Ginkgo biloba is also called ginkgo biloba

Raw ginkgo biloba is toxic. If you eat too many ginkgo biloba, you will be poisoned. Generally, children will be in danger of poisoning even if they eat about 2 ginkgo biloba. Cooked ginkgo, the toxin has not been completely destroyed, and it is not advisable to eat too much.

Shelling is simple. First soak it in water for a week, and then peel it easily.

When we were young, we used to throw ginkgo directly into the fire and catch it to eat when the shell was burnt or cracked. . . . Later, I learned that it is basically raw, and it is better to cook it in water.

1. Detoxification of Ginkgo biloba < P > Ginkgo biloba tastes really good, but there is a process of detoxification before cooking. Otherwise, you can't eat too much. First of all, after the ginkgo bought from the market comes home, knock it open with a small hammer and remove the hard shell. Remember not to use too much force to break the meat inside.

after the shell is removed, there is still a layer of skin outside the ginkgo, which is inedible. Remove the skin and you will find the white and tender kernel inside. Here is a good way to peel all ginkgo nuts, and put them in a pot to heat them. Keep stirring with chopsticks after the water boils. In this way, all the outer skins will automatically fall off, and the ginkgo at this time is crystal clear and beautiful.

Let's not be too hasty. It would be a pity to cook with such beautiful ginkgo immediately. It tastes good, but it's a little bitter. What should we do?

Bitterness removal of ginkgo:

Find a bigger plastic jar, put all peeled ginkgo into the jar, and add tap water. Then put it in a cool and ventilated place (I put it in the living room last year, and several friends asked me what it was so beautiful, because it looked bright yellow, so big that it was beautiful). Change the water every one or two days. After one week, the preliminary preparation process of ginkgo is over. How to stir-fry next depends on your skills. (Note: Because the period of preliminary work is relatively long, I can't spend too little at a time. I went to see it and used five kilograms at a time. As a result, I ate ginkgo for a week, and invited my colleagues and friends to eat it every day, hehe)

The method of frying ginkgo:

Fried ginkgo with lean bacon:

Lean bacon: It's our farmer's own pigs killed in the New Year and salted into bacon until November of the following year. !

the first step is to fry the bacon directly in the pot. Don't cut the bacon too big, but it is a little bigger than ginkgo. Stir-fry the meat until it is cooked, and there will be oil, but not much.

then take some ginkgo from the jar, wash it, pour it into the pot and stir-fry. Because ginkgo is cooked, three times five divided by two will be done.

don't forget to add a little soy sauce, because there will be some small cracks in the ginkgo after soaking for a few days. After pouring the soy sauce, you will find that some soy sauce has infiltrated into the cracks in the ginkgo, and the red silk is accompanied by the light yellow ginkgo. Especially beautiful. Salt is added, because the bacon is salty (you can add more if necessary)

Stewed chicken with ginkgo

Ingredients: Chai chicken

Accessories: Ginkgo, pork and pig bones

Seasonings: salt, sugar, chicken essence and cooking oil

Practice:

1.

2. Blanch chicken, pig bones and pig hooves with boiling water for later use;

3. ignite in a casserole, add two pieces of pig bones, chicken, ginkgo, pig's trotters and water and simmer for 8-12 hours;

4. After cooking, take it out, add salt and sugar and mix well with the soup.