. High-quality ginkgo has white shell color, full flesh, no mildew, no broken shell, no rotten meat mildew, fresh and tender endosperm and sufficient water. Ginkgo biloba is rich in starch, protein, sugar and fat. Cooked food is used to accompany meals, cook porridge, scald or cook in summer.
Seasonal refreshing drinks, etc. Ginkgo biloba leaves have the functions of moistening lung, resolving phlegm, relieving cough, dredging menstruation, stopping diarrhea, eliminating dampness and diuresis. Ginkgo biloba must also be removed when eating, and it is not advisable to eat more every time. Ginkgo biloba must be stored in a cool and ventilated place, suitable for refrigeration.
Ginkgo biloba is generally1.5 ~ 3cm long and1~1.8cm wide *. Its surface is milky white to light brown, smooth, with 1 ~ 2 polka-dot protrusions at the base and ribbed edges. The inner seed coat is hard, and the inner core is oblate and yellow-green. It tastes slightly sweet and bitter.
It mainly contains ginkgolic acid, ginkgolic acid, ginkgolic acid, ginkgo flavone, protein, fat, carbohydrate, calcium, phosphorus, iron, carotene and so on.
The value of ginkgo biloba is mainly reflected in food and medicine. Ginkgo biloba is eaten to keep healthy and prolong life. Ginkgo biloba was listed as a royal tribute in the Song Dynasty. Japanese people have the habit of eating ginkgo every day. Westerners must eat ginkgo at Christmas. As far as eating is concerned, ginkgo owners
There should be fried food, barbecue food, cooked food, side dishes, cakes, candied fruit, canned food, drinks and alcohol. The medicinal value mainly lies in astringing lung, relieving asthma, stopping turbidity and reducing stool. Used for excessive phlegm, asthma and cough, leukorrhagia, enuresis and frequent urination.
Edible methods can be divided into the following categories:
First, as a seasoning in dishes. Ginkgo biloba used as a mixture must first remove the seed coat from the bone. Mesocarp can be removed by mechanical crushing in the direction of abdominal suture. The peeled kernel is covered by a light brown membranous inner seed coat. only
Soak in boiling water for 3 ~ 5 minutes, and you can tear it. In addition to the seed coat, ginkgo fruit can be used as ingredients, whether it is roast chicken, stewed duck, barbecue or stewed hoof. At this time, the white pulp tastes particularly mellow and can be eliminated in time.
In addition to the common greasy feeling when eating meat, it also greatly increases people's appetite and plays a role in regulating appetite.
As a seasoning in dishes, ginkgo biloba should be placed in the back. This is because the starch of ginkgo biloba is easy to gelatinize. In order to keep the fragrance of ginkgo as much as possible, it is best to add ginkgo after the hooves of chickens and ducks are basically cooked. Cook it a little and serve it in time.
Table. This kind of food is not only delicious, but also has no worries about poisoning, so it is very popular.
Second, as an important ingredient of the cake. When ginkgo nuts are used as the ingredients of cakes, they can increase the waxy taste of cakes and the edible value of cakes, making eating cakes an auxiliary means to prevent and treat diseases.
Third, as an important snack or disease-preventing food. The habit of selling ginkgo soup on the street in Guangdong Province has a long history. The fragrant and delicious ginkgo soup can satisfy hunger and cure diseases, so it has always been popular. You can often hear it on the streets of Suzhou.
See the cry of "fried ginkgo". Now some people remove the embryo of ginkgo biloba, grind it, pour it into boiling water, and then drink it directly with sugar or with milk. It is said that this way of eating, as long as you insist on eating 3 ~ 7 capsules a day, is extremely clear.
Significant nutrition and fitness effects. Because the starch of ginkgo biloba is delicate, it is easy to form a paste after boiling water. This way of eating is also feasible.
Introduce several ways to eat ginkgo:
Ginkgo soup: use 7 ginkgo nuts every morning, smash them, put some white rock sugar or a little sesame oil, and take them with boiling water. (used for colds and coughs).
Ginkgo porridge: After the white rice porridge is ready, mash the gingko and put it in the pot, and put some sugar when drinking. emergency department
(Note: The above two ways of eating are to stick thin skin on ginkgo, don't peel it, mash it and put it in together. The outermost shell can be washed with water and boiled with water, which can cure high blood pressure. )
Third, stir-frying with warm fire will naturally explode. It tastes sweet and fragrant. A little bitter.
4. Ginkgo biloba, also known as Ginkgo biloba, is mainly eaten by roasting, boiling, frying and side dishes. Cooking with meat is called "longevity meat" and cooking with dates is called "longevity rice". Before eating ginkgo, fry it in a pot for five minutes. After peeling off the shell, wrap the nuts with cloth.
Gently knead to remove endosperm. You can also boil the shelled Ginkgo biloba in water for about ten minutes, and gently grind it in boiling water with a claw to remove the seed coat. Peeled almonds can be stewed with pig's trotters, chickens, ducks and beef, or boiled with ginkgo.
Ten minutes later, stir-fry with fresh pork, chicken, lettuce and Chinese cabbage. Ginkgo biloba is favored by more and more consumers because of its crystal clear appearance, crisp and sweet taste and obvious health care function.
There are many ways to use it: stir-frying, roasting, steaming, simmering, stewing, stewing, burning, etc. Such as Ginkgo Duck, Ginkgo Stewed Chicken and ginkgo porridge.
Note: Do not take Ginkgo biloba leaves with aspirin or anticoagulant at the same time. If Ginkgo biloba leaves are combined with aspirin, it will prolong the clotting time and easily cause bleeding. As well as postoperative patients, pregnant women and women in physiological period.
Women should also avoid taking Ginkgo biloba leaves to avoid bleeding accidents. In order to prevent ginkgo poisoning, cooked food and eating less are the fundamental methods. If eaten raw, adults should take 5-7 capsules (coated with shell), and children should take 2-5 capsules each time according to their age and weight.
Granules can be taken again after 4 hours. When eaten raw, it is best to remove the shell, red soft film and heart (germ). It is advisable to eat 20-30 pieces of cooked food at a time, such as peeling, removing red soft film and removing embryos for cooking, even if the dosage is large.
No one will be poisoned.
Ginkgo roast chicken dish name: Ginkgo roast chicken
Ingredients: clean hen 1250g, ginkgo 250g, clear soup 750g, lard 500g, chicken oil 20g, ginger, garlic white and cooking wine 50g each, pepper and carrot 2g each, salt 5g, monosodium glutamate 1g, wet.
Method for prepare starch 25g: shelling ginkgo to germinate, heat lard to 60%, frying ginkgo to skin, and taking out. Cut carrots into small plum blossoms and cook them; Cook the clean chicken in boiling water, scoop it up and rinse it with clean water; clean
Add ginger, onion, cooking wine, pepper and chicken, and heat over low heat. When the chicken is cooked to 80%, add ginkgo and refined salt. After the ginkgo is burnt, put the chicken in a plate and surround the ginkgo around the chicken. Put the soup in the pot on a strong fire, remove the ginger and onion and hook it into the wet lake.
Powder, when the soup becomes thick, put monosodium glutamate and chicken oil and mix well. Pour it on the chicken and put carrots around the chicken. Flavor features: Sichuan famous dishes. It is made from chicken and ginkgo by steaming, boiling and thickening. This dish was originally cooked by a Taoist priest in Qingcheng Mountain, Sichuan.
Vegetables and authentic vegetables are mainly based on health preservation. Chicken and ginkgo are rich in nutrition, especially ginkgo has high phosphorus content, which has the effect of moistening lung and benefiting qi.
Practice of yuba ginkgo pork tripe soup
Ingredients: pork belly, lean meat160g, yuba 80g, ginkgo 80g, half bowl of raw and cooked coix seed, four pieces of horse tellurium meat, a little salt and a proper amount of water.
Practice: (1) First, remove the fat from the pork belly, open it, knead it evenly with salt and raw flour, and wash it; Do it again, wash it, roll it in boiling water for a while, take it out and wash it again.
(2) Break the yuba, remove the ginkgo and slice the horseshoe. (3) Boil the water to about 80% with a straight tile pot, cook the pork belly for about one hour, add other ingredients and cook for another hour, take out the pork belly slices and put them on the plate together with other ingredients.
Note: (1) Soup can be dipped in soy sauce. (2) Tofu is a round and long rod-shaped bamboo made of tofu skin, which is often used in vegetarian food.
Hot Chrysanthemum Red Ingredients: Lentinus edodes (dried) 10 sweet pea slices 30g carrot slices 60g ginkgo 20g 10 bamboo shoots 30g.
Seasoning: sugar 1 tsp pepper, a little soy sauce (cream) 1 tsp salt 1 tsp black vinegar 1 tsp stock 2 tsp starch water 1 tsp sesame oil 1 tsp.
Practice: 1. Soak the mushrooms in water and drain them. Cut the flowers on both sides, dip them in starch, knead them with your hands, put them in a medium-temperature oil pan, pull oil on high fire and take them out.
2. Pour the oil in the pot back into the oil tank, leaving 65,438+0 tablespoons of oil, pour the seasoning and all the materials, stir well together, thicken with starch water, and pour the sesame oil on the hot iron plate.
Note: 1. Mushrooms with a diameter of about 4 cm and a uniform thickness are better. 2. The chrysanthemum made by this method is red, fragrant and tender. 3, ginkgo must be cooked first, such as canned ginkgo, but also into the oil pan to pull oil. 4. This
If the kitchen knife is well made, it will be as granular as chrysanthemum petals after being oiled, hence the name chrysanthemum red. 5. When cutting flowers, cut flowers from the inside out. When rolled up, a black face and a white face turned into two-color chrysanthemum red.
The practice of agate and ginkgo biloba Ingredients: Ginkgo biloba 250g Accessories: green red silk 20g, sesame 15g, sugar 20g, peanut oil 250g and starch 50g.
Practice: 1, mash ginkgo, shell, cook for about 10 minute, rub off the skin film, and steam in a cage to soften; 2. Put it in dry starch, soak it evenly, put it in a 70% hot oil pan (about 175℃) and fry it slightly. 3. When the oil temperature rises.
When it is 80% hot (about 200℃), fry until it is slightly yellow, and take out and drain the oil; 4, put a little oil in the pot, add sugar and stir-fry until golden bubbles, quickly add ginkgo, turn evenly, sprinkle with green and red silk, sesame seeds, and pour in sesame oil.
In an enamel dish, the sugar solution is drawn into a sheet with a knife and can be eaten after cooling.
Practice of Ginkgo Osmanthus Decoction
Ingredients: 300g white pulp, 5g sweet-scented osmanthus, 200g sugar, and a little cornstarch.
Practice: 1, put the ginkgo meat in a clear water pot 15 minutes, take it out, wash it and drain it.
2. Add a proper amount of water to the pot, add white sugar and washed cooked ginkgo, boil on an enlarged fire, then roll off the floating foam, add sweet osmanthus, thicken it with raw flour and water, and put it in a soup plate.
Practice of Ginkgo Bitter Melon
Raw materials: bitter gourd, ginkgo. Seasoning: salt, monosodium glutamate, starch.
Practice: 1, wash ginkgo, wash bitter gourd and dice. 2. Put oil in the wok, add ginkgo, bitter gourd and seasoning and stir fry. 3. Finally thicken with starch.
Nutritional value:
Momordica charantia has the effects of clearing away heat and relieving summer-heat, nourishing blood and benefiting qi, invigorating kidney and spleen, nourishing liver and improving eyesight, and has a certain curative effect on dysentery, sores, heatstroke, fever, excessive miliaria, conjunctivitis and other diseases.
Practice of Ginkgo Chicken Ball
Ingredients: chicken (200g), ginkgo (20g), mushroom (10g), seasonal vegetables (10g), lard (125g), seasoning powder (1.5g) and chicken soup.
Practice: 1. Cut chicken into balls with a horizontal straight knife, mix well with wet water chestnut powder, peel ginkgo, roll it with boiling water, remove the skin and bitterness. 2. Heat the oil pan, and put the chicken balls and ginkgo into the oil pan for a while.
Yeah, pick it up. 3. Saute mushrooms, onions, chicken balls and ginkgo in an oil pan, add seasoning powder, soy sauce and chicken soup, mix well, and thicken with wet water chestnut powder.
Practice of roast beef with ginkgo biloba
Ingredients: 750g beef, 50g onion, 250g ginkgo, 50g ginger, 50g soy sauce, 20g sugar, 3g starch10g monosodium glutamate, 3g salt and 40g soybean oil.
Practice: 1. Wash the beef and cut it into 4 cm square pieces. 2. Peel the ginkgo, skim the nuts slightly with oil, take them out, put them in boiling water, and wipe off the tender skin with a cloth. 3. Heat the wok and put a little oil. Add sugar
10g, when fried to red, add beef pieces, stir-fry for a while, when the sugar color and the meat pieces are evenly fried, add boiling water, preferably beef, and add ginkgo, sugar 10g, onion slices and ginger slices at the same time, bring to a boil with high fire and simmer with low fire until soft.
4. Pick up the onion and ginger, adjust the starch with clear water, pour into the wok, thicken and remove.
The practice of ginkgo biloba and cold melon
Ingredients: ginkgo 100g, melon 300g, monosodium glutamate, salt.
Practice: 1, replace the cold melon with beef tongue slices; 2. Put the watermelon into the plate; 3. Put the soup in a wok, add ginkgo, season and pour it into the plate.
Features: Sweet melon, soft ginkgo and delicious juice.
The Practice of Roasting Chicken with Ginkgo biloba
Ingredients: clean hen 1250g, clear soup 750g, lard 500g, ginkgo 250g, ginger, onion and cooking wine 50g each; 2 grams of pepper and 2 grams of carrot; 20g of salt, monosodium glutamate, starch and chicken oil.
Practice: 1, shell, core and bud ginkgo, burn lard until it is 50-60% mature, and then fry ginkgo until it peels. Cut carrots into small plum blossoms and blanch them for later use;
2. Cook the chicken in boiling water, scoop it up and wash it with clear water for later use; Add cooking wine, ginger, onion, pepper and chicken essence to the broth, then bring it to a boil, and then reduce the heat. When the chicken is 80% cooked, add ginkgo and refined salt. After the ginkgo is burnt, put the chicken on the plate and put the ginkgo in the chicken.
Around; Then put the soup in the pot on the fire, scoop up the onion and ginger, add starch, add monosodium glutamate and chicken oil when the soup thickens, stir well and pour it around the chicken.
Stewed chicken with ginkgo biloba.
Ingredients: 3 kg native chicken, half a catty ginkgo, 400 g kelp, 5 yuan pepper, 4 yuan ginger, pork bone 1 piece, a little salt.
Practice: 1. Slaughter local chickens, take out their internal organs, wash their blood, put them in hot water at 50℃-60℃ for 2-3 minutes, take them out, and remove them with tweezers for later use. 2. Wash the ginkgo; Wash the kelp and wait.
Use. 3. Crush and dice ginger, and add pepper and salt to taste. 4. Put the chicken, ribs and prepared seasoning into the pot and cook it with low fire (5-6 hours) so that the seasoning can penetrate into the chicken as much as possible.
In the meat. 5. About half an hour before the stewed chicken is cooked, put the ginkgo into the pot and cook it thoroughly.
Efficacy: This dish has the functions of warming the middle warmer, benefiting qi, tonifying deficiency, strengthening tendons and moistening skin for women.
Secret:
The key of ginkgo stew chicken is the choice of raw materials and the reasonable collocation of seasonings. For local hens (small crown, blushing, plump claws and plump feathers are the best), ginkgo must choose wild ginkgo. If you chop fresh Qinghai peppers,
Soak the chicken in soy sauce for a while, and it tastes fresher.
How to make chestnut and fruit soup? Hello,
Composition:
200 grams of chestnut meat, 200 grams of white pulp, 40 grams of red melon, 40 grams of green plum, 0/65 grams of white sugar/kloc-,a little sweet-scented osmanthus sugar and 40 grams of water chestnut powder.
Practice: 1. Cut chestnuts, red melons and green plums into the same size as ginkgo, then steam chestnuts and ginkgo for about 45 minutes.
2. Take out chestnuts and ginkgo, put them into the pot together with red melons and green plums, add 600g of wet water chestnut powder of sugar after boiling to make soup (don't put too much wet water chestnut powder), then add sweet-scented osmanthus sugar, mix well and cook.
Method for frying diced duck with ginkgo nuts
Ingredients: clean duck (about 1-2 kg) Accessories: cucumber, ginkgo seasoning: sweet noodle sauce, chicken essence, salt, cooking wine, red wine, onion, ginger and pepper.
Practice: 1, peeled and diced cucumber, minced onion, minced ginger and sliced garlic;
2. Dice the duck, put it in a small bowl, add cooking wine, soy sauce, pepper and dried starch and mix well for later use; 3. Take a small bowl, add Jiang Mo, soy sauce, cooking wine, sugar, sweet noodle sauce, pepper and chicken essence and mix well to make a bowl of juice;
4. Ignition in the pot, pouring oil, heating, pouring diced duck, stir-frying, pouring diced cucumber, onion and ginkgo, taking out and draining; 5. Pour the sauce into the pot to make a noise, add the garlic slices, then pour the smooth diced duck and stir fry.