Roasted Ginkgo

Name: Roasted Ginkgo
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 280g ginkgo; 10g salt

by Spring and Autumn Dream

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Ginkgo biloba, commonly known as ginkgo, was listed as a royal tribute in Song Dynasty. The Japanese have a habit of eating ginkgo every day. Ginkgo is a must for Westerners at Christmas. It has the effects of expectorating, relieving cough, moisturizing the lungs, relieving asthma, and beautifying, but it can cause poisoning after a large amount of food. Because ginkgo contains hydrocyanic acid toxin, it is very toxic, and the toxicity is reduced when exposed to heat, so raw food is more susceptible to poisoning. The general poisoning dose is 10-50 capsules. In order to prevent ginkgo poisoning, it is not advisable to eat more or raw ginkgo. "

Ingredients

280g Ginkgo
10g Salt

Roasted Ginkgo

1. Wash the ginkgo and dry

2. Use a walnut clip to break the shell, I use a garlic masher, master the strength, and try not to clip the crushed pulp

3. Make sure that the shell of each ginkgo nut has been cracked, in case the temperature rises and bursts when roasting, and there will be a loud noise

4. Take a piece of tin foil and spread the ginkgo on it, sprinkle with salt, and mix well

5. Wrap the ginkgo in tin foil to prevent too much moisture loss during roasting. Preheat the oven at 180 degrees and bake it for 25 minutes. If you want to roast it quickly, you can spread the ginkgo on tin foil and bake it without wrapping.

6. The roasted ginkgo is eaten while it is hot. Remove the film that is close to the outer shell and the green germ inside. Adults consume about 10 pieces. Infants should not eat it.

Tips:
Although ginkgo is toxic, its nutritional value is also very high. A moderate amount of cooked food for adults will not cause poisoning and can be eaten with confidence.