The monster attacks and gives you a base. Can you resist the siege of monsters?
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The monster attacks and gives you a base. Can you resist the siege of monsters?
1. Stewed chicken eggs with fragrant walnuts
Ingredients: 2 eggs, 3 walnuts, appropriate amount of brown sugar, appropriate amount of yellow wine and appropriate amount of water.
Exercise:
1. Break two eggs.
2. Add a little yellow wine and mix well.
3. Dissolve brown sugar in water, and the amount of water is about twice that of egg liquid.
4. Walnuts are shelled and fleshed, and mashed with the back of a knife.
5. sift the egg liquid.
6. Take a wide-mouth bowl and mix the egg liquid and brown sugar water evenly.
7. Add water to the steamer, seal the wide-mouth bowl with plastic wrap, and steam in the steamer for 5 minutes.
8. Carefully open the plastic wrap, sprinkle with walnut powder, wrap it in plastic wrap, and steam for another 5 minutes on medium heat.
2. Walnut crisp cake
Ingredients: flour, starch, sugar, black sesame, walnut, peanut oil, lard, eggs and salt.
Exercise:
1. fry some flour for later use.
2. Crush walnuts for later use.
3. About 50g lard, peanut oil 100g, add half an egg and four tablespoons sugar (according to personal taste) and mix well.
4. Sieve the raw flour, cooked flour and starch into the liquid according to the ratio of 2: 2: 1.
5. After adding a little bit, stir it up and down with a rubber scraper until it can be kneaded into a ball.
6. Add chopped walnuts and knead them into balls by hand.
7. Sprinkle black sesame seeds after pressing. After the middle layer of the oven 160 minutes, it takes 5-8 minutes for the upper and middle layers.
3. diced walnut chicken
Ingredients: chicken breast, walnuts, peas, carrots, onions, salt, water, starch, cooking wine, chicken essence, sesame oil and soy sauce.
Exercise:
1. Dice chicken breast, add salt, water starch and cooking wine for pickling and sizing.
2. Cut chopped green onion and diced carrot.
3. Stir-fry the walnuts lightly and drain the oil for fragrance.
4. Leave oil at the bottom of the pot and smooth the diced chicken.
5. Add carrots and peas and stir fry.
6. Add the fried walnuts, add a little salt, soy sauce, chicken essence and sesame oil, and stir well.
7. Pour the marinated diced chicken slurry into the pot, drain the water, and put it into the plate after taking out the pot.
4. Amber walnut
Ingredients: walnut, sugar, water.
Exercise:
1. Put the walnuts in a baking tray at 180, and bake for about 5 minutes. Because there is a temperature difference in the oven, walnuts are easy to paste, so be sure to take care of them (without an oven, you can fry them in oil until they change color).
2. Put sugar and water into the pot, bring to a boil, and turn to low heat for slow cooking.
3. The white sugar water was a small bubble at first, and then it gradually became a big bubble when it came back, and the color gradually became darker.
4. Take a chopstick, quickly dip it in sugar water, then quickly put it in cold water to cool it, and know whether the sugar is in place by tasting it. At first, sugar will dissolve in water quickly. When chopsticks are inserted into the water and fished out, the sugar will crystallize quickly, taste hard and crisp, and then the sugar will be cooked.
5. Check that the syrup is in place, quickly pour the walnut kernel into the pot, stir fry until the syrup is covered with walnuts, and then take it out of the pot and put it on the plate.
5. Walnut snacks, yam and fungus
Ingredients: walnut half bowl, yam 150g, auricularia auricula 1 teaspoon, celery 1 root, salt 5g, soy sauce 5g, honey 3g, sugar 3g, vegetable oil 1 spoon, and white sesame 5g.
Practice: 1. Cut the walnut kernel into small grains, put it in a bowl, stir it in a microwave oven for 3 minutes, then put a little honey and sugar in another bowl, add a little water, stir it evenly and put it in a microwave oven for 2 minutes.
2. Put the walnut kernel in and stir it evenly, then put it in the microwave oven and heat it for 2 minutes until the sugar on the surface of the walnut turns into a beautiful caramel color. After taking it out, sprinkle a proper amount of white sesame seeds and put it aside evenly.
3. Cut celery into small pieces after defoliation. Soak the auricularia auricula for 2 hours in advance, remove, wash and pick it up for later use. Peel and slice the yam, blanch it in water for 2 minutes, and remove the mucus from the cleaned surface for later use. Put an appropriate amount of vegetable oil into the pot, heat the oil, add the fungus and stir-fry for a while until it sounds familiar.
4. Add celery and yam and stir fry for a while.
5. Add the right amount of salt and a little soy sauce, stir-fry evenly, then take out the pan and sprinkle caramel walnuts on the vegetable noodles.
6. Old vinegar walnut kernel
Ingredients: 200g walnut, salt, vinegar and sesame oil.
Exercise:
1. Peel the skin with a special walnut sheller.
2. Wash walnuts and soak them in water for one night.
3. After the walnut kernel is soaked, peel off the red skin on the walnut kernel by hand.
4. Put the peeled walnuts into a container, add salt, vinegar and sesame oil, and mix well to enjoy.
7. Walnut yolk tofu
Ingredients: 200 grams of lactone tofu, 30 grams of walnuts, 20 grams of salted duck eggs, 60 grams of sweet and spicy sauce and 5 grams of chives.
Exercise:
1. Walnut is divided into two parts, one part is intact, the other part is crushed with a rolling pin, the salted egg yolk is crushed with a spoon, and the leek is cut into sections for later use.
2. Cut the tofu into neat squares and put it in a bowl.
3. Sprinkle chopped salted egg yolk on the tofu block, drizzle with sweet and spicy sauce, and then sprinkle with walnuts and chopped green onion.
8. Peach kernel chicken leg soup
Ingredients: chicken leg, walnut, wax gourd, Shaoxing wine, salt, sesame oil, onion, ginger, Amomum tsaoko, aniseed and fennel.
Exercise:
1. Cut the onion into sections, slice the ginger, peel and cut the wax gourd into large pieces, cut the chicken leg into pieces, put it in a pot and blanch it with cold water, boil it with strong fire, remove the blood foam from the chicken leg, and rinse it repeatedly.
2. Put clear water in the pot, add onion ginger, fennel, tsaoko, pepper and aniseed, pour the washed chicken leg meat, boil it over high fire, cook Shao wine, and simmer for 30 minutes.
3. Add a little salt to taste, and pour in melon and walnut until the melon becomes transparent. Add a little sesame oil and serve.
9. Onion-flavored cashews and walnuts
Ingredients: cashew nuts, walnuts, onions, peppers, salt and salad oil.
Exercise:
1. Prepare cashews, walnuts, onions and peppers, rinse cashews and walnuts with water, and add oil to the pot.
2. Put the cashew nuts and walnuts with good water control into the pot, fry them until the color changes slightly, then take them out of the pot and cool them, then heat the oil, return the cooled cashew nuts and walnuts to the pot, fry them slightly and take them out of the pot and control the oil for later use.
3. Replace chopped green onion and pepper with knives, put them in a pot and bake them to dry, then return the fried cashews and walnuts to the pot, add a proper amount of fine salt, and shake the pot until the ingredients are fragrant.
10. Fried diced walnuts and shrimps
Ingredients: walnuts, shrimps, carrots, corn kernels, broccoli, green beans, sausages, salt, pepper, cooking wine, soy sauce, sugar and peanut oil.
Exercise:
1. Mix shrimp with salt, cooking wine and pepper, diced sausage, peeled carrot, diced corn, boiled water, put green beans into water, and diced green beans and broccoli.
2. Put a spoonful of peanut oil in the pot, stir-fry carrots and corn, stir-fry green beans for a while, add shrimps and sausages, add broccoli, add salt and soy sauce to taste.
43. Bake the walnuts in the oven 150℃ for 5 minutes, put 100 ml of water and 50 g of sugar in the pot, slowly melt the sugar into amber with low fire, add the roasted walnuts, sprinkle some white sesame seeds, and mix the amber walnuts with the fried diced.