2. Press honey into paste, add sugar, ginkgo powder, black sesame, chicken oil and fried noodles, and knead into stuffing.
3. Mix glutinous rice flour evenly, divide into small balls, coat with stuffing, and coat with jiaozi.
4. When the water in the pot is boiled, put jiaozi into the pot and cook it with slow fire until it floats on the water for 3-5 minutes.
Second, the practice of sugar-stained ginkgo: ingredients: ginkgo 400g, water chestnut 200g, lard 100g, sugar 100g, salt, balsamic vinegar, wet starch, sesame oil and monosodium glutamate.
Practice: blanch ginkgo with boiling water to remove astringent water, drain the water, and the knife pressure is slightly flat. Peel the water chestnut, wash it, and cut it into cubes about 1.2 cm. Boil lard with a frying spoon, stir-fry Ginkgo biloba and diced water chestnuts with a little salt until the ginkgo biloba turns yellow, stir-fry with white sugar and balsamic vinegar, thicken with wet starch, add monosodium glutamate, pour in sesame oil and stir well, and serve.
Third, the practice of sugar shredded ginkgo: ingredients: ginkgo 500 grams, rock sugar 100 grams, sugar 100 grams, sugar osmanthus 100 grams.
Practice: take ginkgo leaves, shells and red leaves, rinse them with boiling water, drain the water, and grind the rock sugar into powder. Add Ginkgo biloba to continue frying and baking, stir with a shovel to prevent coking. When the sugar is shredded and ginkgo is golden yellow, add osmanthus fragrans and push it evenly. Take it out of the pot and eat it.
Fourth, the practice of drawing ginkgo biloba: 1. Cook 0.5 kg of Ginkgo biloba, remove the inner seed coat, slightly stick a layer of flour, add 1 egg white and starch to make a paste, and put it into Ginkgo biloba and grab it evenly. Put 2 Jin of lard in the pot, cook until it is 50-60% ripe, put the glued ginkgo nuts into the oil one by one, fry them into light yellow, and pour the oil.
2. Put a little oil and water in the pot, add sugar and stir-fry until it is light yellow, foam, pour in the fried ginkgo, leave the fire, sprinkle with moss and sesame seeds while shaking, and take out the pot after the syrup is hung evenly.
Verb (abbreviation of verb) The practice of osmanthus fruit: 1. Put the gingko meat (remove the film and remove the heart) into a clear water pot, cook it on medium fire for about 10 minutes, then take it out and wash it.
2. Put the pot on a big fire, scoop in 750g of clear water, bring it to a boil, add ginkgo until it is cooked, then add 200g of white sugar, thicken it with 40g of starch, remove foam, add 5g of osmanthus fragrans, and put it in a bowl.