Gelatin PasteOvalo Paste is a dish that many people make, with different methods resulting in various flavors,Cook's ChannelWe share the method for making Ovalo Paste; it's simple, delicious, and perfect for meals.Following this method, you can create Ovalo Paste with a mix of sweet, savory, fresh, and spicy tastes. Many similar dishes can be prepared using a similar process.

Ovalo PasteIngredientsIntroduction

Donkey-hide Gelatin (250g)WalnutPeach Kernel(250g)

Ovalo Paste Preparation Steps:

1. When purchasing, buy gelatin powder from a pharmacy; prepare a heat-resistant container and soak the gelatin in yellow wine overnight (or for more than three days if it's not already powdered).

2.RedJujubeWash and dry jujubes in advance, remove the pits, and set aside.

3. Slightly toast walnuts over low heat until they are fully roasted (skip this step if using pre-roasted ones).

4.SesameLightly roast sesame seeds over medium heat for about four to five minutes; skip this step if already roasted.

5. Prepare a largeSteampot with enough water, place the container of gelatin and yellow wine in it to steam until the gelatin fully dissolves, which takes approximately 30 minutes (check and stir occasionally).

6. Once the gelatin is steamed and starts to bubble, add rock sugar.(Rock sugar should also be powdered from a pharmacy; this saves time.)

7. After the rock sugar melts, add walnuts and jujubes, mix well.

8. Add the rest of theLongan，Goji Berries，Black Sesame Seedsall ingredients at once, stirring until they are coated in the gelatin mixture (temporarily turn off the heat to prevent burns), then steam for another 30 minutes.

9. While waiting, prepare two airtight containers and apply a layer of sesame oil on the bottom and sides.

10. Pour the cooked gelatin paste into the prepared containers, press down firmly, let it cool, then refrigerate for 24 hours before slicing.

11. Slice the gelatin paste into portions to consume one or two slices daily.

12. After slicing, use an airtight container, place it upside-down, and return all pieces back inside the fridge for storage.

13. Finished product kept refrigerated