The cooking methods of Ginkgo biloba mainly include boiling, frying, steaming, stewing, stewing, stewing, stewing, roasting, frying, etc. 10, which is matched with non-staple food, dry goods and staple food to make 13 kinds of more than 400 dishes, all of which reflect the unique flavor and charm of Ginkgo biloba.
Ginkgo biloba should not be eaten more because it is slightly toxic. The average cooked food is 15-30 tablets per person, so it's okay to eat more. Raw 6- 10 capsules is suitable.
Here are some common recipes:
First, fried with shells:
Salt and pepper ginkgo:
Practice:
Take a dish of ginkgo biloba with shell, put it in a pot with salt and pepper and ginkgo biloba and fry it until it is cooked, then remove the shell and eat it.
Stir-fry and eat while it is hot. Hot food is delicious and fragrant, and cold food is dry and bitter. When entertaining guests, one dish per table,150-200g is appropriate.
Deep-frying Ginkgo biloba in microwave oven
Fried ginkgo biloba:
Practice:
Take a dish of ginkgo biloba with shell, wrap it in a thin edible plastic bag for external use, and fry it in the microwave for a few minutes.
Hot shelled and eaten.
Second, shelled sweets: mostly used to entertain guests and eat at home.
Ginkgo porridge: Benefiting vitality, nourishing five internal organs, and resisting aging, especially for the elderly and the infirm. Healthy eating for normal people. Suitable for family consumption.
Practice:
6- 10 pieces of silver almond (peeled and blanched with boiling water), a small amount of rock sugar, 2 ounces of japonica rice, and an appropriate amount of water. At the same time, put it in a pot and cook it with slow fire. It can be made from japonica rice into paste.
Ginkgo biloba should be matched with other rice porridge with light sweetness and low sugar, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo ginseng lotus seed porridge, etc. The sugar should be rock sugar and white sugar.
Ginkgo tangyuan:
Practice:
Bake 25 grams of silver almonds, grind them into powder, cook them in chicken oil, fry the flour until brown, and stir-fry the black sesame seeds and mash them.
Press honey into a paste, add sugar, ginkgo powder, black sesame seeds, chicken oil and fried noodles, and knead into stuffing.
Mix glutinous rice flour evenly, divide into small balls, wrap with stuffing, and make glutinous rice balls.
When the water in the pot boils, put the dumplings in the pot and cook them on slow fire until they float on the water for 3-5 minutes.
Features:
Ginkgo biloba is added to the stuffing, which means to bless "eternal life".
Sugar-preserved ginkgo biloba:
Ingredients:
400g of ginkgo biloba, 200g of water chestnut, 0/00g of lard/kloc, 0/00g of sugar/kloc, and proper amount of salt, balsamic vinegar, wet starch, sesame oil and monosodium glutamate.
Practice:
Blanch ginkgo with boiling water to remove astringent water, drain water, and press the knife slightly flat. Peel and wash the water chestnut, and cut it into cubes about 1.2 cm. Boil lard in the frying spoon, stir-fry Ginkgo biloba and diced water chestnut with a little salt until the ginkgo biloba turns yellow, stir-fry with white sugar and balsamic vinegar, thicken with wet starch, add monosodium glutamate, pour small ground sesame oil and push evenly, and then serve.
Features:
Ginkgo biloba is golden and glittering, its water chestnuts are as white as jade, its fruit is crisp and tender, its fragrance is attractive, and its sweet and sour taste is palatable. Compared with other dishes, its nutritional and dietetic value is even worse.
Sugar shredded ginkgo:
Ingredients: Ginkgo biloba 500g, rock sugar100g, sugar100g, sweet osmanthus10g.
Method: Take Ginkgo biloba, remove its shell and red coat, rinse it with boiling water, drain the water, and grind the rock sugar into powder. Add ginkgo biloba to continue frying and baking, and stir with a shovel to prevent coking. When the sugar is pulled into silk, ginkgo is golden.
When it is yellow, add the sweet osmanthus and push it evenly, and then take it out of the pot and put it into the dish.
Features: Elegant fragrance, amber in color, sweet and delicious, never tired of eating, can be called a wonderful product at a banquet, and has the effects of appetizing, invigorating the spleen, relieving cough and asthma.
Drawn ginkgo:
Practice:
Cook 0.5 kg of almond, remove the inner seed coat, slightly stick a layer of flour, add starch to egg white 1 piece to make a paste, and put it into almond and grab it evenly.
Put 2 kg of lard in the pot, burn it until it is five or six times ripe, put the well-glued silver almonds into the oil one by one, fry them into light yellow and pour the oil.
Put a little oil and water in the pot, add sugar and stir-fry until light yellow, bubble, pour in the fried ginkgo, leave the fire mouth, sprinkle green silk and sesame seeds while shaking, and take out the pot when the syrup is evenly hung.
Note: it needs to be eaten while it is hot.
Osmanthus fragrans fruit:
Practice:
Put the gingko meat (with the film removed and the heart removed) into a clear water pot, put it on a medium fire and cook for about 10 minute, then take it out and wash it.
Put the pot on a high fire, scoop in 750g of clear water, bring it to a boil, add Ginkgo biloba and cook until it is cooked, then add 200g of white sugar, thicken it with 40g of water starch, remove the froth, add 5g of sweet osmanthus, and put it in a bowl.
note:
To shell ginkgo biloba, stir-fry it in a clean pot, then add water, cook for about 5 minutes, and shell it while it is hot.
When removing the heart, don't damage the fruit; You can also remove it when eating. Even if you don't eat it, it is only slightly toxic and won't hurt your body.
There are roughly several ways to eat ginkgo:
1, stewed chicken with ginkgo, or stewed meat. When eating like this, don't add more soy sauce, and the fragrance of ginkgo will not be eaten.
2, dessert: rock sugar ginkgo and the like.
3. Directly pour milk or soybean milk: peel the ginkgo and put it in milk or soybean milk (both hot and cold).
However, my friend said, "The most delicious way to eat is to take a kraft paper envelope, put a handful of ginkgo inside, seal it, put it in the microwave oven, and when you hear the sound of' beep, take it out and sprinkle some salt and pepper on it, it smells delicious. ~ ~ ~ ~ ~ ~ ~ ~ ~" He said, and there were two Taixing people beside him.
Also, you can't eat too much ginkgo. Eat 3-5 capsules a day raw, and not more than 10 capsules a day cooked. Eating them often is very good for your health. That's what my friend told me.