Crispy non-stick amber walnut ▲
Walnut has high nutritional value, and has the reputation of "Long live the son", "longevity fruit" and "treasure of health preservation". Rich in unsaturated fatty acids and phospholipids, it has a good health care effect on brain nerves and is a favorite snack for pregnant women and children.
Crispy non-stick amber walnut ▲
The newly listed walnuts taste purer and have higher nutritional value. They are very nourishing for making porridge, cooking and making all kinds of snacks. However, my children still like to make amber walnuts, which are sweet, crisp and fragrant. When he was young, I used to make this kind of snack for him. I'm never tired of it. I have never forgotten it since I grew up. I just bought a good wild walnut and made another one today.
Crispy non-stick amber walnut ▲
Why is it called "amber" walnut? In fact, real amber is a kind of transparent resin fossil, which is mostly made of resin (commonly known as gum) of Pinaceae plants buried underground for thousands of years under the action of pressure and heat. If the resin drops on bees, spiders, beetles and other insects, it is a very beautiful amber fossil.
Crispy non-stick amber walnut ▲
The amber walnut kernel we are talking about is a fossil formed by imitating insects wrapped in resin. Sugar is boiled into syrup to imitate resin and wrapped in crispy walnut kernels, forming a transparent "walnut amber fossil". However, if you want amber walnut kernels to feel non-sticky, not sticky in your mouth, crisp and sweet, you must cook the syrup correctly. I will share the detailed production process with you who love food. I believe you can do it at a glance, and you can do it for your family if you have time.
Crispy non-stick amber walnut ▲
Crispy non-stick amber walnut
Ingredients: walnut (with skin) 500g, rock sugar 150g, and water.
Detailed production process: first of all, what we need to do is the ingredients used in this crisp and non-sticky amber walnut. I used 500 grams of walnuts with skin, and after peeling, I chose about 250 grams of whole walnuts. 150g rock sugar is used to boil into syrup. It is best to use small pieces of rock sugar. If it is polycrystalline rock sugar, it is best to break it into small pieces to melt in water. Honey and sugar are not recommended instead. If you want to make more amber walnuts, you can double the amount of ingredients.
1. First, use a special tool to clamp the walnut with skin and peel off the walnut kernel inside. At this time, it is not recommended to peel off the thin skin on the surface of walnut kernel because it has high nutritional value. ▼
Walnut kernel, rock sugar ▲
2. Put the peeled walnut kernel into the basin and rinse it quickly with clear water twice. Because, in the process of transportation, walnuts will inevitably be contaminated with dust or bacteria, and we will inevitably bring walnuts in the process of peeling. Wash quickly to avoid too much water entering the deep layer of walnuts. After washing, put it in a sieve to filter out excess water. ▼
Wash walnuts ▲
3, wok, oven or electric baking pan can be, choose one, I use electric baking pan, heating up and down, which can shorten the frying time compared with wok, and I don't have to turn walnuts all the time when baking. You don't need to brush oil, just spread the washed walnut kernel on the electric baking pan, cover it and electrify it. ▼
Baked walnuts in electric baking pan ▲
4. Take a clean and oil-free wok and pour in rock sugar and water. The amount of water probably won't exceed rock sugar. After the crystal sugar melts, turn to low heat. At this time, be careful not to stir with any tools to avoid turning the sand. Occasionally shake the pan with the handle to make the sugar evenly distributed in the water and heat it. The rest of the time is to observe the dense small bubbles at the bottom of the pot after the crystal sugar melts. ▼
Boiled syrup
With the increase of concentration, the sugar water began to appear big bubbles, and the color was still white. Continue to boil, and the color in the middle of the liquid begins to turn yellow. ▼
The color in the middle of the syrup is yellow.
Continue to boil, with the evaporation of water, yellow spreads to the whole liquid, at this time, bubbles become smaller and smaller, and finally tend to calm down, the color is like amber, indicating that the syrup is cooked. ▼
Boiled syrup
5. Don't forget to observe the walnuts on the other side while boiling the syrup. At first, the color was white. With the evaporation of heating water, walnuts are getting drier and drier. In the meantime, you can lift the lid and turn it over with a shovel to make it heated more evenly. When the color turns yellow slightly, you can turn off the electricity and let the residual temperature continue to act on walnuts. When the pot is cold, the walnuts are roasted just right. ▼
Roasted walnuts ▲
6. Pour the cooked walnut kernel with residual temperature into the cooked syrup, turn it over quickly, and let the syrup be evenly wrapped on the walnut kernel. At this time, keep the minimum fire to prevent the syrup from solidifying, and turn off the fire after the walnuts are all wrapped in syrup. ▼
Walnut syrup wrapping technology ▲
7. Quickly take the walnuts out of the pot, pour them into a larger plate, and quickly separate the walnuts to prevent the syrup from freezing and the walnuts from sticking together. Almost less than two minutes, I touched the walnut kernel with my hand, which was completely non-sticky. Transparent syrup wraps walnut kernels, much like amber. Walnuts that are not separated in time can be easily broken by hand. At this time, you can't wait to put one in your mouth and chew it gently. It will be crisp and not sticky, leaving a sweet taste.
Crispy non-stick amber walnut ▲
The amber walnut made of rock sugar through such boiling is transparent, not sticky to hands or teeth, crisp and full of sweetness. In addition, walnuts are not fried and are healthier. Have you learned? Try to make it for your family when you have time. Cook with your heart and love your family with your actions.
Precautions:
It's best to cook syrup with rock sugar, not sugar or honey. Remember not to turn it with tools during cooking, so as not to turn the sand. Shake the handle occasionally, but don't leave people by the pot, lest you can't see them at last. However, it is not recommended to cook the sugar too deep, otherwise it will taste bitter. Be careful not to fry walnuts too much, or they will taste bitter. If you are not sure about the temperature, you can pick up one and try it. Today's sharing is over. Thank you for seeing this. I am a fitness life recorder. I share simple experiences and skills in food production and life every day. Please like it if you like it. Let's be friends. See you next time!