[memories of Fenuo When I Was A Child] Steamed Jackfruit Pits

Name: [memories of Fenuo When I Was A Child] Steamed Jackfruit Pits
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some water; Some Jackfruit core

by Little dog owner_CSY

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I still remember that every time I ate jackfruit when I was young, the adults in the family would leave the core of the jackfruit. After washing it, it was put in a pot and cooked, peeled off the thin layer of core skin, and tasted the texture, a bit like chestnut. , It's a bit like taro, it's floury. . . . . . "

Ingredients

Some Water
Some Jackfruit Core

[memories of Fenuo When I Was A Child] Steamed Jackfruit Pits

1. Prepare the materials

[memories of Fenuo When I Was A Child] Steamed Jackfruit Pits recipe

2. Wash

3. Put water and fruit pits in the rice pot and cook until the water boils

4. Pick up the core

5. Skip to the holding position and change to continue steaming (simmering)

6. Cracks in the steamed core skin, ready to eat

7. Fen glutinous taste.

Tips:
【Tips】

I have tried to boil the core of jackfruit like a chestnut, but the taste will not be as glutinous as it is now. It will squeeze out a puddle of water when it is peeled, so I tried steaming it this time.

After the jackfruit core is ripe, you can consider simmering it for a longer time, the taste will be more delicate and glutinous

After peeling off the soft film outside the core, there is a little slippery mucus, which needs to be scrubbed with water