Homemade Jujube Paste Stuffing

Name: Homemade Jujube Paste Stuffing
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Red dates; Some Plain Water; Some Salad oil; Some Sugar

by China Jujube Industry Network

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Red dates have the effects of nourishing the spleen, nourishing blood and calming the nerves~
Although the homemade'jujube puree' is a bit cumbersome in the process, the taste and taste of it are really many times better than those on the market~ The mellow red jujube taste can be retained in the jujube puree to the greatest extent~ You can freeze it if you don’t use it up. Store in the refrigerator~ Just take a moment to remove the ice, you can use it to wrap or make shortbread, moon cakes, the texture and taste will not escape~"

Ingredients

Homemade Jujube Paste Stuffing

1. It is most suitable for the production of red dates with small grains and higher sweetness. Jujube puree made from red dates with suitable sweetness is completely sugar-free.

2. After the red dates are washed with water, add 1500g of water to the pot and cook for 60 minutes. It is best to cover it when cooking to avoid the water volatilizing too quickly, and it is easier to cook the red dates thoroughly.

3. After 60 minutes of cooking, the red dates will become very full and the color will turn dark red. At this time, turn off the heat, and crush each red date with a fork or a shovel while it is hot. The more crushed you are, the better the effect of jujube mud will be obtained.

4. After pressing, add 500lm of water, stir evenly, and continue to cook for 30 minutes. Adding water and boiling again is to make the jujube meat fully boiled into "jujube paste" to facilitate the subsequent processing procedures. Sift the cooked jujube; use a shovel or a rice spoon to continuously press the jujube towards the filter, and repeat the action until all is filtered. In this way, the skin and seeds of the red dates are left on the filter.

5. Finally get filtered "jujube paste" and "jujube skins and seeds"; discard the "jujube skins and seeds". The filtered "jujube paste" is best fried in a non-stick pan, first boil over medium heat, and then turn to low heat to fry slowly. Stir constantly with a spatula while frying, don't mash the bottom.

6. After 10 minutes of frying, it will start to thicken a little bit; after 20 minutes of frying, it will basically become a paste; after 30 minutes of frying, it will become sticky and more solid; after 40 minutes of frying, the jujube puree will basically take shape. At this point, add the salad oil in portions and stir until it is completely fused with the jujube puree. After adding the oil, check whether the dry humidity is satisfactory. If it is too wet, you can stir-fry for another 5 minutes. After frying, the color of the jujube mud is completely dark brown. After letting it cool, touch it with your finger. The jujube mud will not stick to the finger, and you are done with the watch~

Tips:
The finished jujube mud is "dark brown" in color, shiny and shiny, and easy to shape. After keeping it cold, it can be directly put in a fresh-keeping bag or fresh-keeping box and stored in a refrigerator. It can be stored for at least 5-7 days in cold storage. If sealed and frozen, it can be stored for at least 1-3 months.