Date paste filling
By RethaStanton
Ingredients: jujube,rock sugar
Recipe Recommendations
- jujube appropriate amount
- rock sugar appropriate amount
- sweetening
- cook
- half an hour
- ordinary
Steps for Date paste filling
1
Wash the red dates.
2
Cut and remove the cores and leave the jujube meat.
3
Pour the jujube meat into the pan, add half the water to the jujube meat and cook.
4
Bring to a boil over high heat and cook slowly over low heat.
5
.......
6
Use an egg beater to stir continuously during the cooking process to blend the jujube meat evenly with the water.
7
Cook until the jujube meat is muddy, turn off the heat and let cool.
8
Sift the cooled jujube meat through a sieve to produce a delicate jujube paste. (Don't throw away the jujube peel, you can make red dates and ginger tea. Pour the sifted jujube skins into the pan, then cut up ginger slices and put them into the pan, pour water, slowly cook over low heat, and finally add rock sugar. Cook it longer if you want it stronger. 20-30 About minutes).
9
This is the filtered jujube paste.
10
Put the filtered jujube paste into a wok, slowly heat it over low heat, and stir fry continuously until the water in the jujube paste dries and the jujube paste fills hard. After turning off the heat, stir fry continuously for a while to let the heat dissipate as soon as possible.Date paste filling Make Tips
There is no need to add sugar when making date paste filling; the red dates are already sweet enough, so adding more would be superfluous. (I didn't add a single grain of sugar to this date paste, but it is really sweet!)