Recipes tagged "Preserved cherry"

5 recipes found

Winter Seed and Mint Filling

The Dongrong Wuren developed last year is very effective. There is a pile of winter melon puree left, frozen in the refrigerator. I was too lazy to make winter melon puree this year, so I decided to just make do with this one. Looking at the house, there are all kinds of nuts, preserved fruits and dried fruits. I got excited and decided to have a winter yong mince filling. However, the most painful thing about making mooncakes is not frying the fillings or making the mooncakes, but making the mince filling. All the ingredients were weighed and chopped one by one. I regret that. I was really asking for trouble. Fortunately, there are only a dozen or so ingredients at home. Any more would make my hands cramp. However, this is just a prelude. Entering the recipes has to be painful again. This is probably the mooncake recipe with the most ingredients that I have ever written.

Homemade sauce Brandy
Su-style five-nut mooncake filling

Friendly gift. In fact, it is a failure of Cantonese five-nut filling. It's good to make Soviet-style mooncakes, but unfortunately no one eats the skins of Soviet-style mooncakes, so there's no way to use it. However, after thinking about it later, I could actually make Soviet-style mooncakes and give them away. I don’t like to eat it, but there are other people who do. I would like to record it here for future reference.

Home cooking Homemade sauce
Cantonese traditional five-nut filling

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.

Private kitchen Cake powder
Salt and pepper stuffing

Can Cantonese-style mooncakes also have salt and pepper flavor? I haven't noticed this. However, this flavor of mooncake is a must-have for Sichuan and Chongqing mooncakes. I had been thinking about this flavor last year, and I continued this year by borrowing the recipe of Cantonese-style pepper and salt mooncake fillings to prepare a special mooncake. However, the traditional filling recipes in this book seem a bit unreliable. First, the five-nut filling cannot use up all the liquid ingredients, and the salt and pepper filling also encountered the same situation. Thanks for being extra careful, otherwise the filling would have been watery.

Hot dishes Cake powder
Preserved fruit, brown sugar and eight-treasure rice

Once a year, a must. Although some Guizhou donkeys are very poor, they feel like they can't do any tricks. But it felt a little wrong to have it disappear from the table. Thinking about it carefully, I still have a few kinds of preserved fruits and dried fruits in my hand, and there seems to be a pile of bean paste. So this year, I just have a pure preserved fruit garnished with sand and eight treasures. For brown sugar bibimbap, it is necessary to dye the glutinous rice into a dark color, although this eight treasures should be used on a white background to make it look better. But every year, I get used to the taste of brown sugar, and I feel really unsure about changing it rashly. The dark and thick lump contains some ingredients. You can find the treasure by yourself and slowly guess when you eat it. . .

Staple food Home cooking