There is a saying in folklore that says "eat buds in spring, eat melons in summer, eat fruits in fall, eat roots in winter", time flies, and it's time to eat fruits of the year. A variety of fruits, nuts successively on the major markets fruit area of the C position, and, just two days before the exhibition of green food across the country in the capital of Inner Mongolia, the most photographed is a variety of nuts, may be relative to the fruit, nuts are more convenient to transport it, which, Yunnan's wild walnuts are the most eye-catching.

Crunchy non-stick amber walnut▲

Walnut nutritional value is very high, has a "long live son", "longevity fruit", "health of the treasure" reputation. Which is rich in unsaturated fatty acids and phospholipids, the brain and nerves have a good health effect, is pregnant women, children are more favorite snacks.

Crunchy non-stick amber walnuts▲

The new listing of walnuts, the flavor is more pure, nutritional value is also higher, porridge, cooking and made into a variety of snacks are very nourishing. However, my child is still favorite made of amber walnut kernel to eat, sweet and crispy, full of flavor. When he was small, I often do this snack for him to eat, never get tired of eating, grew up also can not forget, just to buy a better wild walnuts, today and replicated a copy.

Crunchy non-stick amber walnuts▲

Why is it called "amber" walnuts? In fact, the real amber is a transparent fossilized resin, which is mostly made of pine plant resin (commonly known as gum), drops, buried in the ground for millions of years, in the pressure and heat under the action of the formation of transparent fossils, if the resin drops on the bees, spiders, beetles and other insects, the formation of a very beautiful fossilized amber.

Crunchy amber walnuts ▲

We said amber walnut kernel, that is, to imitate the resin wrapped in insect fossilized, with sugar boiled into a syrup to imitate the resin, wrapped in the crisp walnut kernel, the formation of transparent "walnut amber fossil". However, in order to make amber walnuts not sticky to the touch, eat in the mouth not sticky teeth and crunchy, full of sweet flavor, you must boil the syrup right Oh. Below will be the detailed production process to share with the love of food you, I believe you will see, have time to do to the family.

Crunchy non-stick amber walnuts▲

Crunchy non-stick amber walnuts

Necessary ingredients: walnuts 500g (with skin), 150g icing sugar, water

Detailed production process: first we prepare to do this crunchy non-stick amber walnuts with the ingredients I used 500 grams of skinned walnuts, remove the skin, and the amber walnuts. I used 500 grams of walnuts with skin, remove the skin and select the full walnut kernel about 250 grams; 150 grams of icing sugar used to boil into syrup, icing sugar is best to use small pieces, if it is crystalline icing sugar, it is best to knock it into small pieces, easy to melt into the water, do not recommend the use of honey and white sugar instead. If you want to make more amber walnuts, the amount of ingredients can be doubled.

1, first of all, the skinned walnuts with a special tool to clip open, peel out the inside of the walnut kernel. At this time, it is not recommended to peel off the surface of the walnut kernel layer of thin skin, because its nutritional value is also very high it. ▼

Walnut kernel, rock sugar▲

2, peeled walnut kernel into the basin, with water quickly wash twice. Because, walnuts in the process of transportation, will inevitably be contaminated with dust or bacteria, we are peeling the process will inevitably bring the walnut kernel. Wash quickly to avoid excessive water into the walnut deep, wash and put into a strainer to filter out excess water. ▼

Cleaning walnut kernel ▲

3, frying pan, oven or electric cake pan can be, choose one, I use the electric cake pan, upper and lower heat, compared to the frying pan can shorten the frying time, the roasting process does not have to keep turning the walnuts. No need to brush the oil, directly to the clean walnut kernel flat on the electric cake pan, cover the lid to turn on the electricity. ▼

Electric pie pan baked walnuts ▲

4, another clean oil-free frying pan, pour icing sugar, water, the amount of water probably did not exceed the icing sugar, high heat to boil, such as the icing sugar melted and then changed to a small fire, at this time, pay attention to not use any tools to stir it, so as not to turn the sand, and occasionally holding the handle of the pot to shake the pot, so that the sugar in the water is uniformly distributed by the heat, the rest of the time is to observe the icing sugar melted the bottom of the pan small dense bubbles begin to appear. ▼

Boiling the syrup▲

As the concentration increases, large bubbles begin to appear in the sugar water, which is still white in color, and as it continues to boil, the color of the middle part of the liquid begins to turn yellow. ▼

The middle part of the sugar syrup turns yellow ▲

And then continue to simmer, as the water evaporates, the yellow color spreads to the whole liquid, and the bubbles get smaller and smaller, and finally tend to be calm, and the color is like amber, which means that the sugar syrup has been simmered well. ▼

Boiled syrup ▲

5, in the process of simmering syrup, do not forget to observe the other side of the walnuts, the beginning of the color whitish, with the heating of the evaporation of water, walnuts are getting drier and drier, during the period you can lift the lid with a spatula to flip it to make the heat more uniform some, such as the color slightly yellow, you can turn off the power, so that the residual temperature continues to play a role in the walnuts, such as pots and pans cooled down, the walnuts of the baked Just right. ▼

Walnuts toasted▲

6, will still have the warmth of the cooked walnuts into the simmering sugar syrup, quickly turn, so that the syrup evenly wrapped in walnuts on the child, this time to maintain a minimum fire, so as to avoid the syrup solidified, such as walnuts all wrapped in syrup can be turned off the heat. ▼

Walnuts coated with syrup process▲

7, the walnuts from the pot quickly out, into a larger plate, quickly separate the walnuts, so as to avoid the syrup in the cold solidified, the walnuts stick together. In less than two minutes, touch the walnuts with your hands, and they are not sticky at all. The clear syrup covering the walnuts looks like amber, and the walnuts that are not separated in time can be easily broken by hand. At this point you will be eager to put in your mouth a, gently chew, crunchy, not sticky teeth, leaving a mouth full of sweet flavor.

Crisp, non-stick amber walnuts▲

Ice sugar is boiled in this way, made of amber walnuts is transparent, and, non-stick hand, non-stick teeth, crunchy, full of sweet flavor. Another walnut non-fried, more healthy. Have you learned? Try to make it for your family sometime. Make food with your heart and love your family with your actions.

Notes:

Boiled sugar syrup is best used with icing sugar, it is not recommended to use sugar or honey, in the process of boiling remember that you can not use tools to turn, so as not to turn the sand, and occasionally hold the handle of the pot to shake the body of the pot can be, but the edge of the pot do not leave the person, so as not to end up looking at the boiling caramel, but also do not recommend that the color of the sugar boiled too deep, or eat up will be bitter. Be careful not to fry the walnuts too much, otherwise it will taste bitter, if you can't get the fire, you can pick up one and taste it. Today's share is here, thank you for being able to see here, I am the fitness life record, every day to share simple food production and life experience, skills, if you like, just like attention, let us become friends, see you next time oh!