芋泥白果，潮州傳統名菜，年夜飯、過年宴客必備美食之一【潮州山哥】

Today we are going to make a traditional Chaozhou vegetable taro paste and ginkgo which is one of the necessary delicacies for our Chaozhou people to celebrate the New Year Ginkgo nuts are usually removed after soaking for more than two days to eat The taro with repaired skin come on cut it into pieces and steam it in the pot This taro is very pink boil it and steam for 15 minutes Ginkgo novel sugar and then steamed on the pot so that the taste will not be very hard but also tenacity Add a little chopped steel skin to marinate together so the taste is better but not greasy Taro steamed and then put the pickled ginkgo steamed Mashing the steamed taro into mud with a knife while the taro is hot So now life Now this point of scallion oil to do fish paste lard is more fragrant Then put the scallion knife down which is also the characteristic of Chaozhou To the red water squeeze dry the aroma of soy sauce fried onion oil scoop up a little and so on can be boiled ginkgo And dump the sludge d own Lower White Sugar First turn on the fire to boil the sugar to dissolve and then turn on the fire to boil slowly Died Okay ready to go abroad the corn made in this way will melt in your mouth Lets take a look Come on pour the steamed ginkgo nuts into the lard and boil it After steaming with lard to cook the taste will be very fragrant but better toughness and not very hard Put the ginkgo seeds on top of the sludge A little less fried sesame Mi Gui be careful with the food you eat Dont look at his eyebrows and eyes The heat is very high Entrance of the operation of the collection coupled with sweet and tough Ginkgo biloba Very much