Arrowhead and Date Paste Pastry

Arrowhead and Date Paste Pastry

　　Arrowhead and Date Paste Pastry, a fried snack. Features: crispy, tender, refreshing, sweet and fragrant. Cooking method: fried. To be precise, this pastry should be called Water Chestnut and Date Paste Pastry, as water chestnuts were historically mistaken for arrowheads, and the name has been used ever since.

　　How to make Sichuan-style Arrowhead and Date Paste Pastry: SHm

　　1. Remove the pits from two candied dates, chop them into paste, and mix evenly with lard. SHm

　　2. Peel and fry peach kernels until crisp, then dice them. Mix with osmanthus honey, a little lard, and date paste to make the filling. SHm

　　3. Wash and peel the arrowheads, dice them, and mix with dry glutinous rice flour (half of which is mixed with water, kneaded into a dough, and boiled in a pot) to form dough balls. SHm

　　4. Flatten the dough balls, wrap in the filling, seal the edges, flatten again into round pastries, and deep-fry in lard until cooked. SHm

　　Key points: the filling should not be too soft; seal the filling tightly when wrapping; avoid high heat when frying. Can be served with various sweet soups. SHm