boiled food, fried food and vegetables, etc., and meat Cooked with meat, called "long life meat", and dates burned, called "long life rice". White fruit before eating can be put to the pot dry frying five minutes, peeled off the shell with a cloth wrapped in the kernel gently rubbed
Remove the inner seed coat. Can also be shelled ginkgo boiled in water for about ten minutes, with a grasping hedge in boiling water and gently crushed to remove the seed coat. The peeled ginkgo nuts can be stewed with pig's feet, chicken, duck, beef, etc.
Eating can also be done by boiling the white fruit for ten minutes and then stir-frying with fresh pork, chicken, lettuce and cabbage. White fruit with its crystal clear appearance, taste crisp and sweet, health care function is obvious and more and more consumers are favored.
Ginkgo porridge: benefit the vital energy, supplement the five organs, anti-aging, the elderly, frail and sickly is particularly good. Normal people eat healthy body. Suitable for family consumption.
Practice:
Ginkgo biloba (shelled and scalded with boiling water to remove the skin of the inner seeds) 6-10, a small amount of rock sugar, round-grained polished rice 2 two, water, at the same time into the pot, cooked over a moderate fire into. To round-grained rice into a paste of minced rice can be.
Ginkgo should be matched with other light sweet low sugar rice porridge, such as ginkgo eight treasure porridge, ginkgo green bean porridge, ginkgo ginseng lotus congee, etc. Sugar to rock sugar, white sugar is appropriate.
Ginkgo dumplings:
Practice:
25 grams of ginkgo almonds baked crispy, powder, chicken oil boiled, flour fried yellow, black sesame seeds fried and pounded.
Press the honey into a puree, add sugar, ginkgo powder, black sesame, and chicken oil with fried flour, knead into a filling.
Combine the glutinous rice flour, divide into small balls, wrap the filling and make dumplings.
When the water in the pot boils, put the dumplings into the pot and cook over moderate heat until the dumplings float on the surface of the water for 3-5 minutes.
Features:
The ginkgo biloba is added to the filling, which is a blessing for a long life.
Sugar wax ginkgo:
Ingredients:
400 grams of ginkgo, 200 grams of water chestnuts, 100 grams of lard, 100 grams of sugar, salt, vinegar, wet starch, small milled sesame oil, monosodium glutamate.
Practice:
Ginkgo with boiling water blanch astringent water, drain the water portion, knife pressure slightly flat. Water chestnut peeled and cleaned, cut into 1.2 cm square dice. Fried spoon lard boiled, cast ginkgo, water chestnut diced with a little salt stir-fry, until the ginkgo was yellow, add sugar, vinegar stir-fry, and then thickened with wet starch, add monosodium glutamate, dripping small milled sesame oil can be pushed to plate.
Features:
Ginkgo golden crystal, water chestnut white as jade, fruit capsule crispy, attractive flavor, sweet and sour taste, its nutritional and therapeutic value compared with other dishes, there is no better.
Sugar silk ginkgo:
Instructions: 500 grams of ginkgo, 100 grams of rock sugar, 100 grams of sugar, sugar cinnamon 10 grams.
Method: take the ginkgo shell and red coat, wash and blanch again with boiling water, drain the water, rock sugar research into the end. Add ginkgo continue to fry and roast, with a shovel constantly stirring to prevent scorching. When the sugar pulled into silk, ginkgo was golden
yellow, into the sugar cinnamon push evenly, you can start the pan into the plate.
Features: elegant aroma, color like amber, sweet and sticky mouthfeel, eat and do not get tired of, can be called a banquet on the wonderful products, and has an appetizer spleen, cough and asthma effects.
Pulled ginkgo:
Practice:
Silver almonds 0.5 pounds boiled, remove the inner seed skin, a little sticky layer of flour, egg white 1 plus starch into a paste into the silver almonds grasp.
Pan put 2 pounds of lard, burned to five or six mature, will grasp the good sticky silver almonds one by one into the oil, fried into a light yellow with the oil poured.
Put a little oil and water in the pot, add sugar and stir-fry into a light yellow, bubbling, pouring into the fried ginkgo, leaving the fire mouth, upside down while sprinkling green and red threads, sesame seeds, hanging evenly syrup out of the pot.
Note: It needs to be eaten while hot.
Osmanthus fruit:
Practice:
Put the ginkgo meat (remove the membrane, remove the heart) into a pot of water, put on medium heat and cook for about 10 minutes, pull out and wash.
Put the pot on high heat, scoop in 750 grams of water, boil and then put the ginkgo biloba and cook until cooked, then, add 200 grams of sugar, 40 grams of water starch thickening, to remove the floating foam, into the sugar cinnamon 5 grams, into the bowl is complete.
Note:
The way to remove the shells of ginkgoes is to fry them in a clean pot, then add water and boil them for about 5 minutes, then remove the shells while they are still hot.
When removing the heart, do not break the kernels; or do not remove the heart and remove it when eating. Both without removing the heart to eat, only slightly toxic, will not harm the body.
Poetry Ginkgo:
Practice:
Ginkgo 750 grams of shells, soaked in alkaline water to remove the skin, and then into the pot with boiling water for a little time to remove the bitter taste, and then into the pot to cook and remove.
The frying pan is hot under the lard 35 grams, add sugar, fried into silver red, add 100 grams of water, sugar 250
g, 50 grams of honey, osmanthus sauce 2.5 grams, poured into the ginkgo, until the juice is thick, drizzled with 15 grams of lard, sheng shallow soup plate can be.
"Poetry Gingko" is one of the earliest and most famous dishes of the Confucius Palace in Shandong Province. According to legend, the Hall of Poetry and Etiquette in the Confucius Mansion was the place where Confucius taught his son, Kong Li, poetry and etiquette. In the Song Dynasty, two ginkgo trees grew here, and the Kongfu chef used the ginkgo shells produced here to make dishes for the scholars to eat, doubling the flavor, so the name "Poetry Ginkgo".
Lamb roasted ginkgo:
Practice:
The shell, membrane, heart of the ginkgo nuts, the pot of boiling water for about 20 minutes, to remove the astringent juice, pick up, rinse with water, and then under the pot of boiling water, soak, pick up, soak with cold water for use.
The fat meat under the pot soak cooked take up, cut into grains with a knife, marinated in sugar 100 grams, and then a piece of orange cake cut grain, to be used.
With a casserole, pad down the bamboo grate, put the ginkgo, 300 grams of sugar, 150 grams of water, simmer for about 30 minutes, add the fat particles, tangerine cake particles, 25 grams of lard, 200 grams of sugar, and then simmer for 10 minutes that is to become.
Features: soft and sweet, sweet.
Eight Treasure Rice:
Practice:
Prepare a number of shelled and de-filmed ginkgo nuts as needed.
Boil the glutinous rice until the heart of the rice becomes soft, 1 catty of rice with 4 two sugar mix, with a large bowl, inside the wipe pig
oil, a variety of condiments (including silver almonds) as needed in the bowl, the top of the mix of sugar in the glutinous rice,
with a steamer to steam.
Boil the sugar, sugar syrup, water, and cinnamon in an aluminum pot or casserole dish until sticky.
Button the steamed glutinous rice on a plate and pour the sugar sauce over it.
Features: delicious, for the marriage of the wedding feast commonly used. The addition of jujube to this rice will strengthen the spleen and vital energy, and strengthen the tendons and stomach.
Three, shelled savory food: mostly used for entertaining guests, or family consumption.
Ginkgo Duck Casserole:
Practice: When making duck casserole, put the right amount of peeled ginkgo nuts whole into the casserole and cook it. Ginkgo can also be matched with other casseroles, such as chicken casserole, snake casserole, turtle casserole and so on.
Preparation method of duck casserole:
Wash and cut the duck, add seasoning marinade for 3 hours, and deep-fry until light yellow.
Spinach is washed and fried with oil and salt.
Heat one tablespoon of oil, burst the scallion, under the black bean sauce, duck, gingko, ginger, tangerine peel, rock sugar and two cups of boiling water, high heat and cook for 20 minutes, remove from the fire for 5 minutes, spinach padding, thickening, boiling and sprinkle with green onion granules and slices of carrot that is completed.
Winter melon ginkgo cup:
Preparation: 1000 grams of small melon, 500 grams of broth, 100 grams of mushrooms, 1 gram of monosodium glutamate (MSG), 100 grams of bamboo shoots, 15 grams of salt, 100 grams of yam, 25 grams of cooked soybean oil, 100 grams of ginkgo nuts, 10 grams of cilantro segments, 100 grams of lotus seeds.
Practice:
Wash the small winter melon and scrape off the outer thin skin. Cut off 1/3 of the top end of the melon and leave it as a cover, then scoop out the seeds and pith of the melon, put it into a pot of boiling water until it is six mature, and then put it into cool water to soak and chill.
Take mushrooms, asparagus, yam, wash and cut into 1 cm square dices, ginkgo, lotus seeds with high heat,
and then simmer for about 5 minutes, and then poured into the winter melon cup. Another add broth, monosodium glutamate, 15 grams of refined salt and
a little cooked soybean oil, cover the lid, on the drawer to steam for 15 minutes, take out and put in a large bowl, sprinkle parsley can be.
Features:
The taste is different, the flavor is delicious, for the summer seasonal dishes, to relieve fatigue and alcohol best.
Clearing heat and diuretic, clearing the lungs and removing phlegm, removing toxins and pus, losing weight and strengthening the body.