2, dessert: rock sugar ginkgo and the like.
3. Pour milk or soybean milk directly: Peel ginkgo and put it in milk or soybean milk (both hot and cold).
However, my friend said, "The best way to eat is to take a brown paper envelope, put a handful of ginkgo inside, seal it, put it in the microwave oven, and when you hear the beep, take it out and sprinkle some salt and pepper, it will be fragrant." ~ ~ ~ ~ ~ ~ ~ ~ "He said, and there were two Taixing people beside him.
Also, you can't eat too much ginkgo. Eat 3-5 capsules raw every day, and no more than 10 cooked capsules every day. Eating them often is good for your health. This is what my friend told me.
Stewed chicken with ginkgo biloba
Stewed chicken with ginkgo is widely used in Sichuan, and the soup is very nourishing. On this basis, converting it into cooking is another taste.
Raw materials:
Wash black-bone chicken, fresh ginkgo, salt, monosodium glutamate, ginger, onion, pepper, cooking wine, water bean powder and green pepper.
Production procedure:
L Wash the black-bone chicken and slaughter it into 5 cm square pieces; Boil water until the epidermis falls off, then soak people in cold water to remove the old skin; Cut the green pepper into diamond-shaped blocks; Everything is ready.
2. After the black-bone chicken is fried with ginger and onion, add fresh soup, remove foam, eat well, then add ginkgo, simmer until the meat is tender, then add green pepper to collect juice, and put it out of the pot.
3. Put it in the pagoda.
Key operation points:
1. The firing time of ginkgo should not be too long, and the pepper should not be put too late.
2. Ginkgo biloba leaves should be used well, and excessive use may cause poisoning.
Ginkgo roast beef
500g of raw beef, 200g of ginkgo, 40g of onion, 40g of ginger, 50g of soy sauce, 20g of sugar, 2g of starch10g, 2g of monosodium glutamate, 3g of refined salt and 40g of vegetable oil.
Methods: First, the nuts were soaked in warm water and fished out, then soaked in boiling water and fished out to control water. Wash the beef and cut it into pieces about 4 cm square; Heat the wok, put oil, take out the nuts after a little oil; Leave a little base oil in the pot, add 10g white sugar, stir-fry the beef pieces until they are browned for a while, when the sugar color is evenly coated on the meat pieces, add boiling water until the beef pieces are not covered, and at the same time add ginkgo, 10g white sugar, seasoning oil, ginger slices and onion slices, and simmer with low fire until the meat is cooked; Pick up the onion and ginger, adjust the starch with clear water, pour it into the pot, thicken the soup, and add salt to the pot.
This dish is salty and slightly sweet, with soft nuts and unique meat flavor. It is a good winter tonic.