Pure white lotus seed
Step 1 . Wash the cored white lotus seeds and soak them for 2-3 hours.
Step 2 . Pull the lotus seed open and pick the lotus seed core that leaks the net. (this step must be done carefully. The bitter lotus seed core will affect the taste.)
Step 3 . Put the lotus seeds into an electric pressure cooker and inject clean water. The amount of water is 1 knuckle higher than the lotus seeds.
Step 4 . Press the bean / tendon key to boil, and then open the lid after natural exhaust.
Step 5 . Use a hand blender to stir the lotus seeds until there are no particles.
Step 6 . Pour into a nonstick pan, add sugar and, maltose and 1/3 oil. At the beginning, you can stir fry over a medium high fire without stopping stirring to prevent the pot from being pasted.
Step 7 . Stir fry until the oil is completely absorbed for the first time. When the lotus seed paste is slightly thick and the grain can be seen, pour 1/3 corn oil into it and continue to stir fry until the oil is completely absorbed.
Step 8 . Continue to fry until thick, pour in the remaining oil and fry. (the oil should be discharged three times, and it can be discharged only after it is completely absorbed each time.)
Step 9 . Stir fry until it's still a little stained with the shovel. At this level, you can make steamed stuffed buns. You have to stir fry some more to make moon cakes..
Step 10 . Stir fry until the stuffing sticks together, without sticking to the pot or shovel.
Step 11 . Stick fresh-keeping film on the surface and let it cool. Very delicate.
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