The hands were cold and cold, and the kind-hearted colleagues knew that I was asked to eat ginger jujube cream. I also taught me how to do it and record it.
Jujube to the core, steam in the pot for 30-40 minutes.
Prepare ginger juice when steaming dates. Anything can be done, as long as you get the ginger juice (I didn't go to the ginger skin to squeeze the juice, it is said not to go.)
Weigh the cockroaches and brown sugar. If you want to break the cockroaches, the cockroaches and brown sugar will be opened. (I still pick out the cockroaches and break them up. The ginger jujube cream that comes out of this way is delicate)
Use a cooking machine to break the red dates and scallions together. Put it in the pot to be cooked. (It can be done by other methods. It is OK to crush the red dates.)
Broken red dates.
Broken cockroaches, like chili sauce
Pour in the ginger, sugar, and cook over low heat. (The picture on the picture is not broken, because it was hesitant to start breaking it, but it was later fished and broken. It turns out that the dried ginger jujube cream is more delicate, unless you like not to break it. )
small fire! small fire! small fire! I kept stirring for nearly an hour. (Beware of splashing, very hot)
Probably, the chopsticks will not fall off when they are fished up. It seems that they will dry up.
I have harvested so much, I don’t like bubbles, and digging is really delicious. ????
Put a photo of brown sugar, forgetting.
I estimate that there are 700 grams of ginger and I feel spicy. I don't like spicy food. The secret of ginger jujube cream: 1 ginger only leaves juice without residue, 2 food machine treatment twice, smash the dates once, then mix all the materials and then play again, make a delicate bean paste. Dry it a bit, eat it more like a cream, and have a lingering mouth. If you think about it, you will laugh.