Walnut, cashew nuts, pine nuts and almonds each 40g.

20g black and white sesame seeds (fried) each.

40 grams of raisins

30 grams of cranberries

35 grams of sugar

70 grams of cold boiled water

Salad oil 70g

Barbecued pork (pork floss) 30g

Glutinous rice flour (fried)100g

4 grams of white wine

Lycium barbarum (optional)15g

5 grams of salt (optional)

Peanut (fried) 30g

Maltose 25g

Practice of roasting moon cake stuffing with five kernels

Roast all nuts (except pine nuts): walnuts and cashews at 180℃ for 8 minutes. . Almonds and peanuts 180 degrees 10 minutes or so. . Cool and chop (walnuts can be broken into a quarter) for later use. Preserved fruits are also chopped for later use. . Steps of roasting moon cake stuffing with five kernels 1

After the barbecued pork is marinated, put it in an oil pan, cool it and hammer it with a meat hammer, stir-fry it with more oil than usual, and finally release it and mix the five-spice powder evenly for later use. . Step 2 of the method of roasting moon cake stuffing with five kernels

Mix all the ingredients well and leave them for more than 30 minutes before use. .

Tips

It is suggested that the oil should not be reduced, or the filling is not moist enough. . Remember that water and oil should be emulsified first, and then mixed evenly with other materials, otherwise oil will leak. .