The difference between charcoal roasted cashew nuts and salt baked cashew nuts

Salting: A technique in which the raw materials are wrapped in gauze paper and buried in coarse salt with roasted red crystals, and the raw materials are heated into a dish by using the thermal conductivity of salt.

Process flow: material selection, pickling, wrapping, embedding in hot salt, baking, serving.

Features: crispy skin and crispy bones, fresh and tender meat, thick dry flavor. The taste is a bit salty.

Charcoal grilled : As the name suggests, it is baked and processed on top of charcoal, which is characteristic, fragrant, crispy and crispy.

Therefore, the difference between salt-baked cashew nuts and charcoal-roasted cashew nuts is that the former has a salty and fragrant taste, while the latter is characterized by crispiness.

1. The original cashew nuts have not been fried, and most of the charcoal-fired cashew nuts are fried by the frying process, and the original cashew nuts have a brown skin on the outside, while the charcoal-fired cashew nuts are generally golden yellow.

2. The taste of charcoal-roasted cashew nuts is a little more crispy than the original cashew nuts, and charcoal-fired cashew nuts are made by secondary processing on the basis of cashew nuts with skin.

3. Cashew nut, a plant of the genus Cashew in the family Sumacaceae. It is also known as the tree of the tree, the chicken cashew nut, and the longevity fruit. Evergreen trees.

The trunk stands upright and reaches a height of 10 meters. Cashew nut is a kidney-shaped nut of the family Cashew in the family Sumacaceae. It has rich nutritional value, can be stir-fried, can also be used for medicinal purposes, and is the world's famous four dried fruits.

One. Its edible part is a kidney-shaped part born on the top of the false fruit, about 25 mm long, from blue-gray to yellow-brown (if you find a fair color when picking, it may be bleached, do not buy), the shell is hard, the kernel is breaded, sweet as honey, contains high calories, its calories ** are mainly fat, followed by carbohydrates.

and proteins. It is native to the Americas.

Charcoal-grilled cashew nuts are seasoning, and you don't know if the cashews he uses are good cashews.

Cashew nuts with skin are additive-free and relatively healthy.

It depends on personal choice, if you want to eat flavorful, choose charcoal-roasted cashew nuts, and the tasteless ones are cashew nuts with skin.

The charcoal is generally peeled, which is more flavorful, and the heavy taste is more popular. If you wear skin, it will generally be cheaper and more affordable, and those who like it lighter can enter.

Both have their own benefits and can be tailored to your actual needs. Charcoal-fired cashew nuts need to be roasted on top of the charcoal, and the cashew nuts with skin are processed and the original flavor is present.

The difference between charcoal-roasted cashew nuts and plain cashew nuts:1. The production process is different.

The production process of the original cashew nut is simpler than the charcoal-roasted cashew nut, which is made by secondary processing on the basis of the original cashew nut, and the charcoal-fired cashew nut needs to be roasted and processed on the charcoal, and the original cashew nut is the original flavor.

2. Nutrition is different.

Plain cashews retain all the nutrients of cashew nuts, while charcoal-fired cashews are more or less lost after processing.

3. The color is different.

Plain cashews have a brown rind on the outside, while charcoal-fired cashews are generally golden brown.

4. The taste is different.

After the process of frying, the charcoal-grilled cashew nuts have a slightly more crispy texture than the original cashew nuts.

5. The oil content is different.

Most of the charcoal-fired cashew nuts are fried in oil, and the fat content is a little higher than that of the original cashew nuts.

6. The ingredients are different.

The ingredients of charcoal-roasted cashew nuts are cashew nuts, wheat flour, white sugar, edible salt, and vegetable oil.

You can think of it very simply: there is no difference, and a very simple analogy is to wrap cashew nuts, sprinkle them with salt, and then charcoal bake. These two add up, the taste is better One is the taste, and the other is the frying process.

1. Bake with salt.

This is a technique in which the raw materials are wrapped in gauze paper, buried in coarse salt with red crystals, and the raw materials are heated into a dish by using the thermal conductivity of the salt.

Process flow: material selection, pickling, wrapping, embedding in hot salt, baking, plating features: crispy skin and crispy bones, fresh and tender meat, dry and fragrant. The taste is a bit salty.

2. Charcoal burning. As the name suggests, it is baked on top of the coals, and it is characteristic, fragrant, crispy and crispy.

Summary: The difference between salt-baked cashew nuts and charcoal-roasted cashew nuts is that the former has a salty and fragrant taste, while the latter is crispy.

Salt-baked Biyu charcoal-roasted cashew nuts are healthier, because salt-baked is a technique in which the raw materials for processing and pickling are wrapped in gauze paper, buried in the coarse salt of roasted red crystals, and the raw materials are heated into dishes by using the thermal conductivity properties of salt. Charcoal-roasted cashew nuts are roasted on top of charcoal.

Cashew nuts are also known as tree trees, chicken cashew nuts, and Jieshou fruit. Evergreen tree with an erect trunk up to 10 meters high. Cashew nut is a kidney-shaped nut of the family Cashew in the family Sumacaceae.

It has rich nutritional value, can be stir-fried, can also be used for medicinal purposes, and is one of the world's famous four dried fruits. Its edible part is a kidney-shaped part born on the top of the false fruit, about 25 mm long, from blue-gray to yellow-brown (if you find that the color is fair-skinned when picking, it may be empty teasing bleaching, do not buy), the husk is hard, the kernel is breaded, sweet as honey, contains high calories, its calories ** are mainly fat, followed by carbohydrates and proteins. It is native to Douhui sold in the Americas.