Roasted Ginkgo
Overview
Ginkgo fruit, commonly known as ginkgo, was listed as a royal tribute in the Song Dynasty. Japanese people have the habit of eating ginkgo every day. Ginkgo is a must-have for Westerners at Christmas. It has the effects of eliminating phlegm, relieving cough, moistening the lungs, relieving asthma, and beautifying the skin. However, it can cause poisoning after eating in large quantities. Because ginkgo contains hydrocyanic acid toxin, which is very toxic, and its toxicity decreases when exposed to heat, it is more likely to be poisoned when eaten raw. The general poisoning dose is 10-50 ginkgo. To prevent ginkgo poisoning, it is not advisable to eat more ginkgo, and it is not advisable to eat raw ginkgo.
Tags
Ingredients
Steps
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Wash the ginkgo and dry it
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Use walnut clips to break the shell. I used a garlic masher. Be careful and try not to break the pulp
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Make sure that every ginkgo shell has been cracked to prevent the temperature from rising and bursting, which will make a loud sound
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Take a piece of tin foil and spread the ginkgo nuts on it, sprinkle with salt and mix well
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Wrap the ginkgo in tin foil to prevent too much water loss during baking. Preheat the oven to 180 degrees and bake for 25 minutes. If you want to bake it quickly, you can lay the ginkgo flat on the tin foil and bake without wrapping it.
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Eat the roasted ginkgo while it is hot. Remove the thin film close to the shell and the green germ inside. Adults should take about 10 pieces. It is best not for infants and young children
