1. Soak rice and millet in cold water for half an hour.

2. After peeling Ginkgo biloba, soak it in cold water for 5 minutes to remove the thin skin from the meat. 3. Wash with cold water for later use.

4. After the cold water is boiled, add rice and millet.

5. Bring the fire to a boil, pour in the fresh, and turn to low heat for slow cooking.

6. Sprinkle Lycium barbarum a few minutes before cooking and stir it clockwise with a spoon until it is thick.

Nutritional efficacy

1, Ginkgo biloba is a mature seed of Ginkgo biloba, which belongs to deciduous trees. Its medicinal properties have a certain auxiliary therapeutic effect on asthma, phlegm and cough.

2. Ginkgo biloba is also a kind of high-grade tonic with rich nutrition, which contains crude protein, crude fat, reducing sugar, nucleoprotein, minerals, crude fiber and vitamins.

3. Regular use of Ginkgo biloba leaves can nourish yin, beautify and resist aging, dilate capillaries, promote blood circulation, make people's skin and face rosy, rejuvenate and prolong life.

4. Flavonoid glycosides and bitter lactone in Ginkgo biloba leaves also have special preventive and therapeutic effects on cerebral thrombosis, Alzheimer's disease, hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, brain dysfunction and other diseases.

Dietary taboo

1, Ginkgo biloba is good, but it contains less poison, so don't eat too much. Raw food is poisonous, and cooked food can be attenuated. Never overdo it.

2. Remember, adults should not eat more than 20 capsules a day, and children should not eat more than 7 capsules a day.

3. Ginkgo poisoning will occur within 1 to 12 hours, with fever, vomiting, abdominal pain, diarrhea, convulsions and dyspnea, and severe cases may die of respiratory failure.

In order to avoid ginkgo poisoning, daily consumption is very important.