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Finally, I decided to make the remaining half of the chestnuts into chestnut paste filling, as the Mid-Autumn Festival is approaching. Some people are lazy and don't want to sift it. The chestnut rong will be very delicate. It doesn’t take much effort to beat the flour in a food processor. Although it is a little grainy, this year I will make a chestnut paste with grains. Maybe it will have a richer texture? Lazy people will always find good reasons for their laziness. Adding a little winter melon puree can increase the stickiness and elasticity, instead of being as powdery as pure chestnut puree. The process is monotonous and long, with repeated stir-frying. Just when the patience is almost exhausted, the change seems to appear all at once, and the chestnut paste turns into dough. dawn. Continue to stir-fry until more oil appears, and this is finally over. But, why does this Li Rong look so dark? Could it be because of the iron pot? Moreover, there seems to be more winter melon puree, and the sand powder of chestnut puree seems to be hidden. . .
