Heat the ginkgo directly in the microwave, turn it off when you hear the crackling sound, and then peel it and eat it. It is also very fragrant, but be sure to remove the green core in the middle of the ginkgo nut before eating. The green The core of ginkgo is toxic. Adults cannot eat more than 10 ginkgo biloba per day because ginkgo is slightly poisonous. Ginkgo cabbage

Technology: Stewed Taste: salty and delicious

Ingredients: Chinese cabbage ( Xiaobaikou) (300g)

Accessories: Rapeseed (20g) Ginkgo (fresh) (15g)

Seasoning: Salt (5g) MSG (2g) < /p>

Production process

1. Remove the roots from the cabbage heart, cut it into long strips, and connect the leaves. Wash the rapeseed.

2. Add water to the pot and boil, blanch the cabbage and take it out.

3. Take a casserole, add cabbage, rapeseed, soup, ginkgo, refined salt, and MSG, simmer over high heat until cooked through.

Technical Tips

Choose the tender part of the cabbage, and the soup must be good, do not add oil.

The taste of the dishes

The color is beautiful, fresh and delicious.

Lily, Red Date and Ginkgo Soup

Technology: Boiled Taste: Fresh aroma

Main ingredients: Beef (front leg) (300g)

Accessories: Lily (dried) (50g) Jujube (dried) (15g) Ginkgo (fresh) (50g)

Seasoning: Ginger (3g) Salt (1g)

Production process

1. Wash the beef with boiling water and cut into thin slices;

2. Peel the ginkgo and soak it in water to remove the outer film;

3. Wash the lilies and red dates;

4. Peel and slice the ginger;

5. Add an appropriate amount of water to the casserole, bring to a boil and add the lilies, red dates, ginkgo and ginger.

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.

Health Tips

Enrich blood and nourish yin, nourish the skin, moisten the lungs and replenish qi.

Honey Ginkgo

Technology: Mixing Taste: Sweet

Ingredients: Ginkgo (fresh) (50g)

Accessories : Honey (50g) Sugar-osmanthus (10g)

Seasoning: white sugar (150g) starch (pea) (3g)

Production process

1. Crack the shell of ginkgo (i.e. ginkgo), peel it off, put it into a pot of water and cook for about 10 minutes, take it out, peel off the outer layer, and wash it.

2. Put the pot on the fire , pour 400 grams of water to boil, add ginkgo and cook for a while, add sugar and honey, thicken with wet starch, sprinkle in sugar osmanthus and serve.

Dish texture

Color Oily green, fragrant, glutinous and crispy, the soup is sweet and mellow, with the fragrance of osmanthus, Fujian flavor.

Stir-fried Ginkgo with Enoki Mushrooms

Technology: Stir-fried Taste: Salty and umami

Ingredients: Enoki mushrooms (200g) Ginkgo (fresh) (100g)

Seasoning: soy sauce (3g) salt (2g) white sugar (2g) vegetable oil (40g) sesame oil (1g) Starch (peas) (3g)

Production process

1. Wash the enoki mushrooms and remove the stems, drain the water and cut into shreds.

2. Ginkgo is fried in vegetable oil until medium cooked.

3. Heat the wok over high heat, add vegetable oil and enoki mushroom shreds and stir-fry until fragrant. Add ginkgo meat, stock, soy sauce, sugar, salt. After the enoki mushrooms are cooked, add 5 grams of starch (3 grams of starch) Add water) to thicken the sauce, and finally add some sesame oil and serve.

Health Tips

Efficacy: Prevent cancer. Enoki mushrooms can prevent cancer and cardiovascular diseases, and long-term consumption has significant effects.

This product is rich in nutrients. Ginkgo almonds contain crude protein, nuclear protein, minerals and other nutrients; Flammulina velutipes contains nutrients such as protein, sugar, crude fiber, vitamins and various amino acids necessary for the human body. Increase human immunity and prevent the growth of cancer cells.

Traditional Chinese medicine believes that: Flammulina velutipes is mild in nature and sweet in taste, and can nourish the liver and stomach; Ginkgo biloba is neutral in nature, sweet in taste, bitter, and astringent, and can astringe the lungs and relieve asthma.

Ginkgo Steamed Pepper Duck

Technology: Steaming Taste: Salty and Fresh

Main Ingredients: Duck (1000g)

Accessories: Ginkgo (fresh) (200g)

Seasoning: chicken oil (10g) pepper (5g) cooking wine (15g) ginger (10g) green onion (10g) salt (5g) starch (Corn) (10g) Zanthoxylum bungeanum (3g) MSG (2g) Lard (refined) (100g)

Production process

1. Ginkgo shelled, in Cook in boiling water, peel off the skin, cut off both ends, and remove the heart;

2. Put the ginkgo into a lard pan and fry it, take it out and set aside;

3. Wash the duck and put it in a basin, mix it with salt, pepper, and cooking wine;

4. Add ginger (sliced), green onion (cut into sections), and peppercorns, steam it in a basket for about 1 hour and take it out;

5. Pick up the ginger, green onions, and peppercorns, chop them from the backbone with a knife, remove the bones from the duck breast, and put it into a bowl;

6. Put the remaining Cut the duck meat into cubes, mix it with ginkgo and put it on the duck breast, pour in the original juice and add stock;

7. Steam for about half an hour until the duck meat is tender, take it out of the cage and turn it into a plate;

8. Pour the clear soup into the pot, add chicken oil, cooking wine, salt, MSG, pepper, thicken with water starch, and pour the juice over the duck meat.

Process Tips

This product involves a frying process, so you need to prepare about 500 grams of vegetable oil.

Health Tips

1. This is a herbal soup. The duck meat is crispy and fragrant;

2. It nourishes yin, nourishes the stomach and diuresis. It has the effect of reducing swelling, relieving asthma and cough,

3. It is most suitable for women to consume in autumn and winter.

Ginkgo fresh scallops

Technology: Fried Taste: Salty and umami

Ingredients: Dried scallops (150g) Ginkgo (dried) (150g)

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Accessories: Egg white (30g)

Seasoning: Rice wine (10g) Onion juice (5g) Ginger juice (3g) Salt (3g) MSG (2g) Sesame oil (5g) Starch (corn) (10g) Lard (refined) (50g) Green onion (5g)

Production process

1. Season the scallops with green onion and ginger Soak the scallops in juice and water for 1 hour;

1. Take out the scallops and drain the water, use a dry cloth to absorb the surface moisture, add fine salt, monosodium glutamate, half an egg white, and dry starch, mix well and sizing, and place on Let it rise for 1 hour at low temperature;

2. Crush the ginkgo shell, remove it, put it in a hot oil pan and fry until it turns green and translucent, take it out, peel off the thin coat and wipe it clean or wash it Set aside;

3. Put the starch in a bowl and add water to make wet starch;

4. Heat the pot, grease the pot with cold oil and pour it out, heat it again and add lard , when the oil is 30% hot, add the squid and stir fry until it changes color. Add the white nuts and stir-fry evenly, then pour out and drain the oil;

5. Leave a little oil in the original pot and add the green onions. Stir-fry until fragrant, cook with rice wine, add 2 tablespoons of fresh soup, fine salt and MSG. After boiling, add water and starch to thicken the sauce, then add fresh clams and white nuts, stir-fry evenly, and drizzle with sesame oil to increase the flavor.

Process Tips

After soaking fresh clams in onion and ginger juice, the water should be absorbed before sizing. Mix vigorously so that the surface is tightly covered with a thin layer of sizing. It should be allowed to swell at a low temperature to ensure that it is not fishy and smooth and tender. When frying the white nuts, use a spoon and a colander to rub them to make the skin film fall off easily.

Taste of the dish

Fresh clams are white, smooth and tender, with emerald green kernels, soft and glutinous, elegant in color, and pleasantly salty. They are one of the seasonal dishes in winter.

Ginkgo, barley, lotus seeds and mushroom soup

Technology: Cooking Taste: salty and umami

Ingredients: barley (160g), lotus seeds (40g), shiitake mushrooms (dried) ) (40g) Mushrooms (dried) (40g) Ginkgo (dried) (40g) Oil skin (100g)

Seasoning: peanut oil (10g) salt (4g) ginger (3g) Green onions (3 grams)

Production process

1. Soak the mushrooms and mushrooms in advance, wash and dice them;

2. Barley, lotus seeds, and mushrooms Dice, diced mushrooms, white pulp and oily skin, blanched and drained;

3. Heat oil in a pot, pour various raw materials into the pot, add salt, stir-fry MSG and set aside;

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4. Place one piece of oil skin on the bottom of the bowl, add another piece to form a cross shape, then pour the fried ingredients on the oil skin, then cover the other piece of oil skin on the ingredients, and fold it , and then put it in the soup nest;

5. Pour the soup into the pot, season with salt and MSG, wait until it boils, and pour it into the soup;

6. Put it in the cage Simmer for half an hour, take it out, skim off the oil from the soup and sprinkle with pepper.

Health Tips

Remove dampness and strengthen the spleen, lighten the body and resist hunger, and eliminate fat