Recipe: Autumn tea food - salted ginkgo

Home Cooking Recipe: Autumn tea food - salted ginkgo

Notes:

The ginkgo is the seed of the ginkgo tree. It is ripe in the autumn. The ginkgo and meat stews are delicate and soft, and the fried taste is refreshing and slightly astringent. Ginkgo is rich in nutrients, and has certain pharmacological effects and therapeutic effects on benefiting lung, treating asthma, flat wrinkles, and protecting blood vessels. But it also needs to be used cautiously like puffer fish because it is slightly toxic. Children under the age of five are not recommended for consumption. Adults should also pay attention to the consumption of ginkgo for raw food and raw food, otherwise it will cause poisoning. In short, this is a wonderful interpretation of the yin and yang of our Chinese culture. It is also one of my favorites~

Ingredients:

Steps:

  1. Home Cooking Recipe: The ratio of salt to sea salt is one to one. It is placed in an iron casting pot with good heat preservation effect. The temperature of the salt is about 170 degrees - 200 degrees.

    The ratio of salt to sea salt is one to one. It is placed in an iron casting pot with good heat preservation effect. The temperature of the salt is about 170 degrees - 200 degrees.

  2. Home Cooking Recipe: I use Morton's sea salt

    I use Morton's sea salt

  3. Home Cooking Recipe: Put the fresh ginkgo in the fry for about six minutes, then bury all the ginkgo with salt~ bury it and bury it. After ten minutes, the soft, sweet and fragrant ginkgo can be eaten~

    Put the fresh ginkgo in the fry for about six minutes, then bury all the ginkgo with salt~ bury it and bury it. After ten minutes, the soft, sweet and fragrant ginkgo can be eaten~

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