Walnut kernels can be eaten in a variety of ways, can be eaten directly, can be boiled into a porridge to eat, and today recommended for you to eat cold, so there is a cold walnut kernels this cuisine, this dish is actually still very simple to do, the following will be the details of the steps to teach you.

One, cold walnuts (early spring brain supplement small dishes) practice steps

1. Prepare walnuts.

2. Use the walnut special sheller to peel off the outer skin.

3. Clean the walnuts and soak them in water overnight.

4. After the walnuts are soaked, hand peel off the brown outer skin on the walnuts.

5. Peeled walnuts into a container, seasoned with salt, vinegar, sesame oil, mix well to enjoy.

Tips:

Because a layer of brown skin on the outside of walnuts has medicinal value, usually eat as much as possible do not remove. 8 over, into the dish, the taste is still very important drops, do not remove the words will be very astringent, or bear the pain.

Two, cold walnut practice

1. celery removed old leaves, soak and wash, cut into segments. Boil water in the pot, put the celery section into the blanching, a minute can be

2. celery section out of the water to rinse cool, drained soaked in ice water (cold water with ice)

3. raw walnuts with hot water soak a little bit, fish out peeled skin, with kitchen paper to absorb the surface water

4. cold pot of cold oil into the peeled walnuts, turn on the heat and slowly fry to the surface of the golden brown

5. deep-fried large walnuts, with kitchen paper to absorb the surface oil, crushed with the back of a knife

6. celery from the ice water drained, plus ginger, salt, chicken essence, sesame oil, mixing well after the plate, the walnuts crushed sprinkled on celery

three, walnuts mixed with cold tarragon dishes

1 take a handful of walnut kernels, the first cut into small pieces.

2 start a pan with a little oil, walnuts fried flavor, color a little darker, standby.

3 Wash and set aside a pot of boiling water.

4When the water is boiling, put the tarragon vegetables down to blanch.

5Blanched tarragon quickly removed and placed in ice water to cool down.

6The temperature of the tarragon dishes down immediately, without long soaking, and then squeeze out the water.

7Chop the tarragon and set aside.

8Pour the walnuts into the tarragon. (Reserve a few walnuts for final garnish)

9Toss with olive oil and sesame oil.

10Then add salt and continue to mix well.

11Tuck the tossed ponzu into a small bowl.

12 Invert the small bowl over the basin and remove the mold.

13 Yard the walnuts, which can be drizzled with a little more sesame oil.