Ginkgo biloba is as white as jade as apricot stone. It should be noted that ginkgo should not be eaten with eel.
Ginkgo biloba has little toxicity, so it is advisable to take 10- 15g every time. Its taste is sweet, bitter and astringent, and it is easy to cause diarrhea if eaten raw or fried too much. Generally speaking, green embryos are the most toxic.
If you have symptoms such as nausea, vomiting and diarrhea, you should go to the hospital immediately. In addition, people who are physically weak and afraid of cold should not eat.
Eating more ginkgo can cause headache, fever, spasm, irritability, vomiting and dyspnea. Children aged 3-5 are prone to poisoning if they take 30-40 tablets at a time. People with asthma and thick expectoration tend to have difficulty in expectoration after taking it, and should be mixed with heat-clearing drugs.
1, Ginkgo pork tripe soup: a pork tripe, smeared with salt or raw powder, washed and scalded with boiling water (add some cooking wine to the water, etc.). ), put ginkgo, whole pork belly, codonopsis pilosula, medlar, candied dates, astragalus, yam, coix seed, etc. Put it in a casserole, add water to boil, and simmer for 2 hours (the pork belly can be picked up and cut into strips.
2, ginkgo and Pingguo pig soup: pig bones also fly first, and the flat fruit is seeded and cut into pieces (I also like peeling, which tastes better, but I heard that there are many vitamins in the skin, so I can do it). Boil ginkgo, flat fruit slices, pork bones and a little candied dates in a casserole, and then simmer for 1.5 hours.
3, ginkgo bamboo syrup: bamboo soft standby, ginkgo slowly cooked for half an hour, add rock sugar, and then put bamboo stew for ten minutes, see bamboo boiled brocade.
4. Ginkgo chicken porridge: chop chicken breast into chicken porridge, add soy sauce, oil, cooking wine, sugar, pepper, tender meat powder and shredded ginger, marinate for later use, cook a pot of rice porridge (you can also add a little shrimp to the porridge when cooking rice porridge), add ginkgo to the porridge and continue to cook for ten minutes, then add chicken porridge to cook, and add some salt, sesame oil and chopped green onion.
5. Stewed chicken with ginkgo: soak ginkgo in warm water for 2-3 hours, and then remove the epidermis and germ. Then cut the slaughtered chicken into pieces, blanch it in boiling water, take it out, rinse it with clear water, and put it in a casserole with appropriate amount of clear water. Then put the soaked ginkgo into a casserole, bring it to a boil with high fire, skim off the floating foam, and turn down the heat and simmer slowly. Patients with cough, fever and poor breathing can eat it.
6. Roasted bean curd bamboo with ginkgo-raw materials: ginkgo 18 slices, dried bean curd 80g, onion 10g, ginger 5g, and appropriate amount of broth.
Practice: knock off the hard shell of ginkgo, scald the thin skin with boiling water, and peel the ginkgo for later use; Crushed yuba, soaked in cold water 1-2 hours until soft; Heat the oil in the oil pan to 50%, add yuba and ginkgo, stir fry, add salt, star anise, ginger slices and dried red pepper, pour broth, soy sauce and appropriate amount of water, cover the pan and simmer over medium heat; When the juice is dry, add onion and serve.