The Mid-Autumn Festival is a traditional festival in our country, also known as the Moon Festival, Mid-Autumn Festival, August Festival, Daughter's Day or Reunion Festival. It is the 15th day of the lunar calendar every year, so it is called the Mid-Autumn Festival, and it is also the second largest traditional festival in China after the Spring Festival. Since ancient times, the Mid-Autumn Festival has had customs and habits such as enjoying the moon, eating moon cakes, etc., which have been widely circulated and applauded.
when it comes to moon cakes, the difference between the north and the south is also very great. In the north, most of them are filled with five kernels, with crispy skin and chewy stuffing. My favorite is the osmanthus sauce inside, while in the south, the moon cakes are soft in skin, soft and waxy, very soft to eat, but very sticky and rich in oil. The representative one is the egg yolk lotus paste that northerners like best.
I've loved this kind of moon cake since I ate it many years ago. It's sweet, salty, delicious and spicy, and it tastes very colorful. But when I bought it out, it was very expensive. At the same time, there were more oil and sugar. Why not make lotus paste stuffing at home, which can minimize the use of oil and sugar? It's delicious and delicate, and the method is actually very simple. I made it with 2 grams of lotus seeds.
prepare 2g cored lotus seeds in advance and rinse them with warm water. Although it is cored, there will still be some people who are not neat. Try to pick it out and remove the core below, otherwise the lotus paste stuffing will be very bitter.
put the washed lotus seeds into the inner container of the rice cooker, add cold water until the lotus seeds are one finger high, and the rice cooker can press the cook button. Lotus seeds need not be soaked, and the soaked lotus seeds are not easy to rot. Lotus seeds are easily crushed by a pinch, and this state will do.
put the lotus seeds into the wall-broken health machine, add a proper amount of cold water, and stir with the vegetable and fruit keys to make a fine lotus seed paste. Don't add too much water, just rotate the equipment, otherwise the frying time will be very long.
Pour the prepared lotus seed paste into a non-stick pan, stir-fry it continuously with slow fire without adding any oil. When mixing, be sure to stir the top completely to avoid sticking to the pan.
After frying for about 5 minutes, the water content decreased a little. At this time, add 1 ml of cooking oil twice, and 5min well every time. Absorb the oil and pour it into the next time. Adding oil can make the lotus paste stuffing brighter and more detailed.
After frying for about 15min, the stuffing became very cooked. Add 15 grams of zero calorie sugar (sweet, calorific, delicious and not fleshy), and white sugar should not be added too early, so as to avoid frying the white sugar and endangering the taste and color of the stuffing.
the whole process needs to be stir-fried with a small fire. As the white sugar melts when heated, it will produce water, and the stuffing will become thinner, but it is irrelevant. If it is stir-fried again, the water will be drained, and finally it will turn off in a state that does not stick to the pot, spoon or hands and is easy to agglomerate, so that their lotus paste stuffing will be ready.
after taking it out, let it cool. When it doesn't get hot, you can wrap it in plastic wrap, put it in the refrigerator or freeze it, and just take it out and thaw it naturally when it is used.