There are more than 10 cooking methods for ginkgo, including boiling, frying, steaming, simmering, stewing, braising, braising, roasting, and stewing. It can be matched with non-staple food, dry goods, and staple food to make more than 400 items in 13 categories. Every dish reflects the unique flavor and unique charm of ginkgo.

When eating ginkgo, it is not suitable to eat too much because it is slightly poisonous. Generally, 15-30 capsules per person is suitable for cooked food, and there is no harm in eating more if you want to eat more; 6-10 capsules are suitable for raw food.

Here are some commonly used recipes:

Sweets: mostly used to entertain guests and for family consumption.

1. Ginkgo porridge: replenishes vitality, nourishes the five internal organs, and resists aging. It is especially suitable for the elderly and the frail and sick. Normal people eat to stay healthy. Suitable for family consumption.

Method:

Put 6-10 ginkgo almonds, a small amount of rock sugar, 2 taels of japonica rice, and an appropriate amount of water into a pot at the same time, and cook over low heat. Use japonica rice to make a paste.

Ginkgo should be paired with other light sweet and low-sugar rice porridges, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo adenophora and lotus seed porridge, etc. The sugar is rock sugar or white sugar.

2. Ginkgo glutinous rice balls:

Method:

Bake 25 grams of ginkgo almonds, grind them into powder, cook them in chicken oil, fry the flour until yellow, and add black sesame seeds. Fry until fragrant and mash.

Press the honey into a puree, add sugar, ginkgo powder, black sesame seeds, add chicken oil and stir-fry noodles, and knead into a filling.

Mix the glutinous rice flour evenly, divide into small balls, wrap with stuffing, and make glutinous rice balls.

When the water in the pot is boiling, add the glutinous rice balls to the pot and simmer until the glutinous rice balls float on the water for 3-5 minutes.

Features:

Ginkgo biloba is added into the filling, which means blessing "eternal life".

3. Waxed Ginkgo:

Ingredients:

400g ginkgo, 200g water chestnuts, 100g lard, 100g sugar, salt, balsamic vinegar, Wet starch, finely ground sesame oil, and appropriate amount of MSG.

Method:

Pour ginkgo into boiling water to remove astringent water, drain the water, and flatten slightly with a knife. Peel and wash the water chestnuts, and cut into cubes of about 1.2 cm. Put lard in a frying spoon and bring to a boil. Add ginkgo and water chestnut cubes and stir-fry with a little salt. When the ginkgo turns yellow, add sugar and balsamic vinegar and stir-fry. Thicken with wet starch, add MSG, pour in finely ground sesame oil and mix well. Can be plated.

Features:

Ginkgo is golden and crystal clear, diced water chestnuts are as white as jade, water chestnuts are crisp and tender, have an attractive aroma, are sour and sweet, and their nutritional and therapeutic value are compared with other dishes. Worse than that.

4. Candied Ginkgo:

Ingredients: 500g ginkgo, 100g rock sugar, 100g white sugar, 10g sugared osmanthus.

Preparation method: Take ginkgo almonds, wash them, boil them with boiling water, drain the water, and grind them into powder with rock sugar. Add the ginkgo and continue to fry, stirring constantly with a spatula to prevent scorching. When the sugar is stretched into filaments and the ginkgo is golden yellow, add the sugar-osmanthus and push evenly, then remove from the pot and place on a plate.

Characteristics: It has an elegant fragrance, amber-like color, sweet and glutinous taste, and you won’t get tired of eating it. It can be called a wonderful delicacy at banquets, and it has the effects of appetizing, strengthening the spleen, relieving cough and asthma.

5. Carved Ginkgo:

Method:

1. Boil 0.5 pounds of ginkgo, remove the inner seed coat, and add a layer of flour and egg white Add 1 starch to make a paste, add ginkgo almonds and mix well.

2. Put 2 kilograms of lard in the pot and heat it until it is five or six times ripe. Add the sticky ginkgo almonds one by one into the oil, fry them until they turn light yellow and pour away the oil.

3. Put a little oil and water in the pot, add sugar and stir-fry until light yellow and bubbling, pour in the fried ginkgo, remove from the fire, sprinkle green and red silk and sesame seeds while stirring, and mix the syrup Remove from the pan.

Note: Eat hot.

6. Osmanthus fruit:

Method:

0. Put the ginkgo almonds into a pot of water, cook over medium heat for about 10 minutes, drain. Wash out.

1. Put the pot on a high fire, ladle in 750 grams of water, bring to a boil, add ginkgo and cook until cooked, then add 200 grams of white sugar, 40 grams of water starch to thicken the gravy, and remove the foam. , add 5 grams of sugar osmanthus, put it into a bowl and serve.

6. Shili Ginkgo:

Method:

0. Put 500 grams of ginkgo into a pot and blanch it in boiling water for a while to remove the bitterness, then Put it in the pot and cook it. Take it out.

1. Heat 35 grams of lard in a wok, add sugar, and stir-fry until it turns silvery red. Add 100 grams of water, 250 grams of sugar, 50 grams of honey, 2.5 grams of osmanthus paste, and pour in the ginkgo. , until the juice is thick, top with 15 grams of lard, and serve in a shallow soup plate.

"Shili Ginkgo" is one of the earliest famous dishes in Shandong Kongfu. According to legend, the Poetry Auditorium of Confucius Mansion was the place where Confucius taught his son Kong Li to learn poetry and etiquette. In the Song Dynasty, two ginkgo trees grew here. The chefs of the Confucius House used the shelled ginkgo grown here to make dishes for scholars to eat, doubling the interest, so they named it "Shili Ginkgo".

7. Braised ginkgo with lamb:

Method:

0. Boil the ginkgo in boiling water for about 20 minutes, remove the astringent juice, and drain. Rinse it with clean water, then soak it in a boiling water pot, pick it up, soak it in cold water and set aside.

1. Soak the fat meat in the pot until cooked, take it out, cut into pieces with a knife, marinate with 100 grams of sugar, then use a piece of orange cake to cut into pieces and set aside.

2. Use a casserole, place it under a bamboo grate, add 300 grams of ginkgo, sugar, and 150 grams of water, simmer over low heat for about 30 minutes, add fat meat cubes, orange cake cubes, and pork Add 25 grams of oil and 200 grams of sugar, and simmer for another 10 minutes.

Features: soft, moist, fragrant and sweet.

8. Eight-treasure rice:

Method:

1. Boil the glutinous rice until the rice core becomes soft, take it out, and mix 1 kilogram of rice with 4 taels of white sugar. , use a large bowl, smear pork

oil inside, place various condiments (including ginkgo almonds) in the bowl as needed, put glutinous rice mixed with sugar on top,

use a steamer Steamed.

2. Use an aluminum pot or a casserole to simmer the sugar, sugar syrup, water and osmanthus until it is sticky to your hands and set aside.

3. Place the steamed glutinous rice in a plate and pour sugar juice over it.

Characteristics: Fragrant and delicious, often used for weddings and wedding banquets. Adding jujube to this rice will strengthen the spleen and qi, strengthen the muscles and nourish the stomach.

Salty food: mostly used for entertaining guests or for family consumption.

1. Ginkgo duck pot:

Method: When making duck pot, put an appropriate amount of whole peeled ginkgo almonds into the pot and cook. Ginkgo can also be paired with other types of stews, such as chicken stew, snake meat stew, soft-shell turtle stew, etc.

How to make duck pot:

1. Wash and cut the duck into pieces, marinate with seasonings for 3 hours, and fry until slightly yellow.

2. Wash the spinach and fry it with oil and salt.

3. Heat a tablespoon of oil, sauté the onions until fragrant, add black bean paste, duck, ginkgo, ginger slices, tangerine peel, rock sugar and two cups of boiling water, simmer over high heat for 20 minutes, turn off the heat for 5 minutes, place spinach on the bottom. Thicken the gravy, boil and sprinkle with green onion and carrot slices. Serve.

2. Winter melon and ginkgo cup:

Ingredients: 1000g small winter melon, 500g clear soup, 100g mushrooms, 1g MSG, 100g winter bamboo shoots, 15g refined salt, 100g yam , 25 grams of cooked soybean oil, 100 grams of ginkgo almonds, 10 grams of coriander segments, and 100 grams of lotus seeds.

Method:

1. Wash the small winter melon and scrape off the thin outer skin. Cut off 1/3 of the upper end of the winter melon and keep it as a cover, then scoop out the seeds and pulp, blanch it in a pot of boiling water until it is six-mature, then soak it in cold water and cool it thoroughly.

2. Wash the mushrooms, winter bamboo shoots, and yams and cut them into 1 cm square dices. Bring the ginkgo and lotus seeds to a boil over high heat, then simmer over low heat for about 5 minutes, and then pour into the winter melon cup. Add clear soup, MSG, 15 grams of refined salt and a little cooked soybean oil, cover, steam for 15 minutes, take it out and put it in a large bowl, sprinkle with coriander and serve.

Features:

3. With different textures and delicious taste, it is a summer delicacy and the best way to relieve tiredness and hangover.

4. It can clear away heat and diuresis, clear lungs and resolve phlegm, remove toxins and expel pus, lose weight and keep fit. Long-term use will make you look good, lighten your body and resist aging.