Ingredients: 400g of red beans, 0/80g of fine sugar/kloc-0, and 0/80ml of corn oil/kloc-0.

Prepare:

1 Soak the red beans thoroughly in cold water, then cook them in clear water until they bloom, take out the red beans and rub them repeatedly in clear water, rub off the red bean skins on them, and then pick up the floating red bean skins and throw them away.

2. Put the red beans with bean skin removed into the pressure cooker, add water to slightly immerse the red beans, and press for 30 minutes to make the red beans crisp and rotten.

If you don't mind that the skin of red beans will affect the taste of iced moon cakes, you can also put the soaked red beans into a pressure cooker without peeling them until they are crisp and rotten, because the skin of red beans is also of high nutritional value.

Practice steps:

1, take out the pressed red beans and let them cool, then pour them into the blender together with the soup and mash them into red beans.

2. Pour the red bean paste into the wok, turn on medium and small fire and stir-fry the red bean paste continuously, and add the red sugar in three times during the stir-frying.

3. After adding the red sugar, add the corn oil several times, and wait for the red bean paste to absorb the corn oil every time before putting down the oil.

4. After all the corn oil is put away, continue to stir-fry until the red bean paste becomes dry and hard, and it will be fine when it feels like it can be kneaded into a ball, and it will become more viscous after cooling. Second, the mung bean paste iced moon cake stuffing

Ingredients: 400g mung bean, 0/80g fine sugar/kloc-0, and 0/80ml corn oil/kloc-0.

Practice steps: same as above.

Three, pumpkin paste ice skin moon cake stuffing

Ingredients: old pumpkin1000g, fine sugar 25g, ground flour10g, corn oil 10ML.

Practice steps:

1 Wash the old pumpkin, peel it and remove the pulp, cut it into small pieces, steam it for 20 ~ 30 minutes, take it out, let it cool, and crush it into pumpkin paste.

2. Put the pumpkin puree into a wok, stir-fry with medium and small fire, add the fine sugar twice, then 1 time pour in all the ground flour and mix well, and then pour in all the corn oil.

3. Continue to stir-fry until the pumpkin puree becomes dry and hard. When it feels like it can be kneaded into a ball, stop the fire and let it cool. After cooling, it will become slightly drier and harder.

Four, chestnut puree ice skin moon cake stuffing

Ingredients: 500g of corn kernels, 70g of fine sugar and 60ML of corn oil.

Practice steps:

1 Wash the chestnut kernels, put them in a pressure cooker, add water until the chestnut kernels are slightly covered, press for 30 minutes to make the chestnuts crisp and rotten, take them out and let them cool.

2. Pour the cooked chestnut kernels together with the soup into a blender and beat them into a uniform chestnut paste.

3. Put the chestnut puree into a wok, stir-fry with medium and small fire and add the fine sugar three times. After stir-frying, add the corn oil several times.

4. Continue to stir-fry the chestnut puree to the state described above.

Five, sesame paste icing moon cake stuffing

Ingredients: sesame190g, fine sugar170g, sticky rice flour 200g, and corn oil 50ML.

Preparation: Wash and dry sesame seeds, then stir-fry them with low fire, and soak them in appropriate amount of water for about 15 minutes.

Practice steps:

1, put the soaked sesame seeds into a blender, and add a little water to beat them into sesame paste.

2. Put the sesame paste into a wok and stir-fry it with medium and small fire. The specific operation is the same as that of the chestnut puree and iced moon cake stuffing.