Zhejiang cuisine Jinsi jujube soup(zhe cai jin si mi zao geng )

Zhejiang cuisine Jinsi jujube soup

Introduction:

"Jinsi jujube soup is a representative dessert of Zhejiang cuisine. This dessert is often served at banquets. Jujube warm taste sweet, in addition to depressed heart, tonifying the spleen and stomach. This sweet and sour desserts palatable, for the feast in the appetizer solution greasy goods

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak job's tears in water and put them in microwave oven for 2 minutes.

Step 3: cut all the preserved fruits into small cubes.

Step 4: Coix can be taken out and rolled by hand, and it will be fine if it can be rolled into powder.

Step 5: add 500ml water to the soup pot and sugar.

Step 6: pour in the Coix and boil it. Skim the froth.

Step 7: add the diced dates and cook for 2 minutes.

Step 8: pour in the other preserved fruits and continue to boil.

Step 9: pour in the water and mix well.

Step 10: turn off the fire again and pour a spoonful of sweet osmanthus on it.

Materials required:

Jinsi jujube: 100g (seedless)

Raisins: 5g

Green plum: 5g

Huamei: 5g

Dried longan: 5g

Job's tears: 5g

Starch: 30g

Sugar: 10g

Sweet osmanthus: a little

Note: the amount of sugar in this dessert should not be too much, because the preserved fruit is sweet, so as not to make the dessert too sweet and greasy. All preserved fruits in the pot, just roll, do not cook for a long time, so as not to affect the taste.

Production difficulty: simple

Process: boiling

Production time:

Taste: sweet

Chinese PinYin : Zhe Cai Jin Si Mi Zao Geng