Homemade Jujube Puree

Name: Homemade Jujube Puree
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Dates (dried); 40ml Corn oil

by Love braised pork

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I like to eat desserts filled with jujube paste, but a few days ago, I heard from a friend that the red bean paste I bought might be adulterated, maybe there are potato ingredients. I heard that jujube is so expensive now, would there be potatoes in jujube paste? . I don't dare to buy ready-made jujube paste after thinking about it, so I'd better make it myself. So I bought jujubes for pitting and started work. To make my own jujube paste, I must not buy pitted dates. Anyway, I must pit them myself, because in case one and a half of the pitted ones I bought have not been pitted, then the meat will be minced. The machine is about to die, so remember that you must not be lazy.

Ingredients

250g Dates (dried)
40ml Corn Oil

Homemade Jujube Puree

1. Use a hollow tube through the jujube so that the date core will be ejected

2. Wash the jujube and remove the pit, put it in water and cook for 10 minutes

3. After cooking for ten minutes, pour it on a colander to control the water (the water used to cook jujube is reserved for making steamed buns)

4. Use the smallest eye of the meat grinder part of the cook machine to stir the cooked dates into puree (if there is no electric meat grinder, you can also use a manual meat grinder, there will be a lot of date skins left in the meat grinder parts, that date Just don’t need the skin)

5. After the wok is heated, add some corn oil

6. Heat the oil and pour the jujube paste and stir fry

7. Stir fry on a small fire, don’t be impatient, you will see the jujube mud slowly dry

8. Finally, stir fry until the moisture is almost gone.

9. Put it out, let it cool, and keep it in a tightly closed refrigerator.

Tips:
Keep it in the cold storage. It can be used as fillings for bread or moon cakes in the future. I made a simple version without the jujube skin. The taste is a bit coarse, but I think the jujube skin is also crude fiber. It's a pity to throw it away. Jujube peel is also a gritty thing, hey, I don't have that patience.