The health-care effects and dietary therapy of ginkgo. Ginkgo, commonly known as ginkgo, is composed of fleshy outer testa, bony middle testa, membranous inner testa and seed kernel. It can be boiled or stir-fried and has the effects of eliminating phlegm, relieving coughs, moistening the lungs, and relieving asthma. However, eating a large amount can cause poisoning. Ginkgo contains hydrocyanic acid toxin, which is very toxic. The toxicity is reduced when exposed to heat, so it is more likely to be poisoned when eaten raw. The general poisoning dose is 10-50 pills, and poisoning symptoms occur 1-12 hours after eating ginkgo. To prevent ginkgo poisoning, it is not advisable to eat too much ginkgo, and it is not advisable to eat raw ginkgo. This disease is more common in children. What causes ginkgo poisoning (gingko poisoning)? This disease is caused by eating a large amount of raw or underripe ginkgo, and ginkgo contains hydrocyanic acid toxin. They all have different medicinal values. Here we focus on ginkgo nuts. health care role. According to the "Compendium of Materia Medica": "Cooked food warms the lungs, replenishes qi, relieves asthma and cough, reduces stool, and relieves white turbidity; raw food reduces phlegm, disinfects and kills insects." Modern science has proven that Ginkgo biloba seeds have anti-E. coli, diphtheriae, Staphylococcus, Mycobacterium tuberculosis, and Streptococcus bacteria. Traditional Chinese medicine uses ginkgo seeds to treat bronchial asthma, chronic bronchitis, tuberculosis, leucorrhea, stranguria, spermatorrhea and other diseases. Ginkgo seeds can also remove freckles, smooth wrinkles, and treat sores and ringworm. For patients with cough and thin sputum, take 30 grams of ginkgo kernels and 15 grams of rock sugar decocted in water, twice a day, and it can be cured in half a month; for children with enuresis, use 5 ginkgo kernels to simmer, and take the kernels every night before going to bed for half a month. It can be effective. Ginkgo seeds, after removing the light yellow outer testa, the hard testa (middle testa) is white, so it is called ginkgo. The edible part of ginkgo is the seed kernel. The endosperm of the seed kernel is fleshy and tastes greasy, sweet and slightly bitter. Ginkgo seeds are fresh and tender and can be eaten raw or cooked. The raw food tastes fragrant and the meat is crispy. However, the inner seed coat is difficult to peel off and it is easy to be poisoned if eaten too much. Therefore, it is rarely eaten raw and eaten more cooked. After frying the ginkgo shell, peel off the inner seed coat and eat the kernels. They are soft, fragrant and very delicious. The ginkgo kernels can also be used as condiments in dishes. Ginkgo salad dishes are available in restaurants and food stores in Japan and the United States. and non-staple food for sale. Ginkgo has been widely used in cooking in my country during the Song Dynasty. It is mostly paired with pigs, sheep, cattle, poultry, and eggs. It can be prepared by frying, steaming, simmering, stewing, stewing, braising, roasting, and stewing in a variety of cooking methods. It has become delicious dishes, such as ginkgo steamed eggs, ginkgo braised chicken, ginkgo whole duck, etc. Recently, the chefs of Qufu International Travel Agency in Shandong and Kongshantang in Beijing have skillfully prepared the famous dish "Panda Smells Ginkgo". Not only is the color, aroma and taste excellent, but the eater can appreciate an exquisite handicraft. In addition, ginkgo can also be made into cans, moon cakes, snacks, and processed into wine, beverages and other delicacies for people to eat. As mentioned earlier, since ginkgo seeds contain toxic substances such as ginkgo acid, ginkgo phenol, and ginkgo alcohol, you should not eat too much ginkgo at a time, otherwise it will cause poisoning. In order to prevent poisoning, when cooking ginkgo fruits, do not cover the pot tightly, and be sure to cook the ginkgo fruits thoroughly to allow the toxins to evaporate. Do not eat the unripe ones. Ginkgo has high medicinal value. According to the "Compendium of Materia Medica": "Cooked food warms the lungs, replenishes qi, calms the nerves, reduces stool, and stops white insects; raw food reduces phlegm, disinfects and kills insects." Traditional Chinese medicine uses ginkgo to treat bronchial asthma, chronic bronchitis, tuberculosis, leucorrhea, gonorrhea, spermatorrhea and other diseases. For example: For patients with asthma, cough and thin phlegm, you can use 30 grams of ginkgo kernels and 15 grams of rock sugar, decoct them in water until the kernels are cooked and take them with the residue, 1 to 2 times a day; for children with enuresis, take 5 ginkgo kernels and simmer them with their shells. Take the ginkgo and eat it once before going to bed every night; patients with tuberculosis can peel the shells of the ginkgo and take the kernels, soak them in cod liver oil, and take them after half a year, once before meals, three times a day, and can be cured after taking it for 1 to 3 months; Rubbing raw ginkgo pulp on the affected area can remove blisters, smooth wrinkles, remove scabies, kill lice, and is also effective in treating facial dark spots and ringworm blisters. Modern medical research has proven that ginkgo has anti-E. coli, diphtheria bacilli, staphylococci, tuberculosis bacilli, and streptococci. Ingredients for Ginkgo Roast Chicken: 1 new tender hen (weighing about 1250g), 250g Ginkgo (Ginkgo), 30g Shaoxing wine, 15g ginger slices, 10g salt. Features: "Ginkgo Roast Chicken" is a specialty from the Qingcheng Mountain area of ??Chengdu. Traditional dishes. Qingcheng Mountain has beautiful scenery and is famous for its tranquility. The food here is unique and delicious, and is known as the "Four Wonders", namely the "Dongtian Gong Tea", which is of excellent quality, clear juice and mellow tea aroma; the second "Ginkgo Roast Chicken" has thick white soup and chicken Extraordinarily delicious; the three unique "Qingcheng Pickles" are crisp, tender and fresh, with a deep aftertaste; the fourth unique "Dongtian Milk Wine" is rich but not strong, sweet but not greasy. According to legend, "Ginkgo Roast Chicken" was created by Taoist priests from Tianshi Cave in Qingcheng Mountain.

It is said that two or three hundred years ago, an old Taoist priest in Qingcheng Mountain was ill for a long time and became increasingly thin. There is a ginkgo tree on Qingcheng Mountain with a history of more than 500 years. It bears large and strong ginkgo fruits. A Taoist priest in Tianshi Cave once used the ginkgo fruits of the tree many times, cooked soup with young hens, simmered it until thick, and gave it to the Taoist priest, which made the Taoist priest's condition improve, and he soon regained his health and spirit. Glow. Since then, "Ginkgo Roast Chicken" has become famous in Chengdu and the entire Sichuan area, becoming a famous specialty dish. ·Operation: 1. Slaughter the chicken, remove the hair and internal organs, and wash it with water. Use a knife to cut open the chicken along the back (do not cut open the abdomen), put it in a pot with cold water and bring it to a boil, take it out, wash it with clean water, remove the blood and set aside for later use. 2. Crack open the ginkgo shell, put it into a pot of boiling water and blanch it briefly, take it out, peel off the shell and wash it. 3. Put the whole tender hen into the pot, add water (just enough to cover the chicken), add ginger slices and Shaoxing wine, cover and simmer for about 30 minutes, until the chicken is half cooked and the soup thickens, then pour it into a large casserole. into the pot, add ginkgo and salt, cover and simmer for about 15 minutes, until the chicken is crispy and the soup is thick. Pour it into a large round soup plate, with the chicken belly facing up, the back facing down, and the ginkgo surrounding it. Serve all around. Features: light yellow color, thick white soup, fresh and tender chicken, slightly sweet ginkgo, soft and delicious. Key: You must use fat and tender hens, remove dirt and blood, and wash them thoroughly. When cooking, first use high heat to cook the chicken until crispy and the soup thickens, then put it into a casserole and simmer the ginkgo taro puree. Four tablespoons of oil, three tablespoons of sugar〖auxiliary