How to pickle almonds and how to pickle almonds?

Scoop the almonds with water and remove most of the bitterness. In cooking, do not cook rotten, crispy is best! (Don't be unfamiliar with it and get poisoned).

After cooking, control the dry until cool, add salt, monosodium glutamate, sugar, peppercorns (soak in hot water, together with water), a little spice, ginger slices, and a little cooking wine. Add cool boiling water to the almonds and stir them in.

Put it in the refrigerator and keep it sealed for three or four days before you can eat it!!

Note: The raw materials should not occupy raw water or grease in the production process, and the pickling tools should also be clean and oil-free. A little pollution will give birth to white hair, slightly affect the taste, serious can not be eaten!!

Summary. Hello dear, 1Blanch the almonds with boiling water first, remove the skin of the almonds, soak them in water, change the water once a day, and soak the bitter and astringent taste of the almonds in 4-5 days.

After soaking, the almonds should be as white as jade, and crisp and tender, and then put them in a cloth bag, control the water for 5-6 hours, and control the attached water.

How to pickle almonds?

Hello dear, 1Blanch the almonds with boiling water first, remove the skin of the almonds, soak them in water, change the water once a day, and soak the bitter and astringent taste of the almonds in 4-5 days. After soaking, the almonds should be as white as jade, and crisp and tender, and then put them in a cloth bag, control the water for 5-6 hours, and control the attached water.

2.Add water to the pot, add Sichuan peppercorns, and heat for 5 minutes after boiling.

3.Mix the green onion, ginger, garlic, soy sauce, white vinegar and sugar according to your taste.

4.Put the almonds together and add pepper water, as well as seasonings, and you can eat them after a day.

1.Bitter almonds can relieve cough and asthma, moisten the intestines and laxative, and can be used for lung disease, cough and other diseases. 2.

Sweet almonds and large almonds with dried fruits eaten daily are more moisturizing and have a certain tonifying effect. 3.Almonds are also rich in flavonoids and polyphenols, which not only reduce cholesterol levels in the body, but also significantly reduce the risk of heart disease and many chronic diseases.

There is also a simple one.

Main ingredients: sweet almond seasoning: salt, water, soak the dried sweet almonds for 30 minutes and peel them.

Second, pick out the sweet almonds that are oily or faded. Third, put the sweet almonds into the pot of boiling water until they turn brown, scoop them up and let them cool. Fourth, put in the salt and marinate.

Fifth, add a small amount of cool boiled water, put it in a can, put it in the refrigerator, and use it as you go.

Steps of the pickling method of almond soybeans.

Soak the soybeans overnight! Then put water on the pot! Bring to a boil on high heat, reduce the heat to low for 3 minutes, and turn off the heat! Remove the beans and put them in cool water, then put the beans and almonds together and add the right amount of salt! The almonds are bought in bags at the supermarket, and this dish is very simple and the color matching is also very good!

Sweet almonds detoxify and detoxify and bitter ways:

1.Almonds are soaked to remove the seed coat, and then soaked in strong electrolytes for several days, and often change the water in the fish tank until the bitter and astringent taste is removed, and then it can be consumed. When eating, it should be boiled or fried, because after heating, it can destroy the activity of almondase and evaporate hydrocyanic acid, so that it is safe to produce and process sweet almonds into almond cream, or almond tea.

The poison of large almonds is smaller, but if you eat too much, you will still be poisoned, and you should not eat more.

2.Sweet almonds, soaked in cold water for a day, boiled in tap water for 5 minutes. Sweet almonds don't have to be boiled for too long to prevent the sweet almonds from resting and affecting the taste. After peeling and sharpening the sweet almonds, soak them again, and change the water once a day in the morning, noon and evening for three days.

The method is as follows: prepare the materials in advance: 500g of apricots, 20g of sugar, and 1 glass eggplant bridge.

1. Remove the apricot stems, then put them in a bowl, add an appropriate amount of salt and rinse them well.

2. Boil the water, and then soak the apricots in the water for about 5 minutes.

3. After the apricots are soaked, use a knife to evenly draw a few cuts on the apricots, so that they can be pickled and added more flavor.

4. Prepare a container, put a layer of apricot and a layer of sugar into the container alternately, then cover the lid and put it in the refrigerator.

5. Marinate overnight and serve the next day.

Apricot is one of the common fruits, which is extremely nutritious, containing more sugar, protein, calcium, phosphorus and other minerals, as well as provitamin A, vitamin C and B vitamins. Dusty.

Ingredients: Almonds.

Ingredients: salt, water.

First, soak the dried almonds for half an hour and peel them.

Second, remove the oily or discolored almonds.

Third, put the almonds in a pot of boiling water and cook until they turn brown, then remove them and let them cool.

Fourth, put in salt and marinate.

Fifth, add a little cold boiled water, bottle it in the refrigerator and refrigerate, and take it as you eat.

Answer: Hello, pro, I'm glad to answer for you, almonds soaked overnight in advance 2In the morning, wash it, pour boiling water into a pot and boil until the almond skin is swollen and then turn off the heat.

3.When it cools, remove the outer skin and it will be white almonds.

4.Wash the celery and remove the leaves.

5.Cut into small pieces and set aside.

6.Wash the carrots and cut them into small pieces for later use.

7.Pour the celery and carrots into a saucepan, add salt to the right amount and boil in boiling water for 8Remove and pass over cold water. Wash and chop the chopped green onions.

Add the almonds, celery, chopped green onions and carrots, stir well, sprinkle with an appropriate amount of salt, drizzle with a little sesame oil, and stir well.

Pro, you can also make bitter almond porridge.

Ingredients: 100 grams of japonica rice, 10 grams of bitter almonds, 15 grams of rock sugar.

Production Steps:1After soaking the bitter almonds in warm water, rub off the skin and remove the tips of the almonds;

2.Put the bitter almonds into the garlic mortar and crush them, then add an appropriate amount of cold water, grind them into a pulp and set aside;

3.Wash the japonica rice, soak it in cold water for half an hour, remove it, and drain the water;

4.Add about 1000ml of cold water to the pot, add japonica rice and bitter almond syrup;

5.When the rice is ripe, add rock sugar and mix thoroughly, then cook for a while, and then serve.

North almond, also known as bitter almond, is a plant of the Rosaceae family, mountain apricot, harvests ripe fruits in summer, removes the pulp and core shell, takes out the seeds, and dries them. It can dispel phlegm, calm cough, and moisten the intestines. The key pharmacological role in the northern almond is a substance called hydrocyanic acid, which can play a certain sedative role in the respiratory nerve center, with cough and asthma effects, but it has a certain toxicity, only eating twenty or thirty grains can make people poisoned, and even fatal.

The northern almonds we usually use, after being fried over a warm fire, remove the outer skin and reduce the bitterness, but the dosage should be controlled, and the dosage should be controlled within 10 grams, so as not to hurt the body by excessive consumption.

Ingredients: apricots, fine salt.

Method: 1. Remove the fruit stalk from the apricots, rinse them with water, and then soak them for half an hour;

2. Put the cleaned apricots in a basket and drain the water;

3. Put the drained apricots into the rice cooker and sprinkle with an appropriate amount of fine salt;

4. Use the method of throwing, tossing and sifting to evenly dip each apricot with salt grains;

5. Cover the apricots with a ventilated basket to prevent sundries and flies and other small insects from falling in;

After a few hours, the apricots began to seep out of water, and the fruit color gradually deepened;

7. Decant the oozing water, then add an appropriate amount of fine salt, let each apricot be dipped in fine salt, cover the basket mausoleum brother, and continue to pickle;

After hours, the apricots exude more and more water, at which point the water is poured out;

9. Add an appropriate amount of fine salt, let each apricot dip in salt, cover the basket, and continue to marinate;

10. Continue to marinate for 24 hours and pour out the oozing water. At this time, due to dehydration, the volume of the apricots is reduced to one-third of the original, and the peel shows crepe folds;

11. Sprinkle with an appropriate amount of fine salt and salt all the apricots evenly;

12. Put the apricots into the prepared sealed bottle with chopsticks, place the bottles in turn, and tighten the cap.