MySheen

The practice of Chun'an Jinsi jujube

Published: 2024-11-24 Author: mysheen
Last Updated: 2024/11/24, 1. Use a small blade (preferably a shaving blade) and cut more than 10 knives on a jujube, mainly to make it easier for sugar to infiltrate. Soak in water for five or six hours, remove the astringency of dates and filter dry. Boil the dried jujube in sugar water (10 jin of jujube plus 3 jin of water). If it is for sale, 10 jin of jujube plus 6 jin of sugar; for home food, 10 jin of jujube plus 3 jin of sugar is enough. Cook in water for more than an hour, gently pinch with your hand, squeeze out the jujube kernel and filter dry.

1. Use a small blade (preferably a shaving blade) and cut more than 10 knives on a jujube, mainly to make it easier for the sugar to infiltrate.

two。 Soak in water for five or six hours, remove the astringency of dates and filter dry. Boil the dried jujube in sugar water (10 jin of jujube plus 3 jin of water). If it is for sale, 10 jin of jujube plus 6 jin of sugar; for home food, 10 jin of jujube plus 3 jin of sugar is enough.

4. Cook in water for more than an hour, gently pinch with your hand, squeeze out the jujube kernel and filter dry. Dry on white charcoal (you can use an oven instead) and bake until the sugar on the jujube turns white, and you're done. If it needs to be stored for a long time, the baking time is longer.

Why do you call it golden jujube? Because the baked jujube is golden, the surface of the jujube is lined, and the white sugar is attached to the jujube, which looks like the hair of the golden monkey.

 
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