Gingko taro paste

Gingko taro paste method:

Raw materials for making gingko taro paste:

Ginkgo biloba 2 liang, betel taro about 1.5 Jin, onion 3, sugar 62, water two cups.

Processing steps of gingko taro paste:

1. Remove the shell and coat of Ginkgo biloba, wash it, add rock sugar and water, cook it slowly until one cup, take Ginkgo biloba and keep the sugar water.

2. Peel and wash the taro, cut it into large pieces, steam it with water, and press it into taro.

3. Heat up the pan, add 4 tbsp oil, saute shallot, discard, put in taro, add less sugar water, stir fry until taro is soft and smooth, put in Ginkgo biloba, put it into the cabinet, freeze or eat while it is hot.

The characteristics of gingko taro paste are as follows

The material is simple, economical, sweet and delicious. It is the most suitable dessert after meals.

Gingko taro paste

Gingko taro is a traditional famous dish in Fujian Province, belonging to Fujian cuisine. The material is simple, economical, sweet and delicious. It is the most suitable dessert after meals. Shell and coat Ginkgo biloba, wash, add rock sugar and water, simmer until one cup, take Ginkgo biloba and keep sugar water. Peel and wash betel taro, cut into large pieces, steam in water, and press into taro. Heat wok, add 4 tbsp oil, saute shallot, discard, add taro, add less sugar water, stir fry until taro is soft and smooth. Serve with Ginkgo biloba. Put it into the refrigerator to freeze or eat while it is hot.

Gingko taro paste

Introduction to dishes

Type and local characteristics

Dishes

1. Shell and coat Ginkgo biloba, wash, add rock sugar and water, simmer until one cup, take Ginkgo biloba and keep sugar water.

2. Peel and wash betel taro, cut into large pieces, steam in water, and press into taro.

3. Heat wok, add 4 tbsp oil, saute shallot, discard, add taro, add less sugar water, stir fry until taro is soft and smooth. Serve with Ginkgo biloba. Put it into the refrigerator to freeze or eat while it is hot.

Material introduction

ginkgo

Ginkgo biloba, also known as Ginkgo biloba, is a kind of health preserving and longevity prolonging food. Ginkgo biloba was listed as a royal tribute in Song Dynasty. The Japanese have the habit of eating ginkgo every day. Ginkgo is a must for westerners at Christmas. In terms of eating methods, ginkgo mainly includes fried food, roasted food, boiled food, side dishes, cakes, preserves, canned food, drinks and wine.

Betel nut taro

The shape of betel nut taro is oval. The outer skin of this variety is rough and looks like betel nut pattern inside, so it is also called "betel nut taro". Each plant has a unique mother taro and small taro of different sizes. Areca taro is a high-quality vegetable with high starch content. It has delicate meat, special flavor and rich nutrition. It contains crude protein, starch, vitamins and inorganic salts. It has the functions of Tonifying Qi, nourishing kidney and strengthening spleen and stomach. It is not only the best raw material for making snacks and delicacies, but also a good nutritional product for nourishing the body. It was listed as a tribute of the Qing Dynasty in the Qing Dynasty, so it is known as "Royal tribute".

Core tips

This paper introduces in detail the making method and category of gingko taro paste, the making technology, the main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition introduction, the methods of gingko taro paste and various nutrients, etc.

Longitude: 104.06573486

Latitude: 30.65946198