How to make fresh walnut kernels cold, fresh walnut kernels are made to be cold

Ingredients and seasonings for cold salad of fresh walnut kernels: fresh walnuts.

Half a catty. Leek.

30 grams. Green beans.

30 grams. Millet spicy.

3-4 sticks. Salt.

Monosodium glutamate. Sesame oil.

A home-cooked method of cold dressing fresh walnut kernels.

1. Buy fresh walnuts from a fruit store or supermarket, remove the shells, broadcast the walnut kernels, and try to maintain the integrity of each petal.

2. Boil water in a small pot, after the water boils, add the walnuts and cook for 3-4 minutes. After scooping up, put it in cold boiled water to cool, and after it is not hot, tear off the membrane on the outside of the walnut kernel by hand.

3. Cook the green beans and set aside. Take the part of the green leaf of the leek, put it in boiling water and blanch it for a while, drain the water, and cut the leaves into cubes. Spicy millet cut into cubes.

4. Put walnut kernels, green beans, leek leaves, and millet spicy together, add an appropriate amount of salt, monosodium glutamate, drizzle with a little sesame oil, mix well and eat.

Ingredients: ten parsley, walnut kernels.

Seasoning: garlic, light soy sauce, chili oil, light soy sauce, salt, sugar Method: 5. Soak the walnut kernels in cold boiled water in advance to remove the skin on the peach kernels.

Ten coriander, add salt and soak in water.

8. Shake off the water on the dish and add peach kernels for later use.

9. Mash the garlic into garlic paste with a mortar, and add a little salt when pounding the garlic.

Mix the pounded garlic with light soy sauce, chili oil, and sesame oil to make a juice.

12. Mix the mixed juice in the ten spiced peach kernels, and you can serve it Tips: 1. The ten spices go well with garlic, and this dish is more flavorful with garlic paste.

2. The taste of peeling the peach kernel will be better after soaking, in fact, it is not peeled after soaking, and the peach kernel has no astringency, so you can save the peeling step. 3. Add a little salt when pounding garlic, the garlic is easy to puree.

The preparation of cold walnut kernels is as follows:Ingredients: 12g dried fungus, 1 2 cucumbers, 40g fresh walnuts, 20 Sichuan peppercorns, 1 garlic, 1 2 millet spicy, 2 tablespoons light soy sauce, 2 tablespoons balsamic vinegar, 1 teaspoon salt, 3 grams of sugar, 2 3 tablespoons of cooking oil, 1 2 tablespoons of sesame oil.

Steps: 1. Prepare the required ingredients.

2. Soak the fungus in warm water for 40 to 60 minutes in advance, rinse it and tear it into small flowers.

3. Boil in a boiling pot for 1 minute and remove from the removal.

4. Slice the cucumber, cut the millet into spicy sections, and cut the garlic into puree.

5. Pour cooking oil into the pot, add peppercorns and stir-fry until fragrant.

6. Put minced garlic and millet in a bowl, and pour in the hot pepper oil.

7. Add light soy sauce, balsamic vinegar, sugar and salt and mix well.

8. Put the fungus, walnuts and cucumber slices into a large bowl and add the prepared sauce.

9. Finally, add 1 2 tablespoons of sesame oil and mix well.

10. Finished product drawing.

1. Ingredients: 3 coriander, 340 grams of fungus, 1 green pepper, 1 red pepper, 70 grams of walnut kernels.

2. Excipients: appropriate amount of rapeseed oil, a little salt, a little fresh chicken juice, 2 slices of ginger, 4 cloves of garlic, 1 tablespoon of rice vinegar, 1 tablespoon of balsamic vinegar, and a tablespoon of sugar.

3. Prepare the ingredients and soak the fungus in advance.

4. Ginger, garlic, coriander and green and red peppers, clean and cut for later use.

5. Put the soaked fungus into the pot, add an appropriate amount of water and cover over high heat.

6. After boiling, boil over low heat for about 10 minutes and remove it with a colander.

7. Drain and put in a large bowl.

8. Prepare the sauce: Add salt, sugar, rice vinegar, balsamic vinegar and fresh chicken juice to the bowl and stir well for later use.

9. Heat a separate pan and pour in rapeseed oil.

10. Add the chopped ginger, minced garlic and chopped green and red peppers.

11. Turn on medium-low heat and pour into the mixed sauce.

12. Put the walnuts in the oil pan just now, and then turn on low heat to fry them until fragrant.

13. Then put it on top of the fungus and pour in the prepared sauce.

14. Finally, sprinkle some coriander, stir up and down with chopsticks and mix evenly to eat.

Walnut kernels can be made into walnut crisp, and the method is as follows

Ingredients: 270 grams of cake flour, 60 grams of walnut kernels, 100 grams of fine sugar, 1 egg, 2 grams of baking powder, 1 gram of baking soda, 130 grams of corn oil, appropriate amount of sesame seeds.

Method 1: Prepare all materials.

2. Chop the walnuts and set aside.

3. Put the oil, eggs, and sugar into a large or honorable bowl and mix well.

4. Add low powder, baking powder, baking soda and mix well.

5. Mix the chopped walnuts well, that is, except for the sesame seeds, in fact, all the materials are mixed evenly. Then let sit for 20 minutes.

6. Divide into 25 grams of small balls of uniform size, put them in a baking tray and press them into cakes with two fingers, 7. Put them in the preheated oven at 170 degrees, bake for 5 minutes, and prepare the egg shirt when baking the walnut crisp.

Take it out in about a minute, brush a layer of egg liquid on the surface with a brush, sprinkle sesame seeds, and bake for about 15 minutes.

Walnut cake is a famous snack, formerly known as walnut cake. It is produced in both northern and southern China, and the walnut crisp produced in different producing areas has different tastes, among which the walnut crisp produced in Beijing, Jiangxi, Guangdong, Yunnan and Taiwan is the most famous. Because walnuts and jujubes are mainly used as raw materials, its nutritional value is very high, its texture is delicate, soft, the taste is glutinous, pure sweet, and there is a prominent peach kernel fragrance.

Ingredients for walnut kernels: 300 grams of walnut kernels, 50 grams of erythritol in sweet juice, 50 grams of maltose syrup, 2 grams of white sesame seeds, and baking soda.

Steps: 1. Prepare the required ingredients, and use walnut kernels as complete as possible.

2. Add a small amount of water to the pot of walnuts, add baking soda, bring to a boil over high heat, and continue to cook for two minutes to boil out the foam (remove the bitter and astringent taste of walnuts).

3. Rinse the boiled walnut kernels with water several times and drain the water.

4. Pour erythritol into the walnuts first, mix well, and try to wrap the walnut kernels in each banquet.

5. Pour in the maltose syrup and sesame seeds, stir with chopsticks and mix evenly.

6. Spread the oven with oiled paper, spread the walnuts on top of it, and send it to the preheated oven.

Bake for 30 minutes, take it out and stir it up, then put it in the oven 180 and bake for about 10 minutes.

8. First bake the moisture in the walnuts at low temperature, and finally color them at high temperature, and the roasted amber walnuts are very attractive amber color; Leave to cool.

The above content refers to Encyclopedia - Amber Walnut Kernel.

Salt-baked pitted potatoes are delicious, and the specific methods are as follows:

Tools: raw walnuts, salt, oil, air fryer, oil blotting paper.

1. Choose paper walnuts.

2. Pick up the walnuts.

3. Put the air fryer on the oil blotting paper, put the walnuts evenly on it, and apply a thin layer of oil. Several tremors.

4. Sprinkle a small spoonful of salt and close your hands.

5. Air fryer 180 degrees for 5 minutes.

6. Salt-baked walnuts are ready.

As follows:

Ingredients: 60 grams of walnut kernels, 210 grams of cake flour, 1 egg.

Excipients: 2 grams of baking soda, 4 grams of baking powder, 80 grams of sugar, 110 grams of corn oil, appropriate amount of black sesame seeds.

1. Pour the peeled walnut meat into the baking tray, put it in the oven, bake at 130 degrees for 10 minutes, and then chop the baked walnuts for later use.

2. Prepare a large bowl, pour in corn oil, knock in an egg, then pour in white sugar, and stir well.

3. Sift low-gluten flour into the bowl, and the use of low-gluten flour will make the walnut crisp taste more delicate and the taste will be more crispy.

4. Continue to sieve baking powder and baking soda, then mix slightly with a spatula, add chopped walnuts, stir well, and then knead into a ball.

5. Take a small ball of dough, knead it into a ball, then press it into a cake shape, and put it in a baking tray.

6. Brush the surface with a layer of whole egg liquid, sprinkle with a layer of black sesame seeds, put it in the preheated oven, bake at 180 degrees for 15 minutes, and the walnut crisp is completed.