Production method of White Snow Jujube

Production method 1. Making raw billet: clean the round rice, soak it in water for about 12 hours, pick it up to dry, beat the pile into powder, then mix it with boiling water, rub it into pieces into long strips, cut it into small flour balls with a knife, cook them in boiling water, and when the flour balls are cooked and boiled out of the water, they can be removed and stirred in a blender, while stirring and cooling to 370040 ℃, grind the soybeans for about 8 hours into a pulp (not to be ground in advance) and mix thoroughly. Take it out and spread it flat on the board while it is hot, about 1 cm thick. The board can be scattered to stir-fry the starch to prevent bonding. After cooling for 8 hours, cut into small pieces of 1 × 1 × 2.5 cm, dry in the indoor ventilation place for one day, and then dry in the sun, that is, the billet should be made in the late autumn season.

two。 Fried billet: stir-fry the sesame shell in the pot to about 160℃, put it into the raw billet (about 50% of the sesame shell), stir-fry continuously until it is shaped like a cocoon shell, and wait for cooling to be brittle, sift off the sesame shell and spread it out to cool.