Ingredients
100 g ginkgo nuts, about 1500 g (3.3 lbs) taro.
Seasonings
3 scallions, 300 g (about 10.5 oz) rock sugar, 2 cups water.
Instructions
1. Remove the shells and skins from the ginkgo nuts, wash them, then slowly simmer with rock sugar and water until reduced to one cup; remove the ginkgo nuts and reserve the sugar syrup.
2. Peel and wash the taro, cut into large pieces, steam until tender, then mash into a puree while still hot.
3. Heat the wok, add 4 tablespoons of oil and fry the scallions until fragrant, then remove and discard the scallions. Add the mashed taro, gradually pour in the sugar water, and stir-fry until the taro puree is soft and smooth. Remove from the wok, arrange the ginkgo nuts on top, and serve either chilled in the refrigerator or warm. This simple, economical dish is sweet and delicious, making it an ideal dessert after a meal.