Put ginkgo biloba directly into the microwave oven to heat it, turn off the fire when you hear the crackling sound, and then peel it. It tastes delicious, too, but you must remove the green stone in the middle of ginkgo fruit before eating. Green nucleus is toxic, and adults should not eat more than 10 every day because ginkgo is very toxic. Ginkgo cabbage

Technology: stew taste: salty and fresh.

Material: Chinese cabbage (small white mouth) (300g)

Accessories: Rapeseed (20g) Ginkgo biloba (fresh) (15g)

Seasoning: salt (5g) and monosodium glutamate (2g).

manufacturing process

1. Cabbage with roots, cut into strips along the length and connected leaves. Selective washing of rape.

2. Add water to the pot and boil it. Blanch the cabbage and take it out.

3. Take a casserole, add cabbage and rape, add soup, ginkgo, refined salt and monosodium glutamate, and simmer for a while.

Process prompt

Choose the tender part of the cabbage, the soup must be good, don't add oil.

The taste of dishes

Bright color, fresh and delicious.

Lily, jujube and ginkgo decoction

Technology: Cooking taste: clear fragrance

Material: beef (forelegs) (300g)

Accessories: Lily (dried) (50g) Jujube (dried) (15g) Ginkgo (fresh) (50g).

Seasoning: ginger (3g) and salt (1g).

manufacturing process

1. Wash beef with boiling water and cut into thin slices;

2. Peel Ginkgo biloba and soak it in water to remove the outer film;

3. Wash lily and red dates;

4. Peel and slice ginger;

5. Add a proper amount of water to the casserole, and add lily, red dates, ginkgo and ginger slices after boiling;

6. Cook on medium heat until the lily is almost cooked, and add beef slices;

7. Continue to cook until the beef is cooked, and add a little salt to serve.

Health tips

Nourishing blood and nourishing yin, nourishing beauty, moistening lung and benefiting qi.

Ginkgo biloba in honey juice

Technology: mixed taste: sweetness

Ingredients: Ginkgo biloba (fresh) (50g)

Accessories: honey (50g) and osmanthus fragrans (10g).

Seasoning: white sugar (150g) and starch (pea) (3g).

manufacturing process

1. Break the shell of Ginkgo biloba, peel off the skin, put it in a clear water pot for about 10 minutes, take it out, peel off the skin and wash it.

2. Put a clean pot on the fire, pour 400g of water and bring it to a boil. Add ginkgo biloba and cook it a little. Add sugar and honey, thicken with wet starch and sprinkle with osmanthus fragrans.

The taste of dishes

The color is oily green, fragrant and waxy, and the soup is sweet and mellow, with osmanthus fragrance and Fujian flavor.

Fried ginkgo with Flammulina velutipes

Technology: stir-fried taste: salty and delicious.

Ingredients: Flammulina velutipes (200g) Ginkgo biloba (fresh) (100g)

Seasoning: soy sauce (3g), salt (2g), sugar (2g), vegetable oil (40g), sesame oil (1g) and starch (pea) (3g).

manufacturing process

1. Wash Flammulina velutipes, remove pedicels, drain and shred.

2. Ginkgo biloba is fried in plants until it is 80% mature.

3. Heat a wok over high fire, add vegetable oil and shredded Flammulina velutipes, stir fry until fragrant, add white pulp, broth, soy sauce, sugar and salt, cook Flammulina velutipes, thicken it with 5g starch (3g starch with water), and finally add sesame oil to serve.

Health tips

Efficacy: cancer prevention. Flammulina velutipes can prevent cancer and cardiovascular diseases, and the long-term consumption effect is obvious.

This product is rich in nutrition, such as crude protein, nuclear protein, minerals and so on. Flammulina velutipes contains nutrients such as protein, sugar, crude fiber, vitamins and various essential amino acids, which can enhance human immunity and prevent the growth of cancer cells.

Chinese medicine believes that Flammulina velutipes is flat and sweet, which can nourish the liver and benefit the stomach; Ginkgo biloba is flat, sweet, bitter and astringent, and can astringe the lungs and relieve asthma.

Steamed duck with ginkgo pepper

Technology: Steamed flavor: salty and delicious.

Material: Duck (1000g)

Accessories: Ginkgo biloba (fresh) (200g)

Seasoning: chicken oil (10g), pepper (5g), cooking wine (10g), ginger (10g), onion (10g), salt (5g), starch (corn) (/kloc-.

manufacturing process

1. Shell Ginkgo biloba, cook it in boiling water, sprinkle the skin, cut off both ends and remove the heart;

2. Deep-fry the ginkgo in a lard pot and take it out for later use;

3. Wash the duck and put it in a basin, and wipe it evenly with salt, pepper and cooking wine;

4. Add ginger (sliced), onion (sliced) and pepper, steam in a cage for about 1 hour, and take out;

5. Pick up ginger, onion and pepper, chop them with a knife from the back bone, wash the bones of duck breast and put them in a bowl;

6. Dice the remaining duck meat, mix it with ginkgo, put it on the duck breast, pour the original juice and add the broth;

7. Steam for about half an hour until the duck is rotten, and turn it over;

8. Pour the clear soup into the pot, add chicken oil, cooking wine, salt, monosodium glutamate and pepper, thicken with water starch, and pour the juice on the duck.

Process prompt

This product has a frying process, which requires about 500 grams of vegetable oil.

Health tips

1. This is a medicinal soup pot, and the duck meat is crispy and delicious.

2. It has the effects of nourishing yin, nourishing stomach, promoting diuresis, relieving swelling, relieving asthma and relieving cough.

3. It is most suitable for women to eat in autumn and winter.

Ginkgo fresh shellfish

Technology: fried taste: salty and delicious.

Materials: Scallop (150g) and Ginkgo biloba (dry) (150g).

Accessories: egg white (30g)

Seasoning: yellow rice wine (10g), onion juice (5g), ginger juice (3g), salt (3g), monosodium glutamate (2g), sesame oil (5g), starch (corn) (10g), lard (refined) (50g) and onion (5g).

manufacturing process

1. Scallops are soaked in onion ginger juice and clear water 1 hour;

1. Take out scallop to drain water, use dry cloth to absorb surface water, add fine salt, monosodium glutamate, half egg white and dry starch, mix well and size, and leave at low temperature 1 hour;

2. Break the white shell, take it out and fry it in a hot oil pan until it is emerald green. When translucent, take it out, peel off its thin clothes and wipe it clean or wash it for later use;

3. Add water into the starch bowl to make wet starch;

4. Heat the pot, slide it out with cold oil, then heat it and add lard. When the oil is 30% hot, put the starched fresh shellfish into the pot until it changes color, that is, put the ginkgo into the pot and stir it evenly, then pour it out and drain the oil together;

5. Leave a little oil in the original pot, add onion and stir-fry until fragrant, add rice wine, add 2 tablespoons of fresh soup, fine salt and monosodium glutamate, add starch to thicken after boiling, then add fresh shellfish and ginkgo, stir well and pour sesame oil to enhance fragrance.

Process prompt

After fresh shellfish are soaked in onion and ginger juice, they should be sucked dry and then starched. Stir hard to make the surface tightly wrapped with a thin layer of pulp skin, and place it at low temperature to make it swell enough to ensure no fishy smell and smoothness. When frying ginkgo nuts, rub with a spoon and a colander to make the skin film fall off easily.

The taste of dishes

Fresh shellfish is white and tender, with green nuts, soft waxy, elegant color and pleasant salty taste, which is one of the seasonal dishes in winter.

Ginkgo, barley, lotus seed and mushroom soup

Technology: cooking taste: salty and delicious

Materials: Coicis Semen (160g), Lotus Seed (40g), Dried Lentinus edodes (40g), Ginkgo biloba (40g) and oil skin (100g).

Seasoning: peanut oil (10g), salt (4g), ginger (3g) and onion (3g).

manufacturing process

1. Mushrooms and mushrooms are soaked in advance, washed and diced;

2. Drain Coicis Semen, lotus seeds, diced mushrooms, diced mushrooms, white flesh and oily skin in water;

3. Boil the pot with oil, pour all kinds of raw materials into the pot, add salt and stir-fry monosodium glutamate for later use;

4. Put a piece of oil skin at the bottom of the bowl, then put another piece to make it cross, then pour the fried raw materials on the oil skin, then cover the raw materials with an oil skin, fold it over and put it in the soup nest;

5. Pay attention to the soup in the pot, season it with salt and monosodium glutamate, and pour it into the soup when it is opened;

6. Stew in a cage for half an hour, pick it up, skim the oil from the noodle soup and sprinkle with pepper.

Health tips

Diuretic, spleen invigorating, body building, hunger fighting, and fat eliminating.