Ginkgo biloba should not be eaten because it is slightly toxic. It is advisable for everyone to eat 15-30 pieces of cooked food, and there is no harm in eating more; Raw 6- 10 capsules is suitable. Ginkgo roast chicken operation: 1. Slaughter the chicken, remove hair and viscera, and wash it with clear water. Cut the back of the chicken with a knife (don't cut the abdomen), put it in a pot and boil it with cold water, remove it and wash it with clear water, and remove the blood powder for later use. 2. Knock open the shell of ginkgo, put the shell into the boiling water pot, take it out, peel off the shell and wash it. 3. Put the whole tender hen into the pot, add water (depending on the submerged chicken), add ginger slices and Shaoxing wine, cover and cook for about 30 minutes, until the chicken is half cooked and the soup is thickened, then pour into a big casserole, add ginkgo and salt, cover and cook for about 15 minutes, until the chicken is crisp and the soup is thickened, and pour into a big circle. The key: be sure to use a fat hen to get rid of dirty blood and wash it clean. When cooking, first roast the chicken with strong fire until the soup is thick, and then put the chicken in a casserole and stew it with slow fire. Ingredients: half a catty of Lifu taro, three ounces of ginkgo, half a cup of sugar, four spoonfuls of lard, three spoonfuls of sugar [auxiliary materials]: 1/3 cups of water, two spoonfuls of sugar and one spoonful of corn flour. Operation: (65438+) (2) Peel ginkgo, blanch it in boiling water 15 minutes, take off your clothes and remove the heart, wash and drain the water, blanch it in boiling oil for a while, take it out, add three spoonfuls of sugar and fish it evenly (it is best to marinate it overnight). (3) Put a tablespoon of lard, put down the sugar of gingko and pickled gingko, stir-fry for a while, add a cup of water until the water is about 3/4 cup, and then pick up gingko and cooked gingko respectively. (4) Add three tablespoons of lard, put down the chopped taro and half a cup of sugar and stir-fry until the sugar is dissolved, then add the remaining water of the boiled ginkgo and stir-fry evenly, and then pick it up. (5) After the taro is cold, if it is not smooth, it can be put into a grinder to grind it smooth, put into a deep dish, and add ginkgo. Steamed when eating, boiled and poured on taro and ginkgo. Whether or not to provide juice is optional. Ginkgo duck pot ingredients: one duck, four or two ginkgo, eight or two yellow buds, two coriander, carrots, mushrooms, oyster sauce, sugar, chicken powder, raw flour, wine, salt, old pomelo and peel. Operation: 1. Peel ginkgo, boil in boiling water for five minutes, wash and drain. Wash the duck, blanch it in boiling water, remove the drained water and cut into pieces. 2. Add two spoonfuls of oil to stir-fry ginkgo thoroughly, then add duck meat for a while, add seasoning, simmer ginkgo for about ten minutes, thicken and turn off the heat. Wash the bean sprouts, cut them into small pieces, cook them and put them in a clay pot. Put the duck on the bean sprouts, boil it, add the coriander and serve in the original pot. Ingredients: 750g beef, 50g onion, 250g ginkgo, 50g ginger, 50g soy sauce, 20g sugar, 3g starch10g monosodium glutamate, 3g salt and 40g soybean oil. Operation: 1. Wash the beef and cut it into 4 cm square pieces. 2. Peel the ginkgo, skim the nuts slightly with oil, take them out, put them in boiling water, and wipe off the tender skin with a cloth. 3. Heat the wok and put a little oil. Add 10g white sugar, add beef when it is red, stir-fry for a while, add boiled water, preferably beef, and at the same time add white nuts, 10g white sugar, onion and ginger slices, bring to a boil with high fire, and simmer with low fire until soft. 4. Pick up the onion and ginger, adjust the starch with clear water, pour it into the wok, thicken it and take it out. Ginkgo osmanthus soup ingredients: white pulp 300g, osmanthus 5g, sugar 200g, a little raw flour. Operation: 1. Boil ginkgo meat in a clear water pot for 15 minutes, take it out, wash it and drain it. 2. Add a proper amount of water to the pot, add sugar and washed cooked ginkgo after boiling on an enlarged fire, skim the floating foam after boiling, add osmanthus fragrans, thicken it with raw flour and water, and put it in the soup plate. Raw materials: 1 loofah, 30 ginkgo seeds, auxiliary materials: A material: salt, monosodium glutamate, and appropriate method: 65438+. 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. 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.