Jujube and Cashew Nut Stuffing
1.
The red dates are pitted and soaked in water for an hour. The amount of water can cover more than half of the jujube meat. Turn it up and down at the right time. Easy to peel back
2.
Mash the waist kernels, it’s more convenient if you have a food processor or blender
3.
Use a net to dry out the fine ones, and continue to mash the coarse ones. The more crushed the waist, the finer the taste
4.
Pour the jujubes with water into the pot, turn on the medium heat for a few minutes, and then turn on the low heat. During this process, use a whisk or chopsticks to stir the jujube until the skin and flesh separate. Then turn off the heat, stir again, and after cooling, strain out the pulp with gauze or a sieve. Because I was afraid that it was not cleaned, after the first filtration, I added some more water to the jujube skins and repeated the previous step.
5.
After filtering, the jujube meat is still more watery
6.
Pour the jujube meat into the pot, turn on medium heat, pour the oil, stir appropriately, add rock sugar, and let some of the water evaporate. After that, turn on a low heat and stir-fry with a spatula until the jujube is so dry that it sticks to the spatula and cannot fall off. Add kidneys and stir-fry for another five minutes. Finally, turn off the heat and continue to fry for a few minutes to let it dissipate properly. Finally, after it cools, put it in a fresh-keeping bag and put it in the refrigerator. Just take it out when you use it
Tips:
Because the red dates are a bit sour, I added rock sugar. If your dates are very sweet, you don't need to add sugar.
Filter the jujube meat with gauze, the jujube meat will be more delicate and taste better.
Don't stop during the frying process. The drier the frying, the more suitable for making mooncakes. Of course, you can also make jujube mud cake and other purposes.
