Most of the ginkgo nuts bitterness actually comes from its mature embryo, which can be found and removed by cutting the nut lengthwise apart.
- In a small saucepan, add enough water so that there is an inch of water above the nuts, and add about a tablespoon of salt and bring to a boil.
- Boil about ten minutes and drain. Rinse under cold water to stop the cooking process.
- Place a nut on a cutting board and then with the flat side of a chef’s knife, thwack them like you wold thwack a clove of garlic.
- Remove the shell and peel off the paper-like outer skin.
- Cut and remove its mature embryo. And the ginkgo nuts are ready to cook with your favourite dishes.
Weight per pack: 200g
Country of Origin: China
Product Storage & Expiry: Keep refrigerated.