Original winter melon paste
Overview
This is not the first time I have made winter melon puree. I used it before to improve the taste of lotus paste and five kernel fillings. This year, continue this idea and look forward to new inspirations for multiple uses. In the past, a big pot was used, a pot of water was boiled to boil the winter melon, and then the cooked winter melon was crushed. Take out a big pot, boil water, boil the winter melon, drain and beat. It's really hard to think about a big winter melon. Just don't cook it. Cut the winter melon into pieces, drain the water, and stir-fry it into the filling. In theory it should be very feasible, and in fact it is indeed feasible. It's just that the water yield rate of winter melon is very high, and the final amount of water in the winter melon is unexpected. 10 pounds of winter melon, peeled and fleshed, about 1 pound. After removing as much water as possible, only 1,745 grams of winter melon minced meat is obtained. The remaining part is winter melon water and loss. And the loss will not exceed 50 grams when thrown to the top, which is ignored. Winter melon – that’s all water! ! The absolutely authentic winter melon juice, if you drink it directly, it will burst your stomach if you drink it in too much quantity. Finally, I took it to make soup. ——Winter melon soup without winter melon.
Tags
Ingredients
Steps
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Take out the seeds from the big winter melon
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Wash, peel and cut into small pieces
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Place in food processor
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Whip into a fine thick paste
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Pour into a mesh sieve to control the water
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Drain as much water as possible
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Pour into the pot and stir-fry over medium-low heat
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When the water dries up, add fine sugar and continue frying
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Add oil and fry until dry
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Pour in the starch and continue to stir-fry over low heat
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Fry until it becomes a non-stick ball, turn off the heat and remove from the pan
