“诗礼银杏”是孔府最早上等名菜之一。此菜清香甜美,柔韧筋道,可解酒止咳,是孔府宴中的独具特色的菜。成菜色如琥珀,清新淡鲜,酥烂甘馥,十分宜人,是孔府中的名肴珍品。银杏果(白果)200克,白糖适量,蜂蜜10克,桂花酱2克,猪油30克。食材明细制作流程1将白果洗净入锅中沸水稍焯,去其苦味,转入沙锅煮制。2小火煮半小时左右,待白果酥软取出。3炒锅烧热下猪油20克,加入白糖适量。 “Poetry Ginkgo biloba ” is one of the earliest Confucian cuisine dishes. This dish is sweet and delicate, flexible tendons, hangover cough, is a unique dish in the Confucian feast. Into a dish such as amber, fresh and fresh, crisp Ganfu, very pleasant, is the Confucian house in the famous treasures. Ginkgo biloba (ginkgo) 200 grams, sugar amount, honey 10 grams, 2 grams of osmanthus sauce, lard 30 grams. Ingredients details of the production process 1 Wash the ginkgo biloba boiled slightly boiled, to its bitter taste, transferred to the casserole cooking. 2 simmer for about half an hour until soft pickled ginkgo. 3 under the boil hot lard 20 grams, add sugar amount.