Smooth chestnut puree
Overview
I went to the vegetable market last week and passed a stall selling millet. I thought the fresh millet looked pretty good, so I asked, how much does it cost per pound? Then the uncle selling millet seeds was as enthusiastic as chicken blood. Finally, I said that half a catty would be enough, but he still had to pack 1 catty for me... this. . Was it snatched away tomorrow? I bought it and put it in the refrigerator. I had no time to do it. I was busy at get off work and off work! After keeping it for 3 days, my husband told me to throw it away if we don’t take care of it anymore. Then I made this millet puree, divided it into portions and froze it, and used it slowly...
Tags
Ingredients
Steps
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I made a cut on my back. Be careful not to cut your hand.
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Add water to the pot and boil over high heat for 5-10 minutes until the millet seeds open
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Peel off the outer shell and the inner layer of skin while it's hot (don't be too hot, my fingers were burned in order to peel the millet, 555~~), put it in a pot and cook (I steamed it when cooking in a pressure cooker~)
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Add appropriate amount of water (because it is steamed, so there is no water)
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It takes a lot of water to stir the millet puree. If it can't be stirred, add more........., put it in a food processor and blend it into a fine millet puree
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Take a non-stick pan, pour in the millet puree, add sugar, heat over medium heat, stirring constantly, until the temperature comes up, then reduce to low heat
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Stir while heating until the sugar melts, then add the butter
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Then just keep stirring... Stir and stir, stir-fry and stir-fry until the cornstarch puree is dry. If it is used to spread bread slices, you don’t need to fry it too dry, because when the millet paste is cold, it will be drier than when it was first fried. If it is used to make stuffing, fry it a little dry
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Divide into pieces and freeze for later use~~
