How to make jujube paste and peanut stuffing

Is jujube paste delicious and can't be made? Teach you to cook at home, sweet and soft, nutritious and delicious.

As we all know, the nutritional value of jujube in daily life is very rich. I bought all the red jujube paste I used to eat at home, but it was always too sweet. I feel strange when I eat it, and I don't feel very good. I still think my cooking tastes safe, so today we are going to make red jujube paste. Let's solve this terrible problem and start making it.

The first thing you need to prepare is 500 grams of red dates, 80 grams of peanut oil and 0/00 grams of maltose/kloc. The ingredients are still very simple.

1. Wash the bought big red dates with clear water, dry them, cut them open with scissors, and remove the stones inside. It is best to use jujube as this kind of jujube. Jujube that is too small has less meat and is difficult to squeeze after peeling and coring. Buy jujube.

2. After cutting, pour the jujube meat into the pot, add twice as much water, bring it to a boil, turn to low heat and cook for about half an hour until it is soft and rotten. You can easily poke jujube meat with chopsticks.

3. Mash the cooked jujube meat in a wall-breaking machine. The water quantity of mashed jujube is limited by the wall-breaking function. Don't add too much water to mash, because the jujube paste has too high moisture and the frying time is too long.

4. Sieve the beaten jujube paste, so that the fried jujube paste tastes delicate and smooth. After sieving, pour the jujube paste into a non-stick pan and stir over low heat. Stir constantly with a scraper when frying, otherwise it will easily paste the bottom of the pot.

5. Stir-fry until there is no water, pour in half of peanut oil, keep stirring until the jujube paste completely absorbs peanut oil, and then pour the remaining peanut oil into the jujube paste to continue stirring.

6. Stir-fry the jujube paste until the peanut oil is completely absorbed, pour in maltose, turn on a small fire and continue to stir slowly until the jujube paste is caked and basically does not stick to the scraper and hands. Take it out and put it in a container. It will be harder after cooling than when it was just fried, and put it in the refrigerator for later use.

Stir-fried jujube paste can be made into jujube cakes, some fillings, moon cakes, bean paste buns, or eaten directly. Very sweet, no additives made by myself. If you don't like to eat too sweet, put less sugar and master it yourself. It is very healthy and nutritious, and it also solves the problem that jujube peel is not easy to digest. Try it yourself, friends! If you like my cooking, pay attention to me, help like it, collect and forward it.