De-foaming, put the peeled carrots, scallion pieces, clove buds, celery, thyme powder, incense
leaves, add salt, pepper and burn for 40 minutes.
(2) Soak walnuts in water to soften and remove coat. Asparagus, mushroom diced blanched. Onion cut flowers, ginger chopped.
(3) take a bowl of soup, add refined salt, monosodium glutamate, half of the wet starch, raw pumpkin into juice.
(4) the walnuts into the hot oil pot, frying was slightly yellow when the speed of fishing (to avoid overcooking bitter), and then the diced chicken, diced asparagus under the pot slip through and fish out.
(5) pot to stay in the bottom of the oil, the next ginger, scallions, mushrooms, chicken, bamboo shoots, cooked wine, stir fry, pour into the sauce, stir fry out of the pot on the plate.
3, walnut cheese
Raw materials:
Walnut 200 grams of jujube 50 grams of round-grained rice 50 grams of sugar 200 grams
Making method:
1, walnut soaked in boiling water and peeled off the skin, and then washed with cool water. Red dates placed in a pot of boiling water to cook until swelling when fished out, peeled, removed the core. Polished round-grained rice, soaked in warm boiling water for 2 hours.
2, horse walnut kernels and red dates together chopped
-------- ------ into minced, add soaked round-grained rice and 200 grams of water, stirred into a porridge, and then grind into a very fine walnut pulp with a mill.
3, the walnut pulp into a copper pot, add sugar and water 500 stir, put on the fire mouth, with a small uranium spoon constantly pushing and stirring, until the pulp boiled into.
4, honey jujube walnut
Color and flavor: color yellow, and fragrant and crunchy
Main ingredients: honey jujube (325 grams), walnut meat (125 grams)
Accessories: egg white (5), glutinous rice flour (125 grams)
Production:
1) honey jujube on the cage to steam, so that it is softened, and then taken to remove the core;
2) the walnut pulp in a copper pot to add sugar and water 500 stirring, and then use a small uranium spoon to constantly push and stir the pulp to boil.
2) the walnut meat with hot water, take out, remove the skin, into the hot lard pot slightly fried, take out and cool (can make more crunchy), and then a honey date wrapped in a piece of walnut meat rolled into an olive shape;
3) will be broken up egg white, add glutinous rice flour and reconcile, and then will be rolled up honey date walnut to put it down to roll;
4) open lard pot, burned to 20% hot, the honey date walnut one by one put down;
4) open lard pot, burned to two percent heat, will honey date walnuts one by one to put down, fry until the color yellow and crispy, fry a good one out of a, to be all fried, and then together into the frying pan back to a back, take out the plate that is good.
5, walnut puree
(main ingredients and auxiliary ingredients)
Walnut kernel ............75 grams egg yolks ...... ......6 pcs
Flour ............100g Egg white ...... ......2
Honey cherries ............25g Sugar ...... ......250g
Melon rounds ............25g cooked lard ...... ...150g
Water starch ............25g
(Cooking method)
1. Walnuts cleaned, people in boiling water, and then soak people in water, tear off the skin, put the The oil pot in the fried crisp, fish out, with a knife chopped into pieces yet. Honeydew melon round, honey cherries were also chopped. Flour, egg yolk, water starch, add about 400 grams of cold water, stir into the paste. Egg white beaten into egg foam.
2. Pan sizzling set on medium heat, under the cooked lard 75 grams, burned to 60% hot when poured into the pulp, and quickly stir-fried, while frying the side of the oil, so that it does not stick to the pan, not a snake. Stir fry dry moisture under the sugar to continue to stir fry, to be "caviar egg" shape, under the peach kernel, honeydew melon round, cherries and other crushed not stir-fried well, from the pan Sheng plate, one side of the paved with egg bubbles that is completed.
(process key)
1. walnut is a feast sweet dish, sweet and not greasy, "turn sand" refreshing characteristics. First, the flour baked in the oven until the color yellow crispy, and then add eggs, water starch, water into a slurry into the pan after cooking; or first two or three percent of the fire, lard will be stir-fried flour crispy, and then poured into the eggs, water starch, water into the slurry together with the stir-frying, the two methods are more likely to achieve the purpose of the "turn the sand".
2. The ratio of flour to water starch. 100 grams of flour should be used only 25 grams of water starch, the ratio of 4:1 is appropriate.
3. After the flour is fried and browned, will be adjusted to the paste when the pot should be quickly stir-fried, while frying with a small amount of oil, so that it is oil moist and not ba pan, fried to the bottom of the turn white, moisture is dry when adding sugar. Sugar should not be stir-fried for a long time, when the stirring of the frying ladle in the pan can not feel the friction of sugar particles, that is, the sugar has dissolved, to start the pot in time; otherwise the sugar will be burnt due to the long frying taste bitter.
4. Crispy walnut guillotine guillotine and cherry must be put before the pan, into the pan after a few frying turn in time to start the pan on the plate, otherwise the walnuts will be back to soft, not crispy.
(flavor characteristics)
Walnut puree is a traditional Sichuan dessert, tender yellow oil, delicate and crispy
.