Ginkgo (ginkgo gingko., Latin name Ginkgo biloba), also known as: Ginkgo, Gongsun tree, duck-foot tree, cattail fan, is a gymnosperm. Ginkgo is a deciduous tree that blooms in May and matures in October. The fruit is an orange-yellow seed fruit. Ginkgo is a relict plant. All other plants in its phylum have become extinct. Ginkgo is the oldest relict plant among existing seed plants. Variants and varieties include: yellow-leaf ginkgo, tower-shaped ginkgo, split-leaf ginkgo, weeping ginkgo, and variegated-leaf ginkgo. Ginkgo grows slowly and has an extremely long lifespan. It takes more than 20 years from planting to fruiting, and it takes forty years to bear fruit in large quantities. Its lifespan reaches more than a thousand years. The existing tree is more than 3,500 years old and is still lush with leaves and fruits. He is the longevity star among the trees. There is a large ginkgo tree in Dinglin Temple in Fulai Mountain, Rizhao, Shandong Province. It is said that it was planted in the Shang Dynasty and has a history of more than 3,500 years.

Ginkgo first appeared in the Carboniferous period 345 million years ago. Once widely distributed in Europe, Asia, and America in the northern hemisphere, Ginkgo was once widely distributed in the northern hemisphere during the Mesozoic and Jurassic periods, and began to decline in the late Cretaceous period. By 500,000 years ago, the Quaternary glacial movement occurred and the earth suddenly cooled. Most ginkgo plants were on the verge of extinction and became extinct in most parts of Europe, North America and Asia. Only China's superior natural conditions allowed miraculous results. of preserved. Therefore, it is called a "living fossil" and "the panda of the plant world" by scientists. Ginkgo in its wild state remains in the mountainous areas of northern Xuzhou (Pizhou City), Jiangsu Province, southern Shandong Province, and Linyi (Tancheng County), a mountainous area in western Zhejiang Province. There are wild and semi-wild ginkgo communities in Tianmu Mountain in Zhejiang, Dabie Mountain in Hubei, Shennongjia and other places. Due to the scarcity of individuals and dioeciousness, the remaining forests will be replaced if strict protection and natural regeneration are not promoted. Ginkgo is mostly distributed in artificial cultivation areas, mainly in China, France and South Carolina in the United States. There is no doubt that ginkgo in foreign countries is directly or indirectly introduced from China.

Ginkgo tree is tall and straight, with fan-shaped leaves. The crown is large and shade-shaped, which has a cooling effect. The leaves are quaint in shape and have a long life span. It is free from pests and diseases, does not pollute the environment, and its trunk is smooth and clean. It is a famous pollution-free tree species, which is conducive to the reproduction of ginkgo and adds to the scenery. Strong adaptability, Ginkgo has a wide range of climate and soil requirements. Anti-smoke, anti-fire, anti-toxic gas. The ginkgo tree is tall, with a straight trunk and graceful posture. It is green in spring and summer and golden in late autumn. It is an ideal garden greening and street tree species. It is an ideal tree species that can be used in landscaping, streets, highways, field nets, and windbreak belts. It is listed as China's four major longevity ornamental tree species (pine, cypress, locust, and ginkgo).

China is not only the hometown of Ginkgo, but also one of the earliest and most fruitful countries to cultivate, utilize and research Ginkgo. Throughout the ages, China has ranked first in the world in terms of ginkgo cultivation area and ginkgo production. Judging from the age of the existing ancient ginkgo trees, ginkgo was planted in China between the Shang and Zhou Dynasties.

Ginkgo is a unique and abundant economic plant resource in China. The outer testa can extract tannin. The wood is light yellow, fine, light and soft, and is used for construction, furniture, sculptures and other handicrafts. Also used as garden trees and street trees. Seeds contain hydrocyanic acid, histidine, protein, etc. The seed kernels are for food. If you eat too much, you will be poisoned. In traditional Chinese medicine, the seeds and leaves can be used as medicine. They are mild in nature, bitter in taste, and slightly toxic. Morphological Characteristics of Ginkgo Tree Ginkgo tree is a large deciduous tree, up to 40 meters high and up to 4 meters in diameter at breast height. The bark of young trees is nearly smooth and light gray. The bark of large trees is grey-brown with irregular longitudinal lobes. It has long branches and slow-growing branches. Spur-shaped short branches. The leaves are alternate, radially scattered on long branches, and 3 to 5 in clusters on short branches. They have slender petioles, fan-shaped, light green on both sides, with a broad top edge that is more or less notched or 2-lobed, 5 lobes wide. -8 (-15) cm, with many forked and thin veins. Dioecious, rarely monoecious, the cones are solitary in the leaf axils of short branches; the male cones are in catkin-like inflorescences with many stamens, each with 2 anthers; the female cones have long stalks, and the end of the stalk is often bifurcated (rarely 3 to 5 prongs), one ovule with a disc-shaped susceptor is born at the end of the fork, and often one ovule develops into a developing seed.

The seeds are drupe-shaped, with long stems, pendulous, oval, oblong-obovate, oval or nearly spherical, 2.5 to 3.5 cm long and 1.5 to 2 cm in diameter; the aril is fleshy and covered with white powder. , light yellow or orange when mature; testa is bony, white, often with 2 (rarely 3) longitudinal ribs; inner testa is membranous, light reddish brown.

Eating Ginkgo:

Ginkgo is good for health and longevity. 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 mainly includes fried, baked, cooked, side dishes, pastries, preserves, canned foods, beverages and alcohol.

However, improper dosage and eating method of eating ginkgo can cause poisoning. (Mainly refers to the situation of overeating) In order to prevent ginkgo poisoning, cooked food and small meals are the fundamental methods. For raw food (shelled, membrane-coated), adults should take 5 to 7 capsules, and children should take 2 to 5 capsules each time according to their age and weight. They can take it again after 4 hours. When eating raw food, be sure to remove the shell, red soft membrane, and heart (germ). If cooked, 20 to 30 capsules each time is appropriate, such as shelling, red soft membrane removal, and embryo removal for cooking. Even if the dose is larger, poisoning will not occur.

Its nature and flavor are meridional in nature, sweet, bitter, and slightly toxic; it enters the lung and kidney meridian.

Efficacy: It mainly treats lung qi, relieves asthma and cough, stops turbidity, reduces stool, disinfects and kills insects. It is mainly used to treat asthma, phlegm and cough, nocturnal emissions, leucorrhea, white turbidity, diarrhea in children, worm accumulation, intestinal toxins, gonorrhea, frequent urination, as well as scabies, lacquer sores, leukoplakia and other diseases.

Nutritional information: Each 100 grams contains 6.4 grams of protein, 2.4 grams of fat, 36 grams of carbohydrates, 1.2 grams of crude fiber, 52 grams of sucrose, 1.1% of reducing sugar, 10 mg of calcium, and phosphorus 218 mg, iron 1 mg, carotene 320 mcg, riboflavin 50 mcg, as well as various ingredients such as ginkgo alcohol, ginkgool, and ginkgo acid.

The medicinal uses of Ginkgo:

The medicinal uses of Ginkgo are mainly reflected in three aspects: medicine, pesticides and veterinary drugs. Li Shizhen in the Ming Dynasty once said: "Enter the lung meridian, benefit the spleen, calm asthma and cough, and reduce defecation." Zhang Lulu's "Ben Jing Fengyuan" in the Qing Dynasty recorded that ginkgo has the functions of reducing phlegm, clearing toxins, and killing insects, and can treat "sores" Scabies, ulcerated breast ulcers, dental caries, diarrhea in children, red and white vaginal discharge, chronic stranguria, spermatorrhea and enuresis." In the Ming Dynasty, Chinese patent medicines prepared from ginkgo appeared in Jiangsu, Sichuan and other places for clinical use.

Therapeutic effects

1. Bacteriostatic and bactericidal ginkgo acid and ginkgool contained in ginkgo have been experimentally proven to have bacteriostatic and bactericidal effects and can be used to treat respiratory tract infections. Ginkgo water infusion has varying degrees of inhibitory effects on various fungi, and can relieve itching and treat ringworm.

2． Ginkgo for dispelling diseases and relieving coughs has a sweet, bitter and astringent taste. It has the effect of astringing lung qi and calming asthma and cough. It has an auxiliary dietary therapy effect on coughs due to lung diseases, asthma in the elderly with weak constitution, and various asthmatic patients with excessive phlegm.

3. The ginkgo acid and ginkgo phenol contained in the outer testa of the ginkgo fruit have anti-tuberculosis effects. Ginkgo soaked in oil has a strong inhibitory effect on Mycobacterium tuberculosis. Fresh fruits soaked in lettuce oil have a certain effect on improving symptoms such as fever, night sweats, coughing, hemoptysis, and loss of appetite caused by tuberculosis. Therefore, it can be used to treat tuberculosis.

4. Stop turbid vaginal discharge and reduce defecation. Modern medical research has found that ginkgo has the effect of contracting the bladder sphincter. It can be used as an auxiliary treatment for children with enuresis, frequent urination due to qi deficiency, white and turbid vaginal discharge, and persistent spermatorrhea.

5. Reduce serum cholesterol and dilate coronary arteries. Ginkgo biloba contains shikimic acid, ginkgo biflavonoids, isoglobin biflavonoids, sterols, etc. In recent years, it has been used to treat hypertension, coronary heart disease, angina pectoris, cerebral vasospasm, high serum cholesterol and other diseases. Certain effect. [Edit this paragraph] Living habits Ginkgo is a masculine tree that likes moderately moist and well-drained deep loam, and is suitable for growing in subtropical monsoon areas with superior water and heat conditions. It can grow well in both acidic soil (pH 4.5) and calcareous soil (pH 8.0). Neutral or slightly acidic soil is the most suitable. It is not tolerant of water accumulation and is more tolerant of drought. It only grows in places that are too dry. And it does not grow well on rocky slopes or low-humid places. Ginkgo has a long lifespan, and there are ancient trees that are more than 3,000 years old. The initial growth is slow, the life span is long, and the tillering ability is strong. Female plants usually begin to bear fruit in about 20 years, and a 500-year-old tree can still bear fruit normally. Generally, leaves sprout from late March to early April, bloom from early to mid-April, mature seeds from late September to early October, and fall leaves from late October to November.

Wild ginkgo is distributed in subtropical monsoon areas, where water and heat conditions are relatively favorable. The annual average temperature is 15℃, the extreme minimum temperature can reach -10.6℃, and the annual precipitation is 1500-1800 mm. The soil is yellow soil or yellow brown soil, with a pH value of 5-6. The companion plants mainly include cryptomeria, golden pine, torreya, Chinese fir, blue fruit tree, liquidambar, Tianmu ginger, fragrant fruit tree, rattle leaf poplar, jiaochang wood, moso bamboo, etc. Ginkgo nuts contain a variety of nutrients. In addition to starch, protein, fat, and sugar, they also contain trace elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, and magnesium, as well as ginkgolic acid, Ginkgo phenol, five-carbon polysaccharide, lipid sterols and other ingredients. It has dietary and medical effects such as replenishing lung qi, treating cough and asthma, stopping parasites, reducing stool, smoothing wrinkles, protecting blood vessels, and increasing blood flow. According to modern medical research, Ginkgo also has the effects of unblocking blood vessels, improving brain function, delaying brain aging in the elderly, enhancing memory, treating Alzheimer's disease and insufficient blood supply to the brain. Ginkgo has anti-aging abilities. Scientific influence in Germany and France was great. In addition, ginkgo can also protect the liver, reduce arrhythmia, prevent fatal bronchoconstriction in allergic reactions, and can also be used to treat asthma, transplant rejection, myocardial infarction, stroke, organ protection and dialysis.

Regular consumption of ginkgo can nourish yin, nourish the skin, resist aging, expand capillaries, promote blood circulation, make people's skin and face rosy, energetic, and prolong life. It is a health food suitable for all ages and for entertaining state guests. special delicacies. The flavonoid glycosides and picrolactone in the seeds also have special preventive and therapeutic effects on diseases such as cerebral thrombosis, Alzheimer's disease, hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, and brain dysfunction. Bits of history Remembering history

According to the growth rules of trees, the annual rings remember the growth of each tree that year. In a good year with good weather and good weather, the trees will grow luxuriantly and the annual rings will be wide; in a drought and there will be little rain, the growth of the trees will be hindered and the annual rings will be narrow. Therefore, the thousand-year-old ginkgo is simply a meteorological history of Shanghai.

There is an ancient ginkgo tree located at No. 3 Yongtai Street, Nanshi District. Volume 31 of Shanghai County Chronicle (Tongzhi Edition) records: "There is an ancient ginkgo tree outside the gate of Ninghai Zenyuan Temple." Moreover, it is also recorded that "there were those who criticized it during the Kangxi period. Zhang Xixiang donated money to retain it."

Cultural Relics of the Six Dynasties

A ginkgo tree located in Guangming Village, Fangtai Township, Jiading, is 1,206 years old and is known as the "King of Trees in Shanghai". Its history starts from the Tang Dynasty and goes through the Song, Yuan, Ming and Qing dynasties. Up to now, there are documented records of six dynasties. There were many temples around it, such as Laogu Temple and Bashi Temple. . It was once one of the two largest ginkgo trees in Jiangsu Province. During the "Cultural Revolution", only two giant branches were sawed off and used as building materials for seven houses. On April 4, 1983, when Zhou Gucheng visited this tree, he recited a poem from Qijue: "The cultural relics of the Six Dynasties have passed through thousands of years, and the ancient temples and Zen forests have disappeared. One ginkgo tree is still there today, so we know that moisturizing things has its origin."

Shihengda Temple Ginkgo Tree

There was an ancient temple at the west end of Dasi Village, Shiheng Town, Feicheng City, Shandong Province, called Zhengjue Temple. There is a ginkgo tree behind the temple, which is said to have been planted in the Han Dynasty. The tree is 22.15 meters tall, with a diameter at breast height of 1.72 meters, a base circumference of 10.35 meters, a crown diameter of 21.3 meters from east to west, and a diameter of 15.5 meters from north to south. The diameter of the four branches above the main trunk is about 1 meter each. The branches are luxuriant and provide shade for nearly an acre. Lots of fruits.

A middle-aged man with high blood pressure almost died after eating Ginkgo biloba leaves

Having suffered from high blood pressure for many years without seeking medical treatment, 39-year-old Mr. One year later, my blood pressure not only failed to drop, but also caused a life-threatening aortic dissection.

At the beginning of this month, Mr. Xie suddenly developed chest pain that could not be relieved. He quickly went to the Cardiovascular Medicine Department of the Provincial Armed Police General Hospital. It was found that the aorta had developed dissection and may rupture at any time.

life.

Director Zhang Meichun of the department said that the mortality rate of aortic dissection is as high as 90%. People who suffer from hypertension must pay attention to it and standardize diagnosis and treatment. The causes of hypertension are complex and there are many clinical types. Everyone has different opinions on drugs. Reactivity, adaptability and tolerance vary, so medication must be administered under the guidance of a specialist.

Ginkgo beauty:

1. Whitening: As age increases and is affected by the external environment, oxygen free radicals in the body will gradually increase, which will cause superoxide dismutase (SOD) ) is insufficient, resulting in excessive oxygen free radicals reacting with dermal cells to cause chloasma or pregnancy spots. The flavonoids contained in ginkgo leaves can hinder the formation and deposition of pigments in the dermis, thereby whitening the skin and preventing and treating pigmented plaques. In addition to flavonoids, trace elements such as zinc, manganese, and molybdenum in ginkgo leaves can also scavenge oxygen free radicals and inhibit the growth of melanin.

2. Wrinkle removal: It takes about 3 months for the human body's skin to be completely renewed, but why do we still have annoying small lines on our faces? The reason is that the new cells formed in the dermis have been oxidized by too many free radicals before they reach the surface of the skin. By the time they reach the epidermis, they are already aging cells. The flavonoid glycosides and flavonols in ginkgo leaves are free radical scavengers, which can protect dermal cells, improve blood circulation, and prevent cells from being oxidized and causing wrinkles.

3. Ginkgo and free radicals: Ginkgo is one of the herbs with anti-active gene ability. Ginkgo is very effective in protecting lipids (components of cell membranes) from free radical damage. Considering that brain cells contain the highest concentration of unsaturated fatty acids of all cells, this strongly supports Ginkgo's protective effects on the central nervous system. Free radicals in the brain and nervous system are widely considered to be the main cause of accelerated aging. Ginkgo plays multiple roles in protecting cells, especially brain cells. First, it promotes blood circulation and the delivery of oxygen and glucose to cells; second, when free radicals threaten cells, Ginkgo can protect cells from damage and remove free radicals from the body.

[1] Ginkgo recipe Ginkgo is one of the famous dried fruits in China. It is often used for banquets or family receptions, such as Taixing's "salt and pepper ginkgo" (especially good for roasting and frying in the shell in the microwave), "sugar wax" "Ginkgo" is very delicious, soft and smooth, fragrant and delicious, with unique flavor; such as "Shili Ginkgo" in Shandong cuisine, "Ginkgo Stewed Chicken" and "Honey Ginkgo" from Taoists in Qingcheng Mountain, Sichuan, etc.

There are more than 10 cooking methods for ginkgo, including boiling, frying, steaming, simmering, stewing, stewing, braising, roasting, and stewing. It can be matched with non-staple food, dry goods, and staple food to make 400 dishes in thirteen categories. The remaining dishes all reflect the unique flavor and unique charm of ginkgo.

When eating ginkgo, it is not suitable to eat too much because it is slightly poisonous. Generally, 15-30 capsules per person is suitable for cooked food, and there is no harm in eating more if you eat more; 6-10 capsules are suitable for raw food.

Here are some commonly used recipes:

1. Fried and fried in shell:

Ginkgo with salt and pepper:

Method:

Take a plate of shelled ginkgo, add salt and pepper and ginkgo in a pot and fry until cooked, then remove the shell and eat.

Eat immediately after frying and while hot. Hot food is delicious and fragrant, while cold food is dry, bitter and tasteless. When entertaining guests, one plate per table, 150-200 grams is appropriate.

Microwave fried ginkgo

Oven fried ginkgo:

Method:

Take a plate of shelled ginkgo and wrap it in a thin edible plastic bag Put it in the microwave and fry it for a few minutes, then remove the shell and eat it while

hot.

2. Shelled sweets: mostly used for entertaining guests and for family consumption.

Ginkgo porridge: replenishes vitality, nourishes the five internal organs, and resists aging. It is especially suitable for the elderly and the frail and sick. Normal people eat to stay healthy. Suitable for family consumption.

Method:

Ginkgo almonds (shelled and boiled to remove endotesta) 6-10 pieces, a small amount of rock sugar, 2 taels of japonica rice, appropriate amount of water, put into the pot at the same time , cook over slow fire and serve. Use japonica rice to make a paste.

Ginkgo should be paired with other light sweet and low-sugar rice porridges, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo adenophora and lotus seed porridge, etc. The sugar is rock sugar or white sugar.

Ginkgo glutinous rice balls:

Method:

Bake 25 grams of ginkgo almonds into powder, grind them into powder, cook them in chicken oil, stir-fry the flour until yellow, and stir-fry the black sesame seeds till fragrant. Mash.

Press the honey into a puree, add sugar, ginkgo powder, black sesame seeds, add chicken oil and stir-fry noodles, and knead into a filling.

Mix the glutinous rice flour evenly, divide into small balls, wrap with stuffing, and make glutinous rice balls.

When the water in the pot comes to a boil, add the glutinous rice balls to the pot and simmer until the glutinous rice balls float on the water for 3-5 minutes.

Features:

Ginkgo biloba is added to the filling, which means blessing "eternal life".

Sugar waxed ginkgo:

Ingredients:

400g ginkgo, 200g water chestnuts, 100g lard, 100g white sugar, salt, balsamic vinegar, wet Starch, ground sesame oil, MSG in appropriate amounts.

Method:

Blan the ginkgo with boiling water to remove the astringent water, drain the water, and flatten slightly with a knife. Peel and wash the water chestnuts, and cut into cubes of about 1.2 cm. Put lard in a frying spoon and bring to a boil. Add ginkgo and water chestnut cubes and stir-fry with a little salt. When the ginkgo turns yellow, add sugar and balsamic vinegar and stir-fry. Thicken with wet starch, add MSG, pour in finely ground sesame oil and mix well. Can be plated.

Features:

The ginkgo is golden and crystal clear, the water chestnuts are as white as jade, the water chestnuts are crisp and tender, have an attractive aroma, are sour and sweet, and their nutritional and therapeutic value are compared with other dishes. Worse than that.

Sugared Ginkgo:

Ingredients: 500g ginkgo, 100g rock sugar, 100g white sugar, 10g sugared osmanthus.

Preparation method: Peel the shells and red coats of ginkgo biloba, wash them, blanch them in boiling water, drain off the water, and grind them into powder with rock sugar. Add ginkgo and continue to fry, stirring constantly with a spatula to prevent scorching. When the sugar is stretched into filaments and the ginkgo is golden

add in the sugar and sweet-scented osmanthus and push evenly, then remove from the pot and place on a plate.

Characteristics: It has an elegant fragrance, amber-like color, sweet and glutinous taste, and you won’t get tired of eating it. It can be called a wonderful delicacy at banquets, and it has the effects of appetizing, strengthening the spleen, relieving cough and asthma.

Ginkgo biloba:

Method:

Cook 0.5 pounds of ginkgo, remove the inner seed coat, add a layer of flour, 1 egg white and add starch Make a paste, add ginkgo almonds and mix well.

Put 2 kilograms of lard in the pot and cook until it is five or six mature. Add the sticky ginkgo almonds one by one into the oil, fry them until they turn light yellow and pour away the oil.

Put a little oil and water in the pot, add sugar and stir-fry until light yellow and bubbling. Pour in the fried ginkgo, remove from the fire, sprinkle green and red shreds and sesame seeds while stirring, and stir in the syrup before taking it out of the pot. .

Note: Eat while hot.

Osmanthus fruit:

Method:

Put the ginkgo meat (remove the film and heart) into a pot of water, place it on medium heat and cook for about 10 minutes, remove and wash.

Put the pot on a high fire, ladle in 750 grams of water, boil it, add ginkgo and cook until cooked, then add 200 grams of white sugar, 40 grams of water starch to thicken, remove the foam, and put Add 5 grams of sugar and osmanthus, put it into a bowl and serve.

Note:

To remove the shells of ginkgo, stir-fry in a clean pan, then add water, cook for about 5 minutes, and remove the shells while hot.

When removing the core, do not damage the fruit; you can also leave the core alone and remove it when eating. Even if you eat it without taking it seriously, it is only slightly poisonous and will not harm the body.

Shili Ginkgo:

Method:

Peel 750 grams of ginkgo shell, soak it in alkaline water and peel it, then put it in a pot and blanch it in boiling water for a while , to remove the bitterness, then put it into the pot and cook it out.

Heat 35 grams of lard in a wok, add white sugar, and stir-fry until silvery red, add 100 grams of water, 250 grams of white sugar, 50 grams of honey, and 2.5 grams of osmanthus paste. grams, pour in ginkgo until the juice is thick, top with 15 grams of lard, and serve in a shallow soup plate.

"Shili Ginkgo" is one of the earliest famous dishes in Shandong Kongfu. According to legend, the Poetry Auditorium of Confucius Mansion was the place where Confucius taught his son Kong Li to learn poetry and etiquette. In the Song Dynasty, two ginkgo trees grew here. The chefs of the Confucius House used the shelled ginkgo grown here to make dishes for scholars to eat, doubling the interest, so they named it "Shili Ginkgo".

Lamb-roasted ginkgo:

Method:

Put the shelled, membrane-removed and heart-removed ginkgo nuts into a pot and boil them in boiling water for about 20 minutes, remove Remove the astringent juice, rinse it with clean water, soak it in a boiling water pot, pick it up, soak it in cold water and set aside.

Soak the fat meat in the pot until cooked, take it out, cut into pieces with a knife, marinate with 100 grams of sugar, then use a piece of orange cake to cut into pieces and set aside.

Use a casserole, place it under a bamboo grate, add 300 grams of ginkgo, sugar, and 150 grams of water, simmer over low heat for about 30 minutes, add fat meat cubes, orange cake cubes, and 25 grams of lard. grams, 200 grams of sugar, and simmer for another 10 minutes.

Features: soft, moist, fragrant and sweet.

Eight-treasure rice:

Method:

Prepare a number of shelled and filmed ginkgo almonds as needed.

Cook the glutinous rice until the rice core becomes soft, take it out, mix 1 kilogram of rice with 4 taels of white sugar, use a large bowl, smear pig oil inside, and various seasonings ( (including ginkgo almonds) are placed in a bowl as needed, with glutinous rice mixed with sugar placed on top, and steamed in a steamer.

Use an aluminum pot or casserole to simmer the sugar, syrup, water, and sweet-scented osmanthus until it becomes sticky to your hands. Set aside.

Place the steamed glutinous rice in a plate and pour sugar juice over it.

Characteristics: Fragrant and delicious, often used for weddings and wedding banquets. Adding jujube to this rice will strengthen the spleen and qi, strengthen the muscles and nourish the stomach.

3. Shelled salty foods: mostly used for entertaining guests or for family consumption.

Ginkgo duck pot:

Method: When making duck pot, put an appropriate amount of whole peeled ginkgo almonds into the pot and cook. Ginkgo can also be paired with other types of stews, such as chicken stew, snake meat stew, soft-shell turtle stew, etc.

How to make duck pot:

Clean and cut the duck into pieces, marinate with seasonings for 3 hours, and fry until slightly yellow.

Wash the spinach and fry it with oil and salt.

Heat a tablespoon of oil, sauté the onion until fragrant, add black bean paste, duck, ginkgo, ginger slices, tangerine peel, rock sugar and two cups of boiling water, simmer over high heat for 20 minutes, turn off the heat for 5 minutes, place spinach on the bottom and thicken. After boiling, sprinkle with green onions and carrot slices and serve.

Winter Melon and Ginkgo Cup:

Ingredients: 1000g small winter melon, 500g clear soup, 100g mushrooms, 1g MSG, 100g winter bamboo shoots, 15g refined salt, 100g yam, cooked 25 grams of soybean oil, 100 grams of ginkgo almonds, 10 grams of coriander segments, and 100 grams of lotus seeds.

Method:

After washing the small winter melon, scrape off the thin outer skin. Cut off 1/3 of the upper end of the winter melon and keep it as a cover, then scoop out the seeds and pulp, blanch it in a pot of boiling water until it is six-mature, then soak it in cold water and cool it thoroughly.

Wash the mushrooms, winter bamboo shoots, and yams and cut them into 1 cm square dices. Bring the ginkgo and lotus seeds to a boil over high heat.

Simmer over low heat for about 5 minutes, then pour in Winter melon in a cup. Add clear soup, MSG, 15 grams of refined salt and a little cooked soybean oil, cover, steam for 15 minutes, take it out and put it in a large bowl, sprinkle with coriander and serve.

Features:

It has different textures and delicious taste. It is a summer delicacy and is the best way to relieve tiredness and hangover.

It can clear away heat and diuresis, clear lungs and resolve phlegm, remove toxins and expel pus, lose weight and keep fit. Long-term use will make you look good, lighten your body and resist aging.

4. Medicinal uses of shelling:

Treatment of tuberculosis: It is suitable for tuberculosis with long-term low fever, cough, hemoptysis, hoarseness, thirst and dry throat. It has the effect of clearing away heat and relieving cough. effect. Those who cough up a lot of phlegm should not take it.

Recipe 1:

Ingredients: 120 grams each of ginkgo almonds, autumn pears, fresh lotus roots, sugar cane, yam, honey, frosted persimmons, and raw walnut kernels.

Preparation: First remove the film and heart of the ginkgo, peel the autumn pear, fresh lotus root, sugar cane, and yam, chop them into small pieces, and mash them to extract the juice. Then mash the persimmons and walnuts into puree. Dilute the honey with an appropriate amount of water, add the concoction and mud, stir evenly, heat slightly, and after blending, remove from the heat and cool slightly, add the remaining four juices while they are still warm, stir well, and store in a porcelain jar.

How to take: Take 2 tablespoons each time, 3-4 times a day, or take it regularly.

Recipe 2:

Ingredients: 100 grams of ginkgo almonds and 150 grams of honey.

Preparation: Put the ginkgo almonds with endotesta removed into a large bowl, add honey, steam for 1-2 hours, mix evenly while hot and serve. Let it cool and then put it in a bottle. It will not go bad for a long time.

How to take: Take one tablespoon each night for miraculous effects.

Moisten the lungs, relieve cough and relieve asthma: suitable for auxiliary treatment of emphysema and pulmonary heart disease, with good effect.

Ingredients: 1 part ginkgo almond, 1 part sweet almond, 2 parts walnut kernels, 2 parts peanut kernels, several eggs.

Preparation: Grind the first four ingredients together into fine powder.

How to take: Take 20 grams every morning, boil 1 egg in a small bowl and take it for half a year.

Nourishes yin, clears heat, removes blood stasis and resolves phlegm, and can also treat various types of acne.

Recipe 1:

Ingredients: 15 grams of lotus seeds, 9 grams of ginkgo almonds, 9 grams of polygonatum odoratum, 9 grams of adenophora, 9 grams of lily, 9 grams of yam, 20 grams of gypsum , appropriate amount of sugar.

Preparation: cut open the lotus seeds and remove the heart, remove the shells and membranes of the ginkgo, break the gypsum into pieces, wrap it in three layers of gauze, add various herbs, put it into a casserole, add 1000 ml of water, and fry over high heat. , simmer for about 30 minutes, filter through two layers of gauze, remove the residue and extract the juice, add white sugar, shake well and wait until it warms.

Dosage: Drink the soup, once a day, and take it 15 times.

Recipe 2:

Ingredients: 5-10 ginkgo biloba, 60 grams Yiren.

Preparation: Put ginkgo almonds and barley kernels into a casserole together, add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for about an hour. After the barley kernels are soft and rotten, add an appropriate amount of sugar for seasoning and serve.

Strengthening the stomach, regulating qi, digesting, and resolving phlegm:

Ingredients: 200 grams of ginkgo, 250 grams of flour, 100 grams of lean pork, appropriate amounts of ginger, green onions, salt, and oil.

Preparation:

Chop the ginkgo almonds with a knife, fry them in oil until they are five ripe, and set aside.

Chop the lean meat finely, add seasonings, and mix with finely chopped ginkgo almonds to form a filling.

Add water to the flour and knead it to form a dough, which is as soft and hard as the dumpling wrapper. Divide it into several small balls.

Roll the dough into thin sheets, fill it with fillings to make filled pancakes, put them into the oil pan and fry them until cooked. It can also be stuffed into dumplings and cooked for consumption.

Nourishes yin and nourishes the stomach, diuresis and swelling, calms asthma and relieves cough: it can also be used with meals.

Preparation: 200 grams of ginkgo almonds, 1 duck (about 1000 grams), 500 grams of lard, pepper, cooking wine, chicken fat, ginger, green onions, salt, monosodium glutamate, clear soup, water beans Appropriate amount of powder.

Preparation:

Put the ginkgo shells into a pot, cook them in boiling water, remove the skin, cut off both ends, remove the heart, blanch them in boiling water to remove the bitterness, and Fry the lard in a pan, take it out and set aside.

Wash the duck in the water basin, chop off the head and claws, mix the inside and outside of the duck body with salt, pepper, and cooking wine, put it in a basin, add ginger, green onions, and Sichuan peppercorns, and steam it in a basket. Take it out after 1 hour, pick out the ginger, green onions, and peppercorns, cut it from the back with a knife, remove all the bones, spread it in a bowl, round the mouth of the bowl, cut the trimmed duck meat into ginkgo-sized dices, and put them in a bowl. Mix the ginkgo biloba and place it on the duck bed. Pour in the original juice, add soup and steam for 30 minutes until the duck meat is tender, then turn it into a plate.

Put the clear soup into the pot, add the remaining cooking wine, salt, monosodium glutamate, and pepper, thicken with a little water bean flour, add a little chicken oil, and pour it on the duck.

Spleen deficiency and chronic diarrhea, dry stools, kidney deficiency, premature graying of hair and beard, etc.:

Ingredients: 150 grams of ginkgo almonds, 10 grams of sesame seeds, 5 grams of walnut kernels, 120 grams of sugar, pork 125 grams of oil.

Preparation:

Cook the ginkgo almonds for 30 minutes, remove the inner seed coat and heart, remove them, put them in a bowl, add water, steam them in a steamer for 1 hour, and wait until they are rotten. , take out, drain, and mash into a paste.

Saute the sesame seeds until fragrant and grind them finely; after the hot pan is red, remove from the fire, wipe it clean, put it on the fire again, add lard, when the oil boils, pour in the ginkgo puree and stir-fry. When the water is almost gone, add sugar and mix well, then add lard, sesame seeds, sugar and walnut kernels, dissolve and mix together.

Features: This pastry is not only an exquisite pastry, but also a good health medicine for the elderly.

Invigorating the spleen and reducing dampness: suitable for female vaginitis caused by spleen deficiency and dampness resistance.

Ingredients: 1 male black-bone chicken, 15 grams of lotus meat, 15 grams of ginkgo almonds, 15 grams of japonica rice, and 30 grams of pepper.

Preparation: Wash the black-bone chicken, then put the lotus meat, ginkgo (remove the membrane and heart), and japonica rice into the chicken belly, put it in a casserole, add an appropriate amount of water, and cook until mashed.

Dosage: Take each dose in 2 doses, once a day, 3-5 times.

Urgent urination and frequent urination: It can also be used to entertain guests or for normal family consumption.

Ingredients: 800 grams of pork belly, 3 grams of pepper, 100 grams of ginkgo, 10 grams of ginger, 3 grams of refined salt, 2 grams of coriander, and 3 grams of sesame oil.

Preparation:

Rinse the pork belly with clean water, blanch it in 100-degree boiling water, use a knife to scrape off the black skin and dry film, tear off the fat tendons, and put it into boiling water Boil it for a while, then wash it with clean water. Peel the ginkgo shell and scald it with boiling water, peel off the skin and remove the heart.

Put the stew pot over high heat, add water, add the tripe, ginkgo, and ginger. After boiling, remove the foam and simmer over low heat. Add salt and pepper, drizzle with sesame oil, and sprinkle with coriander. , ready to eat.

Technical points:

Wash the pork belly, add a little salt and vinegar, rub it gently, and then rinse with water to remove the fishy smell.

The pork belly must be cut into 5 cm long and 1.5 cm wide strips. Bring to a boil over high heat and simmer over low heat until cooked. It will take about 2 hours.

Features: Creamy and delicious, suitable for all ages.