The reason is that it is frozen hard. Refrigeration in the refrigerator makes the lotus paste cool and hard. You can fry it in oil and heat it, or wait for it to cool down to room temperature. The correct way to make lotus paste stuffing is as follows:

1. Ingredients: 5g of lotus seeds, 12g of fine sugar, 8g of vegetable oil and appropriate amount of water. First, prepare the cored lotus seeds, as shown in the figure below.

2. put the lotus seeds into the pressure cooker and add appropriate amount of water, as shown in the figure below.

3. Start the bean pressing function of the pressure cooker, as shown in the figure below.

4. The pressed lotus seeds are already very soft and rotten, as shown in the figure below.

5. then pour out and drain the water, as shown in the figure below.

6. Sieve the lotus seeds again. You can also use a cooking machine to make it into a paste, as shown in the figure below.

7. After sieving, the lotus seeds will become very delicate, as shown in the following figure.

8. Pour the lotus seed paste into a non-stick pan and add the fine sugar, as shown in the figure below.

9. Stir-fry until the fine sugar is dissolved, and then add the vegetable oil, as shown in the figure below.

1. Then stir-fry until the lotus seed paste completely absorbs the vegetable oil, as shown in the following figure.