Royal flavor fruit roll

Overview

This dish was invented by a vegetarian vegetarian master for Empress Dowager Cixi in the late Qing Dynasty. It can be used as an imperial meal, and the taste is certainly not bad. It has a crispy outer skin, a soft and sweet filling, and a slight acidity from the preserved fruit. It is paired with the fragrant sugar osmanthus. The taste is indescribable. Isn’t this dish very similar to the taro roll? I think this is actually an improved version of the taro roll. It is less sweet and more elegant.

Tags

• snacks
• children
• afternoon tea
• apple
• preserved fruit
• wonton skin
• yam

Ingredients

Steps

1. 1 Wash the yam and cook it with the skin (the skin will not turn black after being cooked)

   

2. 2 Chop the apple into puree, (the weight of the apple here is the weight of the peeled and cored apple,)

   

3. 3 Cook the yam until you can use chopsticks to gently pass through the middle of the yam,

   

4. 4 Peel off the skin,

   

5. 5 Use the knife blade to pat the yam,

   

6. 6 Crush them all hard and press them into puree with a spoon,

   

7. 7 Chop the preserved fruits (I used dried cranberries, which have a little sour taste. You can replace them with raisins or other preserved fruits. If you have jujubes, it will taste better if you add some jujube paste.)

   

8. 8 Mix them evenly,

   

9. 9 Put it on the wonton skin, and put about 20g of fillings on each one,

   

10. 10 Wrap it up as shown in the picture,

    

11. 11 Finally, dip it in a little water and let it stick,

    

12. 12 Wrapped fruit rolls,

    

13. 13 Fry slowly over low heat,

    

14. 14 Fry until golden brown on both sides,

    

15. 15 Use oil-absorbing paper to absorb the oil, top with some sugar osmanthus, or eat it with a dip (it feels better to eat it while it’s hot,)