Ingredients: chicken breast 200g, walnut180g,

Accessories: 20 grams of fresh mushrooms, 20 grams of ham, 50 grams of winter bamboo shoots and 30 grams of egg white.

Seasoning: salt 3g, monosodium glutamate 1g, sugar 3g, broad bean starch 10g, lard 20g, sesame oil 5g and yellow wine 15g.

Practice: 1. Remove white tendons from chicken breast and cut into 4 cm square slices;

2. Peel walnuts, soak them in warm water and peel them;

3. Fry the walnut kernel into light yellow, pour it into a colander, drain the oil and let it cool;

4. Shell the winter bamboo shoots, cut off the old roots, wash and cook;

5. Put the chicken slices into a bowl, add a small amount of salt and 5g of yellow wine and mix well, then add 5g of egg white and dried starch to make a good slurry;

6. Put a walnut kernel on each chicken slice and wrap it into a ball with a diameter of 2 cm;

7. Cut mushrooms, ham and cooked bamboo shoots into jagged shapes;

8. Put the wok on the fire, add the cooked lard, heat it to 50%, drain the walnut chicken and put it on the wok. When the skin becomes stiff, pour it into a colander to drain the oil;

9. Leave the bottom oil in the original pot, fry the mushroom bamboo shoots, add 50ml of chicken soup, sugar, salt,10g of yellow rice wine and monosodium glutamate, and dilute with10g of wet starch (5g of starch is added with water);

10. Add ham, walnut and chicken balls, turn them twice, and pour in sesame oil. Serve.

Stewed vegetables with walnuts

Ingredients: 20g walnut kernel, 300g cream Chinese cabbage, Lycium barbarum 10g, Hericium erinaceus 100g, chives 1 root, seasoning: salt 1 2 teaspoon (3g), oyster sauce 1 teaspoon (5g).

Exercise:

Remove the old leaves of cream cabbage and wash them for later use. Wash the precipitate of Hericium erinaceus and cut it into 0.7cm thick slices. Cut the shallots.

Boil the water in the pot with high fire, blanch the Hericium erinaceus for 2 minutes, then blanch the cream cabbage 1 minute, and drain. Put the cream cabbage neatly on the plate, and pick out the Hericium erinaceus and put it away.

Heat the oil in the wok to 60% heat over medium heat, add walnut kernels and fry until golden brown, then take out and drain the oil.

Leave the bottom oil in the pot, heat it to 60% heat, add shallots and stir fry, then add Hericium erinaceus, broth, oyster sauce, salt, sugar, walnut kernel and Lycium barbarum, and cook for 3 minutes on medium heat.

Finally, put the cream cabbage (keep the cabbage neatly packed), slide it into the plate when you take it out of the pot, and still keep the cream cabbage neatly packed.

Walnut tower material:

A.Tappi 450g, B.crushed walnuts 90g, blueberry jam 80g, vanilla extract 1g, 2 whole eggs, fine sugar 80g, salt1g.

Practice: 1. Divide the tower skin into about 25 grams each and put it into the tower mold as the bottom.

2. Add the crushed walnuts, blueberry jam and vanilla extract in material B into a steel basin, stir them evenly, and fill them evenly with method 1.

3. Add the whole egg, fine sugar and salt in the material B into a steel basin until it does not drip and leak, evenly squeeze into the method 2, move into a preheated oven, and bake at 180℃ and 180℃ for about 25 minutes.

Walnut candy material:

200g of walnut kernel, 20g of white sesame, 400g of soft sugar, maltose 1 tablespoon (1 5g) and sesame oil1teaspoon (5ml).

Exercise:

Stir-fry walnuts and white sesame seeds with low heat for later use.

Prepare a heat-resistant container and coat the inner wall of the container with sesame oil for later use.

Pour sugar into a wok, add a little water, stir in the wok continuously, and add 1 tablespoon maltose to stir together. There will be big bubbles in the sugar for a while. When the sugar juice thickens and the sugar color deepens, add the cooked walnut kernel and white sesame seeds, gently stir to wrap the sugar around the walnut kernel and white sesame seeds, then pour it into the prepared vessel from the fire and compact it with a shovel.

After cooling, cut into small pieces and serve.

Walnut pie material:

Original dragonfly 10 inch 1, stuffing: 87g, honey 97g, whipped cream 40g, cream 2 1 g, walnut 306g.

Practice: 1. Put the stuffing (except walnuts) in a copper pot, and slowly cook it to 1 18℃ with low fire, and the color will turn into creamy color (you can test it by dipping walnuts in butterscotch, and if you can pull out the sticky thread of 1cm, it means it is finished), quickly mix in walnuts, and wrap all walnuts with butterscotch.

2. Oven temperature: fire at 200℃/turn off the fire at 200℃ and bake for about 20~25 minutes.

Materials:

Tappi 1: 50 g, ghee 50 g, powdered sugar 55 g, salt 1/4 tsp, Tappi 2: 15 g, Tappi 3: 120 g, Tappi 4: 80 g, low-gluten flour 80 g, stuffing.

Practice: 1. According to the method of corn crisp box (1)? 6? 5(2) Do a good job of tape wrapping, flatten the tape wrapping rod, press out two tape wrapping pieces with the model, and put 1 tape wrapping pieces into the model for compaction.

2. Wash the walnuts, mix in a little powdered sugar and rum, and bake in the oven 160℃ for about 10 minutes.

3. Cook the stuffing 1 until it is brown. When scooped up with a wooden spoon, there will be wire drawing, indicating that it can be separated from the fire.

4. Add raisins and walnuts and stir evenly to get the filling.

5. The stuffing should be poured into the mold while it is hot, and then covered with another piece of tapioca. The edge of the tower skin should be kneaded and compacted by hand, and the surface can be brushed with egg yolk liquid.

6. Bake in the oven 180℃ 12? 6? 5 15 minutes.

Yizhi Walnut Soup Material:

500g of walnut kernel, 30g of jujube, 30g of almond, 50g of medlar, 50g of raisin, 50g of papaya and 50g of rock sugar.

Exercise:

Walnuts and almonds are soaked in water the day before and peeled for use the next day. Peel and seed papaya and cut it into small pieces. Wash and steam jujube 10 minute.

Put the walnut kernel into a blender, add a little water to make the walnut kernel slurry, and pour it into a boiling pot.

Add 800 ml of water to walnut pulp, add almond, jujube and medlar, and cook for 20 minutes with constant stirring. Add raisins and papaya pieces and cook on low heat 10 minute.

Walnut paste material:

Walnut kernel 100g, glutinous rice 100g, rock sugar 10g.

Exercise:

Wash glutinous rice and soak it in cold water for 3 hours. Wash walnuts and set aside. Drain the soaked glutinous rice, pour it into a blender, add 50 ml of cold water and beat it into rice slurry. Filter the beaten rice paste with a fine sieve, leaving only the rice paste and removing the rice paste (so that the cooked walnut paste is smooth enough)

Put the washed walnuts into a blender, add 100ml of cold water, and beat them into walnut dew.

Pour the beaten walnut dew and rice paste into a pot (or boiling pot), add appropriate amount of cold water, bring to a boil with strong fire, turn to medium heat, add rock sugar, and stir while cooking until the rock sugar is completely dissolved.

Walnuts have a lot of peach pastry:

Ordinary flour 100g, fine sugar 50g, vegetable oil 50g, whole egg liquid 10g, broken walnut 30g, baking powder 1g, baking soda1g.

Practice: Mix oil, eggs and sugar. Sift flour, baking powder and baking soda.

Add the roasted chopped walnuts and stir well. Pour flour into a mixture of sugar, oil and eggs to form a soft dough.

Grind into small balls, put them in a baking tray covered with baking-resistant high-temperature cloth, and brush them with egg liquid.

Preheat the oven 180 and bake for 20 minutes.

Amber walnut material:

300g of raw walnut kernel, 2 teaspoons of white sesame (10g), 2 teaspoons of sugar (10g), honey 1 teaspoon (5ml), butter (or olive oil) 1 teaspoon (5g).

Exercise:

Spread raw walnut kernels in a special porcelain dish for microwave oven, and heat them with medium-high fire (or 700 watts) for 2 minutes to make them cooked thoroughly.

Take out the cooked walnut kernel, add sugar, honey and butter and mix well. Put it in the microwave oven again and heat it over medium heat 1 min to melt the sugar and butter.

Take out the walnut kernel again, add half a tablespoon (about 7ml) of water and mix well, then heat it again on medium heat 1 to 2 minutes. The purpose of adding water is to make the sugar juice not too thick and turn into walnuts.

Stir the heated walnut kernel again so that the walnut kernel is evenly coated with sugar juice. Then heat the walnut kernel for 2-3 times in medium fire for a short time until the walnut kernel appears beautiful amber.

Perse。

Sprinkle white sesame seeds evenly on the prepared amber walnut kernel.

Sauced walnut material:

Walnut kernel 200g, sugar 4 tablespoons (60ml), sweet noodle sauce 2 tablespoons (30ml), white sesame 1 small spoon (5g), orange peel 5g, lime peel 5g, oil 150ml (actual consumption 10ml).

Exercise:

Slice orange peel and lime peel into filaments.

Heat the oil in the pan with medium heat, add walnut kernels when it is 50% hot, turn to low heat and slowly fry for 3 minutes, then take out and drain the oil for later use.

Leave the bottom oil in the pot, heat it, add the white sugar, stir slowly with low fire until it melts and colors, then quickly pour in the sweet noodle sauce and walnut kernel, and coat the walnut kernel with a layer of sugar water evenly. Finally, put it on a plate and sprinkle with white sesame seeds, shredded tangerine peel and shredded lime peel.

Sanzi Walnut Yifa Decoction

Material: lean pork120g,

Accessories: 20 g of Ligustrum lucidum, 20 g of Cuscuta chinensis, 20 g of raspberry (dry) and 0/2 g of walnut/kloc.

Seasoning: 5 grams of ginger and 4 grams of salt.

Practice: 1. Respectively cleaning Fructus Ligustri Lucidi, Fructus Rubi and Semen Cuscutae;

2. Walnuts are shelled and slightly mashed;

3. Wash the original lean meat and put it into the pot;

4. Put all the materials into a clay pot, add 8 bowls of water and cook until it tastes delicious;

5. Add ginger and salt to taste, and remove the residue to serve.

California walnut red clam material:

Red clam, 10, California walnut, 100g, some honey or syrup, seasoning: soy sauce, 3 tablespoons, sugar, 2 tablespoons, water, 5 tablespoons, high-fructose syrup, 1 tablespoon, sake, 1 tablespoon.

Practice: 1. Soak dried red clams in warm water.

2. Put all the seasonings into the pot and boil. When the seasoning is half cooked, turn to low heat, then add red clams and California walnuts to continue cooking.

3. When the soup is almost dry, add honey or sugar paddle, and then continue to cook. When the dishes in the pot are crystal clear, sprinkle with pepper and sesame oil and serve.

Walnut banana steak material:

50g walnut kernel, 2 bananas, 20g flour, egg 1 piece, 50g bread crumbs, 2 tablespoons honey (30ml) and 250ml oil (actually consumed 50ml).

Exercise:

Beat the eggs into a bowl and beat them into egg liquid. Put walnuts in a pot, bake them over medium heat until crisp, take them out and chop them up.

Peel the banana and cut it into 2 pieces. Banana slices are thinly coated with flour, then evenly dipped in egg liquid, and finally rolled up with bread crumbs.

Pour oil into the pot, heat it to 50% heat over medium heat, add wrapped banana slices, fry until golden brown, and take out and drain the oil.

Put the banana slices into a dish, pour honey on it and sprinkle with chopped walnuts.

Walnut beef material:

Beef tenderloin 10, walnuts 20, plums 10, hawthorn 40g, tomato juice 1 spoon, sugar 1 spoon, appropriate amount of egg liquid and appropriate amount of corn flour.