Why do walnuts soak first and then turn iron?

The reason why the walnuts are soaked first and then turn iron is that the surface of the delicious drink is easy to oxidize, and it turns iron again because your walnuts are made of iron and the metal is him.

Iron walnut with noisy cracking is because of improper maintenance, iron walnut is six points of rubbing, three points of brushing, the remaining one point to it to settle home, whether it is rubbing, is to knead, can only rub the surface of walnuts. The hollows of walnuts cannot be rubbed;

When kneading new walnuts, it is best to prepare 3 brushes, one to wipe, two brushes, three dirty things to dust out of the house, the first Luyuan is best to use the brush bristles are relatively hard, wipe with a little force, the second brush bristles are slightly harder to brush all the brush, the third with the bristles slightly longer, slightly softer light duster, which will make the walnut stool skin brighter;

If you want to knead out a pair of good walnuts with bright and ruddy color, laying a good foundation is the key, if you want to lay a good foundation, the initial stage of cleaning up walnuts is the most important, and the initial stage of walnuts should be rubbed, kneaded, and brushed hard.

1. Don't sell more than 120 iron walnuts, it's absolutely foolish. 2. Try to play 2 edges. 3. Don't buy ugly ones. It's nothing when I play, it's hard to death. Resistant to knocks and falls (depending on the breed).

Walnut cortex itself has no fibrous tissue, so the toughness is poor, more brittle than the general wood, iron walnut cortex density is large, cortical layer stress is greater than other varieties of walnut, affected by temperature changes and humidity changes greatly, just like people who play woodware often say, the material is large.

The cylinder version is right, I once bought two pairs from an old iron expert in the forum, and I put them in the drawer for 2 days without getting started, and the tips and edges were cracked.

The walnuts in the shell are still as good as they were back then. Under the normal condition of ventilation and drying, walnuts will not change their color and taste for one year. But when it is more than one year to two years, even if the walnut does not change qualitatively, the skin on the walnut kernel will definitely turn black, although there will be no peculiar smell, but it has affected the vision.

Walnuts that are more than two years old will generally undergo qualitative changes, and the severity depends on the means of storage. Because walnut kernels contain a lot of walnut oil, which is an unsaturated fatty acid that can spoil easily. Therefore, walnuts are usually not eaten for more than two years.

For a good walnut, the appearance color of its kernel should be golden or light yellow, and slightly less brown or light brown. If it turns dark coffee or black, you should be careful. At this time, you need to break the walnut kernel to see, if it is crisp when broken, the section is whitish, clean and not greasy, it proves that the walnut can still be eaten, otherwise it is bad.

Also, some new walnuts are not well controlled during the harvesting and drying process, which will cause mildew on the outer skin of walnut kernels, and this walnut can be seen to have some hairy or powdery substances on the outer skin of the kernel after opening the shell, such walnuts, even if the kernels have not deteriorated, should not be eaten, because during the growth of the fungus, aflatoxin and other toxic substances will be produced, and these toxins have a strong carcinogenic effect.

When buying walnuts, it is difficult to judge whether they are good or bad just by their appearance. There are a lot of merchants who lack morality, and after bleaching or fumigating the spoiled or diseased fallen fruits and old walnuts for many years, the walnut shell becomes beautiful and the old is renewed. So you can't just look at the looks.

A few should be extracted, the shell opened, and the walnut kernel should be identified.