Agate Ginkgo Nuts
A traditional Chinese dessert featuring ginkgo nuts coated in caramelized sugar, resembling agate stones, with a soft and chewy texture and osmanthus fragrance.
Ingredients
4 items- Ginkgo nuts 200 g
- White sugar 80 g
- Dried osmanthus flowers 2 g
- Cooking oil 10 g
Nutrition
Steps （5 steps）
Shell the ginkgo nuts, remove the inner skin, and use a toothpick to remove the bitter core. Blanch in boiling water for 2 minutes to remove bitterness, then drain.
Heat the pan, add cooking oil and white sugar. Reduce to low heat and stir constantly until the sugar melts and turns deep amber, then turn off heat.
Quickly pour the ginkgo nuts into the pan. Turn to medium heat and stir-fry quickly for about 1 minute to evenly coat each nut with caramel.
Add a small amount of water and dried osmanthus flowers. Continue stir-frying until the liquid evaporates and the syrup thickens, coating the nuts with a glossy agate-like sheen.
Transfer the ginkgo nuts to a plate. Garnish with a little more dried osmanthus and serve warm for the best taste.
Tips
The key is the caramelization: do not overcook the sugar or it will become bitter. Removing the core of the ginkgo nuts is essential to avoid bitterness. This dish can be served warm or cold, but it tastes best when warm.
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