Traditional Chinese Red dates: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Red Date (Jujube): Recipe, Ingredient Ratios & Step-by-Step Method (Red Date (Jujube)). This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4592 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
red datesPreparation method 1. Raw material selection: Choose fruits that are fresh and mature, with large fruit shape (excellent varieties of jujubes are also acceptable), thin skin, thick and dense flesh, high sugar content, and small stones. Pick out wind-fallen dates, diseased dates and broken dates.2. Grading: Remove litter and fallen leaves, grade them according to variety, size, maturity, and keep the dryness consistent. 3. Blanch: Put the jujube fruit into a bamboo basket or wire basket, immerse the basket in boiling water, and blanch for about 5 minutes until the peel is slightly soft. Cool immediately in cold water after blanching.4. Drying: divided into two types: natural drying and artificial drying.(1) Natural drying: generally takes 25 days. They are spread out after sunrise in the morning, collected into piles at sunset, and covered with straw mats. Turn a few times around noon. In case of rainy days, it can be spread out in the warehouse to dry.(2) Artificial drying: The amount of dates per square meter of drying plate area varies depending on the variety of dates, generally 12 to 15 kilograms. The thickness of the dates should be no more than two layers of dates. Small fruit varieties such as chicken heart jujubes, golden jujubes, etc. can be packed thicker. After the baking tray is delivered to the baking room, close the ventilation equipment, doors and windows, and open the shutter at the bottom of the chimney to make it easier to start the fire and quickly increase the temperature in the baking room. …
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Lei Cheng
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