1, the key to making fruit stuffing is to fry it to the right degree. Overfried, the stuffing is easy to paste, the fiber of the fruit is destroyed, and the taste is sweet and greasy; If it's not fried enough, it's too wet, and it's even more difficult to make stuffing.

2. When the cantaloupe and wax gourd are cut into pieces, the pulp/melon fiber can be avoided to the maximum extent, and the stuffing made in this way has a fiber taste, which will be delicious. You can also use a food processor to directly beat cantaloupe and wax gourd into paste, but the taste will not be so good.

3. Fruit stuffing feels sticky and soft, which is difficult to wrap and requires certain skills. If you are a novice, you can try the ratio of skin to stuffing of 4:6, which will be easier. 4. After Cantonese-style moon cakes are baked, the skin is dry and hard. After 2-3 days of storage, the skin will become oily, shiny and soft. This process is called "oil return". Therefore, don't eat the moon cakes immediately, and wait until the oil returns before eating them.