1. 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.

2. Ginkgo jiaozi:

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".

3. wax ginkgo:

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.

4. 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. 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.

5. Drawn Ginkgo biloba:

Exercise:

1. Boil 0.5kg of almonds, remove the inner seed coat, slightly stick a layer of flour, 1 add starch to egg white to make a paste, and put it into almonds and grab it evenly.

2. Put 2 Jin of lard in the pot and cook until it is five or six ripe. Put the glued ginkgo nuts into the oil one by one, fry until light yellow, and pour the oil.

3. Put a little oil and water in the pot, add sugar and stir-fry until it is light yellow, foam, pour in the fried ginkgo, leave the fire, 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.