Ginkgo biloba, also known as Ginkgo biloba, is a specialty of Xing 'an and Lingchuan in Guilin, and is known as the "giant panda in the plant world". Among many dried fruits, it ranks third in economic value and is a veritable "treasure tree". Ginkgo fruit is rich in nutrition and has natural health care function. Long-term consumption can delay aging and prolong life. In the Ming Dynasty, Li Shizhen once said: "Entering the lung meridian can benefit the temper, stop asthma and cough, and reduce defecation." Ginkgo biloba contains many components such as brass glycoside and ginkgolic acid, which has the functions of anti-tuberculosis, anti-fungus and inhibiting the spread of cancer cells.
Guilin Hotel's "fist dish" is mainly made of ginkgo biloba and old duck, stewed with slow fire. It is characterized by slightly bitter soup, sweet fruit and rich nutrition, which is suitable for all seasons. Ginkgo is cool, and the old duck is clear of fire, so stewed old duck with ginkgo is not only a delicious dish, but also a good product for nourishing five internal organs, stimulating appetite, resolving phlegm and relieving cough, moistening lung and benefiting qi.
Development of Ginkgo Old Duck
Raw materials:
Half an old duck (about a catty and a half), 40 ginkgo, 2 dried tangerines, 3 ginger, onion, cooking wine, salt, chicken essence and pepper.
Production method:
1. Cut the duck into small pieces and take it out in flying water.
2. Crush the shell of ginkgo with small pliers, boil the peeled ginkgo in water until it is 8 ripe, then open the ginkgo and take out the lotus seed-like kernel. Because if the nucleus is eaten together, eating too much will be toxic, so it doesn't matter if you eat too much after removing the nucleus.
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 (or take pictures of ginger slices) and stew them with a little cooking wine. 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 and cook for 5- 10 minutes (without cover). Just put salt in the pot. The taste is very weak. There is no taste of duck at all, only the smell of ginkgo.
Stewed old duck soup with ginkgo biloba is characterized by fresh and mellow soup, sweet fruit, rich meat and nutrition, and is suitable for all seasons.