Ice crystal jujube(bing jing mi zao )

Ice crystal jujube

Introduction:

"The vitamin C content of fresh jujube is more than that of a big apple, and eating fresh jujube raw is most conducive to the absorption of nutrients; dry jujube is suitable for porridge or soup, which can release the nutrients well. Although the content of vitamin C in fresh jujube is high, it is not easy to keep it for a long time. It will lose its crisp taste in a few days at room temperature. I make it into ice crystal jujube and lock the water with sugar juice. It not only saves the water, but also increases the taste. After a bite, under the crisp sugar coating is the fresh sweet jujube, which tastes unique

Production steps:

Step 1: raw material drawing

Step 2: wash and dry the jujube

Step 3: prepare the syrup: put the rock sugar and water into the pot

Step 4: bring the water to a boil with a large fire, crush the rock sugar with a spoon, and stir it with a spoon continuously to dissolve it

Step 5: after the rock sugar is boiled, turn to a low heat and slowly boil the syrup

Step 6: after the syrup turns light yellow, observe the syrup, scoop it into a line, quickly pour the jujube into the pot, turn it over and wrap it in the syrup, and turn off the heat

Step 7: after serving, cool and serve

Materials required:

Fresh dates: 200g

Rock sugar: 80g

Water: 100g

Note: boiling syrup is the key, successful syrup stick on jujube is crisp taste, like ice sugar gourd

Production difficulty: ordinary

Craft: Skills

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Bing Jing Mi Zao