Agate and Ginkgo(ma nao yin xing )

Agate ginkgo method:

Raw materials for making agate and gingko:

Ginkgo 250g, qinghongsi 20g, sesame 15g, sugar 20g, peanut oil 250g, starch 50g.

The production steps of agate and gingko are as follows:

Smash the ginkgo, remove the shell, cook for about 10 minutes, rub off the skin film, steam it in the cage, soften it, put it into the dry starch, dip it evenly, put it into a 70% hot (about 175 ℃) oil pan, fry it and take it out. When the oil temperature rises to 80% heat (about 200 ℃), and then deep fry until it is slightly yellow, take out the oil, put a little oil in the pot, stir fry with sugar until it is golden yellow. When it foams, quickly put in the ginkgo, stir well, sprinkle with green and red silk, sesame seed, pour into the enamel plate smeared with sesame oil, pull the sugar liquid into flakes with a knife, cool slightly and put on the plate.

The characteristics of agate ginkgo are as follows

Beautiful appearance, crisp and sweet outside, soft and tender inside, crystal clear color, unique.

Agate and Ginkgo

Agate ginkgo is a famous dish with traditional flavor. It is found in Zhejiang cuisine and Shandong cuisine. This dish is golden yellow, crystal clear, like agate, so it is named. Its shape is beautiful, crisp and sweet on the outside, flexible and tender on the inside.

Food characteristics

Food material category: Vegetable

Suitable season: Spring

Features: beautiful appearance, crisp and sweet outside, soft and tender inside, crystal clear color, unique.

Food materials

Ingredient: 100 g Ginkgo (dry)

Accessories: starch (broad bean) 20g, red and green silk 10g

Seasoning: Sesame 15g, peanut oil 50g, sesame oil 20g, sugar 100g, each right amount

Production method

Production process 1

1. Watery Ginkgo

Blanch the ginkgo in boiling water, put it into the dry starch, evenly coat the whole body with dry starch, and take it out for standby.

2. Put peanut oil into a frying pan and heat it over medium heat to 70%. Pour in Ginkgo biloba dipped with dry starch and fry it out.

3. When the oil temperature rises to 80% heat, pour it into the oil pan and deep fry until it turns yellowish. Remove the oil and drain it.

4. Leave 20 grams of oil in the frying pan, add sugar and stir fry until golden yellow. When foaming, quickly add the fried Ginkgo biloba, turn it over evenly, and then evenly sprinkle green and red silk and sesame seeds.

5. Pour into the Tang porcelain plate smeared with sesame oil, pull the sugar liquid into flakes with a knife, and then put it on the plate in the air.

Production process 2

1. Remove the hard shell of the dried ginkgo biloba and soak it in warm water (remove the shell and soft skin of the fresh ginkgo biloba) and put it into the starch evenly, then take it out for use;

2. Set the pan on fire and drain the oil. When the oil is 60-70% hot, pour in the starchy Ginkgo biloba and fry it slightly. When the oil is 70-80% hot, pour in the oil and fry it until it is yellowish. Then drain the oil;

3. Leave a little oil in the pot, heat the oil, add white sugar and stir fry until it is golden yellow. When foaming, quickly pour in the fried Ginkgo biloba and stir fry evenly. Sprinkle with green and red silk and sesame seeds and pour them into the plate smeared with oil in advance. Cut the sugar liquid into pieces with a knife and cool it slightly.

Features: golden color, crystal clear, crisp and sweet outside, soft and tender inside, similar to agate.

be careful

The ratio of Ginkgo biloba and sugar is 1.75:1. Pour the oil smeared plate out of the pot, spread it evenly, pull it into pieces with a knife, and then put it on the plate. The meat of Ginkgo biloba is rich in phosphorus, calcium, iron, thiamine, riboflavin and other vitamins. It has the effects of relieving cough, relieving asthma, kidney deficiency, softening legs and feet, etc.

History and culture

1. "Agate ginkgo" is a traditional dish in Zaozhuang. Ginkgo is also known as ginkgo. It is rich in central and southern Shandong. Ginkgo dried fruit, wrapped in a hard shell, contains the core, only eat its meat. Rich in phosphorus, calcium, iron, thiamine, nuclear yellow and other vitamins, it has the effect of relieving cough and asthma;

2. This dish is golden yellow, crystal clear, like agate, so it is named. have a style of one 's own.

nutritive value

·Calorie (1529.85 kcal) · protein (16.06 g) · fat (77.13 g) · carbohydrate (192.86 g) · dietary fiber (1.57 g) · thiamine (0.06 mg) · riboflavin (0.14 mg) · niacin (0.57 mg) · vitamin E (65.18 mg) · calcium (182.00 mg) · phosphorus (122.05 mg) · sodium (28.34 mg) · magnesium (36.50 mg) · iron (5.26 mg) · zinc (1.67 mg) ·Selenium (15.22 μ g) · copper (0.79 mg) · manganese (2.63 mg) · potassium (64.40 mg)

The recipe is complementary

Ginkgo (dry): avoid eating with eel ginkgo.

Starch (broad bean): broad bean should not be eaten with snail.

Raw material nutrition

Ginkgo biloba (dried): the brassinolates and kuneizhi in Ginkgo biloba have special preventive and therapeutic effects on cerebral thrombosis, Alzheimer's disease, hypertension, coronary heart disease, arteriosclerosis, brain dysfunction and other diseases. Regular consumption of Ginkgo biloba can expand microvessels, promote blood circulation, make human skin ruddy and energetic. Ginkgo biloba also has the functions of asthmatic, dampness relieving, kidney tonifying, antitussive and detoxification In recent years, clinical experience has proved that ginkgo can also treat tuberculosis, epilepsy, nervous headache, Meniere's syndrome and other diseases.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipids, etc. it is an important component of brain and nerve tissue, and rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, which has a certain role in the prevention of cancer.

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Chinese PinYin : Ma Nao Yin Xing