Classic Chaozhou cuisine Black-roasted ginkgo

Overview

Baked ginkgo is a dish that often appears at various banquets. Chaozhou wedding banquets usually include two beets, which are called sweet at the beginning and sweet at the end. The roasted ginkgo is sweeter and tastes sweet, and the sweet soup is sweet at the end. The traditional ingredients include ginkgo, tangerine cake, and diced white meat (the transparent one after cooking is called glass meat). The ingredients I present to you today are different from the traditional ones, but in general they are similar.

Tags

• hot dishes
• old man
• dinner with friends
• summer recipes
• chaoshan cuisine
• dinner
• coriander
• ginkgo
• glutinous rice and dates
• orange cake
• sugar
• taro
• water chestnut
• carrot
• cashew nuts

Ingredients

Steps

1. 1 Ingredients, I forgot to take pictures of glutinous rice and dates

   

2. 2 After shelling, ginkgo needs to be soaked in water for 12 hours to remove the slight poison and bitter taste. Bring a pot to a boil and add the ginkgo to blanch the water. (If the ginkgo is not bitter, just blanch it a little. If it is bitter, you need to cover it to make the temperature higher to force out the bitter taste. Just test how many minutes it takes to blanch it to see if there is any bitterness. Keep it on high the whole time)

   

3. 3 Blanch the ginkgo and let cool, dice the taro, dice the water chestnuts, and dice the carrots (if you have tangerine cakes, you don’t need the carrots, they are here for color adjustment, and they will also dehydrate and dry out after cooking)

   

4. 4 Then take a bowl, add diced ginkgo taro, diced water chestnuts, and diced carrots, add 45 grams of sugar, and marinate for 3 to 4 hours. Ginkgo with open sides can be marinated for 2 hours. The whole ginkgo that is not tasty needs to be marinated for 3 to 4 hours

   

5. 5 Take a pot, add 100 grams of water, and pour in 155 grams of sugar (if there is less sugar, add a few rock sugars to make up the amount). A little lard cooking oil can also be used. The oil can turn the sugar liquid into syrup. Cook over medium-low heat and stir until it becomes sugary. In the past, the amount of sugar was not measured when cooking, but today 200 grams of sugar is still too sweet, so I will have to add less next time. The sweetness level should be adjusted according to personal preference.

   

6. 6 That’s almost it

   

7. 7 The glutinous rice and jujubes sold in dried fruit stores are frozen. The glutinous rice flour will melt at room temperature, so cook it over medium heat first (you can also blanch it first and then cook it with the ginkgo at the same time)

   

8. 8 Add the glutinous rice and dates and bring to a boil. Add the pickled ginkgo, taro, diced water chestnuts, etc. Turn up the heat and bring to a rapid boil, stirring more. When the syrup is boiling, turn to medium heat. Boiling the syrup will prevent the taro from being cooked apart and make the dish more beautiful.

   

9. 9 Cook until the taro is cooked and the syrup is almost reduced, then add the orange cake and fried cashew nuts, cook it briefly and the flavor of the orange cake will be released.

   

10. 10 Take a photo before taking out the pot. It is not easy to burn when cooking with induction cooker and stainless steel pot. If there is an open flame or iron pot, pay more attention to the heat control to avoid burning.

    

11. 11 Sprinkle with coriander. If there are no cooked sesame seeds, do not sprinkle them. You can also crush the peanut candy and sprinkle it on. That would be better.