The correct way to eat ginkgo: stir-fried shrimp with ginkgo, stir-fried with shell, shelled sweets, ginkgo glutinous rice balls, sugar-shredded ginkgo.

1. Stir-fried shrimps with ginkgo: add cooking wine, salt, and MSG to the shrimps, mix well, then add egg white, water and starch and marinate for half an hour; soak the ginkgo in water and set aside. Heat oil in a pot, add shrimps and ginkgo nuts, stir-fry, take out, leave oil in the pot, add chopped green onion and ginger until fragrant, add cooking wine, add 30 grams of stock, salt and MSG, add ginkgo nuts and shrimps, stir-fry, take out of the pot Can. The nutrients of ginkgo and shrimp can be well preserved.

2. Fry with shell: put the salt and pepper and ginkgo in the pot and stir-fry until cooked, then serve. Stir-fry and eat immediately, while hot. It will be fragrant and delicious when eaten hot, but dry, bitter and tasteless when eaten cold.

3. Shelled sweets: 6-10 white nuts, a small amount of rock sugar, 2 taels of japonica rice, and an appropriate amount of water. Put them into a pot at the same time and cook over low heat until the japonica rice turns into a paste.

4. Ginkgo glutinous rice balls: Bake the ginkgo kernels until crispy and grind them into powder; boil the chicken oil until cooked, stir-fry the flour until brown, stir-fry the black sesame seeds and mash them, crush the honey into a puree, add sugar, ginkgo powder and Black sesame seeds, fried noodles with chicken oil, and knead into filling. Divide the glutinous rice flour into small balls and wrap them with fillings to make glutinous rice balls. Bring the water to a boil, add the dumplings to the pot, and simmer until the dumplings float for 3-5 minutes. The nutrients of ginkgo and other foods match each other and are rich in nutrients.

5. Sugar-shredded ginkgo: Peel the shells and red coats of the ginkgo, wash it, rinse it with boiling water, drain the water, and grind the rock sugar into powder. Add the ginkgo and continue to fry, stirring constantly to prevent burning. When the sugar is stretched into strands and the ginkgo is golden brown, add the sugar and sweet-scented osmanthus and push evenly before serving. The aroma is attractive, sweet and sour, and has high nutritional value.