Soft glutinous fragrance -- Salt roasted Ginkgo

Soft glutinous fragrance -- Salt roasted Ginkgo

Introduction:

"I can't help peeling off the hot shell and taking out the golden flesh. No matter how hot it is, the soft and glutinous flesh is bitter first and then sweet. The more you eat, the more you want to eat."

Production steps:

Step 1: crack the ginkgo to make sure there is a crack in each one.

Step 2: spread in the baking pan and sprinkle with Shanghai salt.

Step 3: put into a 180 degree oven, middle layer, heat up and down, bake for 15-20 minutes.

Step 4: cooked out of the oven, to shell endothelial core edible.

Materials required:

Ginkgo biloba: 30g

Sea salt: moderate

Precautions: 1. Raw Ginkgo (Ginkgo) is slightly toxic, so it must be completely cut off before eating. 6-8 pieces at a time is enough, and most of them will cause diarrhea, which is not conducive to health. 2. Ginkgo fruit with bud heart has bitter taste, it is not bitter to remove bud heart.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: light