Ginkgo biloba. Ginkgo is not only a good food, but also has excellent health care functions. Ginkgo leaves can extract flavonoids, which can be used to make various health foods. They are also an important raw material for the pharmaceutical industry and are a good medicine for the treatment of cardiovascular diseases and health care
. The shell color of high-quality ginkgo is white, solid, full of flesh, no mold spots, no broken shell, no dead flesh and mold. The endosperm of ginkgo is fresh and tender and has high moisture. Ginkgo is rich in starch, protein, sugar, fat, etc. The cooked food can be used as a meal, porridge, blanching or as a refreshing drink in summer. Ginkgo is used as medicine to moisten the lungs, resolve phlegm and relieve cough, stimulate menstruation and relieve diarrhea, remove dampness and diuresis. The core of ginkgo must be removed when eating, and it is not advisable to eat too much at a time. Ginkgo must be stored in a ventilated and cool place, suitable for refrigeration.
Ginkgo is generally 1.5 to 3cm long and 1 to 1.8cm wide. The surface is milky white to light brown and smooth, with 1 to 2 dot-like protrusions at the base and ridges on the edges. The inner seed coat is hard, and the seed kernel is oblate and spherical, light yellow-green. The taste is slightly sweet and bitter.
Mainly contains ginkgolic acid, bilobol, ginnol, ginkgetin, protein, fat, carbohydrates, calcium, phosphorus, iron, and carotene wait.
The value of ginkgo is mainly reflected in its edible and medicinal uses. Eating ginkgo can improve health and prolong life. Ginkgo was listed as a royal tribute in the Song Dynasty. Japanese people have the habit of eating ginkgo every day. Ginkgo is a must-have for Westerners at Christmas. In terms of consumption methods, Ginkgo biloba should be fried, grilled, cooked, side dishes, pastries, preserves, canned foods, beverages and alcoholic beverages. The medicinal value mainly lies in astringing the lungs and relieving asthma, stopping turbidity, and reducing defecation. It is used for asthma and cough with excessive phlegm, white and turbid vaginal discharge, enuresis and frequent urination.
The eating methods can be divided into the following categories:
First, as an ingredient in dishes. For ginkgo used as seasoning, the bony testa must first be removed. The mesotesta can be removed mechanically by crushing it with pressure in the direction of the ventral suture. The peeled seed kernel is covered with a light brown membranous inner seed coat. Just
soak it in boiling water for 3 to 5 minutes and you can tear it off. The white nuts with all the seed coats removed can be used as a seasoning for roasting chicken, stewing duck, roasting meat, or stewing hooves. The white fruit pulp added at this time has a particularly mellow taste when eaten, which can promptly eliminate the greasy feeling that is common when eating meat, greatly increase people's appetite, and play a role in regulating appetite.
When used as a seasoning in dishes, it is better to add the ginkgo later. This is because the starch in ginkgo is easy to gelatinize. In order to maintain the aroma of ginkgo as much as possible, it is best to add ginkgo kernels after the chicken, duck and hoof are basically cooked. Simmer briefly and serve promptly
on the table. Incorporating it into dishes in this way is not only fragrant, glutinous and delicious, but also has no worries about poisoning, so it is very popular.
Second, as an important ingredient in pastries. Ginkgo nuts are used as a pastry mix, which can increase the waxiness and fragrance of the pastry, and also increase the edible value of the pastry, making edible pastries an auxiliary means of disease prevention and treatment.
Third, as an important snack or disease prevention food. The streets of Guangdong Province have long had the habit of selling ginkgo soup. The fragrant and delicious ginkgo soup can not only satisfy hunger, but also cure diseases, so it has always been popular. On the streets of Suzhou, you can often hear the cry of "fried hot ginkgo". Nowadays, some people remove the embryo from the ginkgo, grind it, boil it with water, add sugar and drink it directly or drink it with milk. It is said that this way of eating has an extremely obvious nourishing effect as long as you insist on taking 3 to 7 pills every day. Because the starch of ginkgo has a fine texture, it can easily form a paste after boiling water. This way of eating is also feasible.
Introducing several ways to eat ginkgo:
One ginkgo soup: use 7 ginkgo fruits every morning, crack them open and mash them, add some white rock sugar or a little sesame oil , drink with boiling water. (Cures colds and coughs).
2. Ginkgo porridge: After the white rice porridge is made, mash the ginkgo and put it into the pot. Add some sugar when drinking. ED
(Note: In the above two ways of eating, do not peel off the thin skin that sticks to the ginkgo, but mash it together.) (The outermost hard skin can be washed and rinsed with water. Boiled and drank, it can cure high blood pressure)
3. Stir-fried over warm fire, it will explode naturally. The taste is fragrant and sweet. Slightly bitter.
4. Ginkgo fruit is also called ginkgo. The main ways of eating include grilling, boiling, stir-frying and side dishes. When cooked with meat, it is called "longevity meat", and when cooked with dates, it is called "longevity rice". Before eating, put the ginkgo into a pot and stir-fry for five minutes. Peel off the outer shell and wrap the kernels with a cloth.
Gently rub to remove the inner seed coat. You can also boil the shelled ginkgo in water for about ten minutes, and gently roll it in the boiling water with a scratcher to remove the seed coat. The peeled ginkgo almonds can be stewed with pig's feet, chicken, duck, beef, etc., or the ginkgo can be boiled for ten minutes and stir-fried with fresh pork, chicken, lettuce, cabbage, etc. Ginkgo is favored by more and more consumers for its crystal clear appearance, crispy and sweet taste, and obvious health care functions.
There are many ways to use it: frying, roasting, steaming, simmering, stewing, braising, roasting, etc. Such as ginkgo duck, ginkgo stewed chicken, ginkgo porridge, etc.
Note: Never take ginkgo with aspirin or anticoagulants at the same time. If ginkgo is combined with aspirin, it will prolong the clotting time and easily cause bleeding.
In addition, post-surgery patients, pregnant women, and women in menstrual period should also avoid taking ginkgo leaves to avoid accidental bleeding. In order to prevent ginkgo poisoning, cooked food and small meals are the fundamental methods. If eaten raw, (shelled, membrane-coated) adults should take 5-7 capsules, and children should take 2-5 capsules at a time according to their age and weight. They can take it again after 4 hours. When eating it raw, be sure to remove the shell, remove the red soft membrane, and remove the heart (germ). If it is cooked food, the amount of consumption should be 20-30 capsules each time, such as removing the shell, removing the red soft membrane, and removing the embryo for cooking. Even if the dosage is larger, poisoning will not occur
.
Ginkgo roasted chicken dish name: Ginkgo roasted chicken
Ingredients: 1250g of clean hen, 250g of ginkgo, 750g of clear soup, 500g of pork fat, 20g of chicken fat grams, 50 grams each of ginger, white garlic, and cooking wine, 2 grams each of pepper and carrot, 5 grams of salt, 1 gram of MSG, 25 grams of wet starch
Preparation method: peel the ginkgo shells and core buds, Heat the lard until it is 60% hot, fry the ginkgo nuts until the skin enters and remove them. Cut the carrots into small plum blossom shapes and blanch them; put the chicken in boiling water and cook it, then pick it up and rinse it in clean water; add ginger, green onions, cooking wine, pepper and chicken to the clear soup, bring to a boil and replace Cook over low heat. When the chicken is cooked, add ginkgo nuts and refined salt. When the ginkgo nuts are cooked, put the chicken into a plate and surround the chicken with the ginkgo nuts. Put the soup in the pot over high heat, remove the ginger and green onions, and stir in Wet the starch
powder. When the soup thickens, add MSG and chicken oil and mix well. Pour it into the chicken and place the carrots around the chicken. Flavor characteristics: Sichuan famous dishes. It is made from chicken and ginkgo as the main ingredients, steamed, boiled and thickened. This dish was originally a Taoist dish from Qingcheng Mountain in Sichuan. Taoist dishes are based on health preservation. Both chicken and ginkgo are rich in nutrients. Ginkgo in particular is high in phosphorus, which has the effect of moisturizing the lungs and replenishing qi. .
How to make yuba and ginkgo pork belly soup
Ingredients: One pork belly, 160 grams of lean meat, 80 grams of yuba, 80 grams of ginkgo kernels, raw barley, Half a bowl of cooked barley, four amounts of horsetail meat, a little salt, and an appropriate amount of water
Method: (1) Remove the fat from the pork belly first, turn it over and knead it evenly with salt and cornstarch. , wash; do the same again, wash, put in boiling water for a while, take out and wash again
(2) Cut the yuba into sections, remove the core of the ginkgo, and slice the water chestnuts (3) Use a straight tile Boil the pot with water about 80% full. Add the pork belly and simmer for about an hour. Add other ingredients and simmer for another hour. Remove the pork belly and slice it into pieces. Put it on a plate with other ingredients
Notes: (1) Soup The ingredients can be dipped in light soy sauce (2) Yuba is an oblate and long stick-shaped bamboo made from tofu skin. It is commonly used in vegetarian food
Ingredients for making hot chrysanthemum: 10 shiitake mushrooms (dried) 30g sweet pea slices 60g carrot slices 20g ginkgo 10 bamboo shoot slices 30g
Seasoning: 1 tsp sugar 1 tsp pepper a little soy sauce (paste) 1 tbsp salt 1 tsp black vinegar 1 tbsp stock 2 tbsp starch water 1 tbsp sesame oil 1 tbsp
Method: 1. Soak the mushrooms in water and squeeze out the water. Cut the inside and outside of the mushrooms with a flower knife, dip them in starch, pinch them tightly with your hands, and put them into a medium-temperature oil pan. , pull the oil over high heat and take it out.
2. Pour the oil in the pot back into the oil cylinder, leaving 1 tablespoon of oil. Pour in the seasonings and all the ingredients, stir-fry and mix well, add starch water to thicken, drizzle with sesame oil and serve on the hot iron plate. That's good.
Note: 1. It is better to choose mushrooms that are about 4 cm in diameter, wide and consistent in thickness. 2. The chrysanthemum made by this method is red, fragrant and tender. 3. Ginkgo must be cooked first. If canned ginkgo is used, add oil to the pan. 4. This
If the kitchen knife is well made, after pulling the oil, it will become granular like chrysanthemum petals, hence the name chrysanthemum red. 5. When cutting the flower knife, cut the flower knife from the inner and outer sides. When rolled up, there will be a black side and a white side, which will become a two-color chrysanthemum red.
Making agate ginkgo Ingredients: 250 grams of ginkgo Accessories: 20 grams of green and red silk, 15 grams of sesame seeds, 20 grams of white sugar, 250 grams of peanut oil, 50 grams of starch
Method: 1. Crush the ginkgo, remove the shell, cook for about 10 minutes, rub off the skin, steam in a basket until soft; 2. Put in dry starch, make it evenly coated, and put it into a 70% hot (about 175℃) oil pan 3. When the oil temperature rises to 80% hot (about 200℃), fry until slightly yellow, then take out and drain; 4. Put a little oil in the pot , add sugar and fry until golden brown and foamy, quickly add ginkgo, stir well, sprinkle with green and red silk, sesame seeds, pour into an enamel plate greased with sesame oil
, and use a knife to Pull the sugar liquid into sheets, cool slightly and serve on a plate.
How to make ginkgo and sweet-scented osmanthus soup
Ingredients: 300 grams of ginkgo pulp, 5 grams of sweet-scented osmanthus, 200 grams of sugar, a little cornstarch
Method: 1. Boil the white pulp in a pot of water for 15 minutes, remove, wash and drain.
2. Add an appropriate amount of water to the pot, bring to a boil over high heat, add sugar and washed ripe ginkgo fruits, bring to a boil again and skim off the foam, add sugared osmanthus, and thicken the gravy with cornstarch water. , put it into a soup dish.
How to prepare ginkgo and bitter melon
Ingredients: Bitter melon, ginkgo Seasoning: salt, monosodium glutamate, starch
Method: 1. Wash the ginkgo, wash and dice the bitter melon. . 2. Heat up the wok, add oil, add ginkgo, bitter melon and seasonings and fry until cooked. 3. Finally, thicken the gravy with starch.
Nutritional value:
Bitter melon has the effects of clearing away heat, nourishing blood and qi, nourishing the kidneys and spleen, nourishing the liver and improving eyesight. It is useful in the treatment of dysentery, sores, heat stroke and excessive prickly heat. , conjunctivitis and other diseases have a certain role.
How to make ginkgo chicken balls
Ingredients: chicken (200g), ginkgo (200g), mushrooms (10g), vegetables (100g), lard (125 g), flavored powder (1.5g), chicken broth, soy sauce, water chestnut powder, green onion (appropriate amount)
Method: 1. Cut the chicken into balls with a straight horizontal knife, mix well with wet water chestnut powder, Peel the ginkgo shells, roll them over with boiling water, remove the coat, and remove the bitter taste. 2. Heat the oil pan, put the chicken balls and ginkgo nuts into the boiling oil pan and fry briefly
Pick it up. 3. Add the mushrooms, green onions, chicken balls and ginkgo to the pan and sauté until fragrant. Add seasoning powder, soy sauce and chicken stock, mix well, and add wet water chestnut powder to thicken the soup.
Recipe for roast beef with ginkgo
Ingredients: 750g beef, 50g green onions, 250g ginkgo, 50g ginger, 50g soy sauce, 20g sugar, 10g starch, MSG 3 grams, 3 grams of refined salt, 40 grams of soybean oil.
Method: 1. Wash the beef and cut into 4 cm square pieces. 2. Peel the ginkgo, lightly rub the kernels with oil, take them out, put them into boiling water, and rub them with a cloth to remove the tender skin. 3. Heat the wok and add a little oil. Add 10 grams of white sugar
When it turns red, add the beef pieces and stir-fry for a while. When the sugar color and the meat pieces are evenly stir-fried, add boiling water to cover the beef. At the same time, add the ginkgo nuts. Bring the kernels, 10 grams of sugar, scallions and ginger to a boil over high heat, then simmer over low heat until soft.
4. Pick up the onion and ginger pieces, mix the starch with water, pour it into the wok, thicken the gravy, and remove from the pan.
How to make ginkgo cold melon
Ingredients: 100 grams of ginkgo, 300 grams of cold melon, appropriate amount of MSG, appropriate amount of salt
Method: 1. Change the cold melon to beef Tongue slices; 2. Boil the cold melon into a plate; 3. Cook the soup in a wok, add ginkgo, seasoning and pour into the plate.
Features: The cold melon is fragrant, the ginkgo is soft, the juice is fragrant and the color is good
How to make roasted chicken with ginkgo
Ingredients: 1250 grams of clean hens , 750 grams of clear soup, 500 grams of lard oil, 250 grams of ginkgo; 50 grams each of ginger, green onion, and cooking wine; 2 grams each of pepper and carrot; salt, monosodium glutamate, some starch, and 20 grams of chicken oil.
Method: 1. Peel the shells, cores and buds of the ginkgo. Heat the lard until it is five or six times mature, then fry the ginkgo until the skin peels off. Cut the carrots into small plum blossom shapes and blanch them until cooked;
2. Put the chicken into boiling water and cook, remove and wash in clean water and set aside; add cooking wine, ginger, green onion, pepper and chicken to the clear soup After boiling, change to low heat. When the chicken is cooked until it is eight ripe, add ginkgo nuts and refined salt. When the ginkgo nuts are cooked, put the chicken in a plate and place the ginkgo nuts around the chicken
; then put the soup in the pot on Turn on the heat, pick up the green onion and ginger, add starch, when the soup thickens, add MSG, chicken oil and mix well, pour it around the chicken.
How to make ginkgo stewed chicken
Ingredients: About 3 kilograms of farm hen, half a kilogram of ginkgo, 400 grams of kelp, 5 qian of pepper, 4 qian of ginger, pig 1 stick bone, a little salt.
Method: 1. Slaughter the native chicken, remove the internal organs and clean the blood, blanch it in hot water between 50℃ and 60℃ (2-3 minutes), take it out, and use tweezers to pick up the chicken. Body hair, ready for use. 2. Peel and wash the ginkgo; wash the kelp and set aside
for use. 3. Crush and dice the ginger, mix with Sichuan peppercorns and refined salt as condiments, and set aside. 4. Put the native chicken, pork ribs and prepared seasonings into the pot and cook over low heat (5-6 hours), so that the seasonings can penetrate into the chicken as much as possible.
5. About half an hour before the chicken is cooked, put the ginkgo into the pot and cook it thoroughly.
Efficacy: This dish has the effects of warming and replenishing qi, replenishing deficiency, strengthening muscles and bones, and has the effect of moisturizing the skin of women.
Secret:
The key to ginkgo stewed chicken is the selection of raw materials and the reasonable combination of seasonings. Farmer hens (with small combs, red faces, plump claws, but no old skin and feathers) Plump ones are the best), and for ginkgo, wild ginkgo must be used. If you chop fresh Qinghai pepper
into pieces and then add it to soy sauce and soak it for a while and use it to dip the chicken, the taste will be more delicious.
How do you make chestnut and fruit soup?
Ingredients:
200 grams of chestnut meat, 200 grams of white fruit pulp, 40 grams of red melon, and 40 grams of green plums , 165 grams of white sugar, a little osmanthus sugar, 40 grams of water chestnut powder.
Method: 1. Cut chestnuts, red melons, and green plums into the same size as ginkgo fruits, and then steam the chestnuts and ginkgo fruits in a basket for about forty-five minutes.
2. Take out the chestnuts and ginkgo fruits, put them into the pot together with the red melon and green plums, add 600 grams of wet water chestnut powder after boiling and then add sugar, and mix it into a soup (do not add the wet water chestnut powder) If there is too much), then add the osmanthus sugar, mix thoroughly and take off the pot.
How to make diced duck with ginkgo and stir-fry in sauce
Main ingredients: Jingguang duck (about 1-2 pounds without opening) Accessories: cucumber, ginkgo Seasoning: sweet noodle sauce, chicken essence, salt , cooking wine, red wine, green onion, ginger, pepper
Method: 1. Cut the cucumber into cubes, cut the green onion into sections, mince the ginger, and slice the garlic;
2. Cut the duck meat into cubes, put it in a small bowl, add cooking wine, soy sauce, pepper, and dry starch, mix well and set aside; 3. Take a small bowl, add minced ginger, soy sauce, cooking wine, sugar, Mix the sweet noodle sauce, pepper, and chicken essence into a bowl of juice;
4. Set the pot on fire, pour in the oil, when hot, pour in the diced duck, stir-fry, add the diced cucumber, green onion and ginkgo, and then take it out Drain; 5. Pour the sauce into the pot until fragrant, add garlic slices, pour in the smooth diced duck, stir-fry and serve