1, red bean walnut black cereal

Ingredients: 3 tbsp oatmeal, black oatmeal 1 tbsp, honey red beans 1 tbsp, walnuts 1 tbsp.

Accessories: 2 spoonfuls of milk powder and 2 bowls of water.

Roast or fry walnuts, put two kinds of cereal and water in a small pot and bring to a boil. About 3 minutes, add milk powder and 3 spoonfuls of water, cook thoroughly on low heat, fill the porridge, and mix in honey red beans and walnuts. You can eat.

2. Sesame walnut glutinous rice cake

Ingredients: half bowl of black sesame, glutinous rice flour 100g, walnut 15g, white sesame 1 spoon, coconut 1 bowl.

Accessories: 25 grams of sugar.

Sesame and walnut are fried in advance. Soak black sesame seeds in clear water and put them into a wall-breaking machine until smooth. Mix black sesame pulp with glutinous rice flour, add sugar and mix well. Put a layer of sesame paste, about 1.5cm, sprinkle white sesame seeds lightly with boiling water, steam in the pot for 6 minutes and serve.

Take out the plate and let it cool a little, then put a layer of sesame powder paste, sprinkle the boiled water of walnuts into the pot, steam the plate in the pot for 6 minutes, take out the plate and let it cool a little, then steam a layer of sesame powder paste boiled water in the pot for 6 minutes, and then take out the steamed glutinous rice cake and dry it a little. Sprinkle some coconut milk until the glutinous rice cake is completely cool, pour it out, cut it into pieces and dip it in coconut milk.

3. Fried asparagus with nuts and lilies

Ingredients: asparagus 250g, lily 50g, walnut kernel 25g, peanut 25g, ginger10g, onion10g, peanut oil10g.

Seasoning: 2 tablespoons seafood sauce, oyster sauce 1 tablespoon, 2g salt, 5g pepper 1g wine.

Peel off the hard skin of asparagus and it will taste more crisp and tender. Cut off the roots of the lily, cut the asparagus into short sections, wash the peanuts and walnuts with water, filter off the water, boil a pot of water, add some salt, blanch the peanuts and walnuts for 0/min, pick up a hot pot for later use, put the peanuts and walnuts in the pot and fry them dry, add some fried crisps, and set them aside.

Put it in a hot pot, add some oil, saute ginger and onion, add all seasonings, stir-fry for a while over medium heat, add fresh lily, stir-fry again, put crispy peanuts and walnuts back in the pot, stir-fry evenly, and let the sauce touch the nuts. Then turn off the heat, stir-fry asparagus with nuts and lilies and serve.

4. Sweet and sour nuts and diced lotus root

Ingredients: lotus root 150g, walnut kernel 50g, pepper 1, garlic 6g, shallot 6g, white sesame 5g, salad oil 5g and corn flour 3g.

Seasoning: 3 tablespoons sugar, 2 tablespoons balsamic vinegar, soy sauce 1 tablespoon oyster sauce 1 tablespoon salt 1 tablespoon.

Peel the lotus root and cut it into small pieces. Rinse walnut kernels with clear water, dry them and heat a pot. Stir-fry walnut kernels with small fire until crisp (or bake them in microwave oven or oven). Add a piece of sugar, balsamic vinegar, soy sauce, soy sauce, salt and oyster sauce and mix well. Add some water to the raw flour to make water starch. Boil lotus root in boiling water for 65,438+00 minutes. Take it out and heat the pan.

Stir-fry garlic with salad oil, then stir-fry lotus root slices in a pot, add the prepared sweet and sour sauce, bring to a boil, pour starch water into the pot, cook over low heat, stir-fry while cooking, and let the lotus root slices be evenly stained with the sweet and sour sauce, then pour crispy walnut kernels into the pot so that the sweet and sour sauce can be evenly stained with the walnut kernels, sprinkle with cooked white sesame seeds, and then turn off the fire and hold the lotus root slices with walnut kernels.

5. Walnut, peanut and bean fish head soup

Ingredients: 1 fish head, 6 grams of ginger, 30 grams of walnuts, 30 grams of peanuts, 20 grams of black beans, 20 grams of lotus seeds, 20 grams of Gordon Euryale seeds, 20 grams of red kidney beans, 5 red dates, 8 grams of medlar and 8 grams of dried tangerine peel.

Seasoning: 4 grams of salt.

Walnuts, peanuts, euryales and all kinds of beans are soaked in water. After all the soaked materials are soaked, take a soup pot, add appropriate amount of water, heat the wok first, add salad oil and stir-fry ginger slices, then put down the fish head fire and fry the fish heads on both sides for a few minutes. When walnuts, peanuts and beans are boiled for about 40 minutes, put the fried fish head, ginger slices and dried tangerine peel into the pot and put them into the soup.

6. Walnut fried noodles

Ingredients: 2 noodles (raw), walnut kernel 30g, coriander 10g, onion 10g, water 1.5 bowl.

Accessories: 2g salt, Su Yixian 1 tsp, soy sauce 1 tsp, 2 tsp oil.

Soak dry whole egg noodles in water until they are slightly soft, take a non-stick pan and heat oil, add filtered whole egg noodles, fry them slightly on both sides, spread the noodles flat with chopsticks, add fresh wheat flour, add salt to cover about 2/3 bowls of water, cook the noodles on medium heat until the water is slightly dry, open the cover with soy sauce, stir walnuts with chopsticks until they are dry, and mix well.