Mashed Taro Gruel With Ginkgo

Putonghua : yin xing yu ni

 
Ingredients  ( for 6-8 persons )
Taro  600 g           Ginkgoes  100 g            Sugar  220 g          Spring Onion  4 sections            Lard  3 tbsp

Steps
1) Boil ginkgoes with shells in water for 10 minutes, remove shell and membrane
2) Cut into 2 halve then remove central stalks, parboil in hot water
3) Drain out water and marinated with 1 tbsp sugar
4) Peel and wash taro, Cut into thick pieces
5) Steam until fully cooked, still cool, cut into small dices
6) Add 250 ml of water, mash taro dices into smooth fine gruel
7) Heat wok and add lard, fry spring onion, then remove it
8) Pour into ginkgoes and cook in low heat for a while
9) Add mashed taro gruel and sugar, stir fry in low heat for 10 minutes
10) Gruel becomes slightly sticky, pour into bowls, serve in hot

Remark
tbsp – table spoon
This recipe is better served in hot…..
If you want to chill it cool, add 50 ml water make gruel more sparse, it goes sticky after chilled.
It is better by using Lard, other vegetable oil can replace it for the vegetarian.