1, red bean paste stuffing (mung bean stuffing is the same). List of ingredients: 500 grams of red beans, appropriate amount of water and appropriate amount of maltose (white sugar). Detailed practice: Wash red beans, add appropriate amount of water to soak them overnight, swell the soaked red beans, clean them with water for three times, and drain them; Put it in a pressure cooker, add water less than one centimeter of red beans, boil it and cover it with a high-pressure pot cover. Boil on high fire 10 minutes, then turn to low fire for 20 minutes, and the red beans will be cooked until soft. You can use an ordinary rice cooker, which takes a little longer, about 70 minutes. Boil the red beans until they are soft and rotten. Use a cooking machine to paste the cooked red beans (if there is no cooking machine, you can use a spatula or spoon to press them into mud, but it is definitely not as smooth and delicate as the cooking machine, and it takes time). If there is more water, you can continue to boil it in the pot with high fire. After the water content is reduced, turn to a pan and continue to boil over medium heat, pay attention to the observation during the boiling process, adjust the firepower according to the water content reduction of red bean paste, and keep stirring throughout the process; Maltose is added after molding. Stir evenly and continue to stir and boil. After the water is boiled dry, it can be molded and put into a container. Add sugar, dry the water, put some oil on your hand to round the bean paste stuffing, and the attractive stuffing is finished!

2, egg yolk lotus paste stuffing. List of ingredients: 500g of Xianglian, 250g of sugar, peanut oil 120g, egg yolk 10 in stuffing (the rest is the whole lotus paste). How to do it in detail: soak the lotus seeds for three hours after cleaning. When you remove the lotus cores, you must clean them one by one and pick out the bad ones. The lotus cores can also be soaked in water to drink (of course, you can also buy the ones that have been removed, which saves a lot of worry). Put the cored lotus seeds in a pressure cooker, and don't put too much water. After the fire is inflated, turn to low heat and cook for 40 minutes. The cooked lotus seeds are very soft and waxy, and let them cool. Beat the lotus seeds and a small amount of boiled lotus seeds soup into mud in the cooking machine. Muddy lotus seeds. Add white sugar into a non-stick pan, stir-fry with low heat, add peanut oil in several times, and stir-fry until lotus seed paste can be agglomerated. This is a laborious and time-consuming job, and the lotus seed paste stuffing is ready. Add 40g of egg yolk and lotus seed paste together, divide the lotus seed paste into two parts, one part is pressed into a cake and put into the egg yolk, the other part is also pressed into a cake and covered with the egg yolk, and it is enough to knead and wrap it.

3. Five-kernel stuffing. List of ingredients: walnut kernel 70g, peanut kernel 100g, melon seed kernel 45g, raisin 40g, white sesame 20g, black sesame 5g, cooked flour 100g, cooked oil 70g, white sugar 100g (the five-kernel stuffing made from these ingredients is about 550g). Detailed method: put the walnut kernel in the oven and bake it at 120 degrees for 20 minutes; Bake peanuts in the oven for 20 minutes at 120 degrees; Put the melon seeds in the oven and bake them up and down 120 degrees 10 minutes. Tip: It is best to roast all kinds of nuts separately, and they must be original, otherwise the five-kernel stuffing will taste bad. When baking nuts, the oven temperature is adjusted according to your own oven. At first, the temperature can be lower, so don't burn it. Heat the pan, pour in the flour and stir-fry it over low heat (stir-fry until the flour turns slightly yellow and the aroma is emitted), then start another wok and burn the oil to cool it for later use. Tip: Flour can also be steamed, and the ingredients can be weighed according to the formula weight. Black and white sesame seeds can be fried in a pan (peanuts and walnuts can be dried slightly after baking, and the skin can be peeled off while the waste heat is used). Prepare cooked flour, cooked oil and white sugar. Walnut kernels and peanut kernels are packed together in a fresh-keeping bag and crushed with a rolling pin; Wash raisins with warm water, dry them with kitchen paper, and then chop them up. Just cut melon seeds a few times at will. All ingredients except white sugar are put together in a larger basin and stirred evenly. Finally, add white sugar and stir evenly again. In this way, the five-kernel stuffing is ready, which is particularly fragrant. Refrigerate in the refrigerator for more than 6 hours and rub into small balls for later use.