How to detoxify ginkgo biloba, how to detoxify ginkgo biloba can be edible?

1. Picking and cleaning.

in ginkgo biloba. When the season is about to fall, it must be picked at 8 or 10 o'clock in the morning, and it is necessary to pay attention to whether there is mold and decay, and these mold and rotten things must not be wanted. Finally, the leaves are carefully cleaned.

2. Heating and finishing.

Put the cleaned leaves in the pot and heat, when the temperature in the pot reaches 300 degrees, quickly put the leaves into the pot, cover for 1 minute, see that there is steam at the mouth of the pot, immediately remove the lid, pay attention to stir-frying, the leaves are evenly heated. When the leaves are black-green, it's ready to cook.

3. Knead differentiation.

After the finished leaves, pour them on the mat and dry them with residual heat and hold them into a ball with their hands, knead the dough as if rolling and kneading in the same direction, repeat several times, and gently rub the wide leaves to grow strips, not too fine, not too thick.

4. The second finish.

Put the kneaded leaves into a pot of 170-19 0, press the leaves in the pot with both hands and fry the leaves for a few minutes, and then open the leaves evenly and heat them for a few minutes, and repeat for about 20 minutes.

5. Stir-fry into tea.

Heat the pot to 9 0%, put in the dried leaves, re-fry, gradually annealing to cool down, lightly fry to prevent shattering, stir-fry until the tea leaves are tricky, take them out, and after cooling, you can make tea.

Home fried ginkgo biloba health tea.

Ginkgo biloba is a pure natural health tea, home fried ginkgo biloba tea, with simple methods, low cost, pure tea and other characteristics, the main production method is:

1. Leaf picking: 8-10 o'clock in the morning from July to August, ask for the green normal leaves in the middle of the main trunk and side branches of ginkgo biloba, wash them with water in the basket, spread them out to dry, and fry them with picking to ensure quality.

Second, finishing: choose a clean and odorless large iron pot, heat to the surface of the pot gray white (about 300) quickly put in 1 kg of green leaves cover pot lid stuffy for 1 minute, see the pot mouth when there is steam, immediately uncover, with both hands quickly from the bottom of the pot to grab the green leaves, evenly shake to the bottom of the pot so that the leaves all touch the pot surface, evenly heated, until the leaf grass smell disappears, matte black and green, hand into a ball, slightly elastic out of the pot.

3. Kneading: After the leaves, pour them on the mat to dry with residual heat and hold them into a ball with their hands, knead the dough as if rolling and kneading in the same direction, repeat several times, and gently rub the wide leaves into long strips.

Fourth, the second finishing: the kneading leaves, put into the pot of 170-19 0, both hands pressed in the pot to fry the leaves for a few minutes, and then the leaves dare to open evenly and heat for a few minutes, so repeat for about 20 minutes, out of the pot stall on the mat to regain moisture and become soft.

Fifth, fried into tea: the pot is heated to 9 0 degrees, put into the leaves after drying, re-fried, gradually annealed to cool down, lightly fried to prevent shattering, fried until the tea is hot, take it out, cool the bagged finished tea, this tea is green tea, the soup is yellow-brown or light yellow-green, the aroma is strong, and the aftertaste is slightly bitter.

Note: Another article said: As for self-collecting ginkgo biloba to take it, we should pay attention to the following points, first of all, we must consider whether we have any indications, whether we need to take it, and do not take ginkgo biloba as a general supplement.

Secondly, we should pay attention to the quality of ginkgo biloba, whether there is mildew and pollution. Then don't use too much, generally 5-6 grams is appropriate, you can decoction or boiling water brewing, but it is not suitable to take it continuously for a long time. People with a history of allergies should use with caution.

Ginkgo biloba is also called ginkgo fruit, its shell is mostly white, the flesh inside is light green, it is a unique nut ingredient in China, can nourish the lungs and protect the blood vessels, but this food has a certain toxicity, if it is not eaten properly, it will cause poisoning. So how to eat ginkgo biloba fruit safely? How to eat ginkgo biloba without poisoning?

How to deal with ginkgo biloba to eat.

1. High temperature treatment.

Before eating ginkgo biloba, it is best to treat it at high temperature, you can put it in a pot to cook, or you can put it in the microwave oven and add it at high temperature to reduce the activity of the toxic components it contains, cyanogenic glycosides and leukolicic acid, so that people can eat ginkgo biloba again, it will be much safer, and basically will not be poisoned.

2. Remove the germ.

Before eating ginkgo biloba, it can be treated as necessary, this kind of food contains a variety of toxic components such as ginkgo acid and ginkgo phenol and cyanogenic glycosides, and these substances are mostly concentrated in its green germ, before eating the germ of ginkgo biloba, it can make its toxicity weakened, and people will be much safer to eat again.

Ginkgo biloba is not poisoned.

1. Eat less and don't get poisoned.

Although ginkgo biloba has a certain toxicity, its toxicity is relatively weak, under normal circumstances, people will not be poisoned as long as they do not eat too much, so the number of ginkgo biloba that people usually eat every day should not exceed ten, so that there will be no poisoning symptoms after use.

2. Cooked food is not poisoned.

Ginkgo biloba and ginkgo acid contained in ginkgo biloba are natural toxic components, but these toxic substances will lose their activity after encountering high temperatures, and the harm to the human body can also be minimized. In addition, those ginkgo fruits that are not ripe on the tree are particularly toxic, and they must not be eaten at ordinary times, otherwise the poisoning symptoms will be particularly serious.

The medicinal ingredients in the leaves of ginkgo biloba are extracted and produced through a series of standardized procedures such as pharmacology, toxicological experiments and clinical experiments, rather than simply drying and crushing them for use. Therefore, it is still necessary to go to a regular pharmacy to prescribe ginkgo biloba preparations.

Unprocessed ginkgo biloba contains toxins such as alkylphenols and alkylphenolic acids that are easily soluble in water, and soaking in water not only cannot achieve the effect of lowering blood lipids and blood pressure, but will soak out these toxic substances in ginkgo biloba. It may also cause allergies, etc., and even cause brain cells to lose their function, resulting in dizziness, headache, tinnitus, loss of appetite, nausea and other toxic reactions.

The treatment method of ginkgo biloba is: leaf picking, killing, kneading, secondary killing, and stir-frying into tea.

1. Leaf picking

From 8 to 10 o'clock in the morning from July to August, ask for the green normal leaves in the middle of the main trunk and side branches of ginkgo biloba, wash them with water in the basket, spread them out to dry, and fry them with picking to ensure quality.

Second, the finale

Choose a clean and odorless large iron pot, heat until the pot surface is gray and white (about 300), quickly put 1 kg of green leaves into the pot lid and stuff for 1 minute, when you see the steam at the mouth of the pot, immediately remove the lid, quickly turn over the green leaves from the bottom of the pot with both hands, evenly shake to the bottom of the pot so that the leaves all touch the pot surface, evenly heated, and wait for the smell of the leaves to disappear, showing a dull black and green color, holding into a ball, slightly elastic out of the pot.

3. Kneading

After the leaves are finished, pour them on the mat to dry with residual heat and hold them into a ball with their hands, knead the dough as if rolling and kneading in the same direction, repeat several times, and gently rub the wide leaves into long strips.

Fourth, the second finish

Put the kneaded leaves into a pot of 170-190, press the leaves in the pot with both hands and fry the leaves for a few minutes, and then heat the leaves evenly for a few minutes, repeat for about 20 minutes, and the moisture on the pot stall will become soft.

5. Stir-fry into tea

Heat the pot to 90%, put in the dried leaves, re-fry, gradually annealing and cooling, lightly fry and prevent shattering, fry until the tea leaves are hot, take it out, cool the bagged finished tea, this tea is green tea, the soup is yellow-brown or light yellow-green, the aroma is strong, and the aftertaste is slightly bitter.

Ginkgo biloba needs to be processed before it can be drunk, and the processing process is very complicated, and it can generally be processed in a pharmaceutical factory. Ginkgo biloba leaves are made into tea without being professionally processed, which will produce a lot of toxins.

The most advanced ginkgo biloba on the market is scientifically processed, such as detoxification, killing and other processes, so that the toxicity of ginkgo biloba is reduced to a minimum, and the safety of use is ensured before making tea.

Therefore, precautions for taking ginkgo biloba, ginkgo biloba is toxic and needs to be processed before it can be soaked in water or boiled water to drink. At the same time, it should be noted that it is not possible to take more or more for a long time.

Ginkgo biloba contains a large amount of ginkgolic acid, ginkgolic acid is toxic, generally the leaves are not processed and processed, and the ginkgolic acid content contained in fresh leaves is as high as 3000-4000ppm. Since ginkgolic acid is water-soluble, and ginkgo flavonoids, which have medicinal value, are fat-soluble, soaking in water will lead to the dissolution of toxic substances, and drinking is easy to cause poisoning.