose powder, the brown sugar,
Bring to a boil over medium heat.
Bring to the boil and cook for 5-10 minutes, stirring constantly.
When the sauce thickens enough to leave a scratch, remove from the heat.
Cool and bottle, seal and refrigerate.
Do not add too much water to avoid overcooking.
Cook over a low heat and stir constantly to prevent spattering.
Boil a good paste should not be stored for a long time, should be eaten as soon as possible.