Just knock it open and eat it. A long time ago, when my house was not decorated, it was always placed on the hinge of the door, then closed gently, clicked, OK, now it is all made of walnut Door, if you're going to damage the paint like this, just buy a special walnut clip, haha, it's pretty easy to use:)

There are also some dishes about walnuts:

1. Walnut chicken soup

Ingredients: 250 grams of chicken breast tips, 250 grams of fresh walnuts, 2 carrots, 1 onion, 1 clove bud, 1 stalk of celery, thyme powder (or allspice powder) ) 5 grams, 1 bay leaf, 25 grams of fresh cream, 1 egg yolk. Appropriate amounts of salt and pepper.

Features: Delicious taste, tender meat and vegetables, and fragrant taste.

Preparation method: 1. Pick off the fine hairs from the tips of the chicken wings, put them into a cooking pot, add 600 ml of water, bring to a boil, remove the foam, and make the soup.

After removing the foam, add peeled carrots, onion pieces, clove buds, Add celery, thyme powder, coriander leaves, salt and pepper and cook for 40 minutes.

2． Crack open the walnut shells, remove the film on the walnut kernels, and cut into small pieces.

Add fresh cream into the bowl containing egg yolks, mix well, add walnut pieces and chervil finely, mix well.

3． After the chicken thigh tips are cooked, sift the soup and pour it into the pot to keep warm.

4. Take out the tips of the chicken wings, remove the bones, mince the meat and carrots into a puree, put it into the pot, bring it to a boil, and pour it into a basin.

2. Walnut chicken

Ingredients: Ingredients: 100 grams of walnut kernels, 300 grams of chicken, 1 egg white, 75 grams of winter bamboo shoots, and 25 grams of wet mushrooms.
Seasoning: 1 tablespoon wet starch, 1.5 teaspoons MSG, 3 teaspoons each of light soy sauce and cooking wine, 1 piece of ginger, 1 green onion, 2 teaspoons of refined salt, 500 grams of vegetable oil.

Features: This dish is sweet, fragrant and tender.

Preparation method: (1) Cut the chicken slices into thick slices, cut them into cubes with a cross-cut knife, add egg white, half of the wet starch and mix well.

(2) Soak walnut kernels in water until soft and remove the coating. Dice winter bamboo shoots and mushrooms and blanch them. Cut green onion into flowers and finely mince ginger.

(3) Take a bowl and put the soup in it, add refined salt, monosodium glutamate, half of the wet starch, and light soy sauce to make a juice.

(4) Put the walnut kernels into the hot oil pan, fry them until they turn slightly yellow, and take them out quickly (to avoid overheating and making them bitter). Then put the diced chicken and winter bamboo shoots into the pan and remove them.

(5) Leave the bottom oil in the pot, add minced ginger, chopped green onion, diced mushrooms, diced chicken, diced bamboo shoots, kernels, and cooking wine, stir-fry, pour in the prepared juice, stir well and remove from the pot Plate.

3. Walnut cheese

Ingredients:

200 grams of walnut kernels, 50 grams of red dates, 50 grams of japonica rice, 200 grams of white sugar

Preparation method:

1. Soak the walnut kernels in boiling water, peel off the skin, and then wash them with cold water. Boil the red dates in a pot of boiling water until they swell, take them out, peel and core them. Wash the japonica rice and soak it in warm water for 2 hours.

2. Chop horse walnut kernels and red dates into fine pieces, add soaked japonica rice and 200 grams of water, stir into porridge, and then grind into very fine walnut pulp.

3. Put the walnut slurry into a copper pot, add sugar and 500% water and mix well. Place it on the fire and use a small uranium spoon to stir continuously until the slurry boils.

4. Candied dates and walnuts

Color and aroma: yellow, fragrant and crunchy

Main ingredients: candied dates (325g), walnut meat (125g) )

Accessories: egg whites (5 pieces), glutinous rice flour (125g)

Preparation:

1) Steam the candied dates in a cage until cooked Let it soften, then take out and remove the core;

2) Soak the walnut meat in hot water, take it out, remove the skin, put it into a hot lard pan and fry it briefly, take it out and let it cool (it can make it crispier) ), then wrap a candied date with a piece of walnut meat and roll it into an olive shape;

3) Break up the egg whites, add glutinous rice flour to mix, then put down the rolled candied dates and walnuts and roll them;

4) Turn on the lard pan and heat it until it is 20% hot. Put the candied dates and walnuts in one by one and fry them until they are yellow and crispy. When they are fried, take them out one by one until they are all fried. Finally, put them back into the oil pan again, take them out and put them on a plate.

5. Walnut puree

(Main and auxiliary ingredients)

Walnut kernels…………75g egg yolk…………6 pieces

Four.........100g egg white.........2 pieces

Honey cherry..........25g sugar..........250g

Honeydew melon round …………25g cooked lard…………150g

Water starch…………25g

(cooking method)

1. Wash the walnut kernels, boil them briefly in boiling water, then soak them in clean water, tear off the skin, fry them in an oil pan, take them out, and chop them into pieces with a knife. The honeydew melon balls and honey cherries are also chopped separately. Mix flour, egg yolk, and water starch thoroughly, then add about 400 grams of cold water and stir into a slurry. Beat the egg whites into egg foam.

2. After frying, place the pan over medium heat, add 75 grams of cooked lard, and when it is 60% hot, pour in the slurry and stir-fry quickly, adding oil while frying to make it non-stick. A pot does not make a snake. Fry until the water is dry, then add sugar and continue frying. When it takes the shape of "caviar", add chopped peach kernels, honeydew melon balls, cherries, etc. and stir-fry evenly. Remove from the pot and place on a plate, spread the egg foam on one side and serve.

(Key to craftsmanship)

1. Walnut is a banquet beet, which is sweet but not greasy, and "sandy" and refreshing. First bake the flour in an oven until it is yellow and crispy in color, then add eggs, starch and water to make a slurry and stir-fry in a pan; or first use 20% to 30% heat and fry the flour with lard until crispy and fragrant, then pour it in The slurry made of eggs, water starch and water is cooked and stir-fried together. Both methods are easier to achieve the purpose of "turning the sand".

2. The ratio of flour to water starch. Only 25 grams of Tuo Tuo water starch should be used for 100 grams of flour, and the ratio is 4:1.

3. After the flour is fragrant and turns yellow, stir-fry quickly when putting the prepared paste into the pot. Add a small amount of oil while frying to make it moist and not filling the pot. Fry until the bottom is cooked. White, add sugar when the water is almost dry. It is not advisable to stir-fry for a long time after adding sugar. When the stir-frying spoon is stirred in the pot and you can't feel the friction of the sugar particles, it means that the sugar has melted and you need to stir-fry it in time; otherwise, the sugar will become caramelized and taste bitter due to long-term frying.

4. The crispy walnut kernels and cherries must not be put in before taking out of the pan. After putting them in the pan, stir-fry them for a few times and then remove them from the pan and put them on the plate. Otherwise, the walnut kernels will become soft and not crispy and fragrant. .

(Flavour characteristics)

Walnut puree is a traditional Sichuan beet, tender and buttery, delicate and fragrant.

6. Walnut Duck Recipe

Ingredients: stuffed duck, walnut kernels, quail eggs, hunter leg meat, chrysanthemum mandarin fish

Seasoning: salt, MSG, tomato Sauce, rice vinegar, rice wine, sesame oil, raw oil, white sugar, wilted powder

Preparation:

1. Wash the mandarin fish, remove the bones, cut into a chrysanthemum shape, add seasonings, Then dip it in dried wilted rice flour

2. Put the chrysanthemum fish pieces into the oil pan and fry until golden brown, pick them up and put them on a plate. Put the tomato sauce in the pot and stir-fry until golden red, add seasonings, thicken with oil, pour on top and serve

Feidudud's comments: crispy, sweet and sour

7. Walnut fish roll< /p>

Ingredients:

Clean grass carp back meat, salt and pepper walnuts, eggs

Method:

1. Slice grass carp into butterflies slice, pat dry and powder for later use.

2. Cut salt and pepper walnuts into cubes. Chop the green onion into mince and place it in a bowl. Add MSG and salt and mix well to form a filling. Shape into 20 balls, then place them one by one on the fish fillets, roll them tightly into cocoon-shaped fish rolls, and place them on a plate for later use.

3. Beat the eggs and add dry starch to make a thin paste. Add the fish rolls and hang them evenly. Then roll them one by one with bread crumbs and fry them one by one in hot oil. When they turn dark yellow, take them out and put them on a plate. Sprinkle with pepper and salt and serve.

8. Walnut cake

Recipe production: Walnut cake (about 7-8 small muffin cups can be baked)

60g butter (butter) 50g sugar 1 egg instant coffee 1 tsp hot water 2 tsp walnuts 20g flour 40g baking powder 1/4 tsp

Also prepare 7-8 walnuts for decoration, cut each in half (each Put two halved walnuts in a paper cup)

Preparation in advance: Take the cream and eggs out of the refrigerator and let them return to room temperature. Poke the cream with your finger until it becomes soft and you are ready to go. Dissolve instant coffee in hot water and set aside. Preheat oven to 350F.

Method:

1. Put butter in a cooking bowl and beat with a hand mixer until creamy. Then add the sugar in two batches and continue beating until it feels airy and white.

2. Beat the eggs, divide the egg juice into multiple times (6-7 times) and add it to the egg whites in step 1. Continue to stir with a mixer. Make sure to beat thoroughly each time before adding new eggs. juice, because adding too much egg juice at one time will cause the oil and water to separate.

After beating everything, add the dissolved coffee and chopped walnuts (20g), and mix thoroughly. (It is normal for a little separation to occur at this time)

3. Mix the flour and baking powder and sift, pour in and stir the batter in the same way as cutting vegetables until it becomes shiny. (Just mix well)

4. Arrange the paper cups on the baking sheet, place a pair of walnuts cut in half at the bottom of each paper cup, and scoop the batter into the paper cup, about eight minutes. Full. Place in the oven and bake for 15 minutes. Gently press the center of the cake with your fingers. If it is elastic, it means it is done. Take it out and let it cool.

Reference materials: ~~Hey~~ My own experience + online compilation, please indicate when reprinting!