Pure lotus paste filling baby food, lotus seeds + white sugar + vegetable oil

Overview

Pure lotus paste filling, light fragrance and delicate taste. 100% pure white lotus, not mixed with any kidney beans, the taste is very pure. This kind of pure and a bit rich, the cost is a bit high, suitable for making for the family. I’ve made the lotus paste filling and made a lotus paste mooncake for the upcoming Mid-Autumn Festival~~ Reference age: 1 year old and above

Tags

• homemade sauce
• old man
• afternoon tea
• autumn recipes
• students
• white sugar
• lotus seeds
• vegetable oil

Ingredients

Steps

1. 1 Lotus seeds are soaked in water in advance to make them swollen. The longer they are soaked, the more likely they will become rotten.

   

2. 2 Peel the swollen lotus seeds and take out the green core in the middle. Put the lotus seeds into a pot, add water about a knuckle above the lotus seeds and cook until the lotus seeds are soft. 25 minutes for the electric pressure cooker and 50 minutes for the regular saucepan.

   

3. 3 Okay, take it out.

   

4. 4 Every time I make this stuffing, I will leave some here for the baby to make snacks and finger foods to eat. It is so soft that it will disappear after just one sip.

   

5. 5 Put the lotus seeds into a blender and add a little water used to cook the lotus seeds and blend until it becomes a puree. Don't add too much water. If you add too much, it will dry out and it will collapse.

   

6. 6 Turn on low heat throughout the process, heat slowly to allow the water to evaporate, stir-fry for 2 minutes starting with adding a small amount of oil several times, stir-fry slowly and evenly, wait until the oil is completely absorbed before adding the next time.

   

7. 7 After adding the oil, when the frying is almost done, start adding the sugar and continue to stir-fry over low heat to prevent the bottom of the pot from burning. Because if the sugar is added too early, it will become mushy easily, and if it is fried, it will become bitter.

   

8. 8 Getting thicker and thicker. Youma is fried in an iron pot, and one corner is already a bit mushy. After using a non-stick pan for frying, this problem never occurred.

   

9. 9 Finally, stir-fry until the water in the lotus paste evaporates completely and the lotus paste becomes oily and forms a ball. This process is a bit long and your hands will be sore, so you have to be patient. Let the fried stuffing cool down, wrap it in plastic wrap, and store it in the refrigerator. Use it within 3 days. If you fry too much and can’t use it up, freeze the excess.

   

10. 10 Done.