Mode 1:

1. Put the pine nuts in the pot and soak them in cold water for one hour. The purpose of this is to make the pine nut shell loose and easy to open.

2. Pick up the pine nuts, put them in the steamer of the wok and steam for 30 minutes with high fire.

After 3.30 minutes, pick up the pine nuts and put them in the shade to dry.

4. Turn on a small fire and put the dried pine nuts into a wok for frying. There is no need to put everything. In the meantime, the pine nuts in the pot should be mixed continuously. After most of the pine nuts are opened, they can be cooked. (Using the basic principle of thermal expansion and cold contraction)

Mode 2:

1. First, melt the white sugar into a cup (80g goblet) of red bean syrup for later use.

2. Stir-fry the river sand in a pot and heat it, then pour the red bean syrup into it and stir well. When the sugar smoke appears, put the pine nuts in and keep stirring (the fire need not be too urgent).

3. Stir fry for five or six minutes, then take some pine nuts and break them. If the nucleoli are light yellow, they will be cooked. Sieve the crushed stones and dry them before eating.

Mode 3:

1. Pine seeds are soaked in cold water and polished.

2. Steam at high temperature. When steaming, the temperature should be controlled at 100 degrees, and the steaming time should be more than 30 minutes.

3. Stir fry again for ten minutes. In the case of taking, if the pine nuts don't open, they can be clamped open with needle-nosed pliers.