Baiguo, also known as ginkgo fruit, contains amino acids, vitamins, carbohydrates, and other nutrients. It has the effects of beautifying the skin, preventing aging, and assisting in the treatment of diseases such as hypertension and hyperlipidemia. So, how should baiguo be consumed for maximum benefits?
Baiguo and Shan Yao Congee
Ingredients
200g of rice, 150g of Shan Yao (Chinese yam), 30g of baiguo, 15g of Coix seed.
Instructions
1. Peel the Shan Yao and cut it into small dice. Rinse the rice and cook it in a pot with water until it is 50% cooked.
2. Add the diced Shan Yao to the pot, stir well, and bring to a boil. Cook until it is 70% cooked.
3. Stir in the Coix seed, followed by the baiguo. Cook until everything is well cooked and the congee is thick. Serve hot in bowls.
Baiguo and Bitter Melon
Ingredients
Bitter melon, baiguo, salt, MSG, starch.
Instructions
1. Wash the baiguo and bitter melon, and cut them into small cubes.
2. Heat oil in a frying pan, add the baiguo, bitter melon, and seasonings. Stir-fry until cooked.
3. Finally, thicken the sauce with starch.
Honey Glazed Ginkgo
Main Ingredients
50g of fresh ginkgo, 50g of honey, 10g of sugar osmanthus, 150g of granulated sugar.
Instructions
1. Crack the ginkgo shells, remove them, and put the ginkgo in a pot of boiling water for about 10 minutes. Remove and set aside.
2. Heat a clean pot, pour in 400g of water, and bring to a boil. Add the ginkgo and simmer for a while.
3. Add sugar and honey, thicken with wet starch, and sprinkle with sugar osmanthus.
Baiguo and Coix Seed Porridge
Ingredients
100g of Coix seed, about 10 baiguo, 50g of glutinous rice, 30g of Lily bulbs, appropriate amount of rock sugar.
Instructions
1. Soak the peeled baiguo in hot water for half a minute, then remove the skin and remove the core with a toothpick.
2. In a pot, add 1 liter of water, washed Coix seed, glutinous rice, and Lily bulbs. Bring to a boil over medium heat and simmer for about twenty minutes.
3. Add the baiguo and continue to cook for twenty minutes.
4. Add rock sugar and cook for another two minutes. Serve hot.
Ginkgo, Red Date, and Osmanthus Soup
Ingredients
30 red dates, 25 fresh ginkgo, 50g rock sugar, 10g dried osmanthus, 10 Wolfberries.
Instructions
1. Soak the fresh ginkgo in water for 5 minutes, then peel off the seed coat.
2. Fill a pot with half of the water, add the red dates, and boil over medium heat for about 15 minutes until the white wax on the dates appears. Remove the dates and rinse them with hot water. Refill the pot with hot water and cook the dates for another 45 minutes.
3. Add the ginkgo, rock sugar, and cook for 15-20 minutes. Finally, sprinkle in the dried osmanthus, turn off the heat, cover, and let it steep for 10 minutes until the osmanthus aroma is released.
