Poetry and Rites Ginkgo

Name: Poetry and Rites Ginkgo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 750 g Ginkgo nuts (shelled, briefly soaked in alkaline water to remove skin, blanched in boiling water to remove bitterness, then boiled until tender); 250 g White sugar (used when caramelized to a silver-red color); 50 g Honey (mixed with the seasonings); 50 g Lard (used in two portions: 35 g for caramelizing the sugar, 15 g drizzled over at the end); 2.5 g Osmanthus sauce (for seasoning)

A traditional sweet dish from Shandong (Lu) cuisine, featuring ginkgo nuts as the main ingredient. It has a pristine white color with a tender texture and a delicately sweet flavor.

40 min

Easy

0 favorites

Ingredients

Ginkgo nuts (shelled, briefly soaked in alkaline water to remove skin, blanched in boiling water to remove bitterness, then boiled until tender) 750 g

White sugar (used when caramelized to a silver-red color) 250 g

Honey (mixed with the seasonings) 50 g

Lard (used in two portions: 35 g for caramelizing the sugar, 15 g drizzled over at the end) 50 g

Osmanthus sauce (for seasoning) 2.5 g

Instructions

Preparing the ginkgo nuts

Shell the ginkgo nuts, soak them briefly in alkaline water to remove the skin, then blanch them in a pot of boiling water to remove bitterness, and finally boil them until tender before removing.

Caramelizing and reducing the sauce

Heat a wok until hot, add 35 g of lard along with the white sugar, and stir-fry until the sugar caramelizes to a silver-red color. Add 100 g of water, the remaining white sugar, honey, and osmanthus sauce, then pour in the ginkgo nuts. Reduce until the sauce is thick, drizzle over the remaining 15 g of lard, transfer to a shallow soup plate, and serve.