There are more than 400 dishes in the category of 13 with various cooking methods such as cooking, frying, steaming, stewing, stewing, roasting and frying, which all reflect the unique flavor and charm of ginkgo.
Ginkgo biloba should not be eaten because it is slightly toxic. It is advisable for everyone to eat 15-30 pieces of cooked food, and there is no harm in eating more; Raw 6- 10 capsules is suitable.
Here are some common recipes:
First, fry with shells:
Salt and pepper ginkgo:
Exercise:
Take a dish of ginkgo biloba with shell, put it in a pot and fry it with salt and pepper until it is cooked, then remove the shell and eat it.
Stir-fry while it's hot. Hot food is delicious and fragrant, while cold food is dry and bitter. When entertaining guests, one dish per table,150-200g is appropriate.
Fried ginkgo biloba in microwave oven
Fried ginkgo biloba:
Exercise:
Take a dish of ginkgo biloba with shell, wrap it in a thin edible plastic bag for external use, and fry it in the microwave oven for a few minutes.
Hot shelled and eaten.
Second, candy with shell: mostly used for entertaining guests and eating at home.
Ginkgo porridge: Benefiting vitality, nourishing five internal organs, and resisting aging, especially suitable for the elderly and infirm. A healthy diet for normal people. Suitable for family consumption.
Exercise:
6- 10 pieces of silver almonds (peeled, blanched in boiling water), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water, put them in a pot and cook them with slow fire. It can be made into paste with japonica rice.
Ginkgo biloba should be paired with other rice porridge with light sweetness and low sugar, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge and ginkgo ginseng lotus seed porridge. Sugar should be rock sugar and white sugar.
Ginkgo tangyuan:
Exercise:
Roast 25 grams of silver almond, grind it into powder, cook it in chicken oil, fry the flour until brown, fry the black sesame and mash it.
Press honey into paste, add sugar, ginkgo powder, black sesame, chicken oil and fried noodles, and knead into stuffing.
Mix glutinous rice flour evenly, divide into small balls, wrap with stuffing, and make glutinous rice balls.
When the water in the pot is boiled, put jiaozi in the pot and cook with slow fire until jiaozi floats on the water for 3-5 minutes.
Features:
Ginkgo biloba is added to the stuffing, which means to bless "eternal life".
Sugar-stained ginkgo biloba:
Composition:
400g of ginkgo, 200g of water chestnut, 0/00g of lard/kloc, 0/00g of sugar/kloc, salt, balsamic vinegar, wet starch, sesame oil and monosodium glutamate.
Exercise:
Blanch ginkgo with boiling water to remove astringency, drain water, and flatten the knife slightly. 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.
Features:
Ginkgo biloba is golden and crystal clear, water chestnut is white as jade, the fruit is crisp and tender, the fragrance is attractive, and the taste is sweet and sour. Compared with other dishes, its nutritional and dietotherapy value is worse.
Ginkgo candied silk:
Ingredients: Ginkgo biloba 500g, rock sugar100g, sugar100g, osmanthus fragrans10g.
Methods: Take Ginkgo biloba, remove the shell and red coat, rinse it 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. Sugar is shredded and ginkgo is golden.
When it becomes Huang Shi, add osmanthus and push it evenly, then take it out of the pan and put it on a plate.
Features: Elegant fragrance, amber color, sweet and delicious, never tired of eating, it can be called a good banquet, with the effects of appetizing and invigorating the spleen, relieving cough and asthma.
Pulling ginkgo:
Exercise:
Cook 0.5 kg of almond, remove the inner seed coat, slightly stick a layer of flour, add 65438 egg white and starch to make a paste, and put it into almond to catch 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.
Put a little oil and water in the pot, add sugar and stir-fry until it is light yellow, bubbling, pour in the fried ginkgo, leave the fire mouth, sprinkle with moss and sesame seeds while shaking, and take out the pot after the syrup is hung evenly.
Note: it needs to be eaten while it is hot.
Osmanthus fragrans fruit:
Exercise:
Put ginkgo meat (peeled and pitted) in a clear water pot, cook for about 10 minute on medium heat, then take it out and wash it.
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.
note:
Shell Ginkgo biloba, stir-fry it in a clean pot, then add water, cook for about 5 minutes, and shell it while it is hot.
When removing the heart, don't damage the fruit; You can also remove it when you eat it. Even if you don't eat it, it's only slightly toxic and won't hurt your body.
There are several ways to eat ginkgo biloba:
1, stewed chicken with ginkgo or stewed meat. When eating like this, don't add more soy sauce, and the fragrance of ginkgo will not be eaten.
2, dessert: rock sugar ginkgo and the like.
3. Pour milk or soybean milk directly: Peel ginkgo and put it in milk or soybean milk (both hot and cold).
However, my friend said, "The best way to eat is to take a brown paper envelope, put a handful of ginkgo inside, seal it, put it in the microwave oven, and when you hear the beep, take it out and sprinkle some salt and pepper, it will be fragrant." ~ ~ ~ ~ ~ ~ ~ ~ "He said, and there were two Taixing people beside him.
Also, you can't eat too much ginkgo. Eat 3-5 capsules raw every day, and no more than 10 cooked capsules every day. Eating them often is good for your health. This is what my friend told me.
Ginkgo river eel source: "endless fish flavor"
Raw materials:
1 eel (about 700g), 150g ginkgo, 1 root garlic, 2 shallots and 2 slices of ginger.
Accessories:
(1) 1 tbsp wine, 2 tbsp soy sauce, 1/2 tbsp salt, 1/2 tbsp sugar, 1/2 tbsp vinegar, a little pepper and 2 glasses of water.
(2) Starch water 1/2 tablespoons
Exercise:
Wash 1 eel, blanch with hot water, and take it out when the skin turns white. Wash the mucus and cut it into small pieces with a knife.
2 Stir-fry shallots and ginger in 2 tbsp oil until brown, then take out, add gingko, add (1) material to boil, and then add eel.
3 change the fire into the taste. When the soup is slightly dry, add (2) to thicken it. When it thickens, shred the green garlic and sprinkle it in.
Tips:
1. Eel skin has mucus. When scalding, you can add 1 tablespoon of salt and 1 tablespoon of vinegar to the water, which helps to remove mucus and keep the umami flavor. The water temperature should not be too hot, so that the fish skin will not crack.
There are two kinds of ginkgo biloba: dry and fresh. The former only needs 80 grams, but it can only be used after soaking and steaming. Fresh ones can be washed and burned directly, but the price is more expensive.
3. You can also season the eel, steam it in the pot, and then return to the pot to collect the soup to avoid the harm of the skin sticking to the pot when cooking.
Luffa ginkgo
Source: "Save money"
Raw materials:
1 loofah, 30 ginkgo biloba,
Accessories:
Material a: salt and monosodium glutamate.
Exercise:
1 ginkgo soaked in water for 3-4 hours; Peel the loofah and cut it into hob blocks for later use.
Heat 2 tablespoons of oil in the pan, add loofah and stir fry, then add 1/2 cup of water and ginkgo to cook, and finally add material A and mix slightly. Serve.
Tips:
Since the Ming and Qing Dynasties, Ginkgo biloba has been regarded as an ingredient that can "relieve asthma and relieve cough", and it is cooked with Luffa that can reduce fire. The sweet taste is particularly comfortable to eat in hot summer.
Source: Xiao Zhi Slim Soup
Raw materials:
Tofu 2 kuai
Ginkgo biloba 38 grams
225 grams of chestnut meat
6 mushrooms (soaked)
Lean meat150g
2 slices of ginger
Proper amount of salt
Exercise:
1. Peel Ginkgo biloba, soak it in boiling water for a while, take it out, and remove the clothes and heart.
2. soak chestnut meat in boiling water for a while and take it out to undress.
3. Wash, blanch and rinse the lean meat.
4. Boil a proper amount of water, add tofu, ginkgo, chestnut meat, mushrooms, lean meat and ginger slices, simmer for 2 hours after boiling, and season with salt.
Features:
This soup produces fluid and moistens dryness, and can supplement nutrition and remove fat for dieters.