500 grams of fresh lotus seeds, 300 grams of granulated sugar, 135 grams of peanut oil.

Practice

1. Fresh lotus seeds are washed and cored (I bought the cored ones, if you use dry lotus seeds, soak them in water until soft and cored before cooking).

2. Add water not exceeding the lotus seed, cook until the lotus seed is soft.

3. Cool the boiled lotus seeds, pour them into the blender cup of the cooker and puree them.

4. Heat a wok, add a tablespoon of peanut oil and 2 tablespoons of granulated sugar, and sauté.

5. Pour in the lotus seed puree, stirring constantly to mix the puree with the sugar and oil until absorbed. Pour in all the remaining granulated sugar and heat over medium heat, stirring constantly, until the lotus seed puree comes to a boil, then reduce the heat to medium-low.

6. Stir-fry over medium-low heat, adding peanut oil several times during the stir-fry process. Add peanut oil several times during the stir-fry process. Stir-fry until the peanut oil is completely absorbed by the lotus seed puree each time before adding the next time.

7. During the stir-fry process, the lotus seed puree will gradually thicken as the water evaporates.

8. Stir-fry until it is dry and hard as shown in the picture, then you can turn off the heat. Once the filling has cooled, you can use it (if you don't use it for a while, you can put it in the fridge to freeze).