Homemade white lotus paste stuffing-You Are Foodie

By Merry
9

Homemade white lotus paste stuffing

The color of lotus seed paste can easily remind people of the scene of light rain in autumn. In the autumn of the tenth year of Tianbao, the great poet Dufu arrived in Beijing alone from Sichuan. The autumn rain was cold and he couldn't afford to be ill. He looked out the window and thought about the old friends coming to see him. His cold heart warmed a little. This is the feeling of lotus paste filling.Li Shangyin has a poem that is very clear and wonderful: he leaves the withered lotus to listen to the rain. Maybe the lotus withers, and the lotus seeds in the lotus pod can be collected and made into lotus paste stuffing. The faint fragrance is refreshing without too much sugar and oil. It seems that you can still smell the faint fragrance of the lotus pod after the rain. The Mid Autumn Festival is around the corner. I hope this lotus paste stuffing dish we present can help you make delicious lotus paste stuffing moon cakes and taste the warm fragrance of autumn in the cold and rainy season.

Main Ingredients

Fine granulated sugar 270 grams
Coreless lotus seed 180 grams

Auxiliary Ingredients

Salad oil 135 grams
White kidney bean 70 g

1. although the cored lotus seeds bought in the market are cored, there are still a small number of them with cores inside, so the two halves should be broken off to remove the cored lotus seeds after soaking2. white kidney beans can be added to the lotus paste stuffing instead of white kidney beans to neutralize the taste. This can be changed according to personal preferences3. it's best to have a cooking machine at home. You don't need a sieve to sift out the mud. You can directly use the cooking machine to make mud4. the sweetness can be adjusted according to the taste. When it is sweet, add less sugar, and when it is light, add more5. add dried cranberries to the stuffing to increase the taste. Soak and chop the dried cranberries in advance. Add them to the fried stuffing and mix well.

Step 1 . Materials: seedless lotus seeds: 180g, white kidney beans: 70g, fine granulated sugar: 270g, salad oil: 135g

Step 2 . Preparation: 1. First, soak lotus seeds and white kidney beans in a magnifying bowl for 4 hours

Step 3 . 2. Soak white kidney beans until the epidermis is wrinkled, and then you can easily peel off all the skins for standby

Step 4 . 3. Soak the lotus seeds and peel them in half, deliberately removing the core

Step 5 . 4. Put the peeled white kidney beans and the cored lotus seeds into the pot together, open the lid and boil until rotten, about 40 minutes

Step 6 . 5. Pour out the excess water in the pot, pour the boiled lotus seeds and kidney beans into a slightly larger sieve in several times, and use a spoon to grind and filter out the mud

Step 7 . 6. After filtering all into mud, place it and cool it until it is not hot

Step 8 . 7. First pour one-third of the oil into the pot, add fine granulated sugar and lotus seeds and kidney bean paste, and stir constantly

Step 9 . 8. Stir fry until the mud thickens, then add the remaining oil in several times, and continue to stir and stir constantly

Step 10 . 9. Stir fry until the dough with some dry hardness can be used after cooling off the fire

Step 11 . Done

Step 12 . ..

Step 13 . ..

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