The seeds of ginkgo are rich in various vitamins, amino acids and trace elements. They can be processed to make various nutritional and health foods with unique flavors. They are an important part of my country's traditional food culture. (1) Ginkgo dish processing technology There are many ways to use ginkgo to make dishes. Hundreds of flavored dishes can be made by baking, grilling, frying, steaming, simmering, stewing, braising, braising, roasting, stewing and other methods. Now, the preparation methods of the more famous ginkgo delicacies from various parts of our country are introduced as follows: 1. Boiled Ginkgo Kernels [Main Ingredients] 500 grams of large ginkgo nuts. [Preparation method] Remove the bony mesotesta from 500 grams of large ginkgo, soak it in hot water for 20 minutes, gently rub off the filmy inner testa with your hands, and cut off 2 to 3 mm of the germ end with a knife. Then put it in a casserole, add an appropriate amount of water, simmer over low heat for 30 to 40 minutes, take it out and put it on a plate. [Features] Fragrant and refreshing, with endless aftertaste. Boiled ginkgo kernels can not only be eaten alone, but are also commonly used as the main raw material in the processing of ginkgo dishes. 2． It is said that when Confucius taught his son Kong Li to learn poetry and etiquette, he said: "If you don't learn poetry, you can't speak; if you don't learn etiquette, you can't stand." It was later passed down as a beautiful talk. His descendants call themselves the "Shili Family". In the 53rd dynasty, Kong Zhi, the Duke of Yansheng, built the "Poetry Hall". There were two ginkgo trees in front of the hall. They were vigorous and tall, with large and plump seeds. Whenever the Confucius family entertained guests, they would always use the seeds of the ginkgo to make a beet dish to commemorate the teachings of Confucius. , euphemistically called "Shili Ginkgo". [Main Ingredients] 300 grams of boiled white nuts. [Ingredients] 100 grams of rock sugar, 50 grams of white sugar, 50 grams of honey, 50 grams of lard. [Preparation method] First, boil the nuts in boiling water to control the moisture. Grind the rock sugar into fine powder. Add lard oil to the frying spoon and cook until 5 mature. Pour in honey and fry until the flavor is released. Add white sugar, rock sugar, Ginkgo, simmer over slow fire until the juice is reduced, until golden brown, take out a spoon and serve. [Features] The color is like amber, fresh and elegant, crispy and sweet, appetizing and strengthening the spleen. It is the top grade of Confucius' famous delicacies. Nowadays, chefs from Shandong Qufu International Travel Agency and Beijing Kongshantang, on the basis of inheriting the cooking techniques of Confucian cuisine, continue to innovate and craft a unique and famous dish - "Panda Smells Ginkgo". This dish The aroma, taste and shape are all excellent. When the dish is served, the panda jumps out of the plate. It seems that the banquet guests are not eating, but admiring a novel and exquisite craft crystal, which is hard to bear to eat. 3. Honey Ginkgo Honey Ginkgo is a high-end famous dish originating from Tancheng County, Shandong Province. Local people use this meal to entertain guests, which has a history of nearly 200 years. Now it has spread to many ginkgo producing areas in northern and southern my country. [Main Ingredients] 500 grams of ginkgo. [Ingredients] 200 grams of honey or sugar, 500 grams of vegetable oil. [Preparation method] The ginkgo for making honey juice needs to be large, well-proportioned, soft and glutinous. Gently crush the ginkgo to remove the outer shell, and blanch it in hot water at 90 to 100°C to remove the membranous endotesta. Then pour into boiling oil and fry (do not use animal oil). When the white nuts turn yellow, fish them out immediately. If the time is too long, it will harden, but if it is too short, it will not be cooked properly, so the heat must be just right. Drain the oil and place it in a plate, then add honey or sugar with a little water and bring to a boil. When boiling honey or sugar, stir constantly to prevent scorching. Then pour the fried ginkgo into the boiled honey (sugar), turn it over slightly, and then put it on a plate and serve it. [Features] After being plated, it is served with carved patterns or green and red silk, and is lined with amber ginkgo fruits. The color, aroma, taste and shape are all good, which makes people want to eat and not get tired of eating. 4. Carved Ginkgo [Main Ingredients] 300 grams of Ginkgo Almond. [Ingredients] 5 grams of sugar osmanthus, 5 grams of cooked sesame seeds, 150 grams of white sugar, 2,000 grams of cooked lard, 40 grams of flour, 100 grams of wet starch, and half an egg. [Preparation method] Boil the ginkgo almonds, remove the inner testa, lightly coat with a layer of flour, make a paste with wet starch, flour and eggs, add the ginkgo almonds and mix well. Heat the frying pan, add lard, and cook until it is 6 mature. Add the battered ginkgo into the frying pan, fry until light yellow, then fry again until golden brown and take out. At the same time as re-frying, use another wok to heat up, add 10 grams of oil and 150 grams of sugar, simmer over medium heat, turn to low heat, when sugar shreds can come out, put the re-fried ginkgo into the sugar juice, toss, and sprinkle Take the cooked sesame seeds and sugared osmanthus out of the pan and put them on a plate greased with oil. Bring a bowl of cold water with you when serving.

[Features] Golden color, golden threads, crispy and sweet. 5. Gingko Steamed Egg [Main Ingredients] 12 eggs, 24 ginkgo. [Ingredients] Salt, monosodium glutamate, clear soup, cooking wine, wet starch. [Preparation method] Choose 12 large eggs. Remove the hard skin of the ginkgo, cook it in a pot of boiling water for 5 minutes, then rub off the inner skin with your hands and wash. First make a small hole in the egg, sprinkle some salt, and stuff two ginkgo nuts inside. Do 12 in sequence. Place the eggs upright on the rice, steam them in a small cage, take them out, peel off the skin, and put them on a plate (you can also cut them into quarters). In another pot, add clear soup, salt, monosodium glutamate, cooking wine, etc., bring to a boil, add wet starch, and pour it over the eggs when thickened. [Features] This dish astringes lung qi and stops turbidity. It is mainly used to treat excessive leucorrhea in women and diarrhea in children due to deficiency and cold. 6. Ginkgo Stewed Chicken [Main Ingredients] 1 fat chicken, 500 grams of ginkgo. [Ingredients] 500 grams of refined pork, appropriate amounts of salt, sugar, and MSG. [Preparation method] First, peel off the shell of the ginkgo, remove the inner testa (film), remove the germ (core), wash it, and boil it to remove the astringent water. In addition, add fat chicken and refined pork, put it into a casserole and stew until cooked. Pour the ginkgo and chicken soup into the pot and simmer over low heat. When the soup is thick, the pulp is crispy, and the fragrance is overflowing, add salt, sugar, and MSG and serve. [Features] This dish has the characteristics of thick soup, fresh taste, not greasy and nourishing. Whether served with rice or wine, they are all delicious. 7． Steamed duck with ginkgo fruits Steamed duck with ginkgo fruits is a famous dish served to guests at banquets in the ginkgo producing area of ??Zhejiang. [Main Ingredients] 1 fat duck, 200 grams of ginkgo. [Ingredients] 1,000 grams of lard, appropriate amount of salt, pepper, pepper, old wine, ginger, green onion, and starch. [Preparation method] Take the ginkgo and remove the shell, boil it in boiling water, remove the thin skin, remove the two ends and core (germ), soak the bitter water in boiling water, and drain. Boil the pork and fry it, take it out and set aside. Wash the duck, remove the head and feet, smear the inside and outside of the duck with salt, pepper, and old wine, cut the duck open from the back, remove all bones, spread the meat in a bowl, and steam it. Then add clear soup to the pot, add a little fried white nuts, old wine, salt, monosodium glutamate, pepper noodles, starch, etc., bring to a boil, add gravy, add lard, make a sauce, and dip it on the duck meat. [Features] This is not only a delicious dish, but also has the functions of nourishing yin and nourishing the stomach, diuresis and swelling, reducing lung edema, and relieving asthma and cough. It is suitable for diseases such as bone steaming tuberculosis, cough and edema, leucorrhea, asthma, and phlegm cough. 8． Ginkgo elbow [Main ingredients] 750g pork elbow, 200g ginkgo, [Ingredients] 60g winter bamboo shoots, 20g green onions, 10g ginger slices, 5g salt, 15g cooking wine, 1g pepper noodles, 30g cooked chicken fat grams, 20 grams of starch. [Preparation method] Remove the outer shell of the ginkgo, scald it slightly with boiling water, wrinkle and tear off the inner seed coat, cut off the tip of the ginkgo kernel, poke out the core of the ginkgo, and boil it with boiling water to remove the bitter taste. Cut the bamboo shoots into long slices and scoop them out with a splash of boiling water. Shave the pork knuckles, add a splash of boiling water, and cook until 7 min, then take them out. Make a 2.5cm cross square on the meat surface, insert the knife into 2/3 of the meat, and put it into a bowl with the skin facing up. Add the ginkgo, fry in 70% hot oil until cooked through, and place on top of the elbow meat. Add onion, ginger, fresh soup, salt, MSG, cooking wine and pepper to the elbow bowl and steam thoroughly. Remove the green onions and ginger, and place the elbows on a large plate with the skin facing up. Pour the original juice into the pot, add ginkgo and bamboo shoot slices, bring to a boil, beat off the foam, thicken over high heat, pour sesame oil on the elbows and serve. [Features] Rotten meat, fruity aroma, fat but not greasy, rich in nutrients, can relieve asthma and stop belts. It is suitable for asthma and cough due to lack of lung Qi, excessive leucorrhea, and frequent defecation. 9. Double Silver Soup [Main Ingredients] 200 grams of Ginkgo Almond (endotesta removed). [Ingredients] 500 grams of white fungus, 1 egg white, 100 grams of sugar, 10 grams of green and red silk, 2 grams of MSG, 1,000 grams of lard. [Preparation method] Boil the ginkgo almonds, take them out and flatten them with a knife. Heat the wok, add oil, add ginkgo almonds when it is 70% hot, and fry until flowers bloom. Divide the soaked and washed white fungus into slices, pour it into a clean pot, add an appropriate amount of water, bring to a boil over high heat, then lower the heat and simmer for 2-3 hours until the white fungus cake becomes soft. Pour the white sugar into a slurry in another pot, mix the egg whites with a little water and mix well. Add it into the pot and mix well, skim off the foam, add the fried ginkgo almonds, stir, bring to a boil over high heat, and put the batter in another pot. Pour in the white fungus and its juice, add green and red shredded silk, MSG, thicken the soup, pour in lard, and take off the pot. [Features] The soup is mellow and delicious, and has the effects of nourishing yin and moistening the lungs, replenishing qi and promoting fluid production.

(2) Ginkgo meal processing technology 1. Ginkgo Zongzi [Preparation method] Select good glutinous rice and wash it thoroughly. Soak the wild rice leaves or Ruo leaves in warm water to make them soft and pliable. Remove the hard shell and inner skin from the ginkgo, and pinch out the core (germ). Take 3-4 pieces of water bamboo leaves or Ruo leaves, roll them into a cone shape, add glutinous rice, ginkgo fruits and other fillings, such as chestnuts, red beans, dates, etc., seal the mouth into a triangle shape, and tie it tightly with a string. Put it in a pot, add enough water, cook over high heat, take it out of the pot in about 1 hour, and dip it in candy. [Features] Snow-white glutinous rice, with colorful rice dumpling fillings, full of aroma. 2． Ginkgo Tea Rice [Main Ingredients] 500 grams of rice, 200 grams of ginkgo. [Ingredients] 5 grams of tea leaves, a little kelp. [Preparation method] Wash the rice 1 hour before cooking. Peel the ginkgo shells, add salt, boil in boiling water for 5 minutes, stir constantly to make the skin float, and remove. Cut the ginkgo biloba in half and set aside. Place the rice in a pot, add 3 and a half cups of water and 1 tsp of salt. Cut the kelp into strips and marinate for 10 minutes. Put the tea leaves in a cloth bag, put it in a rice pot and cook over high heat. After the pot boils, take out the kelp and cook for another 2 minutes. Take out the tea leaves, pour in the ginkgo, stir well, reduce the heat to a simmer and cook. [Features] It tastes delicious and you won’t get tired of eating it. 3. Ginkgo Eight-treasure Rice [Main Ingredients] 250 grams of glutinous rice. [Ingredients] 10 grams of green plums, 10 grams of white nuts, 10 grams of longan meat, 10 grams of raisins and lotus seeds, 10 grams of red dates, 10 grams of kumquat cake, 10 grams of green and red silk, 250 grams of soft white sugar, a little sweet-scented osmanthus, cooked pig 125 grams of oil. [Preparation method] Boil the ginkgo almonds for 10 minutes, remove the endotesta, take them out and set aside. Steam the glutinous rice, take it out, and add it to a basin with 125 grams of sugar. Mix 50 grams of lard into sweet rice. Bake in a bowl machine and serve. [Features] The food has a unique ginkgo fragrance and is a good food therapy and health food for the elderly and asthma patients.