Ingredients
400 g purple sweet potato, 30 g ginkgo nuts, 20 g osmanthus flowers.
Seasonings
5 g ginger, rock sugar to taste.
Steps
1. Wash the purple sweet potatoes, peel them, and cut into large chunks.
2. Soak the osmanthus flowers in clean water to remove any impurities, then blanch them in boiling water, drain, and set aside.
3. Remove the shells from the ginkgo nuts, soak them in fresh water for 10 minutes, then remove the skins and sprouts, blanch briefly in boiling water, and drain well.
4. Place a clean pot over heat, add an appropriate amount of water and the osmanthus flowers first, then simmer over low heat for 10 minutes until fragrant.
5. Skim off any foam, then add the sweet potato chunks, ginkgo nuts, and ginger slices, and cook for about 30 minutes.
6. Remove the ginger pieces and discard, then add rock sugar and cook until dissolved, pour into a large bowl and serve.