How to stir-fry ginkgo is delicious and simple.

"Take the sun and the moon for granted, regardless of the first frost wind and frost. Turning the yellow ginkgo leaves all over the floor, it was a success at once. "

-"Morning Book" (Song) Ge Shaoti

Interpretation: Doing nothing and being confused on weekdays. I don't care about the rise and fall of the sun, and I don't care about wasting my time. Suddenly I saw golden ginkgo leaves all over the floor, only to find that I had spent another year safely.

There are many ancient poems about Ginkgo biloba, not only because of its beautiful golden fan-shaped leaves, but also because its fruit Ginkgo biloba has many functions such as benefiting the lungs, relieving cough and dredging blood vessels.

But although ginkgo is good, don't eat more. Ginkgo biloba is slightly toxic, and it can be bitter and toxic after being cooked. Even so, it is best not to give it to children. Even if you eat it, don't exceed 1 3 capsules a day. Adults, no more than 10 capsules a day. Once you have symptoms such as nausea and vomiting, abdominal pain and diarrhea, fever and cyanosis, or headache and convulsions after eating ginkgo, you must be sent to a doctor as soon as possible to avoid serious consequences such as respiratory paralysis.

Without further ado, let's talk about some tips to deal with ginkgo biloba-how to deal with ginkgo biloba can be safer, simpler and more convenient.

1. Peel off the outer pulp: if it is fresh ginkgo fruit with pulp picked under a tree, soak it in water for a week (refrigerate, change the water every day), and peel it off after the outer pulp becomes soft. This process smells heavy, so it is best to wear a mask and rubber gloves to deal with it, otherwise it will be difficult to wash off the smelly skin on your hands.

2. Shelling: You can also use online shopping to remove the pulp, leaving only white hard-shell ginkgo. Put it on the chopping block with the edge up. Tap the crack gently with a hammer or a fruit bottle opener, knock on the shell and peel it off.

3. undress: put the gingko with clothes in hot water, stir it quickly for a few times, and then rinse it with cold water. The skin will naturally fall off under the action of "expansion with heat and contraction with cold" (similar to peeling eggshells with cold water).

4. De-nuclear: Cut Ginkgo biloba in half from the middle with a knife, and throw away the embryo nucleus that looks like lotus plumule in the middle. Embryo nucleus is the most bitter and poisonous part of ginkgo biloba, and it must be removed to be safer and more delicious.

Next, let's take a look at the preservation method of ginkgo biloba: white-shelled ginkgo biloba is afraid of being wet and dry. It's easy to get moldy when it's wet, and it's too dry to eat.

1. It can be stored for 1 year if it is packed in a net bag and placed in a freezer or freezer.

If the south is wet, you can put it in a cloth bag and take it out often. When the weather is good, take it out to bask in the sun to avoid mildew. If the shell is moldy, it can also be washed and dried. Shelling is the same as eating.

So what are the delicious ginkgo recipes at home-

1. Bake Ginkgo biloba in microwave oven: (takes 3 minutes)

Ingredients: Ginkgo biloba, a little salt or pepper and salt (not allowed).

Practice: put 8- 10 ginkgo into a paper envelope (or wrap it with a wet towel), directly wrap the envelope without sealing, put it in a microwave oven, and heat it for about 1 minute. Hearing a click, the shell cracked. 1 minute later, the shell will automatically crack, so it is very convenient to peel it directly by hand. Eat sweet yellow flesh ~ ~ (If the flesh is not ripe, not translucent yellow or light green, put it back in the microwave oven and heat it for 30 seconds-1 minute, and then eat it when it is ripe. )

2. Baked gingko with salt: (takes 5 minutes)

Ingredients: a small dish of ginkgo with shell, crude salt or salt and pepper.

Practice: Pour the crude salt into the wok and stir fry, add the ginkgo with shell, and stir fry until it is fully cooked (the pulp turns yellow and soft, and there is no hard core). It is delicious when it is hot.

3. Stir-fried celery and ginkgo biloba: (time-consuming 10 minute)

Ingredients: a handful of peeled ginkgo, 200g celery, vegetable oil 1 spoon, a little dried pepper, salt 1 spoon, monosodium glutamate, sugar and minced garlic.

Practice: Wash celery and cut it into sections, put it in boiling water with ginkgo for 2 minutes, take it out, sprinkle a little salt and mix well to taste. Slice the carrots. Stir-fry minced garlic and dried Chili, pour celery and ginkgo, add salt and sugar, stir-fry over high fire for 1 min, and season with monosodium glutamate before taking out.

4. Gingko Fish Slices: (It takes 20 minutes)

Ingredients: boneless fish fillet 100g, peeled ginkgo 1, a little green pepper, vegetable oil, starch 1 spoon, salt 1 spoon, cooking wine, sugar, monosodium glutamate and minced garlic.

Practice: Dice celery and blanch with ginkgo for later use. Cut the boneless fillets into small pieces, add starch, cooking wine and a little salt, and marinate for a while. Heat the oil pan, quickly stir-fry the salted fish pieces until they are half-cooked, and set aside. Stir-fry minced garlic in a hot oil pan, stir-fry green pepper until it is broken, add celery, ginkgo, fish fillets, salt and sugar, stir-fry quickly, and add monosodium glutamate before taking out.

5. Ginkgo Tremella Syrup: (takes 30 minutes)

Ingredients: 5 ginkgo, 30g tremella, 30g Ganzhiyuan old rock sugar, and proper amount of water.

Practice: soak the tremella in water for 30 minutes, then remove the roots and tear them into small flowers. Peel ginkgo biloba, remove embryo core, pour it into a small pot with tremella and crystal sugar, add appropriate amount of water and cook for 30 minutes on medium heat until tremella becomes sticky.

There are also traditional ginkgo porridge, Ginkgo jiaozi, Ginkgo stewed chicken, Ginkgo ribs soup, Ginkgo old duck soup and many other ways to eat, so I won't elaborate here. If you have any delicious ginkgo recipes, you can also leave a message to tell me and share the delicious food that nature has given you in autumn.

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