Recommended:
One: Chestnut and Ginkgo Soup:
Main ingredients: chestnut meat (200g), white pulp (200g), red melon (40 grams), green plums (40 grams), white sugar (165 grams), osmanthus sugar (a little), water chestnut powder (40 grams).
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 and bring to a boil, then add the wet water chestnut powder with sugar and mix it into a soup (no need for the wet water chestnut powder) (If you put too much), then add the osmanthus sugar, mix well and take off the pot.
Two: Ginkgo large intestine stew:
Main ingredients: pig intestine (600g) Ginkgo (fresh) (100g)
Accessory ingredients: white radish (300 grams) carrots (50 grams)
Seasoning: ginger (5 grams) chicken powder (5 grams) salt (3 grams)
Method:
1. Put the large intestine, ginkgo, white radish and carrot cubes into boiling water and blanch for about 2 minutes, remove and drain.
2. Heat 1 tsp oil, sauté the ginger slices first, then add seasonings, blanched large intestine, ginkgo, white radish cubes, and carrot cubes, stir-fry evenly, turn to low heat and cook for about 2 seconds Minutes are enough.
Three: Ginkgo, Red Date and Ginkgo Soup:
Main Ingredients: Beef (front leg) (300g)
Accessory Ingredients: Lily (dry) (50g) Jujube (dried) (15g) Ginkgo (fresh) (50g)
Seasoning: ginger (3g) salt (1g)
Method:
1. Wash the beef in boiling water and cut into thin slices;
2. Peel the ginkgo shells and soak the outer film in water;
3. Wash the lily and red dates;
4. Peel and slice the ginger;
5. Add appropriate amount of water to the casserole, bring to a boil and add lily, red dates, ginkgo and ginger slices;
6. Simmer over medium heat until the lilies are cooked, then add the beef slices;
7. Continue to simmer until the beef is cooked, add a little salt, and serve.