Stewed Taro with Ginkgo Coconut Milk
1.
Prepare materials.
2.
Wash the taro and peel it.
3.
Wash the yam and peel it.
4.
Cut the taro into thick slices.
5.
Put the taro and yam in a steamer and steam for 30 minutes.
6.
Take out the yam and cut into thick slices.
7.
Cut the taro into pieces with a hob.
8.
Boil the raw ginkgo biloba in water for 20 minutes, peeled and set aside.
9.
Add a small amount of water to the boiling pot, add the cut taro, the medicine, the ginkgo biloba, and a slice of ginger to boil on high heat.
10.
Add coconut milk and simmer for 10 minutes.
11.
Add evaporated milk and simmer for 5 minutes.
12.
Add rock sugar.
13.
Prepare fresh mint leaves.
14.
Wash the mint leaves and chop them for later use.
15.
Add the rock sugar and simmer for another 3 minutes, then remove the ginger.
16.
Sprinkle with mint leaves at the end.
Tips:
1. Buy ginkgo biloba in shell and cook in water, peel off the skin, and stir-fry. Any stew is fine.
2. Don't put too much mint leaves, the main purpose is to improve the flavor and chop them as much as possible.
3. Don't eat too much ginkgo biloba at a time, because it has a small poison.
4. The lypo taro I use is delicious, and taro can also be used.
5. Putting ginger can make desserts both sweet and useless.
