Homemade Jujube Paste Stuffing
1.
Wash the red dates and soak for 1 hour, crushed rock sugar, orange powder or corn starch, sunflower oil or other edible oil.
2.
Put the red dates in the pot, the clear water should not cover the red dates. After boiling, cook on medium heat for 30 minutes. Wash the cooked dates with cold water and soak in cold water for a while. Cool thoroughly, peel and remove the pits of each date.
3.
Put the jujube meat in a sieve to filter, if you are afraid of trouble, you can save this step, but the jujube puree after the sieve is very delicate
4.
Put 50 grams of water in the pot to melt the rock sugar, then add oil and fry for a few times, then add the jujube puree and orange powder, and fry until thick.
Tips:
1. 500 grams of red dates, 700 grams after being cooked, yields 400 grams of finished jujube puree. The meat content of jujube is different, and the amount of finished jujube puree is slightly different;
2. In order to save time and effort, choose large and thick jujubes for making jujube puree;
3. The jujube must be cooked, boiled and cooled thoroughly, so that it is very easy to peel;
4. You can make a little more at a time, and put it in the refrigerator in a freezer preservation box or a preservation bag, which will not affect the quality of the jujube paste at all.
5. The fried jujube mud will be thicker when it is cooled and will be thicker than when it is hot, so be sure to master the consistency when it comes out of the pan.
