Ginkgo (scientific name: Ginkgo biloba L.).

Appearing hundreds of millions of years ago, it is the oldest relict plant among the gymnosperms left over after the Quaternary glacial movement. The surviving ginkgos are rare and scattered, and hundreds of years old trees are rare. They are in the same class as it.

All other plants in the world are extinct, so Ginkgo is also known as a living fossil.

? The fruit of the ginkgo tree is commonly known as ginkgo, so ginkgo is also called ginkgo tree.

The ginkgo tree grows slowly and has an extremely long lifespan. Under natural conditions, it takes more than 20 years from planting to bearing ginkgo fruits, and it takes 40 years to produce a large number of ginkgo fruits. Therefore, some people call it the "Gongsun tree".

The meaning of "Sun Deshi" is the old longevity star in the tree, which has ornamental, economic and medicinal value.

? Ginkgo, a fruit full of treasures, is a high-grade tonic rich in nutrients.

Contains crude protein, crude fat, reducing sugar, nuclear protein, minerals, crude fiber and multiple vitamins.

It has high edible value, medicinal value and health care value, and has miraculous effects on human health.

?Regular consumption of ginkgo can nourish yin, nourish skin and resist aging, expand capillaries, promote blood circulation, make people's skin and face rosy, rejuvenated, and prolong life. It is a health food suitable for all ages and a special delicacy for entertaining state guests.

It is very reasonable in terms of nutrition and dish combination.

The ginkgo is fresh and fragrant, soft and delicious, the shrimp is white, tender and fragrant, the cucumber is crisp, sweet and delicious, very delicious.

?Appropriate amount of shrimps, appropriate amount of ginkgo, appropriate amount of cooking wine, 5g of sugar, 5g of pepper, a little baking soda, a little cornstarch, 10g of oil, a little salt, a little of the required ingredients, soak them overnight (the skin becomes soft), wash and peel the ginkgo (use pliers or a fruit opener to open the ginkgo)

The angular side) Boil the ginkgo in the pot for 15 minutes (remove all the shells of the ginkgo), then remove the thin skin of the ginkgo, add a little salt to the shrimp, and mix well with your hands, then add baking soda, cooking wine, pepper, and cornstarch

, continue to spread a small amount of oil evenly with your hands, marinate for 15 minutes. Boil water in a pot. After the water boils, add the marinated shrimps (take them out after the shrimps turn red, and drain the water in the pot). Put oil in the pot.

Add the ginkgo nuts, shrimps, and sugar, stir-fry for a few times, and the fried shrimps with ginkgo nuts are ready. First, use it as a seasoning in dishes.

For ginkgo used as seasoning, the bony testa must first be removed.

The mesotesta can be removed mechanically by crushing it with pressure in the direction of the ventral suture.

The peeled seed kernel is covered with a light brown membranous inner seed coat.

Just soak it in boiling water for 3-5 minutes and you can easily tear it off.

The white nuts with all the seed coats removed can be used as a seasoning for roasting chicken, stewing duck, roasting meat, or stewing hooves.

The white fruit pulp added at this time has a particularly mellow taste when eaten, which can promptly eliminate the greasy feeling common when eating meat, greatly increase people's appetite, and play a role in regulating appetite.

When used as a seasoning in dishes, it is better to add the ginkgo later.

This is because the starch of ginkgo is easy to gelatinize.

In order to maintain the aroma of ginkgo as much as possible, it is best to add ginkgo kernels after the chicken, duck and hoof are basically cooked.

Simmer briefly and serve promptly.

It is not only fragrant, glutinous and delicious when mixed with dishes, but also has no worries about poisoning, so it is very popular.

?Second, as an important ingredient in pastries.

Ginkgo nuts are used as a pastry mix, which can increase the waxiness and fragrance of the pastry, and also increase the edible value of the pastry, making edible pastries an auxiliary means of disease prevention and treatment.

White nuts used in pastries can be whole or chopped.

White nuts can be mixed into the outer layer of dough, or mixed into the inner pastry filling, and some can be embellished on the surface of the pastry.

Since the main component of ginkgo kernels is starch and has very little fat content, there are also some substances in the ginkgo kernels that can inhibit the growth of bacteria. Therefore, ginkgo kernels are used in cakes and are not prone to deterioration.

No matter what baking technology is used, no new harmful ingredients will be produced. It will only increase the color, aroma and taste of the pastry, improve the grade of the pastry, and make people salivate and never tire of eating.

Third, as an important snack or disaster prevention food.

People have long had the habit of buying ginkgo soup on the streets of Guangdong Province. The fragrant and delicious ginkgo soup can not only satisfy hunger, but also cure diseases, so it has always been popular.

On the streets of Suzhou, you can often hear the cries of "fried hot ginkgo".

Children in the production area often grill ginkgo nuts over charcoal fire as homemade snacks.

After the children wait for the ginkgo to burst, they bake it briefly so that cauliflower-like protrusions emerge from the kernel.

Chew it while it's hot, the taste is particularly fragrant and glutinous.

As for the people in mountainous areas, they soaked the cooked ginkgo in water and treated it as a staple food, which became an important food to survive the famine.

It is said that during difficult times, Zhongtiao Village in Lingchuan, Guangxi Province cured villagers' edema by cooking porridge with 2.5 kilograms of ginkgo.

?Now, some people remove the embryo from the ginkgo, grind it, boil it with water, add sugar and drink it directly or drink it with milk.

It is said that this way of eating has extremely obvious nourishing and health-preserving effects as long as you insist on taking 3-7 pills every day.

Because the starch of ginkgo has a fine texture, it can easily form a paste after boiling water.

This way of eating is also feasible.

Ginkgo also has a unique flavor when eaten raw.

The advantage of raw food is that all the ingredients in the seeds are not destroyed, especially the high content of effective medicinal ingredients, which can effectively prevent and treat diseases.

No matter which method of consumption, attention should be paid to controlling the dosage, especially when eating raw ginkgo, you must be cautious.

This is because ginkgo is slightly poisonous.