2, cooking: ginkgo nuts can be boiled with the skin, multifaceted stir-fry, no need to add some oil. Can also be matched with beef, lamb, raw pork or eggs, the choice of fried, steamed, simmered, stewed, simmered, braised, burned, simmered, etc. A variety of ways to make the earth's delicious. (Folklore delicacies: ginkgo duck, ginkgo chicken, ginkgo stewed chicken, ginkgo mushroom beef, ginkgo steamed eggs, tofu skin, ginkgo congee, honey ginkgo fruit, ginkgo fruit Lahai rice, ginkgo congee, ginkgo fruit, ginkgo fruit, ginkgo fruit, ginkgo fruit, ginkgo fruit palm, white fruit, steamed cakes, ginkgo fruit, ginkgo fruit, ginkgo fruit, ginkgo fruit, ginkgo fruit, ginkgo fruit, ginkgo fruit cheese, sugar, gingko fruit, etc.).
3, roasted: it can be like roasted shelled peanuts that are cooked, peeled off the shell, in addition to the bitter and astringent flavor (with a small poisonous) buds, and then eat.
4, boiled tea: can be used as a tamarind leaf, with boiling water to drink.
5, rock sugar white fruit soup. Every morning with 7 white fruit, cracked and used to mash, put some white rock sugar or a little sesame oil, with boiling water, can cure colds and coughs.
6, boiled. Put the white fruit into the water and boil it for about 10 minutes. But when you eat it, you must pay attention to the outer skin and the center of the heart do not eat, poisonous .
7, dry fried. Put the white fruit in the pan with a high fire slowly heat, and then turn to a small fire, so that the white fruit evenly heated until the white fruit shells a little charred black, until you hear the "bang" "bang" sound of the burst, you can turn off the fire. Let it cool slightly and serve.