白果芋泥
Ingredients
600g tare root
225g gingko
1 tsp osmanthus sugar
Seasoning
225g sugar
1 cup water
2 tbsp oil
Method
Peel, wash and slice the tare root, spread evenly on a plate and steam until done, then mash it with the blade of your chopper on a chopping board while it is still hot, mash it well a few times.
Heat the wok and add some oil, put in the mashed tare root and stir it with a spatula, then add 150g of sugar and I cup of water, keep stirring until the tare root becomes fragrant and stiff..
Boil the gingkoes, crush to remove the shell, split them in halves with a Chopper and then blanch with hot water. Remove the core, wash and then boil them with 75g of sugar and a little water.
Put the gingkoes and the syrup into the mashed tare, cook over low heat for 5 minutes. Finally add the osmanthus sugar and serve.
 |  |  |
| Ingredients | Heat the wok, add in the mashed root, sugar and water and keep stiring | Cook the gingko in syrup until it boil |
