Cantonese traditional five-nut filling

Overview

It is said that olive kernels must be included in the fillings of traditional Cantonese five-nut mooncakes. In order to reduce costs, many small factories often use peanut kernels instead. However, there are no olive kernels here, and I have never seen them before. Even if I had seen them, I wouldn’t recognize them. Then the only option is to replace it with inferior quality and use peanut kernels. I was very confused about the use of a large amount of ice meat in this recipe, but despite my doubts, I still followed the original recipe. Just be careful when adding liquid ingredients, a small amount and many times to avoid pouring it all at once and causing the filling to be too soft. Sure enough, the amount of vegetable oil and water in the original recipe was useless, and only half of the wine was poured, so it could be formed into a ball. Just don’t use it.

Tags

• private kitchen
• cake powder
• high-strength liquor
• ice meat
• light soy sauce
• melon seeds
• orange cake
• peanut kernels
• preserved cherry
• pumpkin seeds
• sesame oil
• sugar winter melon
• walnut kernels
• white sesame
• pepper
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Roast all nuts and chop into cubes

   

3. 3 Pour the chopped nuts and preserved fruits into a large bowl

   

4. 4 Mix well

   

5. 5 Add salt, pepper

   

6. 6 Pour in light soy sauce

   

7. 7 Add sesame oil

   

8. 8 Add ice meat

   

9. 9 Grab evenly

   

10. 10 Add white wine

    

11. 11 Pour in cake powder

    

12. 12 Grip evenly and serve