Lotus stuffing(lian rong xian )

Lotus stuffing

Introduction:

"There are many ways to make lotus paste stuffing. You can use a cooking machine, a cooking stick and a blender. This year, what I'm doing is to press it with a pressure cooker and grind it manually, which shortens the frying time. Lotus paste filling is my favorite filling. It tastes delicate, fragrant and smooth

Production steps:

Step 1: wash the lotus seeds, put in the right amount of water, soak overnight in advance.

Step 2: the soaked lotus seeds are bulky and easy to ripen. Pour them into a pressure cooker with water. The water is about 1cm below the lotus seeds. Press for 20 minutes.

Step 3: pour out the excess water, grind it into flour with a spoon, and grind it well while it's hot.

Step 4: put the milled lotus seed paste into the frying pan and stir fry continuously over low heat to prevent paste.

Step 5: pour the sugar into the pan and continue to stir fry.

Step 6: add corn oil for many times, and add it after the oil is completely absorbed.

Step 7: stir fry until the water in the lotus is completely evaporated, and the lotus can form a ball.

Step 8: a very tiring process...

Materials required:

Lotus seed: 500g

Corn oil: 120g

Sugar: 150g

Precautions: 1. Stir fry the lotus seed paste as dry as possible, otherwise it will swell and crack the cake skin when baking. 2. If it is put into the blender to make mud, it must be mixed with water. Otherwise, the blender will not be able to turn, so there is no need to add water in the blender. 3. It can also be fried with red lotus, depending on personal preference. 4. This lotus stuffing is less oil and sugar, if you think the taste is light, you can add it.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: sweet

Chinese PinYin : Lian Rong Xian