⚬ Ginkgo fruit, also known as "Gongsun fruit", is the fruit of the ginkgo tree. But ginkgo seeds should not be eaten raw, and undercooked ginkgo seeds contain toxins and cannot be eaten.
Ginkgo seeds are rich in protein, starch, fat, vitamin C, etc., and have high nutritional value. It can moisten the lungs, beautify, protect the cardiovascular system, steam, stew, boil, and stir-fry. Today's kitchen gentleman brings Chaoshan white fruit taro puree, which is also delicious, sweet and soft, with endless aftertaste, let's try it together~
In addition, if you buy shelled ginkgo seeds, you should wear gloves to peel off the hard shell first, boil water for 10 minutes to remove the coating film, remove the germ before cooking, and pay attention to eating in moderation.
Recipe author @ Bamboo Forest Lane 6:
"When I was a child, during the New Year's holiday, the elders would make this dish, which was very greedy, and it was difficult to eat the elders when I grew up, so I made a bowl by myself with my impression, and the high calories couldn't stop me from wanting to eat them all."
Kitchen friends @ Zhushang Forest Lane
"The first time it was successful 🥰, it was not bad."
by Chef @林YX
"Three catties of big taro, special powder, the first time I made it, it feels okay."
by Chef @思檞-1
"Sweet and lubricated, cool!"
by Chef @cyh have sunshine in their hearts
Chaoshan white fruit taro puree
🧑 🍳 Recipe author: Takegami Forest Lane
🥦Materials.
Taro a
Ginkgo seeds: A small handful
Chopped green onion to taste
Sugar: Appropriate amount
Lard to taste
White sesame seeds to taste
🍳Method.
1. Wash the ginkgo seeds and soak them in boiling water for a few minutes.
2. Peel the taro and cut into thin slices.
3. Put the taro slices in a pot and steam over high heat for 15 minutes.
4. Pour out the boiling water in the ginkgo seeds, add sugar and mix well to taste.
* Sugar can be put in a discretionary amount.
5. Gently insert it with chopsticks, and it will be cooked in the end.
6. Mash the taro.
7. Put ginkgo seeds and sugar together in a steamer, steam on high heat for 18 minutes, let cool and set aside.
8. Put the lard in the pan and cook over medium heat until melted.
* Lard can be put in at your discretion.
9. Add chopped green onion and stir-fry.
10. After the chopped green onion is brown, pour in the taro paste and stir-fry for a while.
11. Add the sugar and stir-fry until the sugar melts.
* Sugar can be put in a discretionary amount.
12. Generally, stir-fry to this state! It will also be thicker when cooled.
13. Put the taro paste on the bottom layer, press it with a spoon, put the ginkgo seeds on top, pour the sugar juice directly on it, and sprinkle with white sesame seeds, and you're done ✌️.
Said someone who did it
Gamur:
It's delicious, although peeling ginkgo nuts is troublesome.
Little Yellow Peach Who Loves Tossing:
It's delicious, with a little white sesame garnish.
Swt_Sun：
Chaoshan white fruit taro puree.
Is there anyone else who doesn't know about this group?! 👇