Raw white fruit has toxins, eat too much will be poisoned, children usually even eat about twenty white fruit, there is a risk of poisoning. Cooked white fruit, the toxins have not been completely destroyed, should not eat too much.

De-shelling is simple, first soaked in water for a week, and then it is easy to peel.

When we were young, we threw the white fruit directly into the fire, and burned the shell or cracked it, then grabbed it and ate it. 。。。。 Later realized that so get basically still raw, or put in water to cook to work

1, white fruit de-toxification

White fruit cooking taste really good, but before cooking there is a de-toxification process. Otherwise you can't eat too much of it. First of all, from the market to buy the ginkgo home, with a small hammer to knock open, to the hard shell, remember not too hard, the inside of the meat cracked.

After the shelling, there is a layer of skin on the outside of the white fruit, which is not edible. If you remove the skin, you can find the white and tender kernel inside. Here is a good way to remove the skin, put all the white fruit in a pot and heat it up. When the water boils, keep stirring with chopsticks. This way, all the outer skin will automatically fall off, and then the white fruit is crystal clear, very eye-catching.

You should not be too hasty, if you use such a beautiful white fruit to cook right away, it's really a bit of a pity. Eating taste good, but a little bitter. How to do?

The bitter taste of white fruit removal:

Find a larger plastic jar, put all the peeled white fruit inside the jar, plus tap water. Then placed in a cool and ventilated place (last year I put in the living room, a few friends have asked me what is so beautiful, because it looks tender yellow, so big a jar, very beautiful). Every one or two days to change the water, so a week later, the pre-preparation process of the white fruit is over, then how to stir-fry that depends on your handicraft. (Note: Because the cycle of pre-work is relatively long, so each time can not be too little, I went to see all of a sudden with five pounds, the results ate a week of fruits, every day called colleagues and friends to come over to eat, huh)

White fruits of the frying method:

White fruits of lean bacon frying:

Lean bacon: we are there, the farmers' own home pigs killed in New Year's Day, after the curing of bacon to the second year in November, and then take out to eat, so that we can eat. around and then take out to eat, good bacon itself is very fragrant, meat is very dense, the price is also a little expensive!

The first step is to put the bacon directly into the pot to fry, bacon do not cut too big, slightly larger than the white fruit of the slices, the meat fried, there is oil out but not a lot.

And then from the jar to fish some of the white fruit clean, poured into the pot to stir fry. Since the white fruits are already cooked, it's done in three tries.

Don't forget to add a little soy sauce, because the white fruit soaked for a few days there will be some small cracks, soy sauce poured in you will find in the white fruit of those cracks seeped into the soy sauce, red silk accompanied by tender yellow fruit. The reddish silk accompanied by tender yellow white fruits. This with salt, because the bacon is salty (if necessary you can also add some)

White fruit stew White fruit stewed chicken

Main ingredient: chicken

Supplementary ingredients: white fruit, pork, pork bones

Seasoning: salt, sugar, chicken essence, cooking oil

Practice:

1, sit in the pot on the fire and pour into the dry frying of the white fruit, fish out and shell, Peeled, cooked in boiling water for 10 minutes, use a toothpick to remove the core of the white fruit.

2, chicken, pork bones, pig's feet with boiling water blanch for a while to be used;

3, sit in a casserole pot on the fire, put two pieces of pork bones, chicken, white fruit, pig's feet, water and turn to micro-fire stew for 8-12 hours;

4, after cooking, take out of the soup into the salt, sugar and mix the soup can be.