The walnut cheese

A sweet soup with walnut cheese at Yuhwadai is also very called for.

One year, my late husband took our family to Yuhuatai for lunch. There was a table full of three generations of grandchildren. We ate all the specialties, and finally a large bowl of walnut cheese, the color and aroma is excellent, everyone called. Xianci said, "Good is good, but how many bowls to sell a day, need to produce in large quantities, so can only do this, another day I will try a small pot at home to make, to give you a taste." We were so excited to hear that. When we got home, she made it every day.

My mother made walnut cheese, based on her experience making almond tea for my grandmother. My grandmother's breakfast, in addition to bird's nest, hashma, lotus seeds, etc., sometimes also want to drink almond tea. The almond tea sold on the street was not standard enough, so my mother had to make it herself. Although it is only a bowl, the ingredients and procedures can not be missing, and over time also become skilled at doing. Walnut cheese and almond tea is similar in nature.

Walnuts from the Qiang Hu, so also known as walnuts, is Zhang Qian when the transmission to the Middle Kingdom, the North is abundant. Take a large handful of ready-made walnuts, with boiling water bubble. When Sima Guang was young, he asked someone to soak them in boiling water so that the top layer of skin could be easily removed, and lied to his sister that he had peeled them himself. After soaking in boiling water, the skin was peeled with the help of everyone, although it was troublesome and the quantity was small, and it was done in a moment. In the restaurant, it is said that they are brushed with a stiff brush! The walnuts should be crushed, the more crushed, the better.

The most annoying procedure is to take a large handful of dates and soak them in water until they are large, then boil and peel them. Jujube trees are found everywhere on both sides of the Yellow River, but the best are produced in Lingbao, Henan Province, which are large and sweet. The jujubes you can buy in Beiping are quite fat, unlike the ones sold in Chinese medicine stores here in Taiwan, which are small and thin. However, it is not easy to peel and extract the jujube paste. We used the simplest method, scraping with a knife, and the jujube puree came out with absolutely no broken skin.

The white rice is soaked in water for a day and a night, then taken out and put in a larger bowl for pounding garlic, using a stick flogger for pounding garlic (of course, it has to be washed so that it doesn't smell like garlic, but it's better if you haven't pounded garlic), and pounding as hard as you can to make the rice very broken, adding water as you go. The dregs of the rice are poured into a piece of gauze with the juice and wrung hard, leaving the thick rice pulp in a bowl for use.

The best vessel for cooking walnut cheese is a small thin choshi. Choshi is pronounced as hanging. The word "choshi" means "a small kettle with a handle and a stream is also called a choshi." Choshi is made of mud and sand, the material is like a casserole, very primitive, very crude, dark, but very dexterous and useful, cook something without losing the original taste, far better than copper pot and iron pot, but unfortunately it has been eliminated recently.

The rice pulp, walnut crumbs, and date paste are cooked together in a small thin choshi, and you have to keep an eye on it to prevent it from overflowing. In a short time, a choshi of walnut cheese will be cooked. Put in a little sugar, not too much. It is distributed in three or four small bowls (lotus seed bowl), each person gets not much, but look at the color, slightly purple, the fragrance of dates and walnuts, drink it into the mouth sticky, sweet, really can not swallow it into the throat.