Cashews are sweet, crisp and delicious. There are many ways to eat it: it can be eaten raw, made into juice, jam, canned food and fried. They taste as crisp as peanuts. Cashews are unpalatable when eaten raw, so people usually eat them directly as snacks.

Cashew nuts are rich in nutrition and contain a lot of protein, fat, vitamins and trace elements. Moreover, cashew nuts are mostly unsaturated fatty acids, which are delicious and not afraid of obesity. In addition, the taste is crisp and delicious, so cashew nuts, walnuts, hazelnuts and almonds are called the four major nuts.

Cashew recipe

Yao fruit and vegetable

Ingredients: 80g cashew nuts, carrot 1 root, half cucumber, 3 mushrooms, proper amount of vegetable oil and salt.

Exercise:

1. Dice cucumber, carrot and mushroom separately for later use.

2. put a small amount of cooking oil in the pot. When the oil is hot, add cashews and stir-fry for 30 seconds. You can continue to stir fry after turning off the fire, and then put it in a small bowl for later use.

3. Continue to put oil in the pot, first add diced carrots, stir fry for a while, then add diced mushrooms and cucumber, and continue to stir fry.

4. After the three ingredients are mixed, add the fried cashews, stir fry for a while, add salt, and put them on a plate.

Tips:

1. Always use a small fire, or it will explode.

2. You don't need too much oil when frying cashews, because cashews themselves contain oil.

It will be easier to eat if all the materials are diced.

Coconut juice cashew nuts

First, ingredients:

250g of butter, 0/60g of fine sugar/kloc-,92g of egg liquid, 20ml of coconut juice, 500g of low flour, 50g of shredded coconut and 0/50g of cashew nuts/kloc-.

Second, the steps

Roast cashew nuts at 1 and 165 degrees for about 15 minutes, cool and chop them for later use.

2, butter softening

3. Stir the softened butter until it becomes smooth. Together with coconut milk, add fine sugar several times and stir until fluffy and white.

4. Add the beaten egg liquid in four times, stirring each time until it is completely absorbed.

5. Sift in the low-gluten flour and mix it slightly. Add coconut and cashew nuts.

6. Gently stir the dough evenly.

7. Knead the dough into a cylinder, sprinkle coconut milk (outside the formula) on the console and cover the dough. Wrap in plastic wrap and freeze until hard.

8. Take out the frozen dough, let it stand at room temperature for 5 minutes, then cut it into pieces with a thickness of 0.6cm and arrange it evenly on the baking tray with a certain distance between them.

9. Put it in a preheated oven with 160 degree fire and 150 degree fire (or 160 degree fire) for 20 minutes, bake it until the edges turn yellow, take it out and put it on a drying net for thorough cooling, and then seal it for storage.

Cashew nuts in western Jin dynasty

Ingredients: Xijin, cashew nuts, carrots, ginger, vegetable oil, salt and soy sauce.

Exercise:

1. Wash all the ingredients, cut xijin into 4 cm long rhombic pieces, carrot into rhombic pieces, and ginger into shreds.

2. Pour vegetable oil into the pot, stir-fry cashews when it is slightly hot, and remove them quickly after Huang Shi.

3. After the oil temperature is warm, add shredded ginger and stir fry.

4. Add carrot slices and stir fry, and remove shredded ginger.

5. Add Xijin and stir fry quickly.

6. After Sikkim changes color, add fried cashews, salt and soy sauce, and serve.

Burdock cashew soup

Ingredients: burdock, cashew nuts, medlar, salt, mushroom essence.

Exercise:

1, peeled burdock, washed and sliced, washed cashew nuts for later use.

2. Boil the casserole with water, add burdock and cashew nuts, change the casserole for 30 minutes, add a little medlar, and season with salt and mushroom essence.

Cashew nut soup

Ingredients: 50g cashew nuts, appropriate amount of okra, appropriate amount of crab mushroom, a little corn kernels, 300ml of water, a little salt and a little black pepper.

Exercise:

1. Stir cashew nuts and water into liquid cashew milk with a cooking machine for later use.

2. Okra is cut into five-star pieces, about 2-3 mm thick. If you use blue flowers, about seven or eight small flowers will be enough. )

3. Put the corn vertically on the chopping block and cut the corn kernels from top to bottom with a knife. About a third of the corn is enough.

4. Crab-flavored mushrooms are cut into two or three equal-length parts.

5. Add a little oil to the hot pot and stir-fry the vegetables (first stir-fry the crab mushroom, then stir-fry the corn for a few times, and finally stir-fry the okra for two or three times)

6. Add cashew milk, boil over low heat and stir constantly to prevent the bottom from burning. When the soup base thickens, you can turn off the heat.

7. Finally, add a proper amount of salt and black pepper, and serve. You can also sprinkle your favorite spices, ingredients, flavors and decorations when eating.