2. After controlling the water of ginkgo, dry the water with a kitchen paper towel and clamp a gap in the ginkgo shell with a nut clip.
3. According to this method, all ginkgo fruits are processed, and the processed ginkgo fruits are put into the oven baking cage, and the baking cage is closed and inserted into the fork.
4. Preheat the oven to 120℃, put it into a baking cage, and start "fork baking" and "hot air baking" at the same time, and bake at low temperature for about 30 minutes until cooked.
5. Take out the baking cage and observe the maturity and coloring of Ginkgo biloba. Raise the oven temperature to 180℃ and bake for about 10 minutes to make it more crisp and fragrant and ideal for coloring.
6. Take out the roasted ginkgo, put it in a big basin, sprinkle with Shanghai salt, grind the black pepper, and mix the ginkgo and seasoning evenly while it is hot. Cool thoroughly and put it in a sealed can for storage.
Finished product drawings:
Tips for making salted ginkgo;
1, baked slowly at low temperature for a long time, can especially "stimulate" the unique fragrance of nut ingredients, and the taste is crisp, so snacks are really popular.
2, ginkgo is good, but it should be noted that ginkgo is less toxic, and it is appropriate to eat 10- 15g every time.
3. If the oven structure is different, please adjust the baking method according to the actual situation.
Friends who often cook porridge and soup with ginkgo biloba, come and try salted ginkgo biloba made in the oven. Simple, convenient and delicious.