Ingredients
100 g (about 3.5 oz) each of hawthorn berries, chestnuts, and ginkgo nuts.
Seasonings
Honey 50 g (about 1/4 cup), white sugar 20 g (about 1 1/2 tablespoons), sesame oil 100 g (about 1/2 cup), osmanthus sauce 15 g (about 1 tablespoon).
Instructions
1. Wash the hawthorn berries, steam until about half-cooked, then remove and use a metal skewer to poke out the pits, peel off the skin, and rinse clean; score the outer shell of the chestnuts with a knife, briefly boil, then peel off the hard shell and inner skin, and rinse clean.
2. Remove the shells from the ginkgo nuts, scrub off the soft inner skin, remove the cores, and rinse clean; steam the chestnuts and ginkgo nuts with water in a steamer for 20 minutes until fully cooked, then remove and drain off all the water.
3. Heat sesame oil in a wok over medium heat until it turns a light reddish color, then add water, sugar, honey, hawthorn berries, chestnuts, and ginkgo nuts. Bring to a boil, then reduce to low heat and simmer until the syrup thickens. Stir in osmanthus sauce, drizzle with sesame oil, mix well, and plate. This dish features a beautiful combination of red, white, and yellow colors, with a fresh, elegant, and delicious taste.