The weather is getting colder, and the price of ejiao in the pharmacy has risen again! Looking at the price of that small box is thousands, it really makes me sigh secretly! It is not easy to make money in the past two years, and a few yuan will cost the whole family half a month's living expenses!
My sister, who studied traditional Chinese medicine, said that there has been a high incidence of colds recently, and it is good to drink some ginger jujube paste, which can improve headache, chills, cough, nasal congestion and other symptoms caused by wind and cold. There is also the effect of dispelling cold and replenishing blood, warming the uterus, no worse than Ejiao cake, which makes me interested, and there are such good things.
After reading the introduction, I found that the ginger jujube paste was troublesome to flush and not easy to carry, so I gave full play to my own strengths, improved the traditional ginger jujube paste, and made pastries in the way of red jujube and walnut cakes.
The practice of ginger jujube cake is not difficult, but the selection of ingredients is particular, and ginger must be selected with turmeric.
Turmeric is a very versatile Chinese herbal medicine, which is different from ginger. Turmeric has the effects of clearing the lungs and relieving cough, diluting dampness, reducing swelling and detoxifying, lowering blood pressure, antibacterial disinfection, regulating menstruation and relieving pain, etc., and has many benefits to the human body.
The ingredients of ginger jujube cake are very simple, only need to use red dates and turmeric, red dates replenish the qi, nourish the blood and calm the nerves, ginger dissolves the cold, warms and stops vomiting, the two can be compatible to drive away the cold and keep warm, improve the symptoms of wind cold and cold, during this time, friends and colleagues around have colds, you can also make some food in advance to prevent it.
The ginger jujube cake made by this recipe is soft and glutinous, and the toothless elderly can taste it with confidence, but because its liquid content is relatively large, it is not conducive to preservation, and it is eaten as soon as possible after it is done.
【Ginger jujube cake】
350 grams of red dates, 120 grams of brown sugar, 250 grams of turmeric, 66 grams of tapioca starch, 150 grams of maltose, 60 grams of corn oil, 250 grams of walnuts, 30 grams of black sesame seeds, 30 grams of wolfberry
The turmeric is cleaned one by one, and it is very beautiful. Turmeric does not need to be peeled, and the skin is cleaned.
The ingredients are ready.
Tapioca or cornstarch can be used for starch.
The jujube is cut into strips with a knife and pitted for later use. Turmeric with skin, cut into thin slices.
Put the red dates and ginger in a food processor and crush them. (If it is a blender with average stirring ability, it is recommended to cut the ginger into small pieces) As for whether to put water and how much water to put it, it depends on the food processor of each family. Try to put as little water as possible, because the more water you have when you fry later, the longer the frying time.
My wall breaker is more powerful, and only 160ml of water is added. Add a small amount of water at a time, the less the better, and drive the machine to rotate.
Beat the ginger dates into a delicate puree.
Pour the beaten minced ginger and jujube paste into a non-stick wok, add brown sugar and maltose, and stir-fry slowly over medium-low heat.
The stir-frying process takes a long time, so I used Supor's automatic wok to make this dish, the automatic wok is non-stick, automatic stir-frying, no need to look at the pot, it is the most trouble-free to fry various fillings, Supor automatic wok can not only automatically stir-fry, but also a pressure cooker, an air fryer, a steamer, a pot can top half of the kitchen, is a good helper in the kitchen!
Electronic touch screen, simple and convenient operation, cook without pressure, stir-fry over medium heat for 2 hours.
Stir-fry until it looks like bean paste.
Add butter, I like to use vegetable oil, colorless and odorless corn oil, there is no taste, the texture is refreshing.
Add tapioca starch or corn starch to water and mix well to form starch water.
Pour in the ginger jujube puree and continue to fry.
Put the walnuts in the air fryer, fry fragrant, I have fried them, the skin is a little black, but it's okay, it's not bitter to remove the black skin.
Chop the processed walnuts slightly or break them directly by hand for later use.
Stir-fry the ginger jujube paste until it is smooth. Use chopsticks to pick up a ball of ginger jujube paste, and the jujube paste can present such an inverted triangle.
Add chopped walnuts, red dates, and wolfberries to the pot and stir-fry together.
Press the jujube paste with a spatula, and the feeling of resilience is almost the same. Ginger jujube cake can be held together, and it can be a little browned.
Put the ginger jujube paste into the nougat mold, spread the oil paper, press it tightly, and flatten the surface.
If you don't have a special mold, you can also use a convenient container, plate, and cake mold.
Put the container in the refrigerator overnight.
The next day, I took it out and buckled it upside down, which was very beautiful.
Using a nougat measuring stick, cut the ginger jujube cake into small pieces, seal and store it, and eat it as soon as possible.
Tips:
Sesame seeds and walnut kernels should be pre-baked, walnut kernels are about 12 minutes oven baked, sesame seeds are similar, and eight minutes in the air fryer.
When you put sesame seeds, wolfberries, and walnut kernels into it and stir them, you can actually increase the amount of sesame seeds and wolfberries here, but it is not recommended to add walnut kernels, and you can't hold it if you add more.
When ginger jujube mud, add as little water as possible, and keep the jujube paste on medium and low heat throughout the whole process.
Editor丨Zheng Wei