Chestnut stuffing(li zi xian )

Chestnut stuffing

Introduction:

Production steps:

Step 1: clean the chestnuts you bought, and cut the cross with sharp scissors. (some people use knives to cut. I'm afraid I'll cut my hand, so it's more convenient and safe to use scissors.)

Step 2: put the cut chestnuts into the pot and cook for 2 minutes. Take out the chestnuts and drench them with water. After the chestnuts are not too hot, peel the chestnuts from the incision while they are hot. If they are too cold, it is not easy to peel them.

Step 3: put the peeled chestnut meat into the pot again, add the water without chestnut, open fire and cook the chestnut.

Step 4: pour the cooked chestnuts into the blender together with water to cool them slightly, and beat them into fine chestnut mud. I played several times

Step 5: stir the chestnut paste into a non stick frying pan, heat it over medium low heat and stir fry continuously. (if the Chestnut Puree is thin, fry it for a long time. If it is dry, fry it less.)

Step 6: stir fry until the water content is reduced and thick, add sugar and stir well.

Step 7: add butter again until it is completely dissolved and absorbed.

Step 8: turn off the heat and cool the chestnut filling.

Materials required:

Chestnut: 500g

White granulated sugar: 100g

Butter: 50g

Water: moderate

Precautions: 1. When using the blender to beat chestnut mud, add it in several times. If it is too thick to beat, add a little water. 2. Stir fry chestnut mud with medium and low heat, and stir frequently. 3. The chestnut stuffing after cooling should be dried more than when it is hot, so leave a little room when frying, don't fry too dry. 4. The chestnut stuffing can be sealed and stored in the refrigerator. If you want to use it, take it out in advance and put it at room temperature. 5. Chestnut starch content is very high, so it is not suitable to eat more, especially in patients with diabetes, dyspepsia and constipation.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: sweet

Chinese PinYin : Li Zi Xian