[honglianrong stuffing] - delicate and dense stuffing(hong lian rong xian kou gan xi ni mian mi de xian liao )

[honglianrong stuffing] - delicate and dense stuffing

Introduction:

"Compared with what you buy, the taste of lotus paste fried with our own real materials is just different from that of the world. It's not only very dense, but also very fragrant. It's not greasy to eat at all. Whether it's used to make Chinese snacks or baked stuffing, it's a good choice. This time, red lotus paste is fried. Compared with white lotus paste, there is one more step to stir fry sugar. If sugar is omitted, it is white lotus paste. According to personal preference, you can have it or not. "

Production steps:

Step 1: soak the dried lotus seeds in advance until the granules are smooth and full.

Step 2: soak the lotus seeds and remove the residual lotus hearts.

Step 3: pour into the pressure cooker, add a little water, cover lotus seeds about 1 to 2 cm, open fire and cook until the lotus seeds are soft and rotten.

Step 4: Cool lotus seeds and soup, put them into the cooking machine and stir them into delicate lotus paste.

Step 5: add a little oil and a tablespoon of sugar into the pan, and stir fry over medium heat to get the sugar color.

Step 6: turn the heat down, pour in the lotus paste, stir fry until it is completely mixed with the oil in the pan, and add the remaining sugar.

Step 7: stir fry until the sugar is completely melted.

Step 8: add the remaining 1 / 2 of the cooking oil.

Step 9: stir fry until Rutu lotus paste and oil are completely integrated, then add the remaining oil and continue to stir fry.

Step 10: stir fry until the lotus paste doesn't stick to the pot, then hold it into a ball. (the stuffing of lotus seed paste will be drier after cooling than when the fire is just turned off)

Materials required:

Dried lotus seeds: 150g

Sugar: 50g

Oil: 50g

Note: poem heart language: 1: to make Cantonese style moon cake chain Rong stuffing, in order to ensure the storage of moon cake, it will be high in oil and sugar, and it will also be fried dry, so the lotus Rong stuffing with less oil and sugar is not suitable for Cantonese style moon cake stuffing. 2: Stir fry lotus paste slowly over low heat and keep stirring to avoid paste. 3: The lotus paste stuffing will be dry after cooling, so it should be controlled according to the situation.

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Lian Rong Xian Kou Gan Xi Ni Mian Mi De Xian Liao