Cantonese Traditional five kernel stuffing
Introduction:
"It is said that the traditional Cantonese five kernel moon cake stuffing must have olive kernel. In order to reduce the cost, many small factories often replace it with peanut kernel. However, there are olive kernels here. I've seen them before, and I don't know them even if I've seen them. Then we have to replace inferior products with peanuts. I am very puzzled about the use of a large amount of iced meat in this prescription. However, although I have doubts, I still follow the original prescription. It's just that you should be careful when adding liquid materials, a small amount of them for many times, so as not to make the filling too wet and soft. Sure enough, the amount of vegetable oil and water in the original recipe is useless, and the wine is only half poured, so it can be completely made into a ball. No matter what. "
Production steps:
Step 1: Materials
Step 2: bake all the nuts and dice them
Step 3: pour the crushed nuts and preserved fruits into a large bowl
Step 4: mix well
Step 5: add salt and pepper
Step 6: pour in the raw material
Step 7: add sesame oil
Step 8: add the chilled meat
Step 9: grasp well
The tenth step: add baijiu.
Step 11: pour in the cake powder
Step 12: grasp well
Materials required:
Iced meat: 55g
Walnut: 15g
Pumpkin seed: 10g
Melon seed kernel: 15g
Peanut kernel: 15g
Sugar wax gourd: 15g
Orange cake: 10g
Preserved cherry: 15g
White Sesame: 5g
Cake powder: 20g
Highly Baijiu: 10 grams
Sesame oil: 2G
Soy sauce: 2G
Salt: 1g
Pepper: 1g
Note: dry nuts need to be roasted in advance, and the size of dice should be adjusted according to your preference. Preserved fruit can also be changed according to their own preferences. It is not recommended to reduce the consumption of chilled meat.
Production difficulty: simple
Process: mixing
Production time: one hour
Taste: sweet
Chinese PinYin : Guang Shi Chuan Tong Wu Ren Xian
Cantonese Traditional five kernel stuffing
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