How to eat ginkgo?
Ginkgo detoxification
Ginkgo cooking tastes really good, but there is a detoxification process before cooking. Or 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 break the meat too hard.
After the ginkgo is shelled, there is still a layer of skin outside, which is inedible. Peel off the skin and you will find white and tender nuts inside. Here is a good way to peel all ginkgo nuts and put them in a pot for heating. Continue to stir with chopsticks after the water boils. In this way, all the skins will automatically fall off, and the ginkgo at this time is crystal clear and beautiful.
Ginkgo biloba debittering
Find a bigger plastic jar, put all the peeled ginkgo into the jar and add tap water. Then put it in a cool and ventilated place. Change the water every one or two days. A week later, the preparatory process of ginkgo biloba is over. How to fire next depends on your ability.
There are many ways to eat ginkgo biloba. Simply roast ginkgo with fire and eat it when it bursts. It is as clear as jade, smells delicious and tastes soft and waxy. Snacks are used to make beets, osmanthus ginkgo and rock sugar ginkgo; In dishes, mushrooms are often cooked to taste, cooled as cold dishes or stewed with chicken. Ginkgo roast chicken is a common home-cooked dish in Yangzhou. No matter what ginkgo is used for, it is usually cooked in light color, and it is not suitable for seasoning with thick oil and red sauce.
How to eat:
1) Just wrap the gingko in a wet towel or envelope, heat it in the microwave for two or three minutes, and eat it when you hear the crack. It is as clear as jade, smells delicious and tastes soft and waxy;
2) It is used to make sugarbeet, osmanthus ginkgo and rock sugar ginkgo for snacks;
3) In dishes, it is often cooked and seasoned with mushrooms, cooled as a cold dish, or stewed with chicken.
Here are some common recipes:
1, fried with shell:
Salt and pepper ginkgo:
Practice: Take a plate of ginkgo with shell, fry it with salt and pepper and ginkgo in the pot until it is cooked, and then eat it without shell.
Stir-fry while it's hot. Hot food is delicious and fragrant, while cold food is dry and bitter. When entertaining guests, one dish per table,150-200g is appropriate.
2, candy with shell: mostly used for entertaining guests and eating at home.
Ginkgo porridge: It is beneficial to vitality, nourishing the five internal organs, and resisting aging, especially suitable for the elderly and infirm. A healthy diet for normal people. Suitable for family consumption.
Practice: 6- 10 ginkgo (blanched with boiling water after shelling), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water. At the same time, put it in a pot and cook it with slow fire. It can be made into paste with japonica rice.
Ginkgo biloba should be paired with other rice porridge with light sweetness and low sugar, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge and ginkgo ginseng lotus seed porridge. And the sugar should be rock sugar and white sugar.
Ginkgo jiaozi:
Practice: bake 25 grams of ginkgo until crisp, grind into powder, cook in chicken oil, fry the flour until brown, stir-fry the black sesame seeds and mash them.
Press honey into paste, add sugar, ginkgo powder, black sesame, 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 is boiled, put jiaozi in the pot and cook with slow fire until jiaozi floats on the water for 3-5 minutes.
Features: Ginkgo biloba is added to the stuffing, which means to bless "eternal life".
Candied and waxed Ginkgo biloba:
Ingredients: 400g ginkgo, 200g water chestnut, lard 100g sugar 100g, salt, balsamic vinegar, wet starch, sesame oil and monosodium glutamate.
Practice: blanch ginkgo with boiling water to remove astringent water, drain the water and flatten the knife slightly. Peel the water chestnut, wash it, and cut it into cubes about 1.2 cm. Boil lard with a frying spoon, stir-fry ginkgo and diced water chestnuts with a little salt until the ginkgo turns yellow, stir-fry with white sugar and balsamic vinegar, thicken with wet starch, add monosodium glutamate, pour in sesame oil and stir well, and serve.
Features: Ginkgo biloba is golden and crystal clear, water chestnut is as white as jade, the fruit chestnut is crisp and tender, the fragrance is attractive and the taste is sweet and sour. Compared with other dishes, its nutritional and dietotherapy value is worse.
Ginkgo candied silk:
Ingredients: 500g of Ginkgo biloba, 0/00g of rock sugar/kloc, 0/00g of sugar/kloc, and 0/0g of osmanthus fragrans/kloc.
Method: Take ginkgo, remove the shell and the red color, rinse with boiling water, drain the water, and grind the crystal sugar into powder. Add ginkgo, stir with a shovel to prevent coking. When the sugar is shredded and the ginkgo is golden yellow, add osmanthus and push it evenly, and then take it out of the pot.
Features: Elegant fragrance, amber color, sweet and delicious, never tired of eating, it can be called a good banquet, with the effects of appetizing, invigorating the spleen, relieving cough and asthma.
Pulling ginkgo:
Practice: Cook 0.5 kg ginkgo fruit, remove the inner seed coat, slightly stick a layer of flour, add starch to 1 egg white to make a paste, and put it into ginkgo fruit to catch it evenly. Put 2 Jin of lard in the pot and cook until five or six are ripe. Put the glued ginkgo nuts into the oil one by one, fry until light yellow, and pour the oil.
Put a little oil and water in the pot, add sugar and stir-fry until it is light yellow, bubbling, pour in the fried ginkgo, leave the fire mouth, sprinkle with moss and sesame seeds while shaking, and take out the pot after the syrup is hung evenly.
Note: it needs to be eaten while it is hot.
Ginkgo biloba preservation
1, stored at room temperature
Fresh ginkgo biloba can be stored at room temperature for 3-5 months (depending on dry humidity). If the air is too dry, ginkgo syrup will evaporate, so you can't eat it. If the air is too humid, the ginkgo case is easy to mold, but it does not affect eating. You can wash the case and dry it (you can't expose it to the sun, otherwise the syrup will evaporate and the ginkgo nuts will dry and you can't eat it).
Everyone has a bag to sew gingko, so just put it in that bag. In short, keep it ventilated and don't put it in a sealed box, otherwise it will get moldy.
Again, the moldy condition of Ginkgo biloba does not affect eating at all. Wash the shell, or peel it off and eat it as usual, but if the ginkgo is dry and turns into stiff pulp, it must not be eaten.
Fresh ginkgo has a special taste, that is, the taste of the peel (some people think it stinks, but this is just the special taste of ginkgo, isn't it? If you don't like the taste, take ginkgo out to dry, but you can't bask in the sun), because ginkgo is actually the kernel of ginkgo, and the peel of ginkgo is toxic and can't be touched. Everyone washes off the peel of ginkgo biloba, but it will retain a special taste. This is also the reason why fresh ginkgo cases are prone to mildew, but mildew does not affect eating. Ginkgo sold in the supermarket will be processed first, so the ginkgo in the supermarket looks unnaturally white.
Step 2 refrigerate
Ginkgo biloba can be refrigerated at a suitable drying temperature for one year. This is highly recommended. Cold storage and normal temperature storage should pay attention to dryness and humidity. In a word, Ginkgo biloba should keep breathing, because it is alive and can breathe, and its germ continues to grow. So it must be given a breathable environment. But be careful not to get too wet. The environment in the refrigerator is easy to get wet, which makes the watch case moldy.
3. Frozen storage
Ginkgo biloba can be kept frozen for at least one year. I recommend this one most, because ginkgo is very fresh. Although it can be preserved for a long time, it is still the freshest and most delicious, so if it is frozen, it can be eaten until the fresh ginkgo comes out next year, just like the fresh ginkgo that has been eaten all the time.
There are two ways to freeze. One method is direct freezing with shell. It is recommended to refrigerate a small part and freeze most of it. When a small part of frozen ginkgo is almost eaten, take out a small part of frozen ginkgo and eat it in the cold storage. You can fry it in a microwave oven with a shell or in a dry pan. Stir-fry fresh ginkgo in microwave oven or dry pan, and then eat it while it is hot.
Another way is to peel off all the ginkgo biloba, or you can cook it in water a little, remove the inner membrane, and then freeze the peeled nuts in the refrigerator. You can cook and make soup every day, and you can throw a handful of ginkgo into it at will. Eating it every day is good for your health and the effect can be seen for a long time. That's how my family eats. I throw a handful of ginkgo into the soup every day.