潮洲银杏芋泥 ~ Teochew Yam Paste with Gingko Nuts

 

食谱取自 ： 潮人

潮洲银杏芋泥

材料 A :

白果适量 ( 去壳，去皮，去芯 )

2汤匙 白糖    

1碗 清水

材料 B :

1公升 芋头（ 去皮，切1公分厚）

150g  白糖

200ml  葱油

做法 ：

1. 将白果放在容器内，加入材料(A)的白糖和清水在煤气上以中火开煮。

2. 水滚后转小火煮约20分钟后，熄火。

3. 将切片芋头放在锅内以大火蒸10分钟，再转小火蒸10分钟至软。趁热压软成泥状。

4. 在热锅加入少许葱油，倒入芋泥炒匀。

5. 加入材料B的白糖和剩余的葱油，炒至芋泥离锅。

6. 取出一个深碗，抹上少许葱油，在底部铺上已煮熟的白果。

 

7. 倒入煮好的芋泥填满，压紧，将芋泥倒扣在盘中央，即可享用。

Recipe source : chaoren

Teochew Yam Paste with Gingko Nuts

Ingredients A :

some gingko nuts ( de-shell , peel the skin of the gingko nuts and the bitter pith in the seeds )
2tbsp sugar
1 cup water

Ingredients B :

1kg yam ( skinned and cut into 1” cubes )
150g sugar
200ml shallots oil

Method :

1. Boil the ginko nuts together with 2tbsp sugar and water from ingredients A .

2. Stir till all the sugar has dissolved and bring to boil  . Turn to low heat and simmer for about 20 minutes. Turn off heat and set aside .

3.Steam the yam cubes over high heat for about 10 minutes , then turn to low heat and steam another 10 minutes or until soften . Mash it using a fork while it’s still hot .

4. Heat wok and add some shallots oil , add the mashed mixture in . Stir fry the mixture over medium low heat .

5. Add in sugar and the remaining shallots oil . Stir continuously until yam mixture and oil are well combined.

6. Transfer the stir fried yam paste to individual greased bowl ,  arrange some candied gingko nuts on the bottom of the bowl  .

7. Spoon the yam paste in the bowl  . Invert the bowl to turn out the yam paste on a serving plate .