Can you eat stewed chicken with ginkgo during lactation? Maternal food must be processed, cooked before eating, and it is best to eat less to avoid poisoning. Mothers who breastfeed should pay special attention not to eat, otherwise it will affect the baby's health.
Ginkgo is delicious, and it can delay aging. beauty beauty has many benefits in preventing cardiovascular diseases. However, although ginkgo is delicious, it should not be eaten more, because it contains toxic ingredients, and it is easy to be poisoned by taking too much. So far, ginkgo must not be eaten raw. Adults should not eat more than 7 capsules a day, and children should not eat more than 3 capsules.
Ginkgo biloba L. is a nutritious and advanced tonic, which contains crude protein, crude fat, reducing sugar, nucleoprotein, minerals, crude fiber and various vitamins. According to the scientific conclusion, every 100g fresh ginkgo contains protein 13.2g, carbohydrate 72.6g, fat10.3g, and contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, selenium, potassium, magnesium and other trace elements, 8 kinds of amino acids.
Ginkgo nut contains a variety of nutritional elements, besides starch, protein, fat and sugar, it also contains trace elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium and magnesium, as well as ginkgolic acid, ginkgolic acid, pentosan and sterols. It has the dietotherapy and medical effects of benefiting lung qi, treating cough and asthma, stopping parasites, reducing stool, smoothing wrinkles, protecting blood vessels and increasing blood flow.
Ginkgo can be cooked or fried, which has the effects of eliminating phlegm, relieving cough, moistening lung and relieving asthma, but it can cause poisoning after eating a lot. Ginkgo contains hydrocyanic acid toxin, which is very toxic. When it is heated, its toxicity decreases, so it is easier to be poisoned when eaten raw. The general poisoning dose is 10-50 capsules, and the poisoning symptoms occur at 1- 12 hours after eating ginkgo. In order to prevent ginkgo poisoning, it is not advisable to eat more ginkgo, let alone raw ginkgo.
Stewed chicken with ginkgo sauce Ingredients: native hen, ginkgo, kelp knot, mushrooms, ginger, scallion, pepper, salt, cooking wine and cooking oil.
Practice:
1, wash and drain the chicken, chop it into pieces about 4cm square, shell the ginkgo, wash the mushrooms and kelp with water, and slice the ginger;
2. Boil water in a small pot. After the water is boiled, put the shelled ginkgo into the water for 2-3 minutes. After cooking, take off the coat outside the ginkgo and remove the coat.
3. Blanch the chopped chicken in boiling water, remove the blood, wash and drain, put a little oil in the wok, chicken oil, lard or salad oil, but don't put rapeseed oil;
4. Stir-fry the chicken, onion and ginger in the pot (with this step, the chicken is not fragile when stewing);
5. Stir-fry the chicken skin until it is slightly oily, add about 1 liter of water, cook over high heat until it rolls for about 5 minutes, and remove the floating foam on the surface while cooking;
6. Pour into the pressure cooker, add mushrooms, crushed pepper and 1/4 tablespoons of cooking wine in turn, and turn down the heat for about 15 minutes after the pressure cooker is started;
7. After cooling, open the pressure cooker to pick up the onion, pour it into the casserole and simmer for about 2 hours. Add ginkgo and kelp knots, put 1/4 tablespoons of salt and stew until the ginkgo and kelp are cooked.
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