Mashed taro root with gingko

Mashed Taro Root with Gingko
白果芋泥

Ingredients	Seasoning
600g tare root 225g gingko 1 tsp osmanthus sugar	225g sugar 1 cup water 2 tbsp oil

Method

Peel, wash and slice the tare root, spread evenly on a plate and steam until done, then mash it with the blade of your chopper on a chopping board while it is still hot, mash it well a few times.
Heat the wok and add some oil, put in the mashed tare root and stir it with a spatula, then add 150g of sugar and I cup of water, keep stirring until the tare root becomes fragrant and stiff..
Boil the gingkoes, crush to remove the shell, split them in halves with a Chopper and then blanch with hot water. Remove the core, wash and then boil them with 75g of sugar and a little water.
Put the gingkoes and the syrup into the mashed tare, cook over low heat for 5 minutes. Finally add the osmanthus sugar and serve.


Ingredients	Heat the wok, add in the mashed root, sugar and water and keep stiring	Cook the gingko in syrup until it boil

b102d