1. Wash the winter melon, remove the pith and peel, and put it into a pot. Add 1 liter of water, and when the water boils, cook on medium heat for fifteen minutes until the melon flesh becomes soft.
2. Fish out the melon, let it cool a little, and then put it into the cooking machine and beat it into a paste (do not beat it for too long, so as not to beat all the fibers rotten). If you don't mind the trouble, it's okay to chop it finely with a knife, it's said to have a better texture.
3. Put the beaten melon paste for preliminary dehydration. That is, put the melon paste into a gauze bag, squeeze out the water. (If you don't stir-fry it immediately, you can freeze the watered-down melon paste and thaw it when you stir-fry it.)
4. Then, to further dehydrate it, stir-fry it, making it as dry as possible.
5. Stir-frying method:
1) hot pan, first put a little oil, dip the bottom of the pan, into the melon, the beginning of the fire can be fried, the melon fully heated.
②Then turn to medium heat, and slowly fry the melon to dry some. Add maltose during this time to increase the viscosity of the filling. Add the oil in four or five batches and let the melon paste absorb it slowly.
3 Winter melon paste slowly becomes solidified state, the softness and hardness of the moon cake crust is almost the same, you can add the cake flour to make it more rigid. Stir-fry until the cake flour is fully incorporated into the melon paste.
Note:
1. Vegetable oils need to be selected without special odor. Such as corn oil, sunflower oil, salad oil and so on. Adding oil can well prevent sticking to the pan.
2. It is recommended to use a non-stick frying pan to fry, so that we do not need to always guard the side of the pan, we can free up to do their own thing, and come back to stir-fry for a while every few minutes. Because even if the winter melon squeezed out a lot of water, there is still a lot of water, frying time is longer.