How macadamia nuts are fried delicious, how to eat macadamia nuts

Since Douyin became popular, my daily task is to brush up on Douyin and read jokes in addition to cooking and shooting**, and today I suddenly brushed up on a small snack that has been super popular recently - macadamia nut cocoa crisp. This small snack does not need to be kneaded, no need to whip, it can be baked by mixing, the method is very simple, crispy and sweet, and the fragrance is incomparable! Do it if you like!

Macadamia nuts are a tree nut native to Australia that has a sweet and delicious taste. It has the effect of regulating blood lipids and lowering blood pressure, and is very suitable for the elderly or people with poor blood lipids.

- Macadamia nut cocoa crunch ---

Ingredients] 20 grams of powdered sugar, two egg whites, 40 grams of butter, 8 grams of chocolate, 30 grams of cake flour, 8 grams of cocoa powder.

Step 1: First prepare two eggs, the egg whites are separated from the egg yolks, only the egg whites are needed, and the two egg whites are about 40 grams;

2. Pour 20 grams of powdered sugar into the egg whites and stir well with a whisk;

Melt the butter in hot water, pour into the egg whites and stir well with a whisk;

4. Then sieve in 30 grams of low-gluten flour and 8 grams of cocoa powder, stir evenly;

5. Prepare another 10 grams of butter and 8 grams of chocolate, melt in hot water;

6. Add chopped macadamia nuts and stir well, there are no macadamia nuts at home, so I will directly replace them with breakfast nut packets;

7. Pour the prepared cocoa paste into the piping bag and squeeze it into the baking tray in turn;

8. Indicate that another layer of chopped nuts is put in;

9. Then put it in the preheated oven and bake it at 170 degrees for 15 minutes;

Tips] 1. If the baked cocoa chips are not crispy enough, the baking time is not enough and needs to be extended.

2. If you don't have macadamia nuts at home, you can replace them with other nuts, such as walnuts, almonds, peanut kernels, etc.

3. Don't squeeze too thick when squeezing the batter, the thin batter will be more crispy, and it is best to bake macarons if there is a baking sheet.

4. Be sure to make more at a time, otherwise you will rush to eat when you eat.

How to open macadamia nuts].

Generally, the macadamia nuts that are bought are finished products, and some of the hard shells have cracks cut by tools. When buying macadamia nuts, don't forget to ask the merchant to give a fruit opener (that is, a small piece of iron protruding in the middle), insert the head of the fruit opener into the opening of the macadamia nut, and then rotate it vigorously to cause a crack, and twist it firmly to open.

If macadamia nuts want to be fried deliciously, they must first have a good starch quality, so that the fried ones are crispy and have a better taste.

Macadamia nuts can be eaten directly, but if you want to fry them, you can also put them directly in the oil pan and eat them when they are fried.

Macadamia nuts are better fried in sugar. But there's something for every taste.

I think this should be eaten directly, because there is no tie to eat, if you like to eat fried, you can put a layer of flour outside, and then put it in the oil pan and fry it directly, if you can, you can go through another layer of breadcrumbs.

If you want to fry macadamia nuts deliciously, you need to know the heat and the time of the magazine, as well as the appearance of the condiment.

Macadamia nuts, you can first marinate them with salt, and then fry them directly in the pan, they are very delicious and crunchy.

The most common way is to eat it directly, or you can eat it as a dish, as follows:

Ingredients: 120g of lily, 100g of celery, 50g of macadamia nuts, 20g of ginkgo seedsAccessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of carrots, appropriate amount of fish sauce, appropriate amount of garlic slices.

1. Peel the lily and wash it, pick the celery and peel and slice the carrot.

2. Prepare macadamia nuts and ginkgo nuts.

3. Prepare garlic slices.

4. Stir-fry garlic slices in a hot pan with warm oil.

5. Pour in celery, lily, ginkgo and carrot slices and stir-fry until fragrant.

6. Add salt to taste.

7. Pour in a little boiling water.

8. Add an appropriate amount of fish sauce, stir-fry evenly, add macadamia nuts, turn off the heat and remove from the pot.

9. Serve. <>

Generally, the packaging of the macadamia nut will be sent to the fruit opener, but if you use it for the first time, many people will use a lot of force and may not be able to pry it open, in fact, this should insert the head of the fruit opener into the opening of the macadamia nut and then rotate it forcefully to cause cracks, but remember that your hands and macadamia nuts must be dry, otherwise it is easy to scratch.

Macadamia nuts and macadamia nuts. Macadamia nuts are evergreen trees and dicots. The canopy is tall and the leaves 3 to 4 are whorled, lanceolate, leathery, smooth, with spine-like serrations on the margins.

The racemes are axillary, the flowers are beige, the fruit is round and spherical, the fruit is leathery, the endocarp is hard, and the kernel is beige to light brown.

Macadamia nuts are considered to be one of the best table nuts in the world. They contain a high amount of oil and are therefore very fattening. Macadamia nut (macadamia nut) kernel is rich in nutrition (milky white), its exocarp is green, the endocarp is hard and brown, the single fruit weighs 15-16 grams, the oil content is about 70%, the protein is 9%, contains 8 kinds of essential amino acids, and is also rich in minerals and vitamins.

Macadamia nuts are the world's best quality edible fruits, known as the "Queen of Dried Fruits" and "King of Nuts in the World", with a taste and texture that are far better than cashews. Macadamia nuts (macadamia nuts) can be used to make pastries, chocolates, cooking oils, cosmetics, etc., in addition to dried fruits.

Macadamia nuts should be stored at room temperature: Because macadamia nuts are high in fat, they need to be stored with special care to prevent spoilage. The flesh of a normal nut should be light in color, and over time, the oil in the flesh will slowly rot and become darker and darker.

When it comes to buying macadamia nuts, vacuum-packed ones are the best ones and are the first choice for making fresh food, and cellophane wrapped ones are also available. Unopened bags of macadamia nuts can last up to 6 months in the refrigerator and up to 1 year when frozen. Once opened, it is best to use within 3 months.

In our lives, many people especially like to eat some nut foods, especially macadamia nuts with high nutritional value, and there is a faint milk flavor of nuts to eat, which is liked by many people, he is rich in some unsaturated fats, mineral elements, and some trace elements, etc., so how should macadamia nuts be eaten? How to eat delicious?

Macadamia nuts as a nut food, we can buy it from physical stores or online, and after buying it, it is baked macadamia nuts, so you can eat them directly like nuts, and the macadamia nuts we buy back will have a crack on the shell during processing, which can be pried open with a small piece of iron, and then eaten, the fruit inside is white, if there is no crack during processing, we can also use a hammer to smash it open, macadamia nuts can not only be eaten like nuts, It can also be used to make fruit sticks, etc., to introduce you to a set of macadamia nut sticks.

We can buy some raw macadamia nuts from the supermarket, cut it into uniform pieces, and then prepare some corn oil, add some edible salt, and some white sugar, and then add some soybean milk, and tell him to stir well, we can also add some low-gluten flour and yeast, and then put the cut macadamia nuts in, stir evenly, and then pour them into molds, put them in the oven and bake them for about half an hour, and then cut them into uniform strips after it is heated. Then such a very delicious soybean milk macadamia nut strips are ready, macadamia nuts are also eaten in a variety of ways, it can also be used to make porridge, biscuits, etc., and the nutritional value is high, it can also play a role in lowering blood pressure, preventing cardiovascular and cerebrovascular diseases**.

The above is to introduce you to how to eat macadamia nuts. Macadamia nut is a fruit native to the indigenous areas of Australia, the nutritional value is very high, and it tastes creamy, and there are many ways to eat, we can eat some at home.

Extended reading: macadamia nuts how to eat macadamia nuts.

The most common way is to eat it directly, or you can eat it as a dish, as follows:

Ingredients: 120g of lily, 100g of celery, 50g of macadamia nuts, 20g of ginkgo seedsAccessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of carrots, appropriate amount of fish sauce, appropriate amount of garlic slices 1, lily peel and wash, pick and clean celery, peel and slice carrots.

2. Prepare macadamia nuts and ginkgo nuts.

3. Prepare garlic slices.

4. Stir-fry garlic slices in a hot pan with warm oil.

5. Pour in celery, lily, ginkgo and carrot slices and stir-fry until fragrant.

6. Add salt to taste.

7. Pour in a little boiling water.

8. Add an appropriate amount of fish sauce, stir-fry evenly, add macadamia nuts, turn off the heat and remove from the pot.

9. Serve.

Answer: There are two types of macadamia nuts, one is fried and the other is raw.

Fried macadamia nuts are generally open, can be easily opened with an opener, and can be eaten when opened.

The texture of the fried is crispy. You can eat about 20 grams a day, that is, 4-5 pieces.

Raw macadamia nuts are difficult to open, and there is a trick to opening them.

First, fix the macadamia nut with pliers to prevent it from rolling, and then break it with an iron hammer.

The nutritional value of raw macadamia nuts is higher than that of fried ones, and they can be eaten directly, but the taste is not as good as that of fried ones.

Method 1:Put the raw macadamia nuts in a pan over low heat and fry them slowly, pay attention to the heat, macadamia nuts themselves are high in fat and easy to fry.

Method 2:Directly heated in the microwave, it is required to master the time and heat, and there is no fried greasy person in the microwave.

Extensions:

Macadamia nuts should not be eaten more, it is a high-fat, high-cholesterol food, eating too much is not suitable for digestion, easy to gain weight.

Macadamia nuts are susceptible to oxidation and are generally not eaten in cooking.

Macadamia Nut Benefits & Efficacy:

Macadamia nuts are extremely nutritious, and they are a delicious food known as the "Queen of Dried Fruits", and the edible part is nuts. Its main effects are: regulating blood lipids and nootropic effects, which is very suitable for the elderly or people with poor blood lipids.

Macadamia nut (macadamia) kernel is rich in nutrition, its exocarp is green, the endocarp is hard, brown, a single fruit weighs 15-16 grams, oil content is about 70, protein 9, contains 8 kinds of essential amino acids, and is also rich in minerals and vitamins.

Macadamia nuts are the world's best quality edible fruits, known as the "Queen of Dried Fruits" and "King of Nuts in the World", with a taste and texture that are far better than cashews.

Generally, the packaging of buying macadamia nuts will send a fruit opener, but if you use it for the first time, many people will have to use a lot of force to pry it open, in fact, this should insert the head of the fruit opener into the opening of the macadamia nut and then rotate it forcefully to cause cracks, but remember that your hands and macadamia nuts must be dry, otherwise it is easy to cross out.

Sometimes it is used when a quarter of the shell is pried off and the pulp cannot come out, so it can be easily come out by separating the pulp with a toothpick.

There is an opener, which is a small piece of iron, and the kernel can be taken out and eaten by twisting it in the gap between the macadamia nut shells. I feel that the texture of the nuts is similar to that of chocolate.

You have to use a fruit opener to warp and eat, and there is a seam in the middle of the fruit with a fruit opener.

Stuff the key into the notch and turn it open.

You can eat the nuts by smashing open the shell, but it's a lot of work!

Don't bite the shell with your teeth, I just opened it and didn't see a small piece of iron, and my teeth were bitten to death.

Macadamia nuts seem to be called pecans, but we all call them pecans, like walnuts. It's delicious, and the taste is many times stronger than that of walnuts. Smaller pecans can be sold for 50 yuan, which is too expensive. It is usually sold in fruit shops.

Macadamia nuts contain a lot of nutrients, and the best way to keep these nutrients from being lost is to eat them directly, and many places in our country use macadamia nuts as ingredients to make special dishes, although the nutritional value is low, but the taste is more fragrant.

It's delicious, it's delicious, it's milky, it's very nutritious, it's Women's Day on March 8, and the good store is doing activities And long-term consumption of macadamia nut oil, people's blood lipids will be controlled in a healthy state. Due to the biphasic regulation of blood lipids, macadamia nut oil can effectively reduce blood viscosity, thereby preventing atherosclerosis and effectively protecting the cardiovascular and cerebrovascular systems. Recent research suggests that macadamia nut oil has the effect of preventing blood clots and controlling blood pressure.

Hope it helps you hehe.

It's very good, I buy it a lot.

Macadamia nuts are dried fruits, and the fat content of dried fruit foods is very high, and the calories are very high, so eating too many macadamia nuts will cause obesity. In addition, macadamia nuts contain a lot of oil, which can moisten the intestines after eating, but if people with weak stomach eat too much, it will cause diarrhea. Moreover, the macadamia nuts sold have some food additives, and they are not pure natural dried fruits, so its unsaturated fatty acid content is very high, and eating too much will cause high blood lipids.