Ingredients
250 g ginkgo nuts, 20 g red and green candied fruit strips, 15 g white sesame seeds.
Seasonings
20 g white sugar, 250 g (about 1 cup) peanut oil, 50 g (about 1/2 cup) cornstarch, and sesame oil to taste.
Instructions
1. Crack open the ginkgo nuts, remove the hard shells, boil for about 10 minutes, rub off the thin skins, then steam until softened. Toss the nuts in dry starch to coat evenly, then briefly deep-fry in oil heated to about 70% hot (350°F/175°C) until lightly golden, and remove.
2. When the oil temperature rises to about 80% hot (350°F/175°C), fry the ginkgo nuts again until they turn light yellow, then remove and drain the oil. In the wok, add a little oil and sugar, stir-fry until the sugar turns golden and bubbly, then quickly add the ginkgo nuts, toss well to coat, sprinkle with candied green and red fruit strips and sesame seeds, pour onto a greased enamel plate brushed with sesame oil, use a knife to pull the sugar into thin sheets, let cool slightly, then plate and serve. This dish is beautifully presented, with a crispy, sweet exterior and a chewy, tender interior, and its crystal-clear, translucent appearance is truly unique.