Lotus stuffing(lian rong xian )

Lotus stuffing

Introduction:

"Keep preparing the filling. You still use Junzhi's formula, but the proportion of sugar is slightly reduced, because the amount of lotus seed is increased, and the sugar and oil are not changed according to the original formula. However, the final result is "very sweet."

Production steps:

Step 1: wash lotus seeds and add appropriate amount of water

Step 2: find a plate to buckle, put it into the electric stew pot, and stew it in low heat for a night

Step 3: the next morning, the water is completely drained, and the lotus seeds are very soft and rotten

Step 4: sift

Step 5: to be a fine Rong

Step 6: add sugar, heat over medium low heat and stir fry

Step 7: the dried lotus paste will become thinner at first

Step 8: stir fry until dry

Step 9: add oil and continue to stir fry

Step 10: finally, stir dry the water to form a ball

Materials required:

Lotus seed: 300g

White granulated sugar: 300g

Corn oil: 135g

Note: you can sift, but use a cooking machine to make a fine flour, but that will increase the water content. When you add oil, add it in small amount in several times, stir fry each time until it is completely absorbed, and then add the next time.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Rong Xian