How to make a spiced walnut pot kui? How to make spiced walnut kernels delicious, homemade spiced wa

The practice of spiced walnut pot helmet:

Ingredients: 250 grams of flour, 5 grams of sesame oil, 5 grams of white sesame seeds, 40 grams of walnuts, 5 grams of five-spice powder, 100 ml of water.

Method: 1. Sprinkle the flour into a pinch of salt and mix well, then add hot water to knead well, let stand for 20 minutes for later use, divide the dough into small dough of the same size, and roll it out into round slices in turn.

2. Brush with sesame oil, sprinkle with five-spice powder, walnuts and white sesame seeds, and wipe well.

3. Gently roll it up from one side into a strip and then coil it into a circle and put it on a plate.

4. Roll out and put in a hot pan.

5. Cook the kang on both sides until browned.

Shaanxi pot helmet (English: guokui), also known as pot kui, pot helmet bun, dry bun, is a traditional Han noodle snack that urban and rural residents in Guanzhong area of Shaanxi Province like to eat. The pot helmet originated from the gift given by the grandmother to the grandson He Miyue, and later developed into a flavored convenience food.

The pot helmet is round as a whole, with a diameter of 1 inch, and a weight of 5 catties. Take the wheat flour powder, press the stalks and noodles, and bake in a shallow pot over low heat. The appearance is yellow, the incision is white, crisp and palatable, and it can be carried for a long time.

Among the "Top Ten Monsters of Shaanxi" compiled by people from outside the province, there is a monster called "baked buns like pot lids", which refers to the pot helmet. The more famous ones in Guanzhong are Qianzhou pot helmet, Wugong County pot helmet, Changwu County pot helmet, Qishan County pot helmet, Fufeng County pot helmet, Fengxiang County pot helmet.

Prepare the walnuts, add an appropriate amount of water to the pot, spices, peppercorns and walnuts and boil together for 5 minutes.

Then put it in a container along with the soup and wait for the temperature to cool. Cover and refrigerate for at least 12 hours.

The soaked walnut kernels are exposed to the sun, only the water is dried, and the drier it is, the faster it will be roasted.

Air fry at 140 degrees and preheat for 5 minutes, add the dried walnuts and set the time for 10 minutes.

Then pull apart and shake and continue to bake for 20 minutes.

Add the flour to an appropriate amount of water and evenly, add a small amount of old noodles (can be replaced by edible fermented powder purchased in the market), keep a certain temperature and ferment, make it into a round, square or long shape, and bake it with a pan (also called a pan ào zi, a kind of pancake utensil, made of cast iron, flat and round, slightly convex in the center) or a stove (there is a heavenly stove and an earth stove), and the eggplant can be fried in an oil pan.

Here's how it was made:

Ingredients: Walnut kernels: 300g

1 tablespoon salt.

1 2 tablespoons of sugar.

1 tablespoon of five-spice powder.

Essence of chicken 1 teaspoon.

3 pieces of large ingredients (star anise).

1 tablespoon Sichuan peppercorns.

Preparation of roasted spiced walnut kernels.

Put the walnuts into a small pot, add water until they just don't stay, add salt, sugar, five-spice powder and chicken essence, stir well, wrap the ingredients and peppercorns in a tea bag and put them together. If you like spicy, you can also put some dried chili peppers.

Bring to a boil over high heat and turn to medium heat and cook for 20 minutes, then turn off the heat and soak for 1 hour.

Remove and drain the soaked walnuts, dry the excess juice with kitchen paper, and lay them flat for 1 hour.

After drying, put the walnuts in the middle of the oven and bake them at 150 degrees for 45-50 minutes.

Ingredients: 500-1000 grams of thin-skinned walnuts.

Finished stew 1 tea bag.

Cinnamon bark 1-2 roots.

1-2 bay leaves.

Salt to taste. Preparation of spiced walnuts.

Wash the walnuts and control the water, and then pinch out the cracks, preferably to drop a small piece of skin, so that the walnut kernels are easy to taste. But don't clip it too much.

Wash all the walnuts with cool water again to remove the crushed skin.

Put the walnuts into a pot of cold water and boil, pour off the water, add cold water and boil again, repeat two or three times to remove the astringency of the walnuts.

Walnuts and stewed meat packets, cinnamon, bay leaves boil again. Reduce the heat, about 40-50 minutes, add enough salt, and cook for another 40-50 minutes. Turn off the heat, don't have to remove from the pan, soak to taste.

When the temperature is lowered, you can eat it if you are hungry.

After the flavor, you can take out the walnuts, shake off the water, and put them on the heating of your home to dry them slowly, or put them in an oil-free wok to fry them slowly or slowly dry them in the oven 100 The water is dry, the walnuts are crispy and crunchy, and they are also very delicious and delicious.

Ingredients: more than a dozen walnuts with skin, 5 star anise, 1 small handful of millet pepper, 1 piece of fresh ginger, an appropriate amount of bay leaves, a small handful of Sichuan pepper, and an appropriate amount of salt in shallots.

Production steps: 1. Dozens of walnuts, wash and set aside.

2. Prepare the following ingredients, salt, shallots, star anise, bay leaves, ginger, millet pepper, and Sichuan pepper for later use.

3. Add walnuts and the above ingredients to the pot, stir-fry until the walnuts are fragrant and the walnut shells change color.

4. After frying, put it in the boiling pot and cook for an hour over medium heat, in order to prevent the water from pouring out, use a rice spoon to support the lid. An hour later, the fragrant spiced walnuts came out of the pan, and this step was to make the walnuts more flavorful.

5. Peel off the walnut shell and serve.

Eighteen walnuts as the main ingredient.

5 star anise, 20 grams of salt, appropriate amount of Sichuan pepper, appropriate amount of millet pepper, appropriate amount of shallots, appropriate amount of bay leaves, and a small piece of fresh ginger.

Preparation of spiced walnuts. 1.Thin-skinned walnuts, washed and set aside.

2.Prepare star anise, peppercorns, shallots, millet peppers, bay leaves, and cut ginger into slices for later use.

3.I did it on an induction cooker. Put water in a pot and add the seasoning and salt prepared earlier.

4.The lid of the pot is propped up with a spoon to prevent the water in the pot from boiling, and after 1 hour, a pot of fragrant spiced walnuts is ready.

5.Peel off the walnuts and eat.

1. Raw material selection: choose ripe fruits with full kernels. After drying, use a windmill or sieve to remove weeds, leaves and other impurities, and remove astringency;

2. Initial stir-frying: When stir-frying for the first time, do not add sand, stir-fry with a strong fire until the walnut shell suture line is naturally opened, and touch the pecan with your hand to feel hot;

3. Soaking salt: Prepare brine, and the amount of salt used is about 18% of the weight of walnuts (this proportion can also be used for home frying). Soak the fried walnuts in the brine to allow the walnuts to fully absorb the salt, then remove and drain the brine;

4. Stir-fry again: Add 250 grams of coarse salt to the pan, stir-fry it and pour in the pecans immediately after it is hot. Stir-fry with a strong fire first, when the surface moisture of the pecans has all volatilized, and then continue to fry with a simmer until the walnuts are ivory colored. During the frying process, it should be constantly turned to avoid uneven raw and cooked food;

5. Packaging: After letting it cool naturally, it is packaged and sealed in an aluminum box or plastic film food bag, and porcelain or glass bottles can be used when storing a small amount at home.

Wild walnuts.

It is recommended to use walnuts without bitterness, if the flesh itself is bitter and astringent, the spiced walnuts will taste bitter and astringent.

The walnuts are slightly clamped with a clip first to make the walnuts a little cracked. This will allow the spices to absorb the flavor later. And it will also be easy to peel when eating.

Soak walnuts together with warm water, spices, salt, and sugar for more than 24 hours.

You don't need to put a lot of spices, just put them according to your preference. I put bay leaves, peppercorns, cloves, star anise, cinnamon, orange peel, grass fruit, angelica.

Put more salt, the salt is diluted by water, and the walnut kernels will be lighter when soaked, so after the salt is put away, you can taste the saltiness, and the saltiness should be saltier than we want.

Soaking in warm water will bring out the aroma of the spices, but you don't need particularly hot water.

After soaking for 7-8 hours, heat in the microwave for about 1 minute to let the water warm again.

This will continue to allow the spice to diffuse its aroma and better integrate the saltiness into the walnut pulp.

Take out the soaked walnuts and bake them in a dryer at 50 degrees for about 24 hours, subject to drying.

If you do not have a dryer, you can use the hot air function of the oven. The temperature does not change.

Use fresh walnuts and smash the cracks.

A few bay leaves. 3-4 tablets.

3 chili peppers. About 10 peppercorns.

Some salt, suitable for personal taste.

1 star anise. 2 cardamom.

1 grass fruit. To prepare for boiling spiced walnuts.

The skin of fresh walnuts has peeled off the silk residue, wash it first. Clip one mouth per walnut, taking care not to crush it too vigorously.

Put the walnuts in a pot, water to taste, put all the spices in and cook for 20 minutes, then turn off the heat. Steep for 2 hours before serving.

The original pan kui is made as follows:

Wash the pork belly, put cold water into the pot, blanch the water for dozens of seconds after boiling, then remove it, change to water and cook until it is seven ripe.

Remove and let cool, chop into diced meat.

Pour a small amount of salad oil into the wok, add the diced meat first, and stir-fry the minced ginger until fragrant.

Then add two teaspoons of bean paste and stir-fry evenly, and add an appropriate amount of peppercorns, white pepper and black pepper.

Add a small amount of salt.

Put the fried minced meat into a container, let it cool, add chopped green onions and stir well.

Put 200 grams of flour into a basin, knock in 35 grams of eggs, add 2 grams of salt and yeast, pour 105 grams of warm water and knead it into a smooth dough, and let it ferment in a warm place until it is twice the size of the original or twice the size.

The process of making dough can be scalded (100 grams of flour and 80 grams of boiling water).

Then knead the two pieces of dough together, kneading them thoroughly. The dough is sticky, so rub some oil on your hands when kneading.

Divide into six equal pieces, roll the agents into a cylinder and roll them out into long strips, spread with puff pastry (30 grams of cooked oil, 25 grams of flour) and roll them into a cylinder.

Flatten vertically and roll out long strips of dough. In this step, the cylindrical shape can also be directly flattened and rolled out.

Sprinkle the minced meat on top of the dough sheet and roll it up.

Stand upright, flatten, roll thin. With the addition of hot noodles, the dough is relatively soft, and the dough does not need to be relaxed during the process.

Place in a frying pan and sear until golden brown. The amount of oil in the pan can be as much or as little as the pancakes, and if you don't like too oil, you can put less.

Bake in the oven at 150 degrees for 5 minutes.

Cooking technique: The pancake is made by mixing the dough and the hot dough, and the texture is another flavor. Puff pastry can also be made by mixing 30 grams of salad oil with 25 grams of flour.

Ingredients: 400g pork belly, 250g green garlic, green onion, ginger, garlic, dried red pepper, 8 Sichuan peppercorns, 1 tablespoon of Pixian bean paste, cooking wine, sugar, soy sauce.

Method 1: Add 8 green onions, ginger slices and Sichuan peppercorns to a pot of pork belly with skin in cold water, and bring an appropriate amount of rice wine to a boil.

2. Skim off the foam, cook until eight ripe, take out and cool naturally.

3. Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into oblique sections.

4. Pat the white part of the green garlic with a knife first, and then cut it all diagonally into sections for later use.

5. Put the wok on the heat, add a small amount of oil to stir-fry the chili, pepper, green onion, ginger and garlic.

6. Add the meat slices and stir-fry until the color of the meat slices becomes transparent and the edges are slightly rolled up.

7. Put the meat on the side of the pot, add the Pixian bean paste (you can chop it finely first) and fry the red oil.

8. Add a little soy sauce or sweet noodle sauce appropriately to adjust the color, and stir-fry evenly with the meat slices.

9. Add green garlic, a little cooking wine, and the sugar can be adjusted to taste.

Ingredients: high flour corn oil.

Water and oil skin: high powder, corn starch, salt, sugar, corn oil, water filling: honey red beans.

Method 1: Mix with puff pastry: knead the high flour and corn oil;

2. Leather noodles with water and oil: all materials are mixed into a dough;

3. Small packets of crisp. Cut the oil skin into small pieces and wrap them in puff pastry. Roll it out into a cow's tongue and roll it up, and then roll it out into a cow's tongue and roll it up;

4. Roll out the skin and wrap it in the filling;

5. Rub some base oil on the pan, preheat it for a while, and the non-stick pan can be wiped without oil. Put the finished cake in a pan and fry it over a large heat, then change to low heat. Adjust it according to your own pot, and sometimes you need to turn off the heat and simmer for a while to prevent the pot from sticking.