Ginkgo nuts contain enough cassava starch, crude protein, nucleoprotein, human fat, soft candy, mineral elements and dietary fiber. However, because ginkgo contains ginkgolic acid and ginkgolic acid, it will be poisoned if eaten raw. Before cooking, you need to soak it in warm water for several hours, then put it in a hot kettle and cook it again, so that the toxic substances can be dissolved in water and evaporated by heating. In order to ensure safety, even cooked vegetables should be kept in moderation, with no more than 20 grains for adults and no more than 10 grains for children.
Ginkgo biloba can be cooked in a variety of ways, such as frying, roasting, steaming, stewing, stewing, stewing and burning. Production method: first soak nuts in warm boiled water, pick them up, then blanch them with boiled water, take them out and drain them; Wash the beef and cut it into pieces about 4CM thick; Heat the wok and bake it. Add oil to remove the nut.
Leave a little bright oil in the pot and add 10g sugar. When it turns brown, put the beef in the pot for a while. When the sugar color is evenly wrapped in the meat, add boiling water to the beef pieces. At the same time, add ginkgo, 10g sugar, soy sauce, ginger and onion, bake with strong fire and simmer until the meat is cooked. Pick the onion and ginger, mix the cassava starch with tap water, pour it into the pot, thicken the soup, and add salt to the pot.
This dish is salty, slightly sweet, with soft nuts and unique flavor. It is an effective winter tonic. The younger children are, the higher the mortality rate is. The toxicity of raw ginkgo is stronger than that of cooked ginkgo. Ginkgo biloba is rich in nutrition, but it is also a medicine, which can eliminate phlegm and relieve cough, and has a good effect on leukorrhagia and hypertension. However, "medicine has three poisons." For children, ginkgo biloba is more toxic than nutrients, so it should be avoided as much as possible and controlled within 10 capsules.