Shili Ginkgo is a traditional local dish, belonging to Shandong cuisine – Confucian cuisine. In Shandong cuisine, the Shili Ginkgo biloba made of ginkgo is one of the most famous dishes of Confucius. This dish is fragrant and sweet, with flexible tendons, which can relieve hangover and relieve cough.
Features:
This dish is fragrant and sweet, flexible and glutinous, and can relieve hangover and relieve cough. It is a unique dish in the banquet of Confucius. The color of the finished dish is like amber, fresh and light, crispy and sweet, very pleasant, and it is a famous dish in the Confucius Mansion.
Raw Material:
750 grams of ginkgo, 50 grams of lard, 250 grams of sugar, 2.5 grams of osmanthus sauce, 50 grams of honey
Cook:
- Peel the ginkgo, soak it in alkaline water and peel it, then blanch it in boiling water for a while to remove the bitterness, then put it into the pot and cook it for crispy.
- Heat up 35 grams of lard in a wok, add sugar, and fry until it becomes silver-red, add 100 grams of water, sugar, honey, sweet-scented osmanthus sauce, pour in ginkgo until the juice is thick, drizzle 15 grams of lard, and serve Serve on a shallow soup plate.
The Essential:
- The ginkgo must be peeled and boiled until soft. When cooking, pay attention to the heat. The marinade should be thick and thick, and it should not stick to the pot or burn to avoid burning and bitter odor.
- Ginkgo is poisonous and should not be eaten too much. It is advisable to eat 15 grains per person at a time.
