Soviet style ham stuffing
Introduction:
"After finishing, I found that this filling is only suitable for making Su style moon cakes. It's a pity that we don't like Su style pastry. We have to put this stuffing first, and then improve it when making moon cakes to make Cantonese style moon cakes
Production steps:
Step 1: dice ham and fat meat separately and put them on the plate
Step 2: steam over high heat until done
Step 3: take it out and let it cool
Step 4: change to diced
Step 5: prepare various excipients
Step 6: chop all the dried nuts and pour them into a large bowl
Step 7: mix well
Step 8: pour in the chopped preserved fruit
Step 9: mix well
Step 10: pour in ham and diced fat
Step 11: mix well
Step 12: add sugar
Step 13: mix well
Step 14: add rose sauce and maltose, mix well
Step 15: add egg, oil and water and mix well
Step 16: pour in the cooked glutinous rice flour
Step 17: mix evenly
Materials required:
Sugar: 200g
White Sesame: 40g
Melon seed kernel: 10g
Walnut: 13g
Almonds: 10g
Wax gourd stick: 17g
Pistachio: 10g
Rose sauce: 15g
Fat meat: 40g
Preserved cherry: 15g
Maltose: 20g
Whole egg liquid: 15g
Ham: 100g
Peanuts: 10g
Cooked glutinous rice flour: 50g
Corn oil: 20g
Water: 20g
Note: the moisture content of this stuffing is relatively high, and the stuffing is insufficient. It is only suitable for making crispy moon cakes, or for wrapping steamed buns. Adding fat meat will make the taste smooth. If you don't like it, don't add it, but the taste will be affected.
Production difficulty: simple
Process: mixing
Production time: one hour
Taste: salty and sweet
Chinese PinYin : Su Shi Huo Tui Xian
Soviet style ham stuffing
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