Edible method of ginkgo biloba 1. Ginkgo soup: use 7 ginkgo nuts every morning, knock them open and mash them, put some white rock sugar or a little sesame oil, and serve them with boiling water. (used for colds and coughs). Ginkgo porridge: After the white rice porridge is ready, mash the gingko and put it in the pot, and put some sugar when drinking. ED (Note: The above two ways of eating are to stick thin skin on ginkgo, don't peel it, mash it and put it together. The outermost shell can be washed with water and boiled with water, which can cure high blood pressure. Third, stir-frying with warm fire will naturally explode. It tastes sweet and slightly bitter. 4. Ginkgo biloba, also known as Ginkgo biloba, is mainly eaten by roasting, boiling, frying and side dishes. Cooking with meat is called "longevity meat" and cooking with dates is called "longevity rice". Before eating ginkgo, fry it in a pot for five minutes. After peeling off the shell, wrap the nuts with cloth and rub gently to remove the seed coat inside. You can also boil the shelled Ginkgo biloba in water for about ten minutes, and gently grind it in boiling water with a claw to remove the seed coat. Peeled almonds can be stewed with trotters, chickens, ducks and beef, or boiled with fresh pork, chicken, lettuce and Chinese cabbage for ten minutes. Ginkgo biloba is favored by more and more consumers because of its crystal clear appearance, crisp and sweet taste and obvious health care function. How to eat Ginkgo biloba (Ginkgo biloba) 2 1 Ginkgo biloba is one of the famous dried fruits in China and is often used for banquets or family receptions. For example, Taixing's "pepper ginkgo" (baked in a microwave oven with a shell is particularly good) is good, so we should make good use of ginkgo; Deciduous trees of Ginkgo in Ginkgoaceae. Also known as Baiguoshu and Gongsun Tree. There are only 1 genus and 1 species in this family, which are endemic to China. Branches are long and short. Leaves are fan-shaped, scattered on long branches and clustered on short branches. Dioecious. The seeds are drupe-shaped, ovoid or obovate, and the seed coat is fleshy with white powder, which is yellowish or orange when mature. Ginkgo biloba likes light, is cold-resistant but not hot and humid, likes fertility, and requires good soil ventilation. It can grow on acidic soil, neutral soil and calcareous soil. It belongs to Mesozoic relict plant and has been widely cultivated. Slow growth, life span of more than 1000 years. Seeds are edible or used as medicine; Seed coat can be extracted with tannin extract; Wood is light, soft and fine, and is suitable for building and interior decoration. Magnificent trees are good greening trees. Ginkgo biloba is the fruit of ginkgo tree, commonly known as ginkgo, which is one of the famous dried fruits in China. The fruit is oval or ovoid and divided into four layers. Exocarp is fleshy, mesocarp is bony and endocarp is membranous. Nuts are light green or light yellow, which can be eaten or used as medicine. Ginkgo fruit is rich in nutrition. Besides starch, protein and fatty sugar, it also contains trace elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium and magnesium, as well as ginkgolic acid, ginkgolic acid, five-carbon polysaccharide and sterol. Ginkgo fruit, delicious, elastic, greasy, bitter and unique, is better than lotus seed. It has the medical and dietetic effects of benefiting lung qi, treating cough and asthma, stopping parasites, reducing stool, smoothing wrinkles, protecting blood vessels and increasing blood flow. Its function is to astringe the lung and relieve asthma, and it is mainly used to treat excessive phlegm, asthma, cough, nocturnal emission and frequent urination. It has the effects of nourishing lung and kidney and strengthening body, and is a kind of food which is quite beneficial to the body. Identification of new ginkgo biloba: the new ginkgo biloba is seedless and the old ginkgo biloba is nucleated. Ginkgo biloba is often used to receive guests at high-level banquets, such as "Ginkgo biloba in Shi Li" in Shandong cuisine, "Ginkgo stewed chicken" in Taoism in Qingchengshan, Sichuan, and "Ginkgo biloba made of honey". Eat ginkgo, keep healthy and prolong life. It was listed as a royal tribute in the Song Dynasty. Now, Japanese people have the habit of eating ginkgo every day. Westerners must eat ginkgo at Christmas. As far as eating methods are concerned, Ginkgo biloba mainly includes fried food, barbecue food, cooked food, side dishes, cakes, candied fruit, canned food, beverages and alcohol. Note: Before cooking or eating, remove the shell, membrane and heart of Ginkgo biloba to avoid poisoning. But if cooked food is eaten by people, it is advisable to take 20-30 capsules each time; Such as shelling, removing red soft film and removing embryo for cooking, even if the dose is large, poisoning will not occur. What are the ways to eat ginkgo fruit? The edible methods of ginkgo fruit can be divided into the following categories: first, it is used as a seasoning for Laicai. Ginkgo biloba used as a mixture must first remove the seed coat from the bone. Besides seed coat, ginkgo fruit can be used as seasoning, whether it is roast chicken, candle duck or barbecue. At this time, the white pulp is particularly mellow, which can eliminate the common greasy feeling when eating meat in time, greatly increase people's appetite and play a role in regulating appetite. As a seasoning in dishes, ginkgo biloba should be placed in the back. This is because the starch of ginkgo biloba is easy to gelatinize. In order to keep the fragrance of ginkgo as much as possible, it is best to add ginkgo after the hooves of chickens and ducks are basically cooked. Simmer a little and serve in time. This kind of food is not only delicious, but also has no worries about poisoning, so it is very popular. Second, as an important ingredient of the cake. When ginkgo nuts are used as the ingredients of cakes, they can increase the waxy taste of cakes and the edible value of cakes, making eating cakes an auxiliary means to prevent and treat diseases. Third, as an important snack or disaster prevention food. In the streets of Guangdong province, there has been a long-standing habit of buying ginkgo soup. The fragrant and delicious ginkgo soup can satisfy hunger and cure diseases, so it has always been popular. Fourth, drink. Now some people remove the embryo of ginkgo biloba, grind it, pour it into boiling water, and then drink it directly with sugar or with milk. It is said that this way of eating, as long as you insist on taking 3-7 capsules a day, will have an extremely obvious nourishing and strengthening effect. Because the starch of ginkgo biloba is delicate, it is easy to form a paste after boiling water. This way of eating is also feasible. Stir-fry, make soup, stir-fry: 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. Add water to the casserole and bring it to a boil. Change it to medium or low heat. 2, Ginkgo Pingguo Pig Bone Soup: Pig bones also fly first, and the flat fruit is seeded and cut into pieces (peeled, the taste is better, but there are many vitamins in the skin, which can be made). All the ginkgo, flat fruit pieces, pig bones and a little candied dates are put into a casserole and cooked, and then cooked on low heat 1.5 hours. 3. 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, and 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 cook for ten minutes, then add chicken porridge and add some salt, sesame oil and chopped green onion. 4, ginkgo yuba syrup: yuba soaked soft standby, ginkgo slowly cooked for half an hour, add rock sugar, and then put yuba stew for ten minutes, see yuba cooked soft. 5, tremella syrup: generally stewed with ginkgo rock sugar tremella, but also nourishing syrup, can also be steamed to eat. 6. The easiest way to eat ginkgo biloba is to knock it open with a small hammer or noodle stick. Put the knocked ginkgo into an envelope, put it in a microwave oven, and heat and fry it (accompanied by the sound of explosion). Depending on the power of the microwave oven, it usually costs about 30 yuan in more than 20 seconds. You can take it out to eat when you hear the beep. It's soft, delicious and slightly bitter. If you don't like bitter taste, you can remove the core in the middle when eating. You may not have mastered the heat at first, but it will be handy if you only do it once or twice. 7. Dry frying: Dry frying in a frying pan, that is, without adding any substance, including water. Stir-fry until spots appear on the shell and the pulp inside turns golden yellow. When it becomes soft, you can eat it. 50 yuan at a time, stir-fry 10 minutes or so, enough for three people. 8. Eat raw: There is another way to eat, that is, remove the shell and core and eat directly. Usually about ten capsules a day. It is good for cardiovascular and cerebrovascular diseases, gynecology and lungs. However, raw ginkgo biloba is slightly toxic, and it will be poisoned if eaten too much, and the reaction is different because of different constitutions. Children generally eat about 20 raw ginkgo nuts, and adults who eat about 50 raw ginkgo nuts are in danger of poisoning. Why can't ginkgo fruit be eaten more? It should be noted that adults can take more than ten capsules a day, which is suitable for both men and women. Long-term consumption is very beneficial to the body, especially to women. Because ginkgo can cure many gynecological diseases. But never eat too much. Because ginkgo biloba is slightly toxic, it will be poisoned if eaten too much. Don't eat too much at a time, and the daily dosage should not exceed 10 tablets; Ginkgo contains more hormones, so children should not eat more. The way to prevent ginkgo poisoning is to eat it after cooking, but the cooked ginkgo toxin has not been completely destroyed, so it is not suitable for excessive consumption. In addition, soaking ginkgo leaves in water is also dangerous. According to the investigation, Ginkgo biloba leaves contain ginkgolic acid, which will damage the heart if taken too much or for a long time. Therefore, eat ginkgo in moderation to avoid eating too much by mistake. "Sugar-stained Ginkgo biloba" is very delicious, flexible and greasy, fragrant and delicious, and has a unique flavor; For example, "Poems for Ginkgo biloba" by Shandong cuisine, "Stewed Chicken with Ginkgo biloba" and "Honey Ginkgo biloba" by Taoism in Qingchengshan, Sichuan, and so on. There are many cooking methods of Ginkgo biloba, such as boiling, frying, steaming, stewing, stewing, roasting, steaming, etc. 10. With non-staple food, dry goods and staple food, more than 400 dishes in 13 are made, all of which reflect the unique flavor and charm of Ginkgo biloba. When ginkgo biloba is eaten, generally, each person should eat cooked food 15-30 capsules, and raw food 6- 10 capsules is appropriate. This paper introduces several commonly used recipes: 1. Stir-fry with shell: salt and pepper ginkgo: Practice: take a plate of ginkgo with shell, stir-fry with salt and pepper and ginkgo in the pot until cooked, and then eat without shell. 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. Stir-fry Ginkgo biloba in microwave oven Stir-fry Ginkgo biloba in microwave oven: Practice: Take a plate of ginkgo biloba with shell, wrap it in a thin edible plastic bag for external use, fry it in the microwave oven for a few minutes, and shell it while it is hot. 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. Practice: 6- 10 pieces of silver almond (blanched with boiling water after shelling), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water. At the same time, put it in a pot and cook it 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 glutinous rice balls: Practice: roast 25 grams of silver almonds, grind them into powder, cook them in chicken oil, stir-fry the flour until brown, stir-fry the black sesame seeds and mash them. 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 "eternal life". Sugar-preserved Ginkgo biloba: Ingredients: Ginkgo biloba 400g, water chestnut 200g, lard 100g, sugar 100g, salt, balsamic vinegar, wet starch, sesame oil and monosodium glutamate. Practice: blanch ginkgo with boiling water to remove astringent water, drain the water, and the knife pressure is slightly flat. 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 as white as jade, the fruit chestnut is crisp and tender, fragrant and attractive, sweet and sour. Compared with other dishes, its nutritional and dietotherapy value is worse. Sugar-sweetened shredded Ginkgo biloba: Ingredients: 500g of Ginkgo biloba, 0/00g of rock sugar/kloc-,0/00g of sugar/kloc-,and 0/0g of osmanthus fragrans/kloc-. 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. When the sugar is shredded and ginkgo is golden yellow, add osmanthus fragrans and push it evenly. Take it out of the pot and eat it. 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. Drawing Ginkgo biloba: Practice: Cook 0.5 Jin of ginkgo biloba, remove the inner seed coat, slightly stick a layer of flour, add 1 egg white and starch to make a paste, and then put it in the ginkgo biloba and grab 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: Practice: Put ginkgo meat (peeled and pitted) in a clear water pot, cook it on medium fire for about 10 minutes, 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, 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. Shili Ginkgo: Practice: shell 750g ginkgo, soak it in alkaline water and peel it, then scald it with boiling water for a while to remove bitterness, then put it in a pot and take it out after cooking. Heat 35g lard in a wok, add white sugar, stir-fry until it is silvery red, add water 100g, white sugar 250g, honey 50g and osmanthus sauce 2.5g, pour ginkgo biloba until the juice is thick, pour 15g lard on it, and serve in a shallow soup plate. "Shili Ginkgo biloba" is one of the earliest famous dishes of Confucius in Shandong Province. According to legend, Confucius Poetry Hall is the place where Confucius taught his son Kong Li to learn poetry. In the Song Dynasty, there were two ginkgo trees in this area, and Confucius' chef used the ginkgo trees produced here to shell and cook for scholars, hence the name "Shili Ginkgo". Roasting gingko with mutton: Practice: Boil peeled and pitted gingko almonds in boiling water for about 20 minutes, remove their astringent juice, scoop them up, rinse them with clear water, then soak them in boiling water, and scoop them up and soak them in cold water for later use. Soak the fat in a pot, pick it up, cut it into granules with a knife, marinate it with 100g sugar, and then cut it into granules with orange cakes for later use. Use a casserole, put a bamboo grate under it, add 300g ginkgo and sugar, 150g water, and cook for about 30min, then add 25g fat meat, orange cake and lard, and 200g sugar, and cook for 10min. Features: Soft, moist and sweet. Eight-treasure rice: practice: prepare some silver almonds that are shelled and peeled as needed. Boil the glutinous rice until the rice core becomes soft, take it out, mix 1 kg rice with 4 ounces of white sugar, put it in a big bowl filled with lard, put various seasonings (including silver almonds) into the bowl as needed, put the glutinous rice mixed with sugar on it, and steam it in a steamer. Boil the white sugar, syrup, water and osmanthus in aluminum pot or casserole until it sticks to your hands. Put the steamed glutinous rice on a plate and pour the sugar juice on it. Features: Delicious and fragrant, often used in wedding banquets. Adding dates to this meal will strengthen the spleen and qi, strengthen the muscles and nourish the stomach. Third, salty food with shell: mostly used for entertaining guests or eating at home. Ginkgo duck pot: practice: when making duck pot, put a proper amount of peeled whole almonds into the pot and cook them. Ginkgo biloba can also be used with other pots, such as chicken pot, snake meat pot and turtle pot. Method for making duck pot: Wash duck, cut into pieces, marinate with seasoning for 3 hours, and fry until it is slightly yellow. Wash spinach and fry it with oil and salt. Heat a tablespoon of oil, stir-fry onion, add lobster sauce, duck meat, ginkgo, ginger slices, dried tangerine peel, rock sugar and two cups of boiling water, cook for 20 minutes, turn off the heat for 5 minutes, thicken spinach, and sprinkle with onion and carrot slices after boiling. White gourd ginkgo cup: preparation: white gourd 1000g, clear soup 500g, Lentinus edodes 100g, monosodium glutamate 1g, winter bamboo shoots 100g, salt 15g, and yam 100g. Practice: After washing the small wax gourd, scrape off the thin skin. Cut off the upper end of wax gourd 1/3 for covering, then dig out the melon seeds and pulp, blanch them in boiling water until they are half cooked, then soak them in cold water and cool them thoroughly. Wash mushrooms, bamboo shoots and yam, and cut them into cubes 1 cm square. Boil ginkgo biloba and lotus seeds with strong fire, simmer for about 5 minutes, and then pour them into the wax gourd bowl. Add clear soup, monosodium glutamate, refined salt 15g and a little cooked soybean oil, cover it, steam it in a drawer for 15min, take it out and put it in a big bowl, and sprinkle with coriander. Features: It tastes different and delicious. It is a seasonal food in summer and the best way to relieve boredom and hangover. Clearing away heat and diuresis, clearing away lung heat and resolving phlegm, detoxifying and expelling pus, and losing weight and keeping fit for a long time make people look beautiful and fit. Four. Shelling medicine: treatment of tuberculosis: it is suitable for tuberculosis with long-term low fever, cough, hemoptysis, hoarseness, thirst and dry throat, and has the effect of clearing heat and relieving cough. If you have a lot of phlegm, avoid taking it Formula 1: Material preparation: almond, autumn pear, fresh lotus root, sugarcane, yam, honey, frosted persimmon and raw walnut kernel 120g. Preparation: First, remove the membrane and core of Ginkgo biloba, peel autumn pear, fresh lotus root, sugarcane and yam, chop them up and mash them to get juice. Then mash the persimmons and walnuts into mud. Dilute honey with appropriate amount of water, add medicinal juice and mud paste, stir evenly, heat slightly, after fusion, leave the fire a little cool, add the other four juices while they are hot, stir vigorously, and collect them in a porcelain jar. Administration method: Take 2 tablespoons each time, 3-4 times a day, which can be taken regularly. Formula 2: Material preparation: almond 100g, honey 150g. Preparation: Put the almond with the inner seed coat removed into a sea bowl, add honey, steam for 1-2 hours, and mix well while it is hot. After cooling, put it in a bottle, and it won't go bad for a long time. How to take it: take a spoonful every night, and the effect is magical. Moistening lung, relieving cough and asthma: It is suitable for adjuvant treatment of emphysema and cor pulmonale with good effect. Preparation: silver almond 1 serving, sweet almond 1 serving, 2 portions of walnut kernel, 2 portions of peanut kernel and some eggs. Preparation: the first four ingredients are ground into fine powder together. How to take it: Take 20g eggs and 1 boiled 1 small bowl every morning for half a year. Nourishing yin and clearing away heat, removing blood stasis and resolving phlegm, and can also treat all kinds of acne. Formula 1: Material preparation: lotus seed 15g, almond 9g, Polygonatum odoratum 9g, Adenophora adenophora 9g, lily 9g, yam 9g, gypsum 20g, and proper amount of sugar. Preparation: Cut open the lotus seeds to remove the heart, remove the shell, membrane and heart of Ginkgo biloba, break gypsum, wrap it in gauze for three layers, apply the medicine, put it in a casserole, add water 1000 ml, fry it with strong fire, cook it with slow fire for about 30 minutes, filter it with gauze for two layers, remove residues, take juice, add white sugar, and shake it evenly to wait for temperature. How to take it: drink its soup, 1 time every day, and take it continuously 15 times. Formula 2: Material preparation: Ginkgo 5- 10, Coix seed 60g. Preparation: Put almond and coix seed together in a casserole, add appropriate amount of water, and boil with strong fire, with slow fire 1 hour. After the coix seed is soft and rotten, add some sugar to taste, and you can eat it. Strengthening stomach, regulating qi, promoting digestion and resolving phlegm: Materials: Ginkgo biloba leaves 200g, flour 250g, lean pork 100g, ginger, onion, salt and oil. Preparation: Chop the almonds with a knife and fry them in oil until medium-ripe. Chop lean meat, add seasoning, and mix with chopped almonds to make stuffing. Add water to flour, knead and synthesize dough. The hardness is the same as the dumpling skin, and it is divided into several small balls. Roll the dough into thin slices, fill it with stuffing, make heart-shaped cakes, and bake them in oil pan. You can also put it in jiaozi and cook it. Nourishing yin, nourishing stomach, promoting diuresis, relieving swelling, relieving asthma and relieving cough: it can also be used as a table food. Ingredients: almond 200g, 1 pot duck (about1000g), lard 500g, pepper, cooking wine, chicken oil, ginger, onion, salt, monosodium glutamate, clear soup and water bean powder. Preparation: Shell Ginkgo biloba, put it in a pot, cook it with boiling water, peel it, cut off both ends, remove the heart, blanch it with boiling water to remove the bitter water, fry it in a lard pot and take it out for later use. Wash the duck in the water pot, chop off the head and claws, mix the duck with salt, pepper and cooking wine, put it in the pot, add ginger, onion and pepper, steam it in a cage for 1 hour, take it out, remove the ginger, onion and pepper, cut it from the back with a knife, clean the whole body bones, spread it in a bowl, trim the edge of the bowl, and cut the trimmed duck into ginkgo-sized pieces. Mix the clear soup in the pot, add the remaining cooking wine, salt, monosodium glutamate and pepper, thicken with a little water bean powder, add a little chicken oil and pour it on the duck. Prolonged diarrhea due to spleen deficiency, dry stool, kidney deficiency, premature whitening, etc. Materials: almond 150g, sesame 10g, walnut kernel 5g, sugar 120g, lard 125g. Preparation: boil almonds for 30 minutes, remove the inner seed coat and heart, take them out, put them in a bowl, add water, steam them in a steamer for 1 hour, take them out, drain them, and mash them into mud. Stir-fry sesame seeds and grind them fine; When the hot pot is red, leave the fire, wipe it clean, put it on the fire, add lard, when the oil boils, add gingko puree and stir-fry until the water is exhausted, add white sugar and mix well, then add lard, sesame, white sugar and walnut kernel, and mix them into a whole after melting. Features: This kind of crisp mud is not only a refined cake, but also a health medicine for the elderly. Strengthening the spleen and eliminating dampness: it is suitable for female vaginitis with spleen deficiency and dampness resistance. Preparation: male silky fowl 1 chicken, lotus seed meat 15g, almond 15g, japonica rice 15g and pepper 30g. Preparation: Wash the black-bone chicken, then put the lotus seed meat, ginkgo biloba (removing the film and removing the heart) and japonica rice into the belly of the chicken, add a proper amount of water to the casserole and cook until it is rotten. Administration method: Take each dose twice, 1 time/day, 3-5 times/day. Urgency and frequent urination: it can also be used to entertain guests or family members for normal meals. Ingredients: 800g pork tripe, 3g pepper, 0g ginkgo100g ginger10g salt, 2g coriander and 3g sesame oil. Preparation: Rinse the pork belly with clean water, blanch it with boiling water at 100℃, scrape off the black skin and dead film with a knife, tear off the oil tendons, blanch it with boiling water, then wash it with clean water, blanch the ginkgo with boiling water, peel and remove the heart. Bring to a boil with high fire, add water, add tripe, gingko and ginger, remove foam after boiling, and simmer with low fire. Add salt and pepper, drizzle with sesame oil and sprinkle with coriander. Serve. Key points: Wash pork belly, add a little salt and vinegar, gently rub it, then rinse it with water to remove the fishy smell. Pork bellies must be cut into strips with a length of 5cm and a width of 1.5cm by changing knives. It takes about 2 hours to cook with strong fire and stew with low fire. Features: the milk is delicious and suitable for all ages. Ginkgo biloba may not be eaten with yuba in the workshop, but it is often cooked with yuba in sugar water, which will waste the original nourishing effect of Ginkgo biloba. Many people think ginkgo biloba is cool, so they will drink ginkgo yuba syrup to clear away heat after each barbecue. In fact, it is not ginkgo that can clear heat, but white beans that make yuba. Ginkgo biloba itself is nourishing. When cooked and eaten, it can strengthen essence and tonify kidney, invigorate qi, relieve cough and asthma. But it is not suitable for raw food, because ginkgo contains hydrocyanic acid, which will be poisoned if eaten too much. To remove the toxicity of white pulp, it is best to cook it in a shell. At present, most families don't have charcoal stoves, so they can use ovens or woks instead. The wok crackled until one or two grains began to explode, and so did the oven. Then you can take the shell apart and take it away. Pay special attention not to fry or bake ginkgo for too long, which will make it too fragrant and increase the calories of food. Handled well, ginkgo biloba is indeed a beneficial diet therapy, which is available to men, women and children at home. Uses include: senile cough, asthma with kidney deficiency and weak qi, chronic cough with slightly sparse phlegm; Children wet the bed (honey moxibustion after ginkgo simmering, that is, peeled ginkgo and boiled with honey); Nocturnal urine of the elderly; Asthma (be careful not to get hot); More leucorrhea, frequent vaginal and cervical inflammation (the formula can be white lotus beard, lotus seed and Atractylodes macrocephala). The latest research shows that Ginkgo biloba can dredge blood vessels, lower blood pressure, increase vascular elasticity and lower cholesterol. It is regarded as a high-quality food in Europe and America and is made into capsules and pills in large quantities. Chinese dietotherapy, optional: ginkgo 10, wax gourd kernel 1 2 (30g), lotus seed 5 yuan (15g) (1 person's weight), boiled for one hour and made into syrup. Season with organic raw sucrose, brown sugar or pure honey when eating. It can tonify kidney and relieve cough, and has auxiliary medical effect on asthma. Bushen Jianpi, you can cook raw fish or lean broth with ginkgo, peaches, lotus seeds and lilies. Otherwise, ginkgo can also be added to the daily dishes. It should be noted that ginkgo must be simmered slowly. The dosage should not exceed 20 capsules.