Cantonese Traditional Five-nut Stuffing

Name: Cantonese Traditional Five-nut Stuffing
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 55g Ice meat; 15g walnut; 10g Pumpkin seeds; 15g Melon seeds; 15g peanut kernel; 15g Sugar Winter Melon; 10g Orange cake; 15g Candied cherry; 5g White sesame; 20g Cake flour; 10g Highly Liquor; 2g sesame oil; 2g Soy sauce; 1g salt; 1g pepper

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It is said that the traditional Cantonese five-core mooncake filling must have olive kernels. In order to reduce costs, many small factories often substitute peanut kernels. However, there are olive kernels here, and I have never seen it. Even if I have seen it, I don’t know it. Then the only way is to use shoddy and peanut kernels instead. I am very confused about the use of a large amount of ice meat in this recipe, but despite my doubts, I still follow the original recipe. It's just that I kept my eyes on the liquid when adding liquid ingredients, small amounts and several times, so as not to cause the filling to be too wet and soft after pouring it at a time. Sure enough, the amount of vegetable oil and water in the original recipe is useless, and the wine is only half poured, and it can be caught in a ball. No need to. "

Cantonese Traditional Five-nut Stuffing

1. Materials

Cantonese Traditional Five-nut Stuffing recipe

2. All nuts are roasted and finely chopped

3. Pour crushed nuts and dried fruits into a large bowl

4. well mixed

5. Add salt and pepper

6. Pour light soy sauce

7. Add sesame oil

8. Add ice meat

9. Grasp even

10. Add white wine

11. Pour in the cake powder

12. Grab evenly and serve

Tips:
Dried nuts need to be roasted in advance, and the size of the diced pieces should be adjusted according to your preference.

Candied fruits can also be changed at will according to your preferences.

It is not recommended to reduce the amount of ice meat.