Formula: 200g old hen meat, 50g ginkgo and 20g sea cucumber.
Method: blanch the sea cucumber, blanch the ginkgo kernel and remove the white film. Cut the old hen's meat into pieces, add ginger and onion and stew until half cooked. Add sea cucumber and ginkgo and simmer for half an hour. Add salt and monosodium glutamate and serve.
Efficacy: benefit qi and nourish yin, cultivate soil and produce gold.
Usage: Take with meals.
bitter gourd
Ingredients: raw materials: bitter gourd, ginkgo.
Seasoning: salt, monosodium glutamate, starch. (haochi 123.com)
Special color: 1. Momordica charantia has the effects of clearing away heat and relieving summer-heat, nourishing blood and benefiting qi, invigorating kidney and spleen, nourishing liver and improving eyesight, and has a certain curative effect on dysentery, sores, heatstroke, fever, excessive miliaria, conjunctivitis and other diseases.
2. Bitter gourd has a high content of vitamin C, which can prevent scurvy, protect cell membrane, prevent atherosclerosis, improve the body's stress ability and protect the heart.
3. The effective components in bitter gourd can inhibit the canceration of normal cells, promote the recovery of mutant cells, and have a certain anti-cancer effect.
4. Bitter gourd is known as "fat killer", which can reduce the intake of fat and polysaccharide. (haochi 123.com)
Exercise: 1 Wash ginkgo, wash bitter gourd and dice.
2. Heat the oil in the wok, add ginkgo, bitter gourd and seasoning and fry until cooked.
3. Finally thicken with starch.
Chef's tip: Ginkgo biloba should not be eaten too much at a time.
Nutritional value: Momordica charantia, the fruit of cucurbitaceae, is cultivated all over the country, also known as Jinlizi, Grape and Melon. It is a dietetic food with the same origin of medicine and food: Sichuan cuisine.
Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu.
Baiguolian porridge
The raw materials are 6 grams of ginkgo biloba, 5 grams of lotus seed meat 1, 50 grams of glutinous rice and eviscerated black-bone chicken1.
The preparation method comprises the following steps: firstly, grinding Ginkgo biloba and lotus seeds into powder, and putting the powder into a chicken cavity; Add rice and water and cook with slow fire.
Eat meat and drink porridge twice a day.
Ginkgo roast chicken
Ingredients: clean hen 1 250g, ginkgo 250g, clear soup 750g, lard 500g, chicken oil 20g, ginger, garlic white and cooking wine 50g each, pepper and carrot 2g each, salt 5g, monosodium glutamate1g, and wet starch 20g.
Production method: shell ginkgo and germinate, heat lard to 60%, fry ginkgo until it is in skin, and pick it up. Cut carrots into small plum blossoms and cook them; Cook the clean chicken in boiling water, scoop it up and rinse it with clean water; Add ginger, onion, cooking wine, pepper and chicken to the broth, heat it with low fire, add ginkgo and refined salt when the chicken is cooked to 80%, put the chicken into a plate when the ginkgo is burnt, and surround the ginkgo around the chicken; Put the soup in the pot on the fire, remove the ginger and onion, hook with wet starch, add monosodium glutamate and chicken oil when the soup becomes thick, pour it on the chicken, and put carrots around the chicken.
Nutrition: cholesterol: 180mg carbohydrate: 35g egg white: 14g fat: 135g calories: 1546 calories.
Flavor features: Sichuan famous dishes. It is made from chicken and ginkgo by steaming, boiling and thickening. This dish was originally a dish in Qingcheng Mountain, Sichuan. Daocai is mainly based on health preservation. Chicken and ginkgo are rich in nutrition, especially ginkgo has high phosphorus content, which has the effect of moistening lung and benefiting qi.
Ginkgo taro paste
Ingredients: half a catty of clean meat, three ounces of ginkgo, half a cup of sugar, four spoonfuls of lard and three spoonfuls of sugar.
Ingredients: 1/3 cups of water, 2 tablespoons of sugar, 1 tablespoon of corn flour.
How to do it:
1, Lifu taro is washed, sliced and steamed, steamed for about 40 minutes, and kneaded while it is hot. 2. Shell Ginkgo biloba, boil it in boiling water for 15 minutes, take off your clothes and remove the heart, wash the dripping water, fry it in boiling oil for a while, add three tablespoons of sugar, and take it out evenly (it is best to marinate it overnight). 3. put a tablespoon of lard, put down the sugar of ginkgo and pickled ginkgo and stir fry for a while. Add a glass of water and cook until the remaining water is about 3/4 cups. Open the water of ginkgo and boiled ginkgo. 4. Add three tablespoons of lard, put down the chopped taro and half a cup of sugar and stir-fry until the sugar dissolves, then add the remaining ginkgo water and stir-fry evenly. 5. After the taro is cold, if it is not smooth, you can put it in a grinder and grind it until it is smooth. Put it in a deep dish and add ginkgo. Steamed when eating, boiled and poured on taro and ginkgo. Whether or not to provide juice is optional.