How to Eat Ginkgo Nuts? A Detailed Guide to the Correct Way to Eat Them

Ginkgo nuts contain a variety of nutrients. Besides starch, protein, fat and sugars, they also contain vitamin C, riboflavin, carotene, and trace elements such as calcium, phosphorus, iron, potassium and magnesium, as well as components such as ginkgolic acid, ginkgol, pentosan and sterols, giving them high edible value. Let us take a look below at the best ways to eat ginkgo nuts!

Salt-and-Pepper Ginkgo Nuts

[Ingredients] Ginkgo nuts, salt and pepper.

[Method] Take a plate of unshelled ginkgo nuts, put them in a wok together with salt and pepper and stir-fry until cooked, then remove the shells and eat.

Ginkgo Nut Porridge

[Ingredients] 6-10 ginkgo nuts (shelled, then blanched in boiling water to remove the inner seed coat), a small amount of rock sugar, 2 liang of japonica rice, an appropriate amount of water.

[Method] Put the ingredients into a pot at the same time and cook over low heat until done; it is ready when the japonica rice has become a mushy paste.

[Benefits] Boosts vital energy, nourishes the five internal organs, and resists aging. Especially good for the elderly and those who are weak and prone to illness; healthy people who eat it will strengthen their body. Suitable for family consumption.

Ginkgo Nut Tangyuan

[Ingredients] Ginkgo nuts, chicken fat, flour, black sesame, honey, white sugar, glutinous rice flour.

[Method] ① Roast 25 grams of ginkgo nuts until crisp, grind into powder; render the chicken fat until done; stir-fry the flour until yellow; stir-fry the black sesame until fragrant and mash it. ② Mash the honey into a paste, add white sugar, ginkgo powder and black sesame, mix in the chicken fat and stir-fried flour, and knead into a filling. ③ Mix the glutinous rice flour evenly, divide into small balls, wrap with the filling, and shape into tangyuan. ④ When the water in the pot comes to a boil, drop the tangyuan in and cook over low heat until they float on the surface for 3-5 minutes, and they are done.

Sweet Glazed Ginkgo Nuts

[Ingredients] 400 grams of ginkgo nuts, 200 grams of water chestnuts, 100 grams of lard, 100 grams of white sugar, appropriate amounts of salt, aromatic vinegar, wet starch, small mill sesame oil and monosodium glutamate.

[Method] ① Blanch the ginkgo nuts in boiling water to remove the astringent taste, drain off the water, and press them slightly flat with a knife. ② Peel and wash the water chestnuts, and cut them into cubes of about 1.2 cm. ③ Heat the lard in a wok, add the ginkgo nuts and water chestnut cubes with a little salt and stir-fry until the ginkgo nuts turn yellow, then add white sugar and aromatic vinegar and stir-fry, thicken with wet starch, add monosodium glutamate, drizzle with small mill sesame oil and toss evenly, then plate.