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How to make walnut with shell

The way to stir-fry walnuts is to buy an iron pot, put an appropriate amount of coarse sand or pebbles in the pot, put in raw walnuts, stir-fry them together, first use high fire, and then change to small fire, constantly turn them with your hands in the process of stir-frying, and when the steam in the pot gradually decreases to disappear, pour out the walnuts to cool.

Initial stir-fry: when frying for the first time, there is no need to add sand, stir-fry until the walnut skin is sutured, of course, the hand to touch the pecan feels hot. Soak in salt: configure salt water and use about 18% of the weight of walnut kernels (this proportion can also be used in home processing). Soak the fried walnut kernels in salt water to make the walnut meat digest and absorb salt, then pick it up and drain the salt water.

Rinse the walnut with water, steam the walnut in a steamer for 15 minutes, then soak the walnut in cold water for another 5-10 minutes, then clip it open with a walnut clip to easily peel off the walnut. You can eat it directly, or you can cook or eat dessert. Put the peeled walnuts into longan jujube soup and cook them together.

The common practice of how to make peanuts with shells

1. Soak the peanuts in a water basin for half an hour, scrub clean and squeeze a seam at the top slightly; put the peanuts into the pot, add star anise, pepper, ginger slices, tangerine peel, soy sauce, salt; add water to the peanuts, cover the pot for 10 to 15 minutes, then turn off the heat, and the peanuts can continue to soak for about 1 hour.

2. Preparation stage: first, clean the peanuts to ensure that the dust and impurities on the surface of the peanuts are thoroughly washed. This step is to ensure that the fried peanuts are more hygienic and taste better. Control dry moisture: after washing, spread the peanuts and let them dry naturally or dry with a clean cloth to ensure that there is no excess moisture, which is the key to stir-frying. Too much moisture will prolong the cooking time and affect the taste of peanuts.

3. Main ingredients: 450 grams of peanuts (fresh), seasoning: 2 teaspoons of salt, 2 star anise, 1 teaspoon of pepper, 1 section of cinnamon, 6 dried peppers, 2 fragrant leaves, 1 teaspoon black pepper. Practice: prepare the brine, add all the ingredients to a half pot of water and bring to a boil, turn to a low heat. Wash the peanuts, add them to the pot, cover with high heat and bring to a boil, turn to low heat. Like crisp taste halogen can be half an hour, like peanuts glutinous, can bittern for three hours.

4. Wash the dried peanuts with shells and make a small opening for each peanut to taste. Put the peanuts in a basin and add the right amount of salt and water (the amount of water needs to soak the peanuts). Soak overnight so that the peanuts can fully absorb water and expand. The next day, pour the soaked peanuts together with water into the pot, add pepper, star anise, cinnamon and other seasonings, put them on the fire and bring to a boil. After boiling, turn to low heat and cook for about half an hour until the peanuts are fully cooked.

What should be done with the shell of a baked egg?

1. Prepare the hairy eggs and clean the shell. Some of the shells here are broken. Be careful not to get the water into it. Knock the hairy egg into a hole. Don't break the upper membrane. Heat 250 degrees in the oven and bake for 60 minutes without turning. When the time is up, you can come out of the oven, be careful to burn your hands, and you can take it out after you cool it in the oven. In this way, you can eat it directly, or you can dip it in any seasoning you like.

2. First, boil water from the pot, add fragrant leaves, spring onions and sliced ginger to the pot, and then put the eggs into the pot. Add the right amount of salt to the pan and cook for 15 minutes. After 15 minutes, wear the eggs with bamboo sticks. Finally, brush it with oil, put it in the oven, set the temperature to 180 degrees, preheat for five minutes, then bake for 20 minutes, then bake with chili sauce for five minutes.

3, preparation materials: choose fresh eggs, so that the baked eggs taste better. Put the egg into the bowl and gently hit the egg shell with chopsticks to make the surface of the shell appear small cracks, which helps to permeate the taste when baking. Pickling: add the right amount of salt, black pepper and other spices to the bowl and adjust according to your taste. Stir the eggs and seasonings well so that the seasonings are uniformly attached to the egg surface.

4. Roasted eggs is a simple and delicious snack. Here are the ways to make roasted eggs: required materials:-duck eggs or eggs-salt-chili powder-pepper powder-cumin powder-five-spice powder steps: put duck eggs or eggs into the pot, add enough water, boil the water and continue to boil for 10-15 minutes until the eggs are cooked. Take out the boiled egg and wait for the egg to cool and peel off the shell.

5. the practice of hairy eggs: hairy eggs are eggs that are about to be hatched, which are divided into whole eggs, half chickens and whole chickens according to the situation of hatching, of which the bloodiest is the whole chicken, that is, the chicken in the egg is basically ready to break its shell. Steamed, boiled or fried with hairy eggs and eaten with salt and pepper, the taste and taste are excellent. The process of making five-spiced eggs: first boil the hairy eggs in a pot.

How to cook dried peanuts with shells

Ingredients: raw and dried peanuts with shells, edible salt. Tools: pot, tin shovel, leaky spoon ready to stir-fry dried peanuts with shells, edible salt. This bowl of salt is a special salt for fried peanuts, that is, common edible salt, which has changed color after repeated use. Prepare a new bag for the first stir-fry, save it after use, and use it next time.

Prepare dried peanuts with shells, salt. This bowl of salt is a special salt for fried peanuts. It is a common edible salt that changes color after repeated use. Pour the salt into the iron pan, open fire (with medium and low heat), fry the salt, fry for about 1 minute, stir-fry the salt. Stir-fry the raw peanuts and salt in the shell after stir-frying.

Preparation: first, make sure you have some fresh dried peanuts. This is the basis for stir-frying delicious peanuts with shells. At the same time, prepare an iron pan, salt and cooking tools such as a tin shovel and a leaky spoon. Stir-fry salt: pour the salt into an iron pan, turn on medium and medium heat, and stir-fry the salt for about 1 minute until it is hot. This step is not only to increase the taste of peanuts, but also to prevent peanuts from sticking to the pan during the frying process.

Wash the peanuts, pinch each peanut tip into a small mouth, put into a basin, add salt, pepper, star anise, fennel, cinnamon, the right amount of water (water immersion peanuts for degrees). Peel the garlic, wash it, smash it, stir it in the jar of soaked peanuts, dissolve the salt and soak for one day and night. Pour the peanuts together with salt water and spices into the pot, bring to a boil over high heat, and cook over medium and medium heat for 30 minutes.

How to make walnuts with spices and shells

1. Boil Wuxiang walnut with fresh walnut (crack), 3-4 incense leaves, 3 pepper, 10 pepper, salt, star anise 1, cardamom 2, grass fruit 1 fresh walnut skin with peeled silk residue, wash first. One mouth for each walnut, be careful not to crush it too hard. Put the walnuts in the pot, add the right amount of water, boil all the spices for 20 minutes, turn off the heat, soak for 2 hours and then eat.

Hello, prepare the required materials: five-spice walnut, sugar, salt, soy sauce, vinegar, chopped onions, sliced ginger, garlic, cooking wine, starch, vegetable oil and so on. Blanch the five-spiced walnuts in boiling water, then remove and drain. Mix sugar, salt, soy sauce, vinegar, chopped onions, sliced ginger, garlic and cooking wine evenly, add a small amount of vegetable oil, stir well and set aside. Add the starch to the right amount of warm water, stir well and set aside.

3. Soak in warm water to spread the fragrance of the spice, but you don't need particularly hot water. Soak for 7-8 hours and heat it in the microwave oven for about 1 minute to warm the water again. This can continue to give off the fragrance of the spices and better integrate the salty taste into the walnut pulp. Remove the soaked walnuts and bake them at 50 degrees in a dryer for about 24 hours, subject to drying. If there is no dryer, you can use the hot air function of the oven. The temperature remains the same.

4. Ingredients: 500g walnut kernel, right amount of salt, right amount of fragrant leaves, right amount of star anise, right amount of cinnamon, right amount of five-spice powder. Take walnut kernels with walnut forceps and try to make them as complete as possible. If there are large walnut kernels, try to break them to the same size so that they can be tasted and baked evenly.

5. Fragrant leaves 1-2 pieces of salt the practice of five spice walnuts wash and control water, and then clip out the crack, it is best to drop a small piece of skin, so that the walnut kernel is easy to taste. But don't break it too much. Wash all the sandwiched walnuts with cold water and remove the broken skin. Bring the walnut to a boil in a cold water pan, pour out the water, and then boil it with cold water. Repeat two or three times to remove the astringency of the walnut. Add walnuts and stew, cinnamon and incense leaves to boil again.

6. First, prepare a wok, heat and wipe over low heat, and add 250 grams of white oil. When the oil temperature rises to 30% heat, pour 500 grams of walnut kernels into the pan and fry slowly over slow heat until dark yellow, then remove with a leaky spoon and drain the excess oil. Next, keep the original wok and add 1000 milliliters of water.

How to make salty crispy peanuts with shells?

1. First, mix the peanuts with salt and let them stand for about 30 minutes. Then put the peanuts in a pressure cooker, add a little water, and cook them in a porridge stall. When the pressure cooker is ready to boil, pour the peanuts out in the drawer and rinse with cold water to dry. At this time, put it in a sunny place and dry slowly. The picture below is in a good state, which can be completely dry in two to three days.

Step: wash the soil on the surface of peanuts into the pot, add the right amount of water, add the right amount of salt, (you can taste, the water is salty) boil over high heat, simmer for 20 minutes, easy to taste and soak in plastic pots, better taste tips; do not put peanuts in iron containers after cooking, because salt will corrode iron containers into small holes.

3. Soak in order to make the product crisp, the production of spiced peanuts with shells must first go through soaking, the soaking time is about 8 hours, through soaking can make peanut kernels expand, laying the foundation for the next step of cooking and baking crisps.

4. Hello, netizens, the production technology of salty and crispy peanuts with shells. Raw materials: selected high-quality peanuts 5 jin, pepper 3, salt 1 jin, fennel 2, cinnamon 1, five spices 1, Shuxin crisp 100 grams, water 20 jin. Process: take a stainless steel bucket, add water, add salt, pepper, fennel, cinnamon, Shu Xin Crisp and water, fully stir, fully dissolve the salt and Shu Xin Crisp, then add peanuts and soak for two days.