Classic Teochew Vegetables Roasted Ginkgo
1.
Ingredients, forgot to shoot glutinous rice dates
2.
Ginkgo needs to be soaked in water for 12 hours after shelling to remove the slight toxicity and bitterness. Bring the water to a boil and add the ginkgo blanched water. (If the ginkgo is not bitter, just blanch it a little bit. If it is bitter, you need to add a lid to make the temperature higher in order to force the bitter taste. How many minutes to blanch the water, you can try to see if there is bitterness, the whole process is big fire)
3.
After blanching the ginkgo, dice the taro, dice the water chestnuts, and dice the carrots (if you have orange cakes, you don’t need carrots, this is for toning, and it will be dehydrated and dried after cooking)
4.
Then take a bowl and add diced ginkgo taro, water chestnuts, diced carrots, and 45 grams of sugar to marinate for 3 to 4 hours. The ginkgo on the open side can be marinated for 2 hours, and the whole one is difficult to marinate for 3 to 4 hours.
5.
Take a pot and add 100 grams of water and pour 155 grams of sugar (the sugar is missing and add a few rock sugar to make up the number). A little lard cooking oil is also fine. The oil can turn the sugar into syrup. Use a medium-to-small heat to boil and stir to saccharify. In the past, the amount of sugar was not weighed when it was cooked, but today 200 grams of sugar is still too sweet, and the sugar will be lower. The sweetness is still adjusted according to personal preference.
6.
Almost like this
7.
The dried fruit store sells glutinous rice and dates are frozen, and the glutinous rice flour will melt at room temperature, so it is better to cook at medium heat (you can also blanch the water and set the shape first, and then cook it with ginkgo at the same time)
8.
After adding the glutinous rice and jujube, bring to a boil. Add the pickled ginkgo taro and diced water chestnuts. Bring to a higher heat and quickly boil with more stirring. When the syrup is boiling, turn to medium heat. The syrup can be boiled so that the taro will not be boiled and become more beautiful.
9.
When the taro is cooked and the syrup is almost harvested, add the orange cake and fried cashew nut kernels, and cook the orange cake for a while.
10.
Take a picture in front of the pot. It is not easy to burn with induction cooker and stainless steel pot. If open flames and iron pots pay more attention to the heat control to avoid burning.
11.
Sprinkle with coriander, if you don't have cooked sesame, you can also crush the peanut candy and sprinkle it.
