Purely handmade mooncake filling - chestnut and purple potato filling. Delicious and not greasy, less sugar and healthier, and save money. The main ingredients consist of purple potatoes, chestnuts, sugar, maltose, salad oil and so on. It is important not to be too troublesome to add salad oil only after each frying dry, and continue to stir-fry. This way the filling, smooth and tasty, not greasy, not sticky.

I. Ingredients

1. Main ingredients: 300 grams of purple mashed potatoes, 240 grams of chestnuts

2. Ingredients: 120 grams of salad oil, 120 grams of sugar, 60 grams of maltose

Two, steps

1. Chestnuts shelling, peeling, rinsing and draining;

2. Cooked;

3. Cooked chestnuts half chopped set up, half with a cooking machine into powder;

4. Purple potatoes washed and drained;

5. Purple potatoes into a pot, cooked;

6. Boiled purple potatoes peeled, crushed into purple potatoes puree;

7. Hot pot, pour Purple potato puree, sugar;

8. Cook over high heat until all the sugar is dissolved;

9. Add maltose, stir-fry until uniform;

10. Crushed chestnuts, add and stir-fry evenly;

11. Changed to a low heat, add salad oil, stir-fry until dry; PS: 120 grams of salad oil in three even stir-frying dry Add again.

12. Add salad oil for the second time and sauté until dry;

13. Add salad oil for the third time and sauté until it becomes chunky and the spatula won't fall off.

Three, tips

1. start with high heat, sugar cooking dissolved to be changed to a small fire;

2. salad oil in three times to add, each time you must be fried dry to add;

3. crushed chestnuts to be small grains, half of the processor for the better effect of breaking up.