Red bean stuffing

Ingredients: red beans 400g, fine sugar 180g, corn oil 180ML?

Practice: 1. Wash the red beans, soak them in cold water overnight, add appropriate amount of water and cook them thoroughly in the pressure cooker (usually 30 minutes, let them cool for later use. ) 2. Stir the cooked red beans with water into red bean paste with a blender. 3. Put the red bean paste into the pot, stir constantly with low fire, add fine sugar three times, stir evenly, then add corn oil several times, stir until it is dry, or feel that it can be kneaded into a ball. It can be used after cooling. Will the bean paste thicken when it is cooled?

Green bean paste stuffing

Ingredients: mung bean 400g, fine sugar 180g, corn oil 180ML. Practice: 1. Wash mung beans, soak them in cold water for about 8 hours, add appropriate amount of water, and cook them in a pressure cooker (usually 30 minutes, let them cool for later use. ) 2. Add water to the cooked mung beans and stir them into green bean paste with a blender. 3. Put the mung bean paste into the pot, stir constantly with low fire, add the fine sugar in three times, stir evenly, then add the corn oil in several times, stir until the water is dry, or feel that it can be kneaded into a ball. It can be used after cooling.

Pumpkin stuffing

Ingredients: pumpkin 1000g, fine sugar 25g, corn oil 10ML?

1 Peel the pumpkin, put it directly into a steamer, steam it for about 20-30 minutes on high fire until it is soft and rotten, take it out and press it into a paste with a spoon. 2. Put the pumpkin puree into the pot, stir constantly with low fire, add the fine sugar twice, stir evenly, then add the corn flour, then add the corn oil once, and fry until it is sticky. It can be used after cooling. It will become a little dry and hard after cooling.

Chestnut stuffing

Ingredients: 500g millet, 70g fine sugar, 60ML corn oil?

Practice: 1. Wash the millet, add appropriate amount of water and cook thoroughly in the pressure cooker (usually 30 minutes, let it cool for later use. ) 2. Add water to the cooked millet and stir it into chestnut paste with a blender. 3. Put the chestnut puree into the pot, stir constantly with low fire, add fine sugar in three times, stir evenly, then add corn oil in several times, stir until it is dry, or feel that it can be kneaded into a ball. It can be used after cooling.

Sesame paste

Ingredients: sesame190g, fine sugar170g, 200g glutinous rice flour, 50ml corn oil?

Practice: 1. Wash sesame seeds and stir-fry them on low heat. 2. Soak sesame seeds in water for about 15 minutes, then add a little water and put it in a blender to make sesame paste. 3. Put sesame paste into the pot, stir constantly with low fire, add fine sugar in three times, stir evenly, then add corn oil in several times, stir until it is dry, or feel that it can be kneaded into a ball. It can be used after cooling. Because sesame itself has a bitter taste, you can add some sugar according to your personal taste. Sesame itself also contains oil, so you can put less corn oil. )