Ginkgo eel source: endless fish flavor Raw materials: eel 1 (about 700g), ginkgo 150g, green garlic 1, 2 onions, 2 slices of ginger, (1) wine 1 tablespoon, and 2 tablespoons of soy sauce. 2 cups of water (2) 1/2 tablespoons of starch water. Practice: 1 Wash the eel, blanch it in very hot water, 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. There is mucus in the eel skin. 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. Ginkgo loofah Source: "Saving Money Cuisine" Ingredients: 1 loofah, 30 ginkgo, accessories: A material: salt, monosodium glutamate, the right amount of practice: 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 "stop asthma and relieve cough". Boil with loofah that can reduce fire. The sweet taste is particularly comfortable to eat in hot summer. Source: "slimming soup" Ingredients: tofu 2 pieces of ginkgo 38 grams of chestnut meat 225 grams of mushrooms (soaked) 6 pieces of lean meat 150 grams of ginger 2 pieces of salt Appropriate amount of practice: 1. Peel ginkgo biloba, boil 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 can nourish body fluid and moisten dryness, and can supplement nutrition and remove fat for dieters.