Original Winter Melon Paste Filling

Winter melon paste is not the first time to make it. I used it to improve the taste of lotus paste and Wuren filling. This year, continue this idea, and look forward to new ideas to develop a variety of uses.In the past, it was a big pot, boil a pot of water to cook melon, and then crush the cooked melon. Turn out the cauldron, boil the water, cook the winter melon, drain, beaten, a large winter melon, think about it really hard.Just stop cooking. Crush the winter melon into pieces, drain the water, and fry directly into the pot to make the filling. It should be feasible in theory, and indeed it is.It’s just that the water yield of winter melon is very high. 10 kilograms of winter melon, peeled and stuffed about 1 kilogram, try to control the water to get only 1745 grams of winter melon minced meat.The remaining part is the water and loss of winter melon. And the loss will not exceed 50 grams to the top, negligible. Winter melon-that’s all water! ! Absolutely authentic winter melon juice, too much to drink directly, must break the stomach. Finally, it was used to cook the soup. -Winter melon soup without winter melon.

How to make original winter melon paste filling

Step1

Ingredients: 5000 grams of winter melon, 600 grams of granulated sugar, 60 grams of corn oil, 20 grams of corn starch

5000 grams of winter melon, 600 grams of granulated sugar, 60 grams of corn oil, 20 grams of corn starch

Step2

Wash and peel the winter melon flakes, cut into small pieces, put them into the cooking machine at a time to beat into a fine thick slurry, pour into the mesh screen, try to control the moisture as much as possible. Pour into the pan and stir-fry over medium-low heat

Wash and peel the winter melon flakes

Step3

Stir-fry the water, add in fine sugar and stir-fry until dry again. Add oil, continue to fry until resistance increases, add starch, fry until non-sticky hands can form a lump

Stir-fry the water

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