Agate Ginkgo
A traditional dish from southern Shandong: battered ginkgo nuts are fried, then coated in syrup. The golden-yellow color resembles agate, with a crispy exterior and sweet flavor.
Ingredients
Soaked ginkgo
350 g
Sesame seeds
15 g
Dry starch
50 g
Peanut oil (about 50 g consumed)
750 g
Green and red candied shreds
10 g
Sesame oil
20 g
White sugar
200 g
Instructions
1
Step 1
Blanch the ginkgo in boiling water, then place them in the dry starch and toss until they are evenly coated all over. Set aside for later.
2
Step 2
Pour the peanut oil into a wok and heat over medium heat until it reaches about 70% hot. Add the starch-coated ginkgo and briefly fry, then remove. When the oil temperature rises to about 80% hot, return the ginkgo to the wok and fry until lightly golden yellow, then remove and drain off the oil.
3
Step 3
Reserve 20 g of the oil in the wok. Add the white sugar and stir-fry until it turns golden and begins to foam. Quickly add the fried ginkgo and toss briskly to coat evenly. Sprinkle evenly with the green and red candied shreds and the sesame seeds, then pour everything into an enamel plate that has been coated with sesame oil. Use a knife to pull the sugar syrup out into thin sheets, let cool briefly, then plate and serve.
