Ingredients: clean hen 1 250g, ginkgo 250g, clear soup 750g, lard 500g, chicken oil 20g, ginger, garlic white and cooking wine 50g each, pepper and carrot 2g each, salt 5g, monosodium glutamate1g, and wet starch 20g.

Production method: shell ginkgo and germinate, heat lard to 60%, fry ginkgo until it is in skin, and pick it up. Cut carrots into small plum blossoms and cook them; Cook the clean chicken in boiling water, scoop it up and rinse it with clean water; Add ginger, onion, cooking wine, pepper and chicken to the broth, heat it with low fire, add ginkgo and refined salt when the chicken is cooked to 80%, put the chicken into a plate when the ginkgo is burnt, and surround the ginkgo around the chicken; Put the soup in the pot on the fire, remove the ginger and onion, hook with wet starch, add monosodium glutamate and chicken oil when the soup becomes thick, pour it on the chicken, and put carrots around the chicken.

Osmanthus fragrans and Ginkgo biloba

[Main materials and auxiliary materials]

White pulp ... 300 grams

Osmanthus ... 5g

Refined sugar ... 200g

Water starch ... 40 grams

[Cooking method]

1. Put the white pulp in a clear water pot, cook for about 10 minutes on medium heat, remove and wash.

2. Put the pot on a big fire, scoop in 750g of clean water, bring it to a boil, add ginkgo biloba and cook until it is cooked, and then,

Add sugar, thicken with water starch, sprinkle with floating foam, release sweet-scented osmanthus, and serve in bowls.

[Process key]

Stir-fry ginkgo in a clean pot, then add water, cook for about 5 minutes, and peel the shell while it is hot.

Pepper and salted ginkgo

Raw materials: raw materials:

Ingredients: Ginkgo biloba150g. Ingredients: 30 grams of cloud legs. Seasoning: (1) 2 egg whites, salt 1/2 teaspoons, flour 100g, starch 30g) 4 bowls of salad oil, salt and pepper 1 teaspoon.

Method: (1) shell ginkgo, fry in a pot until the skin will fall off, take it out and drain it, soak it in cold water, peel it and wash it; Cut the cloud legs into small pieces 1 cm square, and thread the ginkgo cloud legs into a string.

(2) Beat the eggs evenly, add salt and flour and mix well, then add starch and mix well, and then put the ginkgo into the paste and hang it.

(3) Add salad oil to the wok and heat it for five minutes, then add ginkgo to fry 10 minute, scoop it up with a colander, let the oil continue to heat for seven minutes, then add ginkgo to fry until golden brown, scoop it up and put it on a plate, and sprinkle with pepper and salt.

Diced ginkgo chicken

Ingredients: 500g tender chicken (clean), 200g ginkgo, 2 egg whites.

Accessories: salt 1.5g, sugar 0.5g, cooking wine 5g, monosodium glutamate 1g, water chestnut 15g, soup 50g, sesame oil 5g, onion 0g and lard 50g (dosage 100g).

prepare

① Cut the chicken into cubes 1.3cm square, put them in a bowl, add egg white, salt and water chestnut, mix well and set the size. Peel off the hard shell of Ginkgo biloba, fry it in a hot oil pan until it is half cooked, take it out, peel off its thin clothes and wash it for later use.

(2) Heat the special wok and add lard. When the oil is 60% hot, put the diced chicken into the wok and spread it out with a spoon. Add ginkgo and stir well. After cooking, pour the oil into the colander and drain the oil.

(3) Add 25g lard into the original pot, put the onion into the pot, then cook the wine, add the soup, salt, sugar and monosodium glutamate, pour the diced chicken and ginkgo, turn it over a few times, thicken it with water chestnut, and pour the sesame oil, and turn it over a few times to serve.

bitter gourd

Batch processing:

Ingredients: bitter gourd, ginkgo.

Seasoning: salt, monosodium glutamate, starch. (HaoChi 123.com)

Exercise:

1. Wash ginkgo, wash bitter gourd and dice.

2. Heat the oil in the wok, add ginkgo, bitter gourd and seasoning and fry until cooked.

3. Finally thicken with starch.

Chef suggested:

Ginkgo biloba should not be eaten too much at a time.

Ginkgo porridge

Category: fast food/staple food malnutrition diet for the elderly, lung conditioning diet, expectorant diet

Technology: Cooking taste: original taste: breakfast | Chinese food | dinner

Ingredients: 250g of rice, 65438 ginkgo biloba (fresh)+050g of yuba.

Accessories: 20 grams of oatmeal.

Seasoning: salt 4g.

Cooking method

1. Wash the white rice, add a little salt and mix well. Peel ginkgo, cut into pieces, and remove the core. Soak the yuba until it becomes soft, and then cut it into small pieces.

2. Pour the clear water into the vessel and cook with high fire for 12 minutes, then add rice, ginkgo biloba and yuba to cook together.

3. Fire for 10 minute, wrap a small bag of cereal with gauze, tie it with rope, put it in a vessel, fire for 10 minute, and then take out the cereal.

Ginkgo lily

Open classification: food, diet, cooking, menu, gourmet.

Ingredients: Ginkgo biloba, lily and green pepper.

Ingredients: monosodium glutamate, salt, salad oil, vegetarian soup and starch.

Practice: Wash ginkgo, blanch lily with clear water, heat the pot, add a little salad oil, add ginkgo and lily, stir-fry and thicken, and serve.

This dish is very suitable for the elderly to eat, which helps to prevent atherosclerosis, protect blood vessels, prevent coronary heart disease and stroke, and lily's lung moistening and cough relieving effects are excellent for the body! ! !

Lily Tangyuan Ingredients: fresh lily, shrimp glue, cooked noodles.

Ingredients: pepper powder, refined salt, monosodium glutamate, pepper, raw powder.

Production method: cut fresh lily into small pieces, add a hundred flowers stuffing (shrimp glue is also called "hundred flowers stuffing"), a small amount of pepper powder, add refined salt, monosodium glutamate, pepper and a proper amount of raw flour, stir evenly to form dumpling stuffing, make pomegranate-shaped dumpling stuffing with clear surface, steam it in a steamer, and brush it with cooked lard.

Features: Lily dumplings are unique in shape and similar in appearance to traditional Chaozhou cuisine "Fugui Pomegranate Pill"; Fresh lily and shrimp glue are used as stuffing, which increases the fresh, sweet and refreshing taste.

Ginkgo old duck soup

Ingredients: half an old duck (3 people) and 30 ginkgo.

Practice: 1. Cut the duck into small pieces and fish it out with flying water.

2. Crush the shell of ginkgo with small pliers, boil the peeled ginkgo until it is 80% ripe, then break the ginkgo and take out the kernel like lotus seed, because if you eat the kernel together, it will be toxic if you eat too much. So it doesn't matter if you eat too much after removing the kernel.

At this time, put the duck pieces flying over the water into the pressure cooker. Don't pass the water over the duck noodles, put ginger slices and a little cooking wine for stew. After the pressure cooker is aerated, stew for 20 minutes and then turn off the heat.

Let it cool a little, then open the lid. At this time, add Ginkgo biloba and cook for 5 to 10 minutes (without cover). Just take it out and put salt on it.

Ginkgo mushroom

Raw materials: raw materials:

Water-soaked Lentinus edodes 150g, Ginkgo biloba 100g, vegetable oil, vegetarian soup, sugar, soy sauce, refined salt, sesame oil and wet starch.

Method: (1) Wash mushrooms, remove pedicels and drain water.

(2) Frying ginkgo nuts in an oil pan, and removing the skin and core.

(3) Heat a wok, put oil in it, stir-fry mushrooms, add white nuts, vegetarian soup, soy sauce, white sugar, monosodium glutamate, thicken wet starch and pour sesame oil.

Features: Delicious and fragrant, invigorating qi and stomach, relieving vexation and quenching thirst.