First, the basic introduction of Ginkgo biloba
Ginkgo biloba, also known as ginkgo fruit, is the seed of ginkgo tree. Its skin is yellow and its interior is white flesh. Ginkgo biloba is rich in nutrients such as protein, fat, carbohydrates, vitamins and minerals, which helps to enhance human immunity, improve the function of digestive system and promote blood circulation.
Second, the purchase and storage of Ginkgo biloba
When buying ginkgo biloba, you should first choose fruits with smooth skin and no damage. Secondly, we should pay attention to the color of pulp. Fresh ginkgo pulp should be white, without discoloration or blackening. In addition, the size of ginkgo biloba is also an important purchasing index. Generally speaking, the larger ginkgo has thicker pulp and better taste.
When storing ginkgo biloba, you can put it in a ventilated and dry place to avoid direct sunlight. If it needs to be preserved for a long time, you can put it in the freezer of the refrigerator. Freezing can extend the shelf life of Ginkgo biloba.
Third, the edible method of ginkgo
1. Eat raw ginkgo:
After washing ginkgo, peel off the skin and eat directly. Raw ginkgo has a refreshing taste and full flesh, which can fully experience the original flavor of ginkgo.
2. Boil ginkgo:
Put ginkgo into a pot, add appropriate amount of water, and boil it with low heat 15-20 minutes. Cooked ginkgo pulp will become softer and taste better. Boiled ginkgo biloba can be used to make various desserts, such as ginkgo syrup and ginkgo soup.
3. Stir-fried ginkgo:
Peel ginkgo, cut into blocks, and stir-fry in a pot. You can add a proper amount of salt, sugar, soy sauce and other seasonings according to your personal taste. Fried ginkgo can be fried with other vegetables or meat to increase the taste and nutritional value.
4. Ginkgo biloba in cakes:
Ginkgo biloba can also be used to make various cakes, such as ginkgo cake and ginkgo crisp. When making cakes, Ginkgo biloba can be mashed or cut into small pieces, added to the batter, and then baked or steamed.
Fourth, the cooking skills of ginkgo
1. Skinning skills:
When peeling ginkgo, you can scald the ginkgo with boiling water before peeling it. Doing so can make the skin of Ginkgo biloba easier to peel off, and at the same time, it can also remove the bitter taste of Ginkgo biloba.
2. Master the cooking time:
Boil ginkgo for too long, otherwise the pulp will be too soft and the taste will become worse. Generally speaking, the cooking time of 15-20 minutes is more suitable.
3. Frying temperature:
When frying ginkgo, you should master the heat to avoid over-frying or undercooked. The pulp of ginkgo is tender and easy to be fried or overcooked, so stir-fry with medium and small fire and control the time.
Ending:
Ginkgo biloba, as a nutritious food, not only has a unique taste, but also can be eaten in many ways. Whether eaten raw, cooked or fried, you can fully experience the delicious taste of Ginkgo biloba. I hope that the eating methods and cooking skills of ginkgo introduced in this article can help everyone and let everyone better enjoy the health and delicious brought by ginkgo.