Tips on how to fry authentic salt and pepper walnuts

Raw material. 500 grams of paper walnuts (raw), be sure to choose the original walnuts, bleached walnuts are harmful to the human body.

Seasoning. 400 grams of salt, 30 grams of Sichuan pepper (Hancheng Dahongpao).

Method. 1. Raw material selection: choose mature and nucleolus.

Plump fruit. 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 pecans in salted water to make the walnuts.

Absorb the salt well, 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 walnuts immediately after it is hot. Stir-fry first with a strong fire, when the surface of the walnuts is all evaporated, 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.

1.Ingredients: 5 kg of raw walnut kernels, 1 kg of fine salt, 1 kg of coarse salt, kg of pepper noodles.

2.Preparation: Pour the fine salt and raw walnut kernels into an iron pot and fry them over high heat, using the characteristics of the walnut shell sutures to crack when heated.

After frying, it is immersed in salted water mixed with peppercorn noodles to allow the kernels to absorb its flavor, then take it out, drain the water, and then stir-fry again until dry. When stir-frying, first fry with a strong fire, when the surface of the walnuts is all evaporated, and then continue to fry with a simmer until the kernels are ivory. When stir-frying, it should be constantly turned to avoid uneven raw cooking.

The surface of fried walnuts is slightly frosted with white salt, and 100 kg of pecans is not less than 95 kg after frying. The walnuts are full of salt and pepper walnuts, easy to remove the kernels, crispy when eaten, and slightly salty.

People say that pregnant women eat more walnuts, and the baby will be very smart in the future, so I bought a lot of walnuts at home and smashed two to eat every day. The taste of walnuts is also good and bad, some are sweet and moist, some are bitter and astringent, so eating walnuts every day has become a gambling game, and I never know whether the next walnut will be sweet or bitter.

I want to wrap walnuts in sugar to make amber peach kernels, but I am wary of sugar, so I learned a salt-and-pepper peach kernel in recent days, which is salty and fragrant and delicious, and can also well mask the astringency of walnuts. This salt-and-pepper peach kernel also has one of the most prominent features, that is, it is convenient, and the finished product can be produced in five minutes, which is very suitable for kitchen novices. Salt and pepper walnuts taste fragrant and crispy after cooling, and are the preferred health snacks for the elderly, children and pregnant mothers.

Walnuts already contain a lot of oil, so I omitted the step of frying in oil, and the finished product is similar to raw walnuts, but the taste is salty, fragrant, crispy and crispy, far better than raw walnuts.

Ingredients: walnut kernels, peppercorns, salt.

Method: The first step is of course to clip the walnut, smash it with a hammer, use a door clip, or use this walnut clip, you can choose any way. Of course, if you're buying peeled walnuts, this step is automatically omitted

You can use peppercorn powder, or you can roast your own peppercorns and roll them out.

I think the peppercorn powder I rolled tasted more fragrant, so I used to roll it home. However, the peppercorn powder rolled out by yourself is not too fine, it is not easy to adhere to the walnut kernels, and it will retain some numbness slightly.

Put the raw walnuts in a bowl, add an appropriate amount of salt and peppercorn powder and mix well.

Cover the bowl with a layer of plastic wrap and prick a few holes with a toothpick.

Put the walnut bowl in the microwave on high heat for two minutes, remove the plastic wrap after taking it out, and then put it in the microwave oven and continue to heat it on high for one minute.

Remember, be sure to remove the plastic wrap after two minutes of heating and heat it for another minute.

The crispy, salty and fragrant salt-and-pepper peach kernels are ready, which is suitable for the elderly, children and pregnant women, and is also suitable for making snacks. It's that simple, come and try it......

A pound of walnut kernels.

b1 teaspoon of five-spice powder.

2 teaspoons garic & pepper seasoning salt.

1. Use a flat-bottomed vessel with considerable depth to place the B and C mixtures of materials in it for later use.

2. Put an appropriate amount of water in another pot and boil it immediately, immediately turn off the heat, quickly pour the walnut kernels in, stir seven or eight times with a colander (the walnut kernels should not be in the water for more than six seconds), its effect can not only remove the impurities on the surface of the walnut kernels, but also moisten them to facilitate the combination of seasonings, and then immediately remove them with a colander, (pay attention to drip as much water as possible), and pour them into the flat-bottomed utensils.

3. Keep stirring the flat-bottomed utensils until the surface of the walnuts can be glued to the B and C seasonings.

4. Put the walnut kernels that have been glued and combined with seasonings in a place that is easy to dry and ventilate (such as under the sun, by the stove, etc.), and generally after a day and night, it can feel dry and not wet.

5. Put it in the microwave oven and rotate it at medium high temperature for two minutes, take it out and stir it and leave it at room temperature for two minutes, then put it in the microwave again and rotate it at the same temperature as the first time for two minutes.

6. Wait for it to cool before eating.

Recipe 2: Salt and pepper walnut kernel preparation.

Ingredients: 500g walnut kernels, 50g salt, 5g peppercorns

Mold: Baking tray 2

Bake: 177 degrees, top, 40 minutes, grill in a "concave" shape.

Preparation of salt and pepper walnut kernels:

1. Remove impurities from walnut kernels and clean them;

2. Take a container, add 600g of water, then add salt and peppercorns, turn off the heat after boiling, pour in walnut kernels, and soak them for 1 hour;

3. Take out the walnut kernels after flavoring and dry the surface moisture;

4. Preheat the oven to 177 degrees for 40 minutes, and place the upper layer and grill in a "concave" shape. [1]

Nutritive value. Walnut kernel also has a high medical effect on other diseases, such as it has the functions of replenishing qi and nourishing blood, moistening dryness and dissolving phlegm, warming the lungs and moistening the intestines, and dispersing swelling and disinfection.

Walnut kernels are sweet and warm. Return to the kidneys, lungs, and large intestine meridians. Nourish the kidneys, warm the lungs, and moisten the intestines.

Walnut kernel is rich in protein, amino acids and minerals, has high nutritional value, and has the effect of moistening the lungs and strengthening the kidneys, reducing blood lipids, preventing coronary heart disease, and long-term consumption has the effects of longevity and beauty, anti-aging and so on.

Step 1: Peel the walnuts and turn them into walnut kernels, of course, if you are prepared to do so, the first step can be omitted.

Step 2: After the water in the pot is boiling, put the prepared walnut kernels in the pot and cook for one minute to remove the bitterness of the walnut kernels.

Step 3: Remove the walnuts, drain and set aside.

Step 4: Discard the previous water in the pot, boil a new pot of water, and put an appropriate amount of peppercorns, spices, chili peppers, bay leaves, and salt in the pot, depending on personal taste. Add the walnut kernels.

Step 5: After the water boils, boil for 5 minutes.

Step 6: Remove the walnuts and discard the water from the pot. Put the new peppercorns, spices, chili peppers, bay leaves, salt to taste, and salt into the pot.

Step 7: Put the walnuts in a pan and stir-fry until they are dry.

Step 8: Put the copied walnuts, peppercorns, spices, chili peppers, bay leaves, and salt into the oven, bake them at 120 degrees for 20 minutes, and then take them out.

When the walnuts are cold, they can be eaten.

The preparation of salt and pepper walnut kernels is as follows:Ingredients Tools: 200 grams of walnuts, 1 teaspoon of salt, 15 grams of peppercorns, baking sheet, oven.

1. Prepare all the materials.

2. Put the walnut kernels into a container, add water no more than the walnut kernels, add an appropriate amount of salt and a small handful of peppercorns.

3. Stir slightly to dissolve the salt and soak for more than 4 hours.

4. Soak for half a day.

5. Soak the flavored walnuts and remove them, dry them on the surface, put them in a baking tray, put them in the oven at 160 degrees, and bake them for 15 to 20 minutes.

6. Bake until slightly yellowed and crispy, and then take it out.

7. Finished product. <>

As follows:

Ingredients: 200 grams of walnut kernels.

Excipients: 1 teaspoon salt, 15 grams of Sichuan peppercorns.

Steps: 1. Ingredients: walnut kernels, salt, peppercorns.

2. Put the walnut kernels in a container, and add water to the walnut kernels. Add salt and a small handful of peppercorns.

3. Stir slightly to dissolve the salt and soak for more than 4 hours.

4. After soaking walnut kernels for half a day, I tasted one, and there was already a strong peppercorn flavor and salty taste.

5. Soak the flavored walnuts and remove them, control the surface moisture, put them in a baking tray, put them in the oven at 160 degrees, and bake them for 15 to 20 minutes.

6. Bake until slightly yellowed and crispy, and take it out.

7. Finished product. <>

Salt fried walnuts in preparation.

1.Peel the shelled walnuts for later use (if it is the first step to ignore the walnut meat), take a clean pot and boil a pot of boiling water, pour in the walnut meat and stir-fry a few times after the water boils, drain the water and put it on a plate with kitchen blotting paper to dry it slightly for later use.

2.Take an appropriate amount of salt and put it in a pot and stir-fry over medium heat until the salt is warm, then pour the spare walnut meat into the hot salt and continue to stir-fry until the walnut meat is slightly darker in color and the salt on the walnut meat can easily fall off.

3.Strain out the salt and let the walnuts cool before putting them in a bag to prevent moisture from returning.