How to make sweet-scented osmanthus and taro-flavored jujube paste mooncakes

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make sweet-scented osmanthus, taro and jujube paste mooncakes.

1. Rinse the jujubes and soak them in water for 15 minutes. Place the soaked and softened dates in a pot, add appropriate amount of water, bring to a boil over high heat, then turn to medium heat and cook for 30 minutes, until the water is almost dried up. (Stir frequently during cooking, as jujubes have a high sugar content and can easily stick to the pot)

2.1 Add 20ml salad oil to a non-stick pan, add the jujube paste, and stir-fry over low heat for a while

3.2 Take out the dates and let them cool slightly, then peel and core them by hand, leaving only the date flesh. (It is recommended not to use a blender, as the jujube paste after blending is not as delicious as the one peeled by hand)

4. Add fine white sugar in portions and stir-fry until the oil is dried up and the date paste turns bright brown. (Because the jujube paste contains a lot of sugar and is thick, it doesn’t take long to stir-fry. I only spent about 10 minutes stir-frying until the oil is dried up and the fine sugar is integrated into the jujube paste. It is much simpler than stir-frying bean paste.)

With the complete steps of making sweet-scented osmanthus, taro and jujube paste mooncakes, I believe you will be able to master it quickly. By then, you will definitely be very happy with your "performance".