Everyone has different tastes. I personally prefer chestnut mooncakes and salted egg yolk ones.

Now that we’re talking about mooncakes, let’s introduce a few ways to make mooncakes.

Blueberry taro filling is used to make snow-skin mooncakes. It tastes cool and very fragrant.

Ingredients and recipe: 130g Lipu taro, 20g homemade blueberry jam.

Method: 1. Peel and clean Lipu taro, cut into long strips, put in a boiling pot, and steam for 8 minutes.

2. Add homemade blueberry jam to the taro sticks, and use a spoon to press the taro into a granular taro puree.

3. Mix blueberry jam and taro puree evenly.

4. Divide the blueberry taro filling into 25g portions into 6 pieces (please ignore the purple potato filling on the right).

Refreshing five-nut filling. Many elderly people like to eat mooncakes with five-nut filling.

Ingredients and recipes: 43 grams of walnut kernels, 43 grams of sunflower seeds, 43 grams of pine nuts, 43 grams of oatmeal, 43 grams of peanuts, 38 grams of winter melon sugar, 20 grams of cranberries, 70 grams of white sugar, 73 grams of cold water,

28 grams of corn oil and 95 grams of glutinous rice flour.

The amount of the recipe can be divided into 15 35g filling balls. The mooncake skin and five-nut filling are in a ratio of 3:7, and 15 50g mooncakes can be made.

Method: 1. Put all the ingredients in the recipe into a deep basin.

2. Wear disposable gloves and mix all the ingredients evenly.

3. Use an electronic scale to measure the weight and divide the refreshing five-nut filling into 35g portions.

Tips: The glutinous rice flour needs to be stir-fried over low heat for 2 minutes in advance. It will be fine if it feels a little hot to the touch.

Brown sugar five-nut filling ingredients and recipe: 66g walnut kernels, 66g sunflower seed kernels, 66g peanuts, 66g oatmeal, 58g black sesame seeds, 58g winter melon sugar, 31g cranberries, 107g brown sugar powder, cold

112 grams of boiling water, 43 grams of corn oil, 125 grams of glutinous rice flour, and 40 grams of milk powder.

The amount of the recipe can be divided into 24 pieces of 35g brown sugar and five-nut filling. The mooncake skin and five-nut filling are in a ratio of 3:7, which can make 24 50g mooncakes.