1. Method 1: Soak pine nuts in clear water for one hour, then steam them in a steamer with ordinary fire for 30 minutes, then take them out and air-dry them in a ventilated place, then put them in a wok and fry them with low fire until most of them are separated.

2. Method 2: Put the yellow sand in a pot and fry it dry and hot, then pour it into sugar water and stir it evenly. When the sugar cigarettes first come out, relax and keep stirring (don't worry too much). After five or six minutes, take a few pieces and break them. If the kernel is yellow, it is ripe. Sift the sand and let it dry.

3. Method 3: soak pine nuts in clear water, grind them and cook them at high temperature. When cooking, the temperature is controlled at 100 degrees for more than 30 minutes, and then continue to fry in the wok for more than ten minutes.

4. Method 4: Bake pine nuts in a micro pot for 5 minutes, cool for 6 minutes, take them out while they are hot, put them in cold water, and bake them in a micro pot for 3 minutes after the water is dry. Be careful that the fire is not too big, or it will burn easily.

Extended data

Identification of pine nut opening method

1. Physical opening: The pine nuts opened by physical opening are dark in color, rough in surface, uniform in particle size, uneven in opening and rough in hand, but have long shelf life, good taste and fragrant taste.

2. Open-frying: Open-fried pine nuts are yellow in color, uneven in particles, even in opening, long in entrance, greasy and slippery to the touch, but short in shelf life and good in taste.

3. Prescription: The pine nuts prescribed are yellow in appearance, uneven in particles, even in opening and thin, but short in shelf life, poor in taste, with astringency and peculiar smell.