Black roasted ginkgo with quail eggs

Overview

How to cook Black roasted ginkgo with quail eggs at home

Ingredients.
Boil the ginkgo in a pot under cold water over high heat for about 15 minutes to remove the bitter taste.
After cooking, take out and sprinkle with a little sugar to marinate.
Cut the carrots into diagonal rhombus shapes. The carrots here are just for color matching.
Boil the quail eggs in advance, remove the shells, and fry in a pan with medium-heat oil.
Fry until the surface is browned and crispy.
Take a pot and boil sugar water, adjust to your own taste.
After the sugar water boils, add the ginkgo, quail eggs, and carrots and bring to a boil over high heat.
After adding the ingredients and bringing to a boil, turn to medium heat and simmer for 5 minutes. Stir more frequently.
Mix cornstarch with water, and thicken the gravy until it becomes thick. When thickening the gravy, set the heat to medium and add the gravy slowly to the pot, turning it around to prevent it from forming lumps once the pot is in the pot.
Add gravy and add some oil to add shine.
After taking it out of the pan, sprinkle some fried white sesame seeds.
The food is served.
Recent photos.