Ginkgo powder can be used to supplement various trace elements such as protein, fat and vitamins. In addition, ginkgo can also be used for external use. For example, grinding ginkgo into powder can have anti-aging and whitening effects, so now ginkgo is widely used in skin care. Can ginkgo powder be used as a facial mask? Can ginkgo powder be used as a facial mask?
How to make a homemade facial mask: wash the ginkgo fruits, place them in a juicer, squeeze out the fresh juice of the ginkgo fruits, and set aside.
How to apply Ginkgo Mask:
1. Clean your face with warm water, then apply a hot towel on your face for about 3 to 5 minutes.
2. Then take an appropriate amount of ginkgo fresh juice freckle removal and whitening mask and apply it carefully on the facial skin.
3. When applying the mask, be careful to avoid the delicate and delicate skin around the eyes and lips.
4. Leave it on for about 10 to 15 minutes, or when the mask is 80% dry, wash your face thoroughly with water and perform daily skin care.
Tips: It is advisable to use fresh, ripe, juice-rich ginkgo as the material for homemade facial masks.
Frequency of use: It is recommended to use it 1 to 3 times a week.
Applicable type: Suitable for all skin types. In order to avoid skin discomfort reactions, it is recommended to conduct a skin sensitivity test before application.
Effects of facial mask: remove freckles and detoxify, delay aging, reduce fine lines, and whiten skin. Commonly used ways to eat ginkgo
1. Stir-fried ginkgo with shell
Salt and pepper ginkgo
Method: Take a plate of ginkgo with shell, add salt and pepper and ginkgo together Fry in the pot until cooked, then remove the shell and eat.
Eat immediately after frying and while hot. Hot food is delicious and fragrant, while cold food is dry, bitter and tasteless. When entertaining guests, one plate per table, 150-200 grams is appropriate.
2. Shelled sweets
Ginkgo porridge: beneficial to vitality, nourishing the five internal organs, and anti-aging. It is especially suitable for the elderly and the frail and sick. Normal people eat to stay healthy. Suitable for family consumption.
Method: 6-10 white nuts (shelled and scalded with boiling water to remove the inner seed coat), a small amount of rock sugar, 2 taels of japonica rice, and an appropriate amount of water. Put them into a pot at the same time and cook over low heat. Use japonica rice to make a paste.
Ginkgo should be paired with other light-sweet and low-sugar rice porridges, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo adenophora and lotus seed porridge, etc. The sugars are rock sugar and white sugar.
3. Ginkgo glutinous rice balls
Method: Bake 25 grams of ginkgo kernels until crispy, grind into powder, cook in chicken oil, fry the flour until yellow, stir-fry black sesame seeds and pound until fragrant.
Crush the honey into a puree, add sugar, ginkgo powder, black sesame seeds, add chicken oil and stir-fry noodles, and knead into a filling.
Mix the glutinous rice flour evenly, divide into small balls, wrap with stuffing, and make glutinous rice balls.
When the water in the pot is boiling, add the glutinous rice balls to the pot and simmer until the glutinous rice balls float on the water for 3-5 minutes.
Features: Ginkgo is added to the filling, which means blessing "eternal life".
IV. Sugar-cured Ginkgo
Ingredients: 400 grams of ginkgo, 200 grams of water chestnuts, 100 grams of lard, 100 grams of white sugar, salt, balsamic vinegar, wet starch, ground sesame oil, Appropriate amount of MSG.
Method: Pour ginkgo with boiling water to remove astringent water, drain the water, and flatten slightly with a knife. Peel and wash the water chestnuts, and cut into cubes of about 1.2 cm. Put lard in a frying spoon and bring to a boil. Add ginkgo and diced water chestnuts and stir-fry with a little salt. When the ginkgo turns yellow, add sugar and balsamic vinegar and stir-fry. Thicken with wet starch, add MSG, pour in finely ground sesame oil and mix well. Can be plated.
Features: Ginkgo is golden and crystal clear, water chestnut dices are as white as jade, water chestnuts are crisp and tender, attractive in fragrance, sweet and sour in taste, and its nutritional and therapeutic value is even better than other dishes.
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